INGREDIENTS FOR PULIYODHARAI:
Puliyodharai podi called as Mael podi
HOW TO MAKE PULIKKACHAL?
Ingredients for Pulikkachal:
Tamarind - tennis ball size
Mustard seeds - 1/2 tsp.
Dry red chillies - 10 -15
Methi seeds - ½ tsp
Curry leaves - few
Hing - 1 tsp
Turmeric powder - 1 tsp.
Gingelly oil - 1/2 cup
Salt - as needed (preferably crystal sea salt - kal uppu)
HOW TO MAKE PULIYODHARAI PODI?
Ingredients for Mel podi (puliyodharai podi):
Pepper - 1 tsp
Dry red chillies - 4 to 5
Coriander seeds - 4 tablespoons
Methi seeds - ¼ tsp.
Oil - ½ spoon
TEMPERINGS WHILE MIXING:
To temper in gingelly oil:
Dry red chillies
Soak tamarind in lukewarm water, extract pulp and keep aside.
In a kadai, dry roast methi seeds, keep aside. In the same pan, heat oil and add pepper, red chillies, coriander seeds, fry until golden brown and powder it alongwith methi seeds in a mixie. This is the mel podi.
In a heavy bottomed pan, heat gingelly oil, add the ingredients mentioned in "for pulikkachal", one by one, except the tamarind pulp. When they turn golden brown, add the tamarind pulp and stir frequently until it becomes like a paste . This is pulikkachal. This can be stored for more than 2 to 3 months if prepared perfect. You can also store this in refrigerator.
HOW TO MAKE PULIYODHARAI?
Cook rice in such a way that the grains are separate and not sticky. In Tamil, we say it as 'killu padham'. Spread the cooked rice in a plate, add fresh gingelly oil and allow it to cool. When cool, add pulikkachal, temperings and the mel podi to the cooked rice, according to requirement, Mix gently without breaking the grains. Iyengar special puliyodharai is ready.
Mel podi can be made more and stored in an air-tight container.
Raw rice (pachcharisi) should be used. The cooked rice should not be mushy. The grains should be separate without sticking.