Iyengar Puliyodharai is a very famous dish. That too perumal koil puliyodharai has its own tongue tickling taste.
Tamarind pulp – 2 cups
Mustard seeds- 1 tsp.
Chenna dal – 1 tsp
Dry red chillies – 4
Methi seeds – ½ tsp
Groundnuts- 2 tsp.
Curry leaves - few
Pepper -1 tsp
Dry red chillies – 4 to 5
Coriander seeds - 4 tablespoons
Chenna dal – 2 tsp
Methi seeds – ¼ tsp.
Soak tamarind in lukewarm water , extract pulp and keep aside.
Dry roast pepper, red chillies, coriander seeds, chenna dal and methi seeds and powder it in a mixie. This can be stored in an air-tight container.
In a heavy bottomed pan, heat gingelly oil, add all the ingredients except the tamarind pulp. When they turn golden brown, add the pulp and stir till it becomes like a paste . This is pulikkachal. This can be stored for 2 to 3 months in a refrigerator.
While making puliyodharai, add a spoonful of this paste to the cooked rice and a spoon of the powder alongwith a teaspoon of fresh gingelly oil. Puliyodharai is ready.