Tamarind - A lemon sized ball Dry Red Chillies - 3 Green Chillies - 4 Asofoetida - A pinch
Oil - 3 Tablespoons
For Powder:
Urad Dal - 1 1/4 Teaspoons Channa dal - 1 1/2 Teaspoons Dhaniya - 2 1/4 Teaspoons Dry Red Chillies - 3 Fenugreek Seeds (Vendhayam, Menthulu) - A pinch
Black Pepper - A few
Sesame Seeds - 1.5 Tablespoons
For Seasoning:
Mustard seeds - 1/2 Teaspoon Curry Leaves - 7 or 8 Urad dal - 1 Teaspoon Channa dal - 1 Teaspoon
Method :
Soak Tamarind in 3 cups of water, along with salt. Extract the tamarind juice and keep aside. Heat a teaspoon of oil , add asofoetida and fry dry red chillies. To this, add the tamarind extract and the green chillies and simmer on a low heat till it reaches a semi solid consistency. Keep stirring now and then.
Dry roast each of the ingredients mentioned under Powder section seperately and grind them together, except sesame seeds. Grind the roasted sesame seeds seperately.
Add all the ground powders to the tamarind extract and remove from heat. Mix the required quantity with cooked rice. Finish off with seasoning. For best results, use gingelly oil. It imparts a certain flavour to the recipe.
The puliyodharai mix has a long shelf life. Whenever necessary mix the desired quantity with cooked rice and add seasoning.