PULIKACHAL RICE MIX

It is a instant rice mix. We can prepare in larger quantity and refrigerate and store for a month. Moreover, it is homemade.

I prepared this recipe for 20 people.

INGREDIENTS:-

Tamarind = 150 gms

Dry Red Chilly = 12

Roasted Groundnuts = 300 gms

Mustard Seeds = 2 tbsp

Cumin Seeds = 1 tbsp

Fenugreek Seeds = 50 gms

Coriander seeds = 50 gms

Broken Channa dal/ Kadalai paruppu = 50 gms

Urid Dal / Ulutham paruppu = 50 gms

Black pepper powder = 3 tbsp

Turmeric powder = 1 tsp

Asafoetida = 1 tbsp

Curry leaves =  one handful

Oil = 7 to 8 tablespoon

Jaggery = 1 tbsp

Water = 300 ml

SETTING THINGS READY:-

(1) Soak Tamarind in  300 ml hot water for 1 hour. After 1 hour, squeeze the tamarind and extract the juice. Now add 200 ml water to the squeezed tamarind and extract the juice and add it to the first extract. (The squeezed tamarind should not contain any juice).

(2) In the meantime, heat a kadai, Dry roast the Groundnut, and remove the skin. Set aside the roasted groundnut.

(3) In the same kadai, dry roast the coriander seeds till a nice aroma comes. Set aside. Make a powder when it is cools down. 

(4) Now, for dry roasting fenugreek, the kadai should be hot. Add the fenugreek and roast it. When it splutters or when the colour of the fenugreek changes, immediately transfer it to plate and let it cool down.  Make a powder.

DIRECTIONS TO PREPARE THE MIX:-

Heat a non-stick kadai (or thick bottomed), and add 7 tbsp of oil. Add Mustard seeds, when it splutters, add cumin seeds, broken channa dal, urid dal and Red chillies. When the dals, slightly changes the colour, add Asafoetida and chopped curry leaves.

Add the Dry roasted groundnuts, and saute for 2 minutes. Now add 3 tbsp of coriander powder, 2 tbsp of black pepper powder and 1 tbsp of fenugreek powder, mix well and saute for a minute.  Add salt ( i added 3 tsp of salt) to taste.

Now, add the tamarind juice and allow it to boil for 10 mins in medium flame. Stir in between. The correct stage to switch off the flame is, when the oil oozes out of the tamarind mixture. Add jaggery and mix together. 

When it is completely cools down, store it in a air tight container and Refrigerate it.

NOTE:-

1 tbsp = 15 grams

1 tsp = 5 grams

The remaining fenugreek and coriander powder can be used in other receipes.