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Ingredients
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3 Cups Rice cooked with 1 tbspn butter or ghee or oil.
1/2 cup thick Tamarind extract
1/2 cup Veg. Oil;
1/4 tspn Asafetida Pwd;
1 level tspn Turmeric Ped;
2 level tspns Red Chilli Pwd;
Salt to Taste;
2 Tspns Grated Ginger;
6-8 Green Chillies slit in two;
3-4 dry Chillies,
Curry Leaves few,
Channa Dhal 3 tablespoons,
Cashew nuts 5 tbspn (broken up & kept- Optional).
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Method
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Heat the 1/2 Cup Veg Oil when hot add the Channa Dhal Dry Chillies, Curry Leaves, Green Chillies, Asafetida pwd or a small pc. of solid Asafetida, fry until the Dhal is golden brown, add the Salt, Turmeric Pwd, Chillie Pwd, grated Ginger, broken cashewnuts & stir for a few mins on low flame (don't let the Turmeric & Chillie pwd burn); Boil for 15/20 mins. till the quantity reduces to 1/2 & thick. Put the cooked Rice in a dish, add required quantity of the Pulliyodaorai Mix to the rice & stir well. Keep covered until ready to serve. (This if used as it is. It is called Pullikachal. This could be made & kept in a Bottle & used whenever needed).
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Contributed
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Pearl Subramanian
pms2403@yahoo.com |
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