Thursday, April 19, 2012


'Pulianchaadham' is a tangy, tasty and spicy rice item. It is ideal to carry during train journeys as it lasts for more than a day. Pulianchaadham is made with pulikaachal. This 'pulikaachal' mix can be prepared and stored in the fridge for 5-6 days and used to make tamarind rice. The recipe for 'pulikaachal' paste is given below -

Tamarind – 2 lemon sized balls (soaked in warm water and thick pulp extracted)
Haldi – ½ tsp
Sambar powder – 2 tsps
Asafetida – ¼ tsp
Whole red chilli - 3-4 – broken to pieces
Sesame oil – 3-4 tbsp
Mustard – 1 tsp
Urad dal – 1 tsp
Chana dal – 1 tsp
Roasted ground nut – 1 heaped tbsp
Curry leaves – 10-12
Salt to taste
White sesame seeds – 1 tsp – dry roasted and powder

Extract the tamarind pulp adding just enough water and start heating. Add haldi, salt, red chilli powder.
Heat the oil and add mustard, urad dal, chana dal, whole red chilli pieces. When they splutter, add asafoetida and curry leaves and roasted groundnuts and add to the tamarind mixture.
Boil well till it becomes a thick paste.
Add roasted sesame seed powder and mix well.
Cool and store in a clean, dry bottle.

To prepare 'pulianchaadham', cook rice and spread it on a plate to cool.
Add required amount of 'pulikaachal' paste and mix well.
Serve with pappadam / fryums.
© Copyright 2011. Brinda Balasubramonian.

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