Wednesday, November 12, 2008
My Grandmom has shared a lot of recipes with me which i have written and kept it carefully.I don't think anyone can beat her cooking skills in my family.
Pulikachal or so called the Puliyogare Gojju in the south is what I have shared below.These days its not difficult to have "Puliyogare" thanks to the MTR and the other readymade powders which are easily available.However, the authentic Puliyogare is made by mixing rice with the home made "Pulikachal"
Here is my granny's recipe!
Dry Tamarin - 1 ball size(li'l smaller than cricket ball size)
Red Chillies - 8-10 (increase the number based on the spice level required)
Methi seeds - 1/2tsp
Dhania(coriander) seeds - 1tsp
Sesame Oil - 4-5 tbsp
Mustard - 1/2 tsp
Groundnuts(peanuts) - 1/4 cup
White Sesame seeds (Til) - 1 tsp
Curry leaves - a few
Turmeric - 1/4tsp
Salt - as per taste
Asafoetida powder(hing) - a pinch
1.Soak the tamarin in water for 2-3 hrs.Extract the water and keep it aside.
2.In a Kadai, add 1/2 tsp of oil and saute the Red chillies,Methi,til & Dhania till the time the seeds turns a li'l brown in color. Cool it and make a fine powder.
2.In the same kadai add the remaining oil.When hot, season it with mustard,hing,two red chillies,curry leaves.Add groundnuts, saute till it changes its color and then add the extracted tamarin water.To this add turmeric powder and salt.
3.When it starts boiling, add the powdered mixture and stir well.
4.Cook till the time the tamarin water gets drained and you end up with a thick gravy.
Mix as much as the gravy you want with Hot rice and "Puliyogare" is ready to eat.
You can keep the Pulikachal for long by refrigerating it and use it as and when needed.
In the South, Karnataka especially people do add jaggery to give it a sweetish tinge.Some add dry coconut powder so called the "copri".
Note - The tamarin water which is extracted should be a li'l thick.Don't add alot of water