Topic started by raj (@ 216.215.164.70.nw.nuvox.net) on Wed Nov 21 17:53:56 .
All times in EST +10:30 for IST.

could you please exaplain me how to make pulikachhal? thanks

Responses:

• From: Kavi (@ ac92035b.ipt.aol.com) on: Tue Nov 27 21:18:47
  
  Hi raj
  Sorry i couldn't able to get recipe for pulikachal.but i found it in other thread in the same site called "vatral kuzhambu". Here u go for it...
  
  
  
  From: Shyam (@ chaikoff1.berkeley.edu) on: Mon Sep 4 18:57:17 EDT 2000
  
  
  This is the way my grandma made pulikacchal. It s fast and tastes great too.
  Puli-half a bar: soak in warm water overnight.
  Next day, ghee fry chana dal, dhaniya, urad dal, red chilies,in reasonably equal proportions with a lil fenugreek and asafoetida. Let it cool and grind it to a fine powder.
  Meanwhile, in a large pan, season mustard, urad dal, and some red chilies with haldi and oil. Pour the tamarind water, and add the mix you just ground up. I add roasted Peanuts,and garbanzo beans out of a can. Keep stirring after adding salt and let the stuff start boiling. That should do it. Good luck.
  
  
  Are u happy now?
  
  Kavi.
  
  
• From: Kavi (@ ac8bacdd.ipt.aol.com) on: Wed Nov 28 20:54:35
  
  Hi Raj
  
  I got few more recipe for making pulikachal.....
  
  Puli means tamarind in the Tamil language. Pulikacchal (kacchal = heating) is used to mix with rice and have it for lunch or dinner. It is a good camping recipe but you need drinking water to go along with it! Potato chips would go well with Tamarind rice. What follows are 3 recipes for tamarind rice. Pick your choice.
  Ingredients
  
  Soaked tamarind about the size of a large lemon
  1 1/2 tbspn jaggery
  2 tbspns sesame seeds roasted dry
  6-8 green chillies, slit into two (more, if it isn't hot)
  2 inch ginger cut into thin strips
  1 tspn mustard seeds
  1 tspn chana dal
  3-4 tbspns oil, preferably sesame
  good pinch asafoetida
  pinch turmeric
  curry leaves
  
  Preparation
  
  1. Squeeze out the pulp from the tamarind. You can add a little fresh water each time to extract the pulp. When you have a about a small bowl full, set aside.
  
  2. Warm oil, season with mustard seeds first. When they start to pop throw in red chillies, chana dal, asafoetida and curry leaves. When dal turns red, add the green chillies and fry. Throw in the ginger, add tamarind extract carefully, a pinch turmeric, salt to taste and jaggery. Simmer on low heat till raw smell disappears and the sauce has reduced to one-third or thickened yet spoonable.
  
  3. Crush the roasted sesame seeds with a rolling pin on paper or in a spice mill rather coarsely. Add this at the end to the pulikacchal Mix well so there are no lumps.
  
  
  
  --------------------------------------------------------------------------------
  
  Hurried Puliyodarai
  
  steamed rice 2 cups
  tamcon paste 1/2 tsp
  turmeric 1/4 tsp
  sambar powder 1 tsp
  peanuts 13
  curry leaves 4
  asafoetida 1/4 tsp
  sesame seed oil 2 tablespoons
  salt 1 tsp
  mustard seeds 1 tsp
  
  
  Roast in the oil, all other above ingredients except tamcon, rice and salt. Mix all above ingredients.
  
  
  
  --------------------------------------------------------------------------------
  
  Here is my recipe for puLikkAchal from memory. [warning: I use only my hands and eye to measure, so all measures are approximate.]
  
  Ingredients:
  
  channa dhal - 1 big spoon (bs)
  peanuts - handful (optional)
  mustard seeds - 1 teaspoons
  asafoetida - 1 ts (powder)
  tamarind - 2 lemon size (or an orange size)
  red chillis - 8
  oil - half-a cup
  curry leaves
  sambara podi (optional)
  channa dhal - 2 ts
  urid dhal - 2 ts
  coriander seeds - 4 ts
  red chilli - 7 (add more depending on how much kAram you eat)
  methi seed - 1/2 ts (optional if you like the taste)
  
  to make the powder:
  
  pour 1/2 tsp of oil and fry both the dhals. When they start to change color add coriander seed, methi and red chillis and roast them. Allow them to cool and grind. You can even use the powder for sambar, just a add teaspoon before you pour the lentils while making sambar.
  
  To make PuLikachaL:
  
  Soak the tamarind in warm water (1 and half cups of water). Make sure the tamarind is fully dissolved fully in water. If you have a mixer, grind the tamarind with cold water. Heat the oil. Put the chillis (crush them with hand before adding and make sure you wash your hands :-) first and then add mustard seed and channa dhal. When the mustard seeds pop out add asafoetida and curry leaves. Lower the heat and slowly pour the tamarind water into it. Add salt and allow it to boil in medium heat till it thickens. Add the sambara podi and mix it well. [If not add chilli powder to taste] Continue in medium heat until the oil seperates from the mixture. Now fry and add the peanuts to the mixture. If you intend to keep the puLikachal for sometime don't add the peanuts, it gets spoiled soon. Also make sure that the oil is above the concentrate in the container, to preserve it longer.
  
  To make PuLiyodarai:
  
  pour the rice into a big plate and make a small hole in the middle. add the puLikachal and wait till the rice colls down a bit. Mix it thoroughly and add salt if reqd. Add unheated gingely oil (sp?) - nalleNNai to the rice - gives it an additional taste.
  
  
  Where u gone...?
  
  Kavi
  
  
  
• From: raj (@ 216.215.164.70.nw.nuvox.net) on: Thu Nov 29 09:20:25
  
  Kavi:
  Thank you so much!!..very nice..Sorry ya, was little busy in my work.
  
  
• From: raj (@ 216.215.164.70.nw.nuvox.net) on: Thu Nov 29 09:22:32
  
  I took print out kavi..I am going to try today
  :-) .
  
  
• From: Kavi (@ ac8a4ebe.ipt.aol.com) on: Thu Nov 29 21:04:36
  
  Ok...let me know abt the outcome.
  
  Kavi.
  
  
• From: raj (@ 216.215.164.70.nw.nuvox.net) on: Fri Nov 30 10:28:05
  
  sure!!..
  
  
• From: raj (@ 216.215.164.70.nw.nuvox.net) on: Mon Dec 3 09:31:43
  
  Kavi: it turned out really good!!.. thanks :-)
  
  
• From: Kavi. (@ ac929e7f.ipt.aol.com) on: Wed Dec 5 21:10:42
  
  Really...? Good!
  Hey raj ...do u know where these gaya and sneha gone?
  
  
• From: gaya3 (@ solar-gw.zapsurf.com.sg) on: Wed Sep 29 22:48:46
  
  hi friend,
  i would like to know how to make vatral kuzhambu, please help me. very urgent. bye
  regards,
  gaya3
  
  
• From: Pearl Subramanian (@ 195.94.1.203) on: Fri Oct 1 10:15:19 EDT 2004
  
  Vatral Kuzhambu
  It's a spicy tambarind based curry which goes well with steamed rice & roasted pappads.
  
  Ingredients
  
  Sundakkai, Manathakkali or any vegetable Vatral or you could use fresh Brinjals cut into cubes; Lady's fingers could be fried nicely & add'd to the Kuzhambu, Tomatoes could be used. Tamarind a golf size ball soaked in water & the pulp extracted & kept aside; Sambar Powder 1 1/2 - 2 tbspn.
  
  For Seasoning: Mustard Seeds 1/2 tspn; Methi Seeds-1/2 tsp.; Dry Red Chillies-4 de seeded & broken & kept; Channa Dhal 1 tspn.; Asafoetida Powder - a big pinch; Curry Leaves - few Oil 4-6 tbspns. Salt to taste
  
  
  
• From: Pearl Subramanian (@ 195.94.1.203) on: Fri Oct 1 10:17:39 EDT 2004
  
  Vatral Kuzhambu contd.........
  
  Method
  Soak the tamarind in water & extract the pulp (juice). Add salt to taste - & keep aside. Now put a vessel on the gas add oil when hot add the channa dahal, curry leaves red chillies, mustard & methi seeds & fry till dhal is brown & the mustard seeds crackle now lower the heat add the Sambar powder & fry for 2-3 mins. do not allow to burn - a nice smell will arise now add the Tamarind water mix well & allow to bubble nicely till the required thickness has been reached - remove from fire & serve with ghee, roasted pappads & plain white rice.
  
  Tips You could roast/broil 2 tbspns of rice & powder the same mix in a little water & add to the Vatral Kuzhambu to thicken faster.
  
  
  
  

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