This is our traditional, famous and tasty dish. Usually I prepared this during festive times like AvaniAvitam (Poonal funtion), Chitra pournami (Full moon day comes on April month) or Tamil New Year's day along with other variety rice.
My mom prepare this very tasty and we fond of her recipe. This is my mom signature one. She used to prepare the gravy a lot especially for me and give me in a big bottle. Still I can recollect the story and i wondered how mad i was that time for this. let me share the story first....
That time my little one was in my stomach (9 th month running). when i went for Doctor's checkup she has given me only 3 days time as i had some complication so i has to undergone Cesarean operation to give birth to my baby. Now what do u think sure i got tensed and sacred about the delivery right.... Let me come to the climax
I was asking my mom for a month to prepare puliodharai and avial combo. with some or other reason she could not prepare that. I rushed up to home and imdtly told my mom at any cost I need puliodharai and avial tomorrow. Before getting admitted in hospital i have to eat that. In that three days i had at the maximum of my favourite dishes from my mom's hand. I know u must me thinking that I am a sappatu Rami (Craze abt foods) No I am a very normal eater. Even now I wonder how and why and what made me to behave like that on that day.....
The grt thing is my little one is now 3 yrs and he is also fond of this dish. Ha! Ha! Ha!
Here u go for the recipe don't want to bore u more.....
Dried Red chillies -(5 (broken)
Tamarind extract: 5 cups
Ground nuts: 3 tsp
Channa dal: 1 tsp
Mustard seeds: 1 tsp
Curry leaves: about 10
Cooking oil: 2 tsp
Sesame (Gingili oil): 1 tbsp
Yellu (til/sesame seeds): 1 tsp
Salt to taste
Dried Red chillies : 2
Channa dal: 2 tsp
Urid dal: 1 tsp
Pepper corn: 1 tsp
Sesame seeds - 1 tsp
Mustard seeds - 1 tsp
Coriander seeds 1 tsp
Pulikachal (the gravy)Step 1
Roast channa dal, urud dal, and pepper corns in 1 tsp cooking oil till both the dals turn golden brown.
Add 2 red chilies to this and fry it for about 15 seconds.
Grind all the roasted ingredients.
Heat 1 tsp of cooking oil in a pan and add mustard seeds.Once the mustard seeds splutters, add ground nuts and 3 dried red chillies (broken into quarters or halves).
After roasting the ground nuts for few seconds, add the curry leaves, a pinch of hing tamarind water and salt.
Boil for about 15-20 minutes and then add the ground ingredients Continue boiling till the mixture thickens.
This will take about 5-10 minutes.Take the pan off the flame and add a little roasted yellu/sesame and mix well.
Let the pulikachal cool and then store it in air tight containers.
You can use this pulikaachal for long especially if you store it in the fridge. Pulikachal can be used like a pickle to go with roti, curd/yogurt-rice etc.
PULIODHARAI RICE -Step 3
Add required quantity of pulikachal and 2 tsp of sesame oil to cooked rice and mix well. Mix carefully without mashing the rice. Your PULIODHARI IS READY…. AVIAL is the best combination of this rice.
Sending this to
Sudeshna's Harvest -the festival of rice Event.
one more arabic design in my mom hand -
1 year ago