Roast 1 tablespoon of channa dhal, 4 teaspoons of urad dhal and 8 dry
red chillies without oil.
Powder coarsely, add the asafoetida powder to it and keep aside.
Soak the rest of channa dhal and peanuts for about 10 minutes. Wash
drain and keep aside.
Heat pan (a deep one to boil the pulikaichal) with gingely oil and add
mustard seeds. Allow to flutter and add the rest of the red chillies (broken to
and the dhal and peanuts. Saute until the oil stops fluttering (use
Add the tamarind juice, turmeric powder and salt. Allow to thicken. It
be a pulp and then add the powder of dhal and chilli.
Add washed curry
and mix well. The oil will separate from the mixture and the pulikaichal
Store in a clean bottle when cool. For mixing the rice, cook rice - grains separate - and allow to cool. Add 2 teaspoons
of gingely oil to rice and mix. After the rice becomes cool, add the
pulikaichal to it
and mix thoroughly (preferably use the hand - otherwise a blunt ladle). Keep aside for atleast an hour before serving.
Tamarind - size of a small ball (suit it to your requirement)
Soak this and extract thick juice out of it. Makes approximate 2- 2 1/2
teacups of juice. For this juice you need:
Salt - to taste
Turmeric powder - 1 teaspoon
Asafoetida powder - 1 teaspoon
Dry Red Chilli - 15 (add or reduce according to taste of chilli and ofcourse your own palate)
Channa dhal - 3 tablespoon
Urad dhall - 4 teaspoon
Curry leaves - some
Peanuts - 3 tablespoons (can add more also if you like plenty of peanuts
in your rice - personally I like it that way!!)
Mustard Seeds - 1 teaspoon
Gingely Oil - 1/2 teacup