Search Recipes Here

Showing posts sorted by relevance for query Puliyodarai. Sort by date Show all posts
Showing posts sorted by relevance for query Puliyodarai. Sort by date Show all posts

Jan 23, 2011

Iyengar Puliyodarai




Puliyodarai is a standard item in traditional Iyengar feasts. Triplicane Parthasarthy temple’s Puliyodarai is very famous.  It tastes so different from other Vishnu temples. This is easy to prepare,once its basic paste pulikachal is ready in hand, you can make puliyodarai rice any time.

 For Pulikachal
lFor Powder:
Coriander seeds                    2 Tbsp
Black Pepper                         2 Tbsp
Fenugreek seeds                   ½ tsp
Curry leaves                         2 stem
Red chili                               4 nos

Method:
  • Dry fry all above ingredients and grind coarsely.  Divide into 2 parts.One part you use it for pulikachal paste and other one part you use it for rice. Keep aside.
Ingredients for Pulikachal.

Tamarind:                              1 small apple size
Turmeric powder                     1 Tsp
Bengal gram                           2 Tbsp
Urdu dhal                               2 Tbsp
Whole red chilies                     10 no( broken into pieces)
Peanuts                                  2 Tbsp
Asafetida (Hing)                       2 Tsp
Gingili oil                                ½ cup
Jaggery                                  2 Tsbp
Curry leaves                           1 stem
Salt                                       as required

Method : 
  • Soak the tamarind in hot water for ½ hour.  Make tamarind into a thick pulp.
  • Heat the thick bottom pan add oil, when oil gets fuming add mustard seeds. When mustard seed starts spluttering, add dhals, chillies, curry leaves and Hing on it. Fry till the dhals, curry leaves are golden brown. Now add the tamarind pulp, salt, ½ of the ground powder and Jaggery.
  • When pulp gets thicken oil will ooze out. Switch off the stove. 
  • Transfer into airtight container.



Ingredients For Rice:


Raw Rice                     2  cup
Water                          2 1/2 - 3 cup
Turmeric Powder          ¼ tsp
Pulikachal                    6-7 Tbsp
Gingili Oil                     4 Tsp
Salt                             to taste
Seasoning: Peanuts, curry leaves, cashews (Fry it in oil and keep aside)

Method:
  • Wash and clean the rice.
  • Add water, oil, turmeric powder, salt,  3 tbsp of Pulikachal paste.
  • Cook it in the Electric rice cooker.
  • After rice is well cooked, transfer the rice into big plate. Add above seasonings, the left over part of the powder (PULIKKACHAL POWDER) , Pulikkachal paste and mix well with flat ladle, so rice will not get smashed.
  • Serve with Vadams, Fried pappad.
Note: This recipe,I used Basmati Rice. But Ponni or Sona Masuri rice is the best for Puliyodarai.









Aug 1, 2013

Aadi Perukku

 
Aadi  Perukku Festival

The traditional Tamil calendar is one long pageant of a colorful mosaic of festivals. These festivals are an expression of the joyous spirit of celebration.

Adiperukku is a Tamil festival celebrated on the 18th day of the Tamil month of Adi (july 15-August 15). Adiperukku, otherwise called Pathinettam perukku. 

The newly-married couple goes to their in-laws to celebrate Aadi. They also drown the garland which they wore on the day of their marriage and which they kept safely.  On the very day the couple dresses once again as bride and bridegroom. They receive gifts from both parents to commemorate the first Aadi Paddinettaam Perukku Vizha. They also share a common meal with the family.
 The festival is unique in itself because the wife prays not for herself only but also for the longevity and the well-being of her husband.

Special food is prepared on this day and family and friends get together and pray for uninterrupted supply of water and a good harvest.


Happy Aadi Perukku


Chitrannam - Variety of Mixed Rices (Click Here)





Recipes (Click the link)






















Aadi Perukku

 
Aadi  Perukku Festival

The traditional Tamil calendar is one long pageant of a colorful mosaic of festivals. These festivals are an expression of the joyous spirit of celebration.

Adiperukku is a Tamil festival celebrated on the 18th day of the Tamil month of Adi (july 15-August 15). Adiperukku, otherwise called Pathinettam perukku. 

The newly-married couple goes to their in-laws to celebrate Aadi. They also drown the garland which they wore on the day of their marriage and which they kept safely.  On the very day the couple dresses once again as bride and bridegroom. They receive gifts from both parents to commemorate the first Aadi Paddinettaam Perukku Vizha. They also share a common meal with the family.
 The festival is unique in itself because the wife prays not for herself only but also for the longevity and the well-being of her husband.

Special food is prepared on this day and family and friends get together and pray for uninterrupted supply of water and a good harvest.


Happy Aadi Perukku


Chitrannam - Variety of Mixed Rices (Click Here)





Recipes (Click the link)






















Aadi Perukku

 
Aadi  Perukku Festival

The traditional Tamil calendar is one long pageant of a colorful mosaic of festivals. These festivals are an expression of the joyous spirit of celebration.

Adiperukku is a Tamil festival celebrated on the 18th day of the Tamil month of Adi (july 15-August 15). Adiperukku, otherwise called Pathinettam perukku. 

The newly-married couple goes to their in-laws to celebrate Aadi. They also drown the garland which they wore on the day of their marriage and which they kept safely.  On the very day the couple dresses once again as bride and bridegroom. They receive gifts from both parents to commemorate the first Aadi Paddinettaam Perukku Vizha. They also share a common meal with the family.
 The festival is unique in itself because the wife prays not for herself only but also for the longevity and the well-being of her husband.

Special food is prepared on this day and family and friends get together and pray for uninterrupted supply of water and a good harvest.


Happy Aadi Perukku


Chitrannam - Variety of Mixed Rices (Click Here)





Recipes (Click the link)






















Jan 23, 2011

Pulikachal

Pulikachal paste is required to make Puliyodarai, a traditional Iyengar feast item. This  paste is  easy to make and also  you can store this paste for a few months in the refrigerator.

For Powder:
Coriander seeds                      – 2 tbsp
Black Pepper                           – 2tbsp
Fenugreek seeds                     – ½ tsp
Curry leaves                          – 2 stem
Red chili                               – 4 nos

Method: 
  • Dry fry all above ingredients and grind coarsely.  Divide into 2 parts.One part you use it for Pulikachal paste and other one part you use it for rice. Keep aside.

Ingredients for Pulikachal.
Tamarind:                    1 small apple size
Turmeric powder          1 tsp
Bengal gram                 2 tbsp
Urdh Dhal                     2tbsp
Whole red chilies -         15 no( broken into pieces)
Peanuts -                       2 tbsp
Asafetida (Hing)             1 tbsp.
Gingili oil                        ½ cup
Jaggery –                        2 tbsp
Curry leaves                    4 stem
Salt  as required

Method : 
  • Soak the tamarind in hot water for ½ hour.  Make tamarind into a thick pulp.
  • Heat the thick bottom pan add oil, when oil gets fuming add mustard seeds. When mustard seed starts spluttering, add dhals, chillies, curry leaves and Hing on it. Fry till the dhals, curry leaves are golden brown. Now add the tamarind pulp, salt, ½ of the ground powder and Jaggery.
  • When pulp gets thicken oil will ooze out. Switch off the stove. 
  • Transfer into airtight container.

Tips:

  • Dark tamarind  gives great taste and nice dark color to the pulikachal.
  • Store the pulikachal in airtight glass container. Add 2 tsp of hot Nella ennai over the pulikachal .After completely cooling down, keep it the refrigerator. It keeps well for a months.
  • Always use clean and dry spoon to serve the pulikachal.
  • This paste can be used as pickle for Thayir Sadam, Idli, Dosai, etc.
See my Puliyodharai Rice Recipe(Click the link)










Google+ Followers