Thursday, June 5, 2008

Pulikaichal (Tamarind Rice Mix)



This is the paste with which you can make Tamarind Rice. You get ready mix in all the Indian stores for this too, but all of them have some jaggery added in them which makes them sweet!
You can make this paste and store it either outside, at room temperature, or inside the fridge.
This is also like Milagu Kuzhambu, but has Tamarind as the main ingredient.
In temples, they offer this as prasadam, and it just tastes out of this world!
This can be used to mix with hot rice, if you are feeling too tired to cook anything.

This will not become thick if made with Tamarind Paste, so for Best Results, use real Tamarind.

Here is what you need:
Oil - 1/4 cup (preferably Gingelly or Indian sesame oil)
Tamarind - 1/4 cup full soaked in 3 cups of warm water (atleast for Half an hour)
Salt- 1 Teaspoon (more or less as needed)
Mustard Seeds - 3/4th Teaspoon
Red Chillies - 20 (more or less as needed)
Channa Dal - 2 Teaspoons (more or less as needed)
Turmeric Powder - 1/2 Teaspoon
Asafoetida - 1/2 Teaspoon
Curry Leaves - 2 Strands
If you like peanuts, then you can add them instead of the Channa Dal, use raw, unroasted peanuts;
If you like Whole Black Chick peas, (remember to soak it the night before and add them instead of the Channa Dal)

Method:
--->Grind half of the red chillies in your mixer, to make a coarse powder.
--->Take the juice out of the tamarind, and keep aside.
--->In a thick bottomed pan, on a low- medium fire, add the oil, and the mustard seeds.
--->Once they sputter, add the Channa Dal (or Peanuts, or Chick Peas)
--->Once they start to become red, add the curry leaves, Red Chillies, and the Red Chili Powder, curry leaves, Turmeric powder, and asafoetida, one by one, mixing after adding each item.
--->Once everything is added, pour the tamarind water sl0wly, be careful, as it may scald your hand.
--->Add the salt and let it all come to a boil (let the fire be on a low medium only)
--->Keep it on fore for aout 1 and 1/2 hours to 2 hours until the mixture becomes thick, and the oil is seperated.
--->Let cool completely before transferring to a dry container and store as you wish.


I have made Tamarind Sevai, here.



As Suganya suggested, I'll send it to JFI- Jihva for Tamarind. To know more about Jihva, please click here. Thanks Suganya!

11 comments:

Suganya said...

Vandana, you can send this to Sig of Live To Eat, who is hosting JFI - Tamarind.

Vandana said...

Thanks Suganya, as you suggested, I have sent it for JFI, Tamarind, Thanks!

Lakshmi said...

Very nicely explained. Stumbled upon your blog while browsing thru Taste of India. Went thru your entire blog.You have a very good collection.

Medhaa said...

wow, I love this and have been asking my friend for the recipe. I do not have fresh tamarind, can you please suggest if I use the paste how much I should use. THank you for sharing the recipe

ranji said...

tamarind mix looks really tempting...a perfect mixture for rice..i cn imagine the taste..i would definitly love it...

foodwithapinchoflove said...

A surprise with two awards for you at my blog at the post: http://foodwithapinchoflove.wordpress.com/2008/06/06/nice-matters-and-good-chat-blog-awards/

Sunshinemom said...

My favourite too!

Sagari said...

delecious mix vandhana

Madhavi said...

Hi, First time here on ur blog. Nice collection. Great entry for JFI - Tamarind. Thanxxx for sharing!!!

http://vegetarianmedley.blogspot.com/

Vandana said...

Thanks Lakshmi, Medha, Ranji, foodwith a ponch of love, sunshinemom, sagari and madhavi!
Medha, In case you are using tamarind paste, use 1 full teaspoon with 1 and 1/2 cups hot water, and use the same measurements for the rest.

Cynthia said...

I am puckering up for some of this rice :)