Aiyangar Pulikachal

Ingredients :

Rice                                                    1 cup
Tamarind                                             Little more than big lemon sized
Powdered asafoetida                            A pinch
Green chillies                                       4 [long thin variety]
Red chillies                                          8
Salt                                                     As required
Peanuts                                               1/2 cup
Oil [seasame]                                      As required
Jagerry                                                Small lemon size.
 

Fry & powder :

Red dry chillies                                10
Coriander seeds                               1 1/2 tsp
Black gram dal                                 3/4 tsp
Bengal gram dal                               2 tsp
Peper                                              Few [optional]
Fenugreek                                       Few.
[Fry the above spices in 1/2 a tsp of oil & powder].

Dry roast & powder separately :

Seasame seeds                               1 1/2 tbl sp.


For seasoning :

Mustard seeds                               1 tsp
Black gram dal                               1 tsp
Bengal gram dal                             1 tsp
Broken peanuts                              2 tsp
Curry leaves                                   As required


Method :

Cook rice till it is half done i.e; the rice should not be over cooked. Allow it to cool completely. Separate the grains. Soak tamarind in 2 to 3 cups of water & then extract juice from it. Strain & keep it aside.
Heat a tsp of seasame oil & then add asafoetida & red chillies [whole] to it. Fry till the chillies become black in colour. Pour tamarind & extract with whole green chillies. Keep stirring constantly till the extract reduces its volume & forms into a thick pulp. Add enough salt to that & a little lemon size jagerry & powdered masala . Cook for another 10 mins. Remove from fire. Add required quantity of pulikachal to the previously cooked rice. Pour some seasame oil over the rice. Mix well & serve. Garnish with cut curry leaves. Your puliyotharai rice is ready.