Anyway, getting back to the present, I decided to take the conventional path and make the traditional puliyodarai paste. My recipe here is based on ideas I drew from two of my most trusted sources: My mom and Google. I improvised my mom's recipe added a few ingredients of my own (such as sugar) to make one that I think turned out to be a keeper. So here is my take on the traditional puliyodarai recipe. Depending on your taste and heat level you prefer, adjust the amount of tamarind concentrate and red chillies.
2 tbsp chana dal
1 tbsp urad dal
2 tbsp dhaniya
1/2 tbsp seasme seeds
1 tbsp jeera
1/2 tbsp fenugreek
10-12 red chillies
11/2 tbsp tamarind concentrate
1 tsp turmeric
1 tsp sugar
salt to taste
1 tsp chana dal
1 tsp urad dal
2 tbsp peanuts
4-5 curry leaves
2 red chillies
1 tsp jeera
1 tsp mustard
1/2 tsp hing
1 tbsp oil
- Roast all the ingredients starting from chana dal to red chillies, individually and powder it together.
- Dissolve the tamarind concentrate in water.
- Heat oil in a large pan, add chana dal, urad dal, peanuts and when it is starting to brown add jeera, mustard, curry leaves, red chillies and hing.
- Now add tamarind, salt, sugar, turmeric and allow this to boil well.
- When the raw smell of tamarind disappears, add the prepared powder.
- Let this cook until the mixture thickens.
- Let cool and store it in a air-tight container.
- Cook 2 cups of rice and spread it in a large bowl.
- Mix in 1-2 tsp oil, then add 2 tbsp of the prepared mixture.
- Adjust the amount of the mixture according to taste.
- Serve with vadaam/chips or just plain yogurt.
- Store in a dry air-tight container.
- This paste can be stored in the refrigerator for almost 2-3 weeks.
- If the paste dries out add a couple of tsp of oil to the mixture.
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