There are few dishes that make us drool just when we hear their name.Puliyodharai kuzhambu is one among them.It is a quick version of ever famous puliyodharai-a famous Tambram preparation-A thick tamarind based spread with loads of chillies,turmeric powder and few other ingredients. It is a gem among the prasadham(offering) of Vishnu temples. Those who have ever tasted puliyodhari at least once will know how tasty and addictive it is.Making puliyodhari is kind of time consuming and should be made in considerable quantity so that we can preserve it for few days and that is when this quick kuzhambu comes in.You can make this in a jiffy just like any normal kuzhambu and enjoy the real taste of puliyodharai in this kuzhambu.Serve this kuzhambu with fresh steamed rice,sesame oil and ulundhu appalam.Puliyodharai kuzhambu recipe
Star ingredients:Fresh spice mix and tamarind
Time:30 minutes
Serves:6
Ingredients:
Dry roast and grind to fine powder
1/2 teaspoon fenugreek seeds
1/2 teaspoon black peppercorns
4-6 dried red chillies
2 tablespoons coriander seeds
Other ingredients
1 lemon sized tamarind ball
1/2 teaspoon asafoetida
3/4 teaspoon turmeric powder
1 teaspoon channa dal
10-12 curry leaves
1/2 teaspoon mustard seeds
Salt
Sesame oil
Method:
1.Heat a kadai and dry roast all the ingredients mentioned under roast and grind.Allow to cool and grind to a fine powder.
2.In a kadai,heat 2 tablespoons sesame oil. Temper with mustard seeds,channa dal and curry leaves.Add turmeric powder and asafoetida,saute well.
3.Extract thick pulp from soaked tamarind.Dilute it by adding 1 1/2 cups of water.Add this tamarind water to the sauteed ingredients and bring to a boil.Add the ground powder,salt and cook in medium flame for 20 minutes.
4.Let the stew thicken and reduce in volume(will take upto 20 minutes.Once the stew thickens,add 1 more tablespoon sesame oil and remove from flame.
Notes:1.You can a handful of peanuts while tempering.
2.Instead of turmeric powder you can add a small piece of virali manjal while grinding other spices.
