Pulikachal / Tamarind Rice

Call traditional recipes and this is one of the recipes you can think of. Ask people what is their most common travel food, then this will surely be one of them.. This is dish that can be made ahead and stored in an airtight container for a month. To serve, just mix with hot cooked rice. This is made primarily with tamarind. Using sesame oil gives the best taste and flavor but other cooking oil can be substituted if sesame oil is not available. Lot of Ingredients are to taste. This is my first recipe to the “Vegan Thursdays” group that I have joined. The idea is to share Vegan recipes on first and last Thursdays..

Ingredients
Tamarind – 3 Lemon sized balls
Turmeric Powder – ½ tea spoon
Chili Powder - 1 table spoon
Sesame Oil – 6 table spoons
Groundnut – 2 table spoons
Kadalai Parupu / Channa Dal – 2 table spoons
Cashew – 2 table spoons
Salt – 1 ½ tea spoons
Fenugreek Seeds – ½ tea spoon
Mustard Seeds – ½ tea spoon
Curry Leaves – 10
Asafetida – ¼ tea spoon
Red Chili - 5

Method
Extract thick juice from the tamarind and keep aside
Heat oil in a pan and add mustard seeds
Once the mustard seeds crackle, add the groundnut and 30 seconds later, add the cashew
Once the cashew and groundnut are little golden, add the kadalai parupu and once all well roasted, add red chili, fenugreek seeds and curry leaves and add the tamarind juice and lower the heat
After 5 minutes, add turmeric powder and chili powder and after 10 minutes, when oil is separating, add the salt and asafetida and remove from heat and allow it to cool
Store it in an airtight jar. To serve just mix with hot steaming white rice and little sesame oil and enjoy!!!

Sending this to WTML, hosted by Shruti, Dish name starts with T, Lets cook Preserves, Jams and Chutneys