1. Prepare (mael) podi by grinding dry roasted fenugreek, coriander seeds and black pepper ( little quantity fenugreek, equal quantity coriander seeds and pepper)
2. Dry roast ground nuts and remove its skin. Keep it separately
3. Prepare tamarind water using a big lemon size tamarind..
4. Take gingelly (4-5 tablespoon) oil in the kadai. Heat it well.
5. Put the kati perungayam(non powdered asafoetida)( Heeng) in the oil, so that it will be roasted
6. As the perungayam (non powdered asafoetida) gets fried, add 1 spoon of mustard and let it crackle.
7. Add 1-2 table spoon urad dhal and channa dhal
8. Remove the red chillies' top and add 12-14 red chillies to it.
9. When red chillies are fried well, add the tamarind water prepared above
10. Add curry leaves,turmeric powder and salt as per the requirement
11. When the above mixture is boiling well, the red chillies added to it would have been cooked well, at that time,remove all the red chillies alone and grind it in the mixie to a smooth paste and add it to the mixture, so that we will get the thick consistency very quickly
12. Allow the mixture to boil till it forms bubbles. Switch off the stove as soon as you get the required consistency. Now the pulikachal is ready
13. Spread the cooked rice in a plate, add gingelly oil to it and mix it well
14. Add 1-2 raw curry leaves to the rice
15. Then add the pulikachal prepared above to the rice and mix it well
16. Add the above prepared mael podi ( which has been mentioned in point 1) and mix it well
17. Add the roasted skin removed ground nut to it.
18. Garnish with curry leaves ( optional)
2. Dry roast ground nuts and remove its skin. Keep it separately
3. Prepare tamarind water using a big lemon size tamarind..
4. Take gingelly (4-5 tablespoon) oil in the kadai. Heat it well.
5. Put the kati perungayam(non powdered asafoetida)( Heeng) in the oil, so that it will be roasted
6. As the perungayam (non powdered asafoetida) gets fried, add 1 spoon of mustard and let it crackle.
7. Add 1-2 table spoon urad dhal and channa dhal
8. Remove the red chillies' top and add 12-14 red chillies to it.
9. When red chillies are fried well, add the tamarind water prepared above
10. Add curry leaves,turmeric powder and salt as per the requirement
11. When the above mixture is boiling well, the red chillies added to it would have been cooked well, at that time,remove all the red chillies alone and grind it in the mixie to a smooth paste and add it to the mixture, so that we will get the thick consistency very quickly
12. Allow the mixture to boil till it forms bubbles. Switch off the stove as soon as you get the required consistency. Now the pulikachal is ready
13. Spread the cooked rice in a plate, add gingelly oil to it and mix it well
14. Add 1-2 raw curry leaves to the rice
15. Then add the pulikachal prepared above to the rice and mix it well
16. Add the above prepared mael podi ( which has been mentioned in point 1) and mix it well
17. Add the roasted skin removed ground nut to it.
18. Garnish with curry leaves ( optional)
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