Anitha Jayaraman

Not sure whether you want to call it this way or Puliyogare / Puliyodare / Pulisaadham. My mom calls it with the last one. However I make it, the Iyengar style will top the rank. But I cannot give up my mom’s old style of making it. When its a school picnic or family outing/travel, this will be made without fail. I did Thaligai for Perumal so I got a chance to do it this time.

Required Items – 1 cup of tamarind, peanuts, 6-7 red chillies, curry leaves, chenna dhal and other seasoning items

• Soak the tamarind in 4-5 cups of water. Add little salt and turmeric to it. Let it soak with it.
• Once it has soaked really well and you can get a concentrate out of it, start the process.
• In a vessel, season the mustard seeds, chenna dhal using gingelly oil(sesame oil)
• Add curry leaves and peanuts to it and fry for a while.
• Add 5 red chillies and fry them too.
• Add the tamarind concentrate and appropriate quantity of salt.
• Let it boil for ever. You need to wait until you get the required concentrate of it.
• While boiling, I added powdered Chenna dhall + red chillie powder. This is optional.