An all time tangy,spicy and flavoury side dish to rice would be puli kulambu. You can prepare and store this for around a week and use. I usually prefer it with onion and garlic and below version is a very quick and easy recipe. I shall post another version of the same which in freshly ground masala is added in the coming days.
- Tamarind extract-1 cup(thick)
- Garlic-20 cloves
- Sambhar powder-1 tbsp
- Salt- To taste
- Oil-To cook
- Turmeric powder-A pinch
- Hing-A pinch
- Mustard Seeds-1/4 tsp
- Urad dhal-1/4 tsp
- Curry leaves
1.Heat a kadai and add three drops of oil.
2.Toss the garlic in it. This will help to quickly and easily peel the skin.
3.Peel the onion and garlic skin and keep it aside.
4.Heat the kadai and add 2 tbsp of oil(gingelly) and temper with mustard seeds,urad dhal and curry leaves.
5.When tempering is done,add garlic and shallots.
6.Saute until shallots turn soft.
7.Now add sambhar powder,hing and turmerric powder and give a quick stir.
8.When the powders have blended well, add the tamarind extract.
9.Mix well and let it boil well.
10.It will boil and reduce in quantity and also the oil will start floating on top.
11.At this moment , switch off the flame and transfer it into dry vessel.
12.Serve it with rice.
Rice+Porikadalai thuvaiyal+Ghee+ Puli Kulambu is an ideal combination.
You can stop cooking at point of time after it begins to boil well,depending on the consistency you prefer.
The more it boils,the tastier it is.
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