(Frantic phone call) - *ringggg...."
Me: "mom.....its meeeeeee!"
Mum: " Tell me sweetie..."
Me: " I am thinking of making this (traditional recipe)..give me measurements..."
Mum: "Oh thats easy - take bengal gram, take rice, take.... (6 more things), cook (this and that) this way, make sure that it cooks well and reddens nicely, grind that - the house should be filled with aroma at this point..and serve it(in some manner)
Me: (all excited) wow! sounds great - now give me the recipe, I will write it down.
Mum: "What were you doing all this while I was telling you the recipe???????????"
Me: (flabbergasted) but..but..you told me the directions - you did not give me the measurements!! How much of each should I use...
Mum: (hesitating)..aaah! Cant you figure it out while you are cooking??? mmm..Let me try - Take a handful of (3 ingredients), pinch of (2 more ingredients), you can eye ball (the remaining 3). I just put it while cooking! Who knows all these measurements..
Mum: "What happened? Are you still around?"
Me: "What in God's name am I supposed to say? How am I going to make this if you dont give me proper measurements?!!!!!! Its your duty as a mom to give me correct measurements!"
Mum: "And it was your duty as a daughter to learn cooking when I asked you zillion times to!!! Working was a convenient excuse then, now see this is what happens....."
Until ground fine. Mix them together and store them in a plastic container. They keep well and are handy while making the rice. Use this powder carefully. Too much of it will give a bitter taste to the dish.
You can alternativly grind only little of these (seperately, of course) at the time of making the rice and add it towards the end since the aroma that this imparts to the dish is mind blowing. But take care, esp. with fenugreek seeds powder since it can give a bitter taste if added even a little bit in excess. I followed this method and grind it only as and when needed! I don't make this that often to require making a large amount or storage.
Now lets make the paste. Take a skillet and add the oil. Add the red chillies, then mustard seeds and then bengal gram.
I had some oil warming on the side hence added just a little to temper and then added the oil in the next step. It was simply for my own convinience and is not done this way. I am saying it since I wanted to explain the obvious lack of lots of oil in this picture :)
remove from heat, cool it well and store it in a glass container. Keeps very well for a loooong (!!) time and requires only a wee little bit (depending upon your taste) at a time to be mixed in the rice.
The more solid the Tamarind paste , lesser is the amount required to be mixed. If you make sure to keep the paste within the oil, then it would last longer. If your mixture is dry, then it naturally reduces its shelf life. Use it sooner in that case.To prepare the rice, in 1 tsp of oil, temper the lentils, along with red chillies and curry leaves (or you can use fresh without tempering in oil) and then add in the peanuts and cashew (you can roast them seperately too).
It came out excellent. Small change I made, since I had heard about ellu (sesame seeds) in Iyengar Puliyodharai. So, I added 1 tbsp dry roasted sesame seeds to the powder mix and powdered it along with the rest of the ingredients.
Another thing for next time that I will do is, thetemperin that is added at the time of mixing the rice, I will add it to the tamarind mix. I like my peanuts well soaked in the tamarind paste. It has a unique taste of its own.
But other than these 2 changes, I kept everything the same and it was great!
Yes its true - if you have not touched the rice with your hands/fingers, then u can store it in the fridge for 2-3 days :) --DK