Topic started by Maya Varma (@ cf2.emirates.net.ae) on Wed Oct 3 00:43:59 .
All times in EST +10:30 for IST.

PULI KUTHI PORICHA KARI

1. Coconut Oil 1 Tspoon
Channa Dal 1 Tspoon
Urud Dal 1 Tspoon
Black Peppercorns 1 Tspoon
Red Chilles 6 N°
(Fry the above ingredients and grind)

2. Coconut Oil 2 Tspoon
Mustard Seeds 2 Tspoon
Red Chille Broken to pieces 1 - 2 N°
(For seasoning)

3. Fresh Scrapped Coconut ¼ of 1 coconut
4. Curry Leaves Little
5. Tamarind 1 Lemon Sized
6. Salt As Desired
7. Water 4 cups
8. Turmeric Powder ½ Tspoon
9. Vegetables
Brinjal / Bittergourd / Carrot / Drumstick / Ashgourd etc


Take 2 cups of water and squeeze the tamarind and extract juice. Allow all the above vegetables to boil in the extracted tamarind juice with salt and turmeric powder added to it. When the vegetables are done, add the fried and grinded powder and allow it to boil again. Then fry and add the seasoning of coconut, mustard, red chilles and curry leaves.

Serve hot with chapathi and rice.

Responses:

• From: Hemant (@ 203.200.15.20) on: Wed Oct 3 01:39:34
  
  Hello Maya Varma,
  I have read your posting of puli Kuti Poriccha Kari,
  You have asked to boil the vegetables in Tamarind juice and cook, but don't you think that the vegetables would become hard when you cook in Tamarind juice and will take a ling time to cook?Is it not possible to pre cook the vegetables in oil or steam and then add to boiling Tamarind juice and water mixture???
  
  
• From: Maya Varma (@ nc1.emirates.net.ae) on: Wed Oct 3 02:47:40
  
  Hi Hemant,
  
  Your way of boiling the Veggies may be correct, but I posted an easy way of making it. That's all.
  
  
• From: Hemant (@ ppp-200-6-217.bng.vsnl.net.in) on: Wed Oct 3 05:43:00
  
  Hello Maya,
  
  I still don't understand how you call it an easy way when it is a well known fact that it will be an almost uphill task when you cook vegetables in pHvalue less than 5, the vegetables almost never get cooked !!!
  
  
• From: susmitha (@ 203.202.106.236) on: Thu Oct 4 21:18:57
  
  but Hemant, we always cook the vegetables in puli tanni when making sambar. we make puli tannai, put the vegetables, sambhar powder,, uppu and turmeric powder and the ve\gs. do get cooked properly. Sambar tastes nice too.
  
  sush
  
  
• From: sush (@ 203.202.106.236) on: Thu Oct 4 21:20:22
  
  forgot, even for 'tenka araccha kozumbu' the vegetables (potato, capsicum, ilavan etc) are boiled in puli tanni.
  
  
• From: ganesh (@ 203.197.81.85) on: Thu Oct 4 22:40:57
  
  i was horrified by seeing the subject and was eager to know how do u manage to get a TIGER's CUB..
  but later found out that it is not that puli kuthi ( TIGER's CUB ) but PULLI KUTTHI...
  
  Thank God..
  
  
  
  
• From: Hemant (@ ppp-200-6-246.bng.vsnl.net.in) on: Fri Oct 5 01:14:25
  
  Hello Sushmitha,
  When u cook vegetables for sambar, the Puli consistancy is watery and still vegetables take longer to cook.That's why sambar Vengaayam is oil fried and later mixed in Pulitannir.The vegetables too are prefried to 3/4 cooked stage and then mixed in Sambar.
  What my question was that the vegetables cannot be cooked in Puli Juice , acidic water is different from concentrated Puli Juice.The acidic value of any cooking mediuym if is below 5 and around 4.5, the vegetables cannot be cooked.I am talking about the pH Value.
  
  
• From: Hemant (@ ppp-200-6-246.bng.vsnl.net.in) on: Fri Oct 5 01:14:29
  
  Hello Sushmitha,
  When u cook vegetables for sambar, the Puli consistancy is watery and still vegetables take longer to cook.That's why sambar Vengaayam is oil fried and later mixed in Pulitannir.The vegetables too are prefried to 3/4 cooked stage and then mixed in Sambar.
  What my question was that the vegetables cannot be cooked in Puli Juice , acidic water is different from concentrated Puli Juice.The acidic value of any cooking mediuym if is below 5 and around 4.5, the vegetables cannot be cooked.I am talking about the pH Value.
  
  
• From: lavanya (@ dialpool-210-214-70-56.maa.sify.net) on: Tue Dec 11 04:02:49
  
  vegetables are generally not cooked in pulli thani bcaause it takes longer to cook and it loses its nutritive value(i think) thats what amma told me
  when veges take a long time to cook they lose all the vitamins etc.....so i guess thats it
  
  
• From: Kavi. (@ ac96d9b4.ipt.aol.com) on: Tue Dec 11 21:07:48
  
  Hi kavi here...i agree with hemant and lavanya.
  
  Sambar is not prepared by the way sushmitha told..but it is always prepared by adding the puli thanni at the final stage and immedialty take off from the stove(oru kothi vandha vudan)
  I didn't hear..."cooking vegies in puli thanni".
  
  Kavi.
  
  
• From: sush (@ 210.9.226.245) on: Wed Dec 12 19:18:19
  
  hi Kavi,
  
  sambar is also prepared the way i mentioned. of course, as Hemant said, it is not concentrated puli tanni.
  
  we boil the veggies in puli tanni along with turmeric pd, sambar pd, salt, perumkaayam and curry leaves and once the veggies are cooked, mashed tur dal is added and boiled for a little more while.
  
  if you add puli tanni in the last stage, the raw smell of tamarind spoils the sambar taste.
  
  
  
• From: Kavi. (@ ac9c243d.ipt.aol.com) on: Wed Dec 12 20:41:35
  
  The key to make a tasty sambar is to add puli thanni finally and take off from stove after one boil.
  We usually add little puli(n add little more tomatos)so there won't be any raw smell.
  
  This is the way we make sambar..no big deal.(a good cook mentioned this point to my friend when i have been at my fr's place)
  
  So try to make sambar by adding puli and sambar powder at the finally stage and feel the difference.But remember to boil it for one koodhi.
  
  Cheers...
  Kavi.
  
  
• From: Radhika (@ 19.chicago-22rh16rt.il.dial-access.att.net) on: Wed Feb 6 11:31:33
  
  Hey friends in puli tanni the vegetable will take time to cook but when we fry the veg in oil and then add to the puli tanni it is cooked well and as kavi told if we take the sambar by adding the puli tanni at last and take it after a kodhi it will give the raw smell and also the veg will not have the masala into them . only when they are boiled for some time the salt and the puli taste will gointo the veg.
  Bye
  radhu
  
  
• From: sush (@ 210.9.226.245) on: Wed Feb 6 17:18:49
  
  yes, that is the way we also make sambhar, Radhika. when you add puli tanni last, the raw smell of tamarind spoils the taste of sambar.
  
  so it is always better to boil the veggies in puli tanni and sambar powder for about 15-20 mts, then add paruppu.
  
  
• From: R (@ bgp530486bgs.ebrnsw01.nj.comcast.net) on: Mon Oct 21 07:23:49
  
  For recipes like rasvangi or pitlai, used to cook the veg., like brinjal with direct tamarind water(little tamarind-to avoid the brinjal or b.gourd's bitter taste. That is the main purpose, as far as i know. Not all veg., requires tamarind water to boil, only for certain veg., From my personal experience, it takes the same time as the normal veg., with ordinary water and the tastes also very good for rasvangi and pitlai cases only. Maybe because of the veg.,!!
  
  
• From: Nirupama (@ ool-18bc9193.dyn.optonline.net) on: Thu Dec 19 18:08:53
  
  First of all as far as I know the term "poricha" means its without puli.
  
  
• From: Ramadas (@ dclient80-218-20-43.hispeed.ch) on: Fri Dec 20 22:55:27
  
  Nirupama,
  The word "poricha" can be used in Malayalam for anything which is directly heated on the flame. Traditionally the tamarind, coconut pieces and dried-red-chillies are strung on a "Pappada Koal" (long steel needle used for frying pappadam) and heated directly on the flame. This is called "Kuthi Porikkal".
  
  
• From: SURESH KUMAR (@ ) on: Wed Dec 3 06:24:12
  
  
  Dear Sir,
  
  I am little bit confused. Kindly clarify the same.
  
  What is Ashgourd called in Hindi and Malayalam language.
  
  What is Whte gourd called in Hindi and Malayalam language.
  
  
• From: Idiappam (@ cache138.156ce.maxonline.com.sg) on: Thu Dec 4 11:49:02 EST 2003
  
  Ashgourd is called White gourd sometimes. - Poosani in Tamil! Sometimes as wax gourd and winter melon!
  
  Botanical Name: Benincasa Hispida (Thunb.) cogn. --- (Cucurbitaceae - the gourd family)
  (Syn: Benincasa cerifera Savi)
  
  Two main varieties - spherical or cylindrical fruits, large! There is a hairy variety too!
  
  Hindi: Petha, Rasksa
  Malayalam: Kum palam
  
  
• From: Pamela (@ jrc-cache5.jaring.my) on: Tue Dec 23 08:18:40
  
  what a cooking discussion....disgusting indian food. better spell out the terms in standard english rather then mixing tamil and english...its sound horrible man! pls stop spoiling tamil language....please please please...from tamil language lover...yours pamela
  
  
• From: tamil-food-lover (@ acd13b08.ipt.aol.com) on: Sun Dec 28 11:09:16 EST 2003
  
  Hey STUPID Pamela, keep out of the discussion
  if you do not like it. Personally, I am enjoying
  very much the detailed SENSIBLE discussion because I am finding answers to a lot of doubts I had !!!!! How dare you say "disgusting indian food " !!!! Many people would disagree with you and tell you what I am telling : BUZZ OFF !!!!
  
  What standard English ! Stupid woman ! If people can express themselves better by combining both English and Tamil, so be it ! Shame on you stupid woman, Wannabe-white with a phony name like Pamela! GET OUT FROM HERE, IDIOT WOMAN !
  
  
• From: s (@ 61.11.78.144) on: Fri Jan 2 13:08:36 EST 2004
  
  Hi,
  
  You can visit the new website on CHEMBAI at http://www.chembai.com
  
  
• From: Raj (@ blue.dregis.com) on: Thu Jan 8 09:37:27 EST 2004
  
  Hi,
  
  Could you please tell if Urid daal and Urad daal are the same. or are they different.
  
  Thanks
  Raj
  
  
• From: abc (@ acaa7002.ipt.aol.com) on: Fri Jan 9 23:08:07 EST 2004
  
  Yes Urid, Urad are the same
  
  
• From: josephkutty (@ ) on: Mon Oct 25 07:23:00
  
  posi pouri
  
  

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