### TranslatedIngredients: 1 cup Foxtail Millet,Salt,Sesame (Gingelly) Oil - or gingelly oil,Tamarind - lemon sized,1/2 teaspoon Jaggery,1/4 cup Roasted Peanuts (Moongphali),Salt - as needed,Water - as needed,2 tablespoons Chana dal (Bengal Gram Dal),4 Dry Red Chillies,3 teaspoons Methi Seeds (Fenugreek Seeds),1 teaspoon Whole Black Peppercorns,1 tablespoon Mustard seeds,4 Dry Red Chillies,1 tablespoon Chana dal (Bengal Gram Dal),1/2 teaspoon Asafoetida (hing),1 1/2 teaspoon Turmeric powder (Haldi),8 Curry leaves,5 tablespoon Sesame (Gingelly) Oil ### PrepTimeInMins: 15 ### CookTimeInMins: 40 ### TotalTimeInMins: 55 ### Servings: 4 ### Cuisine: South Indian Recipes ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: Method for Making PulikachalSoak the tamarind in water for at least one hour and extract the juice. Keep the juice asideTake all the ingredients listed under Roast and Grind and dry roast them until it turns golden brown. Cool them completely and grind to a fine powder.Heat oil in a pan, add the mustard seeds, red chillies and allow it to crackle and roast for a few seconds. Add the tamarind extract, turmeric powder, salt, curry leaves and asafoetida. Add enough water to make it thin and allow it to boil for atleast 20 minutes or until the volume reduces to half.Once the volume has reduced to half, add the jaggery and the ground spice powder. Allow this mixture to boil for another 5 minutes or until the mixtures starts to thicken. Turn off the heat and cool the pulikachal. Add the roasted peanuts and keep aside. This this the Pulikachal mixture to make the Tamarind Rice. You can store this mixture in the refrigerator for about a week and use it as and when required. Method to cook the MilletsMillets cook in a similar way to rice. Based on the kind of millet you use the cooking times will differ. In this recipe I am using foxtail millet that cooks fairly easily. Place the millet into the pressure cooker, along with 2 cups of water and salt.Close the cooker, place the weight on and pressure cook for two whistles. After two whistles turn the heat to low and simmer for about 3 minutes and turn off the heat. Allow the pressure to release naturally, as the millets will continue to cook under the existing pressure. Once the pressure is releasedAllow the pressure to release naturally, as the millets will continue to cook under the existing pressure. Once the pressure is released, open the cooker and fluff up the millets and allow them to air out a bit, before mixing it with the Puliyodharai mixMethod to Make the Puliyodharai / Puliyogare RecipeYou can now mix the pulikachal with steamed millet in small quantities depending upon how tangy and how spicy you want the rice to be. Allow the millet to rest in this tangy pulikachal for atleast 20 minutes before serving.The Puliyodharai / Puliyogare  - Spicy Tamarind Millet is now ready to be served.
