Recipe of Speedy Puli kaijal(imli rice) with potato chips(south india)

Hey everyone, it's Jim, welcome to our recipe page. Today, I will show you a way to make a special dish, Recipe of Award-winning Puli kaijal(imli rice) with potato chips(south india). It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

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As for the number of servings that can be served to make Puli kaijal(imli rice) with potato chips(south india) is 3 people.. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Puli kaijal(imli rice) with potato chips(south india) estimated approx one hour 30min.

To begin with this particular recipe, we must first prepare a few components. You can cook Puli kaijal(imli rice) with potato chips(south india) using 21 ingredients and 7 steps. Here is how you cook it.

This is very tempting dish any time favourite to all. Simple to do in, large quantities prepared and stored in a glass container you can add with fresh rice you can,mix and enjoy. Eat with raitha, chips your choice.. In generally we South Indian prepared for picnic break, or during train travel we use to pack and enjoy.. And eat. #Lunch Box#Lunch box#

Ingredients and spices that need to be Prepare to make Puli kaijal(imli rice) with potato chips(south india):

1. 300 gms Imli
2. 200 gm Til oil
3. as required. curry leaves few
4. as per taste. salt
5. 50 grams. jaggery
6. 2teaspoon. For Tadka black rai
7. 1/2teaspoon. methi seed
8. as required .curry leaves few
9. as required. hing few
10. 2teaspoon. arhar dal
11. 5 .red chilli
12. 3teaspoon .imli rice masala powder:coriander seeds
13. 8teaspoon. chana dal
14. 3teaspoon. til seeds (black)
15. 1/2cup .moongfali. (Badam)
16. 12 .red chilli
17. as required .hing few
18. teaspoon. urad dal
19. as required .curry leaves few
20. as required .haldi few
21. as required .sambar powder masala

Instructions to make to make Puli kaijal(imli rice) with potato chips(south india)

1. First in hot water soak your imli rest for sometime then drain it and squeeze the imli pulp carefully with, hand without wasting. Take a thick paste. Keep it aside..
2. Then flame your gas shift your thick kadai either it should be iron material or in a pather (stone)we South Indian called the vessel kalu chetti (made of stone)materials when, it will, so strong your imli paste will slowly steadily cook nicely..
3. 
4. Take the kallu chetti pour til oil then tamper your black rai, methi seed, hing, har har dal, red chilli, hing after some time add badam, curry leaves and add sambar powder, haldi then immediately pour your prepared thick imli let them, cooked nicely then add salt also. Then add jaggery. Also. In between prepare your imli rice masala...
5. 
6. Take a kadai fry til seeds let them crack nicely. Then transfer into a plate. Then fry your badam then, transfer to a plate. Then fry coriander seeds, chana dal, urad dal, hing, and add few drops of oil, then, fry red chilli also. Then, transfer in to a plate. Everything will be cool down. Then grind in a mixie jar keep it in a glass container. Then when, the, imli paste will be, tighten and cooking process going on, add your imli masala let them mix nicely and cooked then your imli paste ready
7. Prepare your rice all the cooked rice plate it in a, tray and cool down nicely. Then add some til oil on it then whatever you want to mix with the imli paste and masala powder and add to your rice togather and taste it. If you need any additional salt you can mix it. Whatever you are preparing the imli paste will be preserved in a glass bottle and keep it in a fridge then whenever you want, to prepare you have to prepare just rice and mix it and enjoy with chips, raitha..

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