Kerala Recipes
Pulikachal Recipe
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Ingredients
- 1 large ball of tamarind
- 1/4 tsp Turmeric powder
- salt to taste
- 1 tsp grated jaggery
To grind
- 2 tsp coriander seeds
- 2 tsp urad dal
- 6 Red chilies
- 5-6 Curry Leaves
- 1/2 tsp fenugreek
For seasoning
- 1 tbsp gingelly oil
- 1 tsp Mustard seeds
- 1 tsp chana dal
- 1 tsp split urad dal
- 1 tsp Peanuts
- 6 Curry Leaves
- 2 Red chilies
- pinch aof Hing
Ingredients
To grind
For seasoning
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Instructions
- Soak the tamarind ball in warm water for an hour. Reserve the juice and discard the pulp.
- Dry fry the coriander seeds, fenugreek, urad dal and six curry leaves.
- In a little oil, fry the six red chilies for grinding.
- Allow the fried ingredients to cool.
- Once cool, grind them to a fine powder.
- Fry the mustard seeds for seasoning in the gingelly oil.
- Add the chana dal, urad dal and peanuts and sauté.
- Add the turmeric powder, hing and remaining curry leaves.
- Sauté gently.
- Pour in the tamarind extract and allow the mixture to boil for a few minutes.
- Stir in the ground powder and cook on a low flame until the mixture becomes thick.
- Add the grated jaggery, stir, and remove the mix from the stove.
- Serve the pulikachal with rice!
Recipe Notes
Store in an airtight container to preserve the paste.