Pulikachal

Pulikachal

Spicy and tangy tamarind sauce

Ingredients

  • 2 Lemon size Imli / Tamarind balls
  • 3 tablespoons Peanuts
  • 1 tablespoon Channa Dal
  • 4 tablespoons Sesame oil
  • 1 teaspoon Coriander Seeds
  • 8 Dried Red Chillies, for masala
  • 1 teaspoon Channa Dal
  • 1 tablespoon Fenugreek Seeds
  • Salt to taste
  • 1/4 teaspoon Hing / Asafoetida
  • 1/2 teaspoon Turmeric Powder
  • 2 sprig Curry Leaves
  • 2 teaspoons Mustard Seeds
  • 1 Dried Red Chilli, broken to 4 pieces

Instructions

  1. Dry roast Fenugreek Seeds, dried red chillies, coriander seeds and chana dal. Grind to smooth powder when cool.
  2. Heat oil. Splutter mustard seeds, chana dal, peanuts and curry leaves. Saute for 2 minutes.
  3. Add tamarind pulp, asafoetida and salt. Bring to boil. Simmer till it thickens and reduces to half.
  4. Add Masala Powder. Mix well and continue cooking till oil start separating.
  5. Store Pulikachal in air tight container.

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