Thursday, September 9, 2010
Tamarind: 100 gms
Red chillies: 7-8 chillies
Peanuts: 1 cup
Asafoetida: 1 tinge
Fengugreek seeds: 1 table spoon
Dhaniya: 1 2 table spoon
Curry leaves: 10 leaves
Chana Dhal: 3-4 table spoon
Mustard seeds: 1 tea spoon
Urad Dhal: 1 teaspoon
Gingelly (sesame oil): 5-6 spoons
For the dry mixture:
Take a medium sized pan and fry the fenugreek seeds and dhaniya (without adding oil) separately untill nice aroma comes. Allow the mixture to cool down.
Note: This step gives a special flavor and taste but is optional.
For the regular pulikachal:
Step1: Soak the dry tamarind in luke warm water and microwave for 2 minutes. Do not use the tamarind paste for pulikachal as the taste difference is extreme.
Step2: In the same pan, add liberal quantity of sesame oil and add mustard seeds, chana dhal, fenugreek seeds, asafoetida, urad dhal, peanuts, curry leaves, red chillies and fry them until they turn light brown in color.
Step3: Filter the tamarind water from the solid tamarind and add the tamarind water to the above mixture.
step4: Saute for 5-10 minutes and set to low flame. The mixture would become thick and the sesame oil would start to separate from the pulikachal.
Step5: Allow the pulikachal to cool down and add the dry mixture (powdered fenugreek seeds and dhaniya powder) to it.
Pulikachal would last for 2 months when stored in a dry container and refrigerated.
Serve with white rice/dosa.