Pulikacchal

PULIKACCHAL

1 Preparation Time :

Categories : Sauces Vegetarian

Indian

Amount Measure Ingredient -- Preparation Method -- -- --

Soaked tamarind -- about -the size of a large

-lemon

1 1/2 tb Jaggery

2 tb Sesame seeds roasted dry

6 Green chillies -- slit into -two (more, if it isn't hot)

Ginger, fresh, 2 -- cut -into thin strips

1 t Mustard seeds

1 t Chana dal

3 tb Sesame oil

1 pn Hing

1 pn Turmeric

Curry leaves

Squeeze out the pulp from the tamarind. You can add a

little fresh water each time to extract the pulp. When

you have a about a small bowl full, set aside.

Warm oil, season with mustard seeds first. When they

start to pop throw in red chillies, chana dal, hing

and curry leaves. When dal turns red, add the green

chillies and fry. Throw in the ginger, add tamarind

extract carefully, a pinch turmeric, salt to taste and jaggery. Simmer on low heat till raw smell disappears

and the sauce has reduced to one- third or thickened

yet spoonable.

Crush the roasted sesame seeds with a rolling pin on

paper or in a spice mill rather coarsely. Add this at

the end to the pulikacchal. Mix well so there are no

lumps.

U15297

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