- 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, asafoetida 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
- 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.
Pulikacchal
By Pooja Sanghavi
Mar, 31st
624
Servings
2 persons
Cook Time
30 minutes
Ingredients
8
- 10
Ingredients
- Soaked tamarind about the size of a large lemon
- 1 1/2 tbspn jaggery
- 2 tbspns sesame seeds roasted dry
- 6-8 green chillies, slit into two (add more for sp
- 2 inch ginger cut into thin strips
- 1 tspn mustard seeds
- 1 tspn chana dal 3-4 tbspns oil, pr
- good pinch asafoetida
- turmeric
- Curry leaves
Instructions
Notes/Tips
Picture Courtsey :- magicsaucepan.com
