RCI-SC.006.0027.001
Pulikkachal
Pulikkachal from the Recidemia collection
Prep5 min
Cook15 min
Total20 min
Servings4
Difficultyintermediate
Ingredients
- Coriander seeds (Dhaniya)- 1 tsp1 unit
- Fenugreek seeds- 1 tsp1 unit
- Sesame seeds - 1 tsp1 unit
- Asafoetida- ¼ tsp1 unit
- Tamarind extract- 1 cup1 unit
- Urad dhal- 1 tsp1 unit
- Channa dhal (split chick-peas)- 1 tsp1 unit
- Red chilies- 41 unit
- 1 unit
- Oil- 3 tablespoons1 unit
- Peanuts1 unit
Method
1
Soak a golf ball-sized portion of tamarind in 1 cup of warm water for 15 minutes, then squeeze and strain to extract a thick tamarind pulp, discarding the seeds and fibers.
15 minutes
2
Heat 3 tablespoons of sesame oil in a heavy-bottomed pan or kadai over medium heat until shimmering.
2 minutes
3
Add mustard seeds and let them splutter, then add dried red chilies, curry leaves, and asafoetida, frying until aromatic.
2 minutes
4
Stir in red chili powder, coriander powder, and turmeric powder, cooking the spices in the oil for one minute to bloom their flavors.
1 minutes
5
Pour in the strained tamarind extract and stir well to combine everything, bringing the mixture to a gentle boil.
5 minutes
6
Reduce the heat to low and simmer the mixture, stirring occasionally, until it thickens considerably and the raw tamarind smell dissipates.
20 minutes
7
Add salt to taste and stir in a small amount of jaggery or sugar to balance the sourness, adjusting seasoning as needed.
2 minutes
8
Remove from heat and allow the pulikkachal to cool completely before transferring to a clean, airtight jar for storage; it can be refrigerated for up to two weeks.
15 minutes