Pulikachal…. The spicy, tangy ever ready paste that is an integral part of every Tambrahm kitchen. This ready to use tamarind spice paste makes delicious puliodharai a time tested travel food, when mixed with rice. It makes a good accompaniment to curd rice, arisi uppma,
Uppma kozhukattai and many more. Toss mini idlies in this versatile paste and you get puliodharai idli.
INGREDIENTS
- THICK TAMARIND EXTRACT – 2 CUPS
- THIN TAMARIND EXTRACT – 2 CUPS (BOTH GOT FROM SOAKING AND SQUEEZING A ORANGE SIZE TAMARIND BALL)
- RED CHILLY GUNTUR – 10
- MUSTARD SEEDS – 1 TSP
- ASAFOETIDA – 1 TSP
- FENUGREEK SEEDS – 1 TSP
- PEANUTS – 1/4 CUP
- BENGAL GRAM DAL – 1 TBSP
- RED GRAM DAL – 1 TBSP
- CURRY LEAVES – FEW
- SALT – TO TASTE
- TURMERIC POWDER – 1 TSP
- SESAME OIL – 1/2 CUP
FOR THE POWDER
- REDCHILLY – 20
- CORIANDER SEEDS – 1/4 CUP
- BENGAL GRAM DAL – 2 TBSP
- PEPPERCORN – 1 TBSP
- SESAME SEEDS – 1 TBSP
METHOD
- Dry roast the ingredients for the powder and coarsely pulverise in the mixi and set aside.
- Take a heavy bottomed pan.
- Add the oil, followed by the mustard seeds. When it crackles add the asafoetida, fenugreek seeds, peanuts broken red chillies and the dals.
- Fry well till the dals turn golden brown.
- Add the curry leaves and pour in the tamarind extracts.
- Add the turmeric powder and required salt.
- Lower the flame and simmer the mixture with intermittent stirring till it becomes jam like in consistency and oil leaves the sides of the pan.
- Now add the powder and mix well. Check for salt.
- Stir well for about 5 minutes and remove from the stove.
- Cool and bottle.
- Shelf life at room temperature (chennai) is 15 days.
- Under refrigeration the paste will last for 2 months.
