Pulikaichal or spiced tamarind paste

There will be days when you just want to laze around and not step into the kitchen.Can't imagine what I  would have done on all those days if  not for the Pulikachal (seasoned tamarind paste). Just make a batch of these and push it inside your fridge.Bliss!!!



It is a simple dish but a bit time consuming. That's totally fine because its gonna stay for weeks :) !!! Use gingely oil for making this as it is healthy, gives a  nice nutty flavor and shelf life. Seasonings like  mustard, channa dal, soaked chickpeas, peanuts, red chillies and curry leaves are added to the oil. Tamarind pulp is then added and boiled till it looses its raw smell  and reaches the desired consistency, which takes time.


Ingredients

• Tamarind - size of a small orange
• Red chillies - 10 (if you are using the long ones chop them before adding)
• Peanut - 1/4 cup
• Chick pea - 1/4 cup (soaked overnight)
• Channa dal - 1 tbsp
• Curry leaves -2 tbsp
• Mustard seeds - 2 tsp
• Fenugreek  seeds - 1/2 tsp
• Sambar powder - 1 tbsp
• Turmeric powder - 1 tsp
• Coriander powder - 2 tsp
• Gingely oil - 4 to 5 tbsp
• Water - 2 cups or little less
• Asafoetida
• Salt

 

1. Soak tamarind in warm water for half hour.

2. Heat oil in a kadai (take a big kadai as oil tends to spill when the mixture is boiling).  Add mustard. Once it splutters add fenugreek seeds, channa dal, peanut and soaked chickpeas. Saute till they turn golden brown.

3. Add curry leaves, red chilli and asafoetida.

4. Add tamarind juice, sambar powder, coriander powder and salt. Allow the mixture to boil for 15 to 20 minutes till the oil splits and you get the desired consistency. As the mixture thickens oil tends to spill out so cover and cook.

5. Mix with rice. Serve hot. For more flavour add a tsp of gingely oil, few curry leaves, salt and asafoetida before serving.


Note

•  Instead of adding ready made sambar powder you can dry roast about 2 tbsp dhania/coriander seeds, 1/4 tsp fenugreek seeds, 3 red chillies, 2tsp channa dal and powder it.