Introduction:
"Puli" = tamarind, "kachch" = cooking/drying. Pulikaachchal is a tamarind-based spicy paste that is mixed with rice to make puliyodharai/puliyogarai (tamarind rice). It is a deliciously sour paste that can also be enjoyed as a sandwich spread. Each serving only requires about a tablespoon, and the paste can be stored in the fridge for quite a while.
Ingredients:
For powder:
Toor (split pigeon peas), urad (split black gram), and chana (split Bengali gram) dals - 2 tbsp each
Methi (fenugreek) seeds - 1/2 tsp
Dried red chillies - 10
Oil - 1/2 tsp
For sauce:
Oil - 4-5 tbsp (3 when frying, 1-2 when mixing in the powdered spices)
Mustard seeds - 1 tsp
Toor, udad, and chana dals - 1 tsp each
Methi seeds - 1/2 tsp
Curry leaves - 2 stalks
Peanuts, roasted - a handful
Hing (asafoetida) - a pinch
Turmeric powder - 1/4 tsp
Tamarind pulp from concentrate - 2 tbsp or to taste
Salt - to taste
Method:
One by one, roast the dals in the "for powder" section till they start to turn brown. Set aside. Heat the oil and roast the red chillies till you they start to turn brown. Let the ingredients cool and then grind to a fine powder.
Heat 3 tbsp oil in a wok. Add mustard and methi seeds. When the mustard seeds start to splutter, add the toor, chana, and udad dals. Add curry leaves and fry till they are crisp. Add peanuts and fry till coated with oil. Add hing and turmeric powder and fry for a couple of minutes. Add the tamarind pulp and 2 cups of water. Bring to boil on a medium flame, stirring occasionally. Lower the flame, add the powdered spices and 1-2 more tbsp oil, stir well to avoid lumps, and simmer to thicken the sauce till it has the consistency of a thick paste.
Mix with rice to make puliyodharai, adding a little ghee or sesame oil if necessary. Enjoy with crunchy sides like potato chips or fried papad! Can also be spread onto bread slices for a tasty sandwich.
Source: Mom's recipe
Author: Shrinkingsodacan
"Puli" = tamarind, "kachch" = cooking/drying. Pulikaachchal is a tamarind-based spicy paste that is mixed with rice to make puliyodharai/puliyogarai (tamarind rice). It is a deliciously sour paste that can also be enjoyed as a sandwich spread. Each serving only requires about a tablespoon, and the paste can be stored in the fridge for quite a while.
Ingredients:
For powder:
Toor (split pigeon peas), urad (split black gram), and chana (split Bengali gram) dals - 2 tbsp each
Methi (fenugreek) seeds - 1/2 tsp
Dried red chillies - 10
Oil - 1/2 tsp
For sauce:
Oil - 4-5 tbsp (3 when frying, 1-2 when mixing in the powdered spices)
Mustard seeds - 1 tsp
Toor, udad, and chana dals - 1 tsp each
Methi seeds - 1/2 tsp
Curry leaves - 2 stalks
Peanuts, roasted - a handful
Hing (asafoetida) - a pinch
Turmeric powder - 1/4 tsp
Tamarind pulp from concentrate - 2 tbsp or to taste
Salt - to taste
Method:
One by one, roast the dals in the "for powder" section till they start to turn brown. Set aside. Heat the oil and roast the red chillies till you they start to turn brown. Let the ingredients cool and then grind to a fine powder.
Heat 3 tbsp oil in a wok. Add mustard and methi seeds. When the mustard seeds start to splutter, add the toor, chana, and udad dals. Add curry leaves and fry till they are crisp. Add peanuts and fry till coated with oil. Add hing and turmeric powder and fry for a couple of minutes. Add the tamarind pulp and 2 cups of water. Bring to boil on a medium flame, stirring occasionally. Lower the flame, add the powdered spices and 1-2 more tbsp oil, stir well to avoid lumps, and simmer to thicken the sauce till it has the consistency of a thick paste.
Mix with rice to make puliyodharai, adding a little ghee or sesame oil if necessary. Enjoy with crunchy sides like potato chips or fried papad! Can also be spread onto bread slices for a tasty sandwich.
Source: Mom's recipe
Author: Shrinkingsodacan
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