Pulikachal

Pulikachal paste is required to make Puliyodarai, a traditional Iyengar feast item. This  paste is  easy to make and also  you can store this paste for a few months in the refrigerator.

For Powder:
Coriander seeds                      – 2 tbsp

Black Pepper                           – 2tbsp

Fenugreek seeds                     – ½ tsp

Curry leaves                          – 2 stem

Red chili                               – 4 nos

Method: 

• Dry fry all above ingredients and grind coarsely.  Divide into 2 parts.One part you use it for Pulikachal paste and other one part you use it for rice. Keep aside.

Ingredients for Pulikachal.

Tamarind:                    1 small apple size

Turmeric powder          1 tsp

Bengal gram                 2 tbsp

Urdh Dhal                     2tbsp

Whole red chilies -         15 no( broken into pieces)

Peanuts -                       2 tbsp

Asafetida (Hing)             1 tbsp.

Gingili oil                        ½ cup

Jaggery –                        2 tbsp

Curry leaves                    4 stem

Salt  as required

Method : 

• Soak the tamarind in hot water for ½ hour.  Make tamarind into a thick pulp.
• Heat the thick bottom pan add oil, when oil gets fuming add mustard seeds. When mustard seed starts spluttering, add dhals, chillies, curry leaves and Hing on it. Fry till the dhals, curry leaves are golden brown. Now add the tamarind pulp, salt, ½ of the ground powder and Jaggery.
• When pulp gets thicken oil will ooze out. Switch off the stove. 
• Transfer into airtight container.

Tips:

• Dark tamarind  gives great taste and nice dark color to the pulikachal.
• Store the pulikachal in airtight glass container. Add 2 tsp of hot Nella ennai over the pulikachal .After completely cooling down, keep it the refrigerator. It keeps well for a months.
• Always use clean and dry spoon to serve the pulikachal.
• This paste can be used as pickle for Thayir Sadam, Idli, Dosai, etc.

See my Puliyodharai Rice Recipe(Click the link)