Ingredients
Equipment
Method
- Soak tamarind in hot water for 20 minutes. Squeeze and strain well to get thick pulp.
- Add tamarind pulp, salt, turmeric, green chillies, curry leaves, oil and jaggery to a pan.
- Cover and cook on low flame for 20-25 minutes, stirring in between, until thick.
- Meanwhile dry roast coriander seeds, cumin, pepper, fenugreek, white sesame, dry red chillies and asafoetida. Cool completely.
- Grind the roasted spices finely.
- Add the ground masala to the cooked tamarind mixture. Mix well.
- Cool completely and store in a clean dry glass container.
- For Puliyodharai: temper mustard, chana dal, peanuts, curry leaves, green chilli and cumin in oil. Add required Pulikaachal and mix with cooked rice.
Notes
Use ½ cup oil — this is what gives the Pulikaachal its long shelf life of up to 2 months; don't reduce the oil.
Cook on low flame only — patience is key; rushing on high flame will burn the tamarind mixture.
Stir in between — tamarind sticks to the bottom easily; stir every few minutes while cooking.
Cool completely before storing — any warmth inside the jar will reduce its shelf life.
Always use a clean dry spoon when taking out Pulikaachal — moisture is the enemy.
Store in a glass jar — not plastic; glass keeps it fresh longer.
Dry roast each spice separately on low flame for best aroma and flavour.
Cook on low flame only — patience is key; rushing on high flame will burn the tamarind mixture.
Stir in between — tamarind sticks to the bottom easily; stir every few minutes while cooking.
Cool completely before storing — any warmth inside the jar will reduce its shelf life.
Always use a clean dry spoon when taking out Pulikaachal — moisture is the enemy.
Store in a glass jar — not plastic; glass keeps it fresh longer.
Dry roast each spice separately on low flame for best aroma and flavour.