Pulikacchal

1. 1

   Squeeze out the pulp from the tamarind.

2. 2

   You can add a little fresh water each time to extract the pulp.

3. 3

   When you have a about a small bowl full, set aside.

4. 4

   Warm oil, season with mustard seeds first.

5. 5

   When they start to pop throw in red chillies, chana dal, hing and curry leaves.

6. 6

   When dal turns red, add the green chillies and fry.

7. 7

   Throw in the ginger, add tamarind extract carefully, a pinch turmeric, salt to taste and jaggery.

8. 8

   Simmer on low heat until raw smell disappears and the sauce has reduced to one- third or thickened yet spoonable.

9. 9

   Crush the roasted sesame seeds with a rolling pin on paper or in a spice mill rather coarsely.

10. 10

    Add this at the end to the pulikacchal.

11. 11

    Mix well so there are no lumps.

* Per serving · 4 servings · Values may vary.

No additional tips available.