Tamarind recipes from Bawarchi.com
Pulikachal is a popular ready mix recipe with Tamarind or Imli as the star ingredient. Also called Puliyodharai paste or Pulihora rice mix, this paste is easy to make, travel-friendly and time-saving. Add this paste to rice for an instant Puliogare or Tamarind rice.
A thick, flavoured paste, Pulikachal is a great mix of spicy ingredients- tamarind , turmeric powder, urad dal, fenugreek, coriander seeds, red chillies, channa dal, mustard seeds and asafoetida.
Pulikachal can be stored in an air-tight container and you can refrigerate this basic preparation for long shelf-life.
How to Make Pulikachal:
- Soak tamarind in water and extract the juice and keep aside.
- Heat a pan and dry fry the urad dal, fenugreek seeds, coriander seeds and curry leaves and keep aside.
- Pour one teaspoon of oil in a pan and fry the red chillies.
- Make sure that the red chillies are not getting burnt.
- Grind it to powder (dry) along with the above fried ingredients.
- Heat gingili oil and add the mustard seeds.
- When the mustard starts to sputter add the channa dal and peanut and fry until they change their colour to golden brown colour.
- Now add turmeric powder, asafoetida and curry leaves and fry once.
- Now add the tamarind extract and the salt.
- Let the mixture boil till the raw smell of the tamarind disappears.
- Now add the ground powder to the mixture and cook on a low flame till it is thick.
- Finally add the grated jaggery and then switch off the flame.
- The yummy pulikachal is ready to serve.
- You can also dry fry one tablespoon of sesame seeds, powder it and add it to the pulikachal. This will give you a different aroma and taste.
- Boil the required amount of rice in the usual manner.
- Add a proportionate measure of Puli Kachal to the boiled rice and mix well.
- Use a clean and dry spoon every time.
- You can store pulikachal for more than two weeks if properly made.
- Recipe courtesy: Subbalakshmi Renganathan