Pulikachal Mix Recipe
2. In a pan dry roast the ingredients mentioned in the table under “To Roast and Grind” section till they turn slightly brown and leaves a nice aroma.
3. Allow it to cool down and then grind it to a fine powder. Heat oil in a pan.
4. Add in the Mustard seeds, Channa Dal and Urad Dal, Next add Curry Leaves, Dry Red Chilli and Hing.
5. Next add Peanuts and Turmeric Powder, Give a good mix and saute in a low flame.
6. Soak the Tamarind in hot water for 30 mins and extract 2 cups of Tamarind Water form that. Now add the Tamarind water in the pan and then Salt.
7. Let it come to a boil and then add in the ground masala powder,
8. Finally add in Jaggery and when the mixture becomes thick and comes to a paste consistency .Switch off the flame.
📖 Recipe
Pulikachal
Standard 1 cup measures 240 ml
Ingredients
To Dry Roast:
- Channa Dal – 1tsp
- Urad Dal – 1 tsp
- Whole Black Pepper – ¼ tsp
- Sesame seeds – 1 tsp
- Fenugreek seeds – ¼ tsp
- Coriander seeds – 2 tsp
- Dry Red Chilli - 5
- Hing a generous pinch
Other Ingredients:
- Sesame Oil – 3 tbsp
- Tamarind big lemon sized
- Jaggery – 1 tsp
- Mustard Seeds – 1 tsp
- Channa Dal – 1 tsp
- Urad Dal – 1 tsp
- Peanuts a handful
- Curry Leaves a spring
- Hing - ½ tsp
- Dry Red Chilli- 3 nos
- Turmeric Powder – ½ tsp
- Salt to taste
Instructions
- Roast the peanuts and set it aside. Measure all the ingredients required for dry roasting and grinding and keep it ready.
- In a pan dry roast the ingredients mentioned in the table under “To Roast and Grind” section till they turn slightly brown and leaves a nice aroma.
- Allow it to cool down and then grind it to a fine powder. Heat oil in a pan.
- Add in the Mustard seeds, Channa Dal and Urad Dal, Next add Curry Leaves, Dry Red Chilli and Hing.
- Next add Peanuts and Turmeric Powder, Give a good mix and saute in a low flame.
- Soak the Tamarind in hot water for 30 mins and extract 2 cups of Tamarind Water form that. Now add the Tamarind water in the pan and then Salt.
- Let it come to a boil and then add in the ground masala powder.
- Finally add in Jaggery and when the mixture becomes thick and comes to a paste consistency .Switch off the flame.
Notes
· Don’t skip sesame oil .As it gives the main flavour and helps in keeping the pulikachal good for days together.
· Salt should be added little more as when we mix with rice it should balance the taste.
· Add the Pulikachal mix to the cooked and cooled rice to prepare Tamarind Rice.
CURRY AND SPICE
This is so interesting... never heard before... liked...
Priya
This is very new recipe to me. so, is this liquid can stay fresh for 4 months?? Pulikachal is the final watery mixture you get here right?? please clear the doubts.
thanks in advance..
Sharmila kingsly
It will not be watery ,It will be a paste so that we can mix it with Rice.
Also as we add Sesame oil and a good amount of Tamarind it will stay good for about 4 months.If handled clean..
Sundari Nathan
Wow! First of all same pinch! Check my version too! Yours looks lip-smacking 🙂