💾 Archived View for tilde.pink › ~bencollver › recipe › ascii › ethnic › asia › indian › recipe119.t… captured on 2022-07-16 at 17:22:26.

View Raw

More Information

⬅️ Previous capture (2022-06-11)

-=-=-=-=-=-=-



                               PULIKACCHAL

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Sauces                           Vegetarian
                Indian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Soaked tamarind -- about
                        -the size of a large
                        -lemon
   1 1/2   tb           Jaggery
   2       tb           Sesame seeds roasted dry
   6                    Green chillies -- slit into
                        -two (more, if it isn't hot)
                        Ginger, fresh, 2" -- cut
                        -into thin strips
   1       t            Mustard seeds
   1       t            Chana dal
   3       tb           Sesame oil
   1       pn           Hing
   1       pn           Turmeric
                        Curry leaves

  Squeeze out the pulp from the tamarind. You can add a
  little fresh water each time to extract the pulp. When
  you have a about a small bowl full, set aside.
  
  Warm oil, season with mustard seeds first. When they
  start to pop throw in red chillies, chana dal, hing
  and curry leaves. When dal turns red, add the green
  chillies and fry. Throw in the ginger, add tamarind
  extract carefully, a pinch turmeric, salt to taste and
  jaggery. Simmer on low heat till raw smell disappears
  and the sauce has reduced to one- third or thickened
  yet spoonable.
  
  Crush the roasted sesame seeds with a rolling pin on
  paper or in a spice mill rather coarsely. Add this at
  the end to the pulikacchal. Mix well so there are no
  lumps.
  
    U15297@uicvm.bitnet (Shyamala Parameswaran)
 


                   - - - - - - - - - - - - - - - - - -