Pulikachal is tamarind pickle. The word "puli" means tamarind in tamil. Tamarinds are widely used by the people of tamil nadu. This gives the food a sour taste. This recipe is can be made and stored for long time to be used when needed. This recipe is spicy sour and can be tored in refrigerator.








Ingredients:
3 tbsp tamarind paste
1/4 tsp turmeric powder
1 tsp jaggery
4 tbsp oil - preferably gingely oil
salt to taste
3 cup water.



Spice to grind:
11/2 tbsp coriander seeds
½ tbsp cumin seeds
1 tsp sesame seeds
½ tsp fenugreek seeds





To Temper:
1 tsp chana dhal
7 curry leaves
3-4 dried red chili broken
½ tsp asafoetida.
1tsp mustard seeds.
1/4 tsp sesame seeds.
Oil - 3 tbsp





Method:

1. Heat a pan and roast all the ingredients for spice mix till it the aroma starts to fill the room.
2. Grind them into a fine powder.
3. Heat 3 tbsp of oil and add the tempering ingredients.
4. Fry slightly till chana dhal turns golden brown.
5. Add the tamarind paste to the tempering.
6. Add the turmeric, jaggery, water and salt. Cook on high flame for some time.
7. Bring to boil until the mixture becomes thick .
8. Now add the ground spice mix, simmer and stir constantly until oil starts to separate.
9. Stir and cook till it gets a honey like texture and is reduced to more than half and thick.
10. Remove from fire, cool for a while. It can be mixed with boiled rice and taken for meals.

Making Time: 30 -40 minutes.
Serves: Makes 1 cup.
Shelflife: 1 month.


Note: Store this Pulikachal in a airtight sterilised bottle and keep it in refrigerator . It can be used when needed. Mix with steamed or boiled rice and serve along with pickle, paruppu thogayal or papad.


Click here to know all about Tamil Nadu cuisines- Introduction To Tamil Nadu Cuisines And Recipes.