Puli Kaichal

IngredientsServings: 10

• 1 tsp salt (as per taste)
• 1/4 tsp turmeric powder
• 2 cups tamarind juice
• 1 sprig curry leaves
• 1 tsp powdered jaggery (optional)

For Grinding (powder)

• 1 tsp urad dhal
• 1 tsp corriander seeds
• 1/4 tsp methi seeds
• 1 tsp seasame seeds
• red chillies 5 or 6
• whole pepper corns 10

For tempering

• 3 tbsp seasame oil
• 1 tsp mustard seeds
• 1 tsp channa dal
• 1/4 cup peanuts
• 1/4 tsp asafoetida
• 1 sprig curry leaves
• red chillies 2

About

Instructions

• soak tamarind and squeeze the juice (about 2 cups)
• in a small pan dry roast all the ingredients (urad dhal,corriander seeds, methi seeds, seasame seeds, red chillies 5 or 6, whole pepper corns 10) until golden color
• add them into the blender and grind to a powder
• in a pan, add 3 tbsp seasame oil and mustard seeds
• once mustard seeds have sputtered, add peanuts,channa dal, asafoetida, red chillies and curry leaves
• add tamarind water,turmeric powder, and salt
• cook until the kuzhambhu becomes gravy consistency
• add the powdered puli kaichal powder and add jaggery
• check and adjust salt if needed
• cook until the puli kaichal reaches a gravy consistency

Tips & Tricks

• fresh tamarind works better than tamarind paste.
• tamarind juice needs to be thick
• the more the puli kaichal simmers, the better it tastes
• if the puli kaichal is too watery, then let it boil for few more minutes until it reaches a gravy consistency
• use gingelly/sesame oil to get better taste

Step by Step Instructions

1. soak tamarind and squeeze the juice about 2 cups

2. in a small pan dry roast all the ingredients (urad dhal,corriander seeds, methi seeds, seasame seeds, red chillies 5 or 6, whole pepper corns 10) until golden color

3. add them into the blender and grind to a powder

4. in a pan, add 3 tbsp seasame oil and mustard seeds, once mustard seeds have sputtered, add peanuts,channa dal, asafoetida, red chillies and curry leaves

5. add tamarind water,turmeric powder, salt and cook until the pulikaichal becomes gravy consistency

6. add the powdered puli kaichal powder and add jaggery

7. cook until the puli kaichal reaches a gravy consistency

8. mix the pulikaichal paste with cooked rice and mix well. If needed adjust the salt and add little more seasame oil to enhance the taste!! Enjoy Tangy Puli Sadam!!!