1 hour 10 mins
– Puli tamarind – Big orange ball size – ⅓ cup Channa dal Kadalai paruppu – 1 tablespoon Urad dal Ullutham paruppu – 20 Red chilies adjust this based on your spice level – ½ cup Sesame oil Nalla ennai – 3 tablespoon Methi seeds menthayam – ¼ cup Jaggery vellam – ½ cup Peanuts roasted – 4 tablespoon White sesame seeds ellu – 1 teaspoon Mustard seeds – 1 teaspoon Turmeric powder Manchal podi – ½ teaspoon Asafetida Perungayam – to taste Salt – few Curry leaves karuveppilai
– Soak the tamarind in 2 cups of hot water for about 4 hrs. Squeeze the juice from the tamarind and extract it. Do the same thing again with about a cup of water and extract the juice. Keep this aside. – Dry roast the sesame seeds and powder it finely. – In about 2 tsps of oil fry the red chilies, channa dal, urad dal, menthiyam and perungayam. Let it cool down a bit and then grind it into a coarse powder.
– In a deep pan, add the sesame oil (Gingelly oil). Add the mustard seeds, Asafetida, turmeric powder. Once the mustard seed splutter, add the extracted tamarind water. Let it boil well. Then add the curry leaves. – Once the tamarind water has reduced to about half its quantity, add the coarsely ground spice powder. Boil for about 10 more mins. You will notice that once the spice powder is added the tamarind water thickens. At this point add the salt and then the jaggery.
– Once the pulikachal has reached a semi solid stage add the ellu powder and mix well. Switch off the flame and let it cool down to room temperature. Now add the peanuts and mix well. – Store the pulikaachal in airtight container in the refrigerator. If stored well, it will be good for about a month in the refrigerator. Ensure that you don’t introduce any moisture into the pulikachal for it to stay for a long time.
– Cook the rice and let it cool down. Add a little sugar (about ½ tsp) first to the rice and then add the pulikachal and mix evenly. Add ghee or gingelly oil when mixing the rice to increase the flavor. Adjust the salt to your taste.