Sauce recipe illustration Illustrative image—not a photograph of this dish. Be the first to upload a real one.
v1 Public Imported from Wikibooks revision 4518928

Pulikkachal (Tamil Spiced Tamarind Paste)

personRecipeLibrary
starNot Rated Yet

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes

print Print history History
schedulePrep 0 min local_fire_departmentCook 0 min speedmedium

Source: Wikibooks contributors

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: Revision 4518928

License: CC BY-SA 4.0 · Wikibooks contributors

#dal #easy #recipes for sauces and condiments #recipes using asafoetida #recipes using chickpea #recipes using chile #recipes using coriander #recipes using fenugreek seed #recipes using tamarind #recipes without cooking time #recipes without servings
Sauce

Ingredients

Scale
  • 1 tsp coriander seeds (dhaniya)
  • 1 tsp fenugreek seeds
  • 1 tsp sesame seeds
  • 3 tbsp oil
  • 1 tsp urad dhal (black gram)
  • 1 tsp channa dhal (split chick-peas)
  • 4 red chiles
  • 1 cup tamarind extract
  • Salt
  • ¼ tsp asafoetida
  • Peanuts (optional)

Directions

  1. Roast the coriander, fenugreek, and sesame seeds without oil. Grind into fine powder.
  2. Heat oil in a pan and add urad dhal, chickpeas and red chilies and fry for a few minutes. Add tamarind extract and salt. Allow it to boil. Add the ground spice powder and asafoetida, and mix well.
  3. Stir constantly until it becomes thick and the oil floats on the top of the mixture and it comes without sticking to the pan. Refrigerate and store.
  4. You can mix this with cooked rice and serve.

Test Notes

lock Sign in to add tested notes or ratings.

No test notes yet.