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Pulikkachal (Tamil Spiced Tamarind Paste)

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Prep: 0 min Cook: 0 min Difficulty: medium

Categories: Sauce

Tags: 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

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3APulikkachal_%28Tamil_Spiced_Tamarind_Paste%29)

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

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3APulikkachal%20%28Tamil%20Spiced%20Tamarind%20Paste%29&oldid=4518928

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

  • 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.