Pulikachal is a concentrated tamarind based spicy condiment. This is a defining condiment in South-Indian cuisine. It is mixed with cooked rice to make a really delicious rice called Puliyodharai. Puliyodharai is commonly served in temples as an offering. The spiciness and tartness of the dish make it really flavorful in a one of a kind way!
In simple terms, pulikachal is prepared by stewing tamarind juice and a few spices for a long time until the tamarind extract thickens and turns into a paste that can be scooped with a spoon.
This takes time to prepare, but is no way labor intensive. This my mom's, my grandma's, and my grand-aunt's recipe to make tasty pulikachal.
Please refer to the Glossary if you'd like more information on the Indian ingredients listed here
Ingredients (yields about 2.5 cups of pulikachal):
Ingredients (yields about 2.5 cups of pulikachal):
- 1 cup of loosely packed tamarind fruit soaked in 2 cups of hot water for 1 hour (it will be ideal if the tamarind being used is old and not fresh because it would have mellowed in its sourness)
- 1/3 cup sesame oil
- 1 teaspoon black mustard seeds
- 1/4 cup chickpeas / garbanzo beans (uncooked)
- 1/4 cup plain peanuts
- 1.5 tablespoons bengal gram / kadala paruppu / channa dal
- 5 red chillies (or more for a spicier version)
- 1/2 teaspoon hing / asafoetida
- 1/2 teaspoon turmeric powder
- 2 teaspoons salt (or as needed)
- 2-3 tablespoons grated jaggery / brown sugar (the amount of jaggery depends on how tart the tamarind is. If the tamarind is not too tart, use 2 tablespoons)
- 1/2 teaspoon fenugreek powder (dry roast fenugreek seeds / methi seeds and grind)
- 1.5 teaspoons black sesame seeds
- Extract tamarind juice from the soaked tamarind. Repeat extracting more juice by adding 2 more cups of warm water (covering the juicy pulp). This results in a total of 4.5 cups of tamarind extract. To this, add 1 more cup of water to dilute it a little (especially if the tamarind is really tart)
- Heat oil in a heavy bottomed saucepan. When hot, splutter mustard seeds. Add chickpeas, peanuts, bengal gram, red chillies, and hing. Fry until the dal begins to change color.
- Add turmeric powder and mix in. Add the tamarind extract and salt and boil on medium-high heat. Keep boiling until the extract begins to bubble vigorously.
- Add jaggery and continue boiling on medium heat until the mixture thickens (takes about 1 hour and 30 minutes to really thicken). Periodically check and stir so that the bottom doesn't burn
- Meanwhile, dry roast black sesame seeds until fragrant. Grind to a powder.
- When the mixture thickens into a concentrate and the oil separates, taste and adjust for salt or jaggery. Then, add the fenugreek powder and sesame powder and mix.
- Heat for a couple of minutes and remove from heat.
The mixture will thicken a little more over time to make a paste. Store in a clean, dry, air-tight container and use within a month. Keeping it in the fridge extends shelf-life.
The more the concentrate sits, the more tastier it becomes!
Variations to pulikachal:
Some dry roast a tablespoon of coriander seeds (dhania), a couple of teaspoons of black peppercorns, some red chillies (depending on your spice tolerance) and curry leaves, and then grind the above to make a powder. This powder is added to the boiling tamarind extract to give more layers of flavor and heat.
To make puliyodharai:
Cook white rice (non-basmati is good) according to instructions for the specific variety you are using. Fluff the cooked rice and cool to room temperature.
For about 1 cup of rice, add 1 teaspoon of ghee and mix. Add 1-2 teaspoons (depending on how tart and spicy you like your rice) of the prepared pulikachal and mix.
Serve with fried or roasted papad or chips for a delicious meal!
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