Pulikachal / Puliyodharai

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):

1. 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)
2. 1/3 cup sesame oil
3. 1 teaspoon black mustard seeds
4. 1/4 cup chickpeas / garbanzo beans (uncooked)
5. 1/4 cup plain peanuts
6. 1.5 tablespoons bengal gram / kadala paruppu / channa dal
7. 5 red chillies (or more for a spicier version)
8. 1/2 teaspoon hing / asafoetida
9. 1/2 teaspoon turmeric powder
10. 2 teaspoons salt (or as needed)
11. 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)
12. 1/2 teaspoon fenugreek powder (dry roast fenugreek seeds / methi seeds and grind)
13. 1.5 teaspoons black sesame seeds

Preparation:

1. 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)
2. 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. 
3. 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.
4. 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
5. Meanwhile, dry roast black sesame seeds until fragrant. Grind to a powder.
6. 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. 
7. 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!