*  Exported from  MasterCook  *

                              PULIKACCHAL

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Sauces                           Vegetarian
               Indian

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                       Soaked tamarind -- about
                       -the size of a large
                       -lemon
  1 1/2   tb           Jaggery
  2       tb           Sesame seeds roasted dry
  6                    Green chillies -- slit into
                       -two (more, if it isn't hot)
                       Ginger, fresh, 2" -- cut
                       -into thin strips
  1       t            Mustard seeds
  1       t            Chana dal
  3       tb           Sesame oil
  1       pn           Hing
  1       pn           Turmeric
                       Curry leaves

 Squeeze out the pulp from the tamarind. You can add a
 little fresh water each time to extract the pulp. When
 you have a about a small bowl full, set aside.

 Warm oil, season with mustard seeds first. When they
 start to pop throw in red chillies, chana dal, hing
 and curry leaves. When dal turns red, add the green
 chillies and fry. Throw in the ginger, add tamarind
 extract carefully, a pinch turmeric, salt to taste and
 jaggery. Simmer on low heat till raw smell disappears
 and the sauce has reduced to one- third or thickened
 yet spoonable.

 Crush the roasted sesame seeds with a rolling pin on
 paper or in a spice mill rather coarsely. Add this at
 the end to the pulikacchal. Mix well so there are no
 lumps.

   [email protected] (Shyamala Parameswaran)



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