Cook Time : 30 minsIngredients:
Big lemon size
- Dry roast channa dal, urad dal, sesame seeds, fenugreek seeds, black pepper corn and red chilli. Allow it to cool and grind it to a fine powder.Soak tamarind in hot water for 10 minutes. Squeeze the seeds and fibre to get the tamarind juice.
- Heat Oil in the pan and add mustard. When they splutter, add curry leaves and red chilly. After a min, add the grind-ed powder.
- Add roasted peanuts and turmeric powder, followed by tamarind juice. Allow it to boil.
- Add jaggery and salt. Allow the gravy to thicken. This gravy is called pulikachal. Pulikachal, once cooled can be stored in air tight container for about a week. Mix this pulikachal with rice and salt whenever needed
- Add rice. Adjust salt to your taste.
- Adjust pepper and red chilly to your taste.
- Adding Jaggery is optional. It increases the tangy taste of the recipe. It can be replaced by sugar.
- Authentic South Indian tamarind recipes uses gingelly Oil.
- Adding roasted peanuts is optional
- Roasted cashewnuts also can be added
- Prepare pulikachal in medium flame.
- For tamarind rice with shallots and garlic, click here