Pulikachal is the base of Puliodhare | Pulisadam. It is a tangy – spicy paste that is mixed with rice and also can be had as pickle for curd/yogurt rice. The base once prepared lasts for weeks and comes handy to make quick lunch or cook for a large gathering.

Puliodhare | Pulisadam is also a popular lunchbox dish and because of its long shelf life it is very common to pack for long distance travel along with curd rice and vadam or chips.

Ingredients you’ll need:

For roasting and grinding:
6 to 8 Red chilies* (adjust to taste)
2 tbsp Coriander seeds
1 tbsp black Sesame seeds

Roast separately: to be added at last
1/2 tsp fenugreek seeds
1 small piece of Asafoetida

Other Ingredients:
4 tbsp gingely Oil (Sesame oil – Indian version)
1/4 cup peanuts
1/2 tsp mustard seeds
2 tbsp Bengal gram
2 – 3 Red chilies
8- 10 Curry Leaves
1/2 tsp Turmeric powder
1 cup of thick Tamarind extract*
1 tbsp Jaggery
Salt to taste

*Pls adjust tamarind and red chilies to taste and according to the variety available, the heat from chilies and sourness from tamarind differ from place to place

Preparation:

Soak tamarind in warm water for 10-15 mins.

While the tamarind is soaking, Dry roast red chilies, coriander seeds and black sesame seeds. Set aside and let it cool before grinding to a coarse powder. Dry roast fenugreek seeds and asafoetida separately. Grind to a fine powder.

After the tamarind is completely soaked, extract tamarind juice.

In a thick, heavy bottom pan, heat oil. First add peanuts, roast till light brown and crisp. Add mustard seeds and after they crackle, add Bengal gram, chilies and curry leaves. Roast for a couple of seconds and add turmeric powder. As the turmeric powder begins to fry add tamarind juice and salt.

Let the tamarind juice boil for 5 to 6 minutes, add ground spices and Jaggery.

Mix well and simmer (stirring occasionally) till the mixture becomes thick and begins to ooze out excess oil.

Add fenugreek-asafoetida powder to the tamarind paste and mix well. Stir for couple of minutes and remove from fire.

Let the mixture cool completely before storing in an air tight container.

For making Puliodhare | Puliogare | Pulisadam, click here!

Happy Cooking