Pulikachal the traditional recipe

Recipe 1

Pulikachal recipe from my Mom's kitchen, this last for 2 to 3 days, so make less quantity. 

7 to  8 green chillies, I have used a special variety green chillies available in Trivandrum

4 to 5 green chillies non spicy

One piece ginger chopped

A few curry leaves

For the seasoning

One tbsp gingly oil

1/2 tsp mustard seeds

1 tsp urad dal

1/2 tsp chana dal

2 dry red chillies broken

1 tsp grated jaggery

1/2 tsp turmeric powder

1/2 tsp salt

1 cup tamarind pulp extracted (One small gooseberry sized tamarind soaked in hot water)

Method

*In a kadai pour oil, add mustard seeds, methi seeds, urad dal, chana dal and dry red chillies, allow mustard to splutter.

*Add chopped green chillies, spicy and non spicy, ginger and saute for a few minutes.

*Add turmeric, salt and curry leaves. Mix in pour tamarind pulp. Cook until  the raw smell to goes.

*Now we will add grated jaggery, reduce the flame, the jaggery quickly gets melted in the tamarind pulp.

*Adjust salt and off the stove.

*Serve with curd rice, dosa, kozhukattai and enjoy with your favourite dishes. 

Recipe 2

This recipe has more shelf life, it can be kept in refrigerator for a weeks time or more if kept in air tight containers. 

Last week I learnt to make pulikachal from my husband's cousin, whose mother was the best pulikachal expert  in our family.

It was a tradition to make batches and batches and distribute among friends and relatives. 

 I have fond memories of our periyammai  make such wonderful dishes whenever she used to come to our home. I will request her to teach me. By helping her in chopping, grinding and giving all ingredients according to her measurements.

Well little preparation is needed for this dish. We've made almost 2  bottles of pulikachal.

The specialty of this dish, it's sweet,tangy,spicy,and salty.

Ingredients

Tamarind one orange size(soak it in hot water)

Green chilies 20 (I used non spicy home grown)

A handful of green chillies bought from Trivandrum, this variety is only available there, I guess. 

Ginger 3 big pieces (home grown)

Curry leaves 1/2 cup(a few of course that too from my terrace garden)

Gingly oil 3 tbsp

Mustard 1 tsp

White urad dal 1 tsp

Chana dal 1 tsp

Methi seeds 1/4 tsp

Red chilli broken into half 2

Red chilli powder 1 tsp ( it's optional. As I used the non spicy chillies we have added a tsp of red chilli powder for spicyness)

Jaggery 1/2 piece

Salt as required

Tips

In a small pan roast til seeds gently crush it.

Extract tamarind pulp using hands, add more water if needed and extract maximum quantity of pulp.

Method

In a thick bottomed kadai pour gingly oil add mustard seeds, let it splutter, add urad dal, chana dal and broken red chillies. Add peanuts and roast it. Now add chopped green chillies, ginger, roasted peanuts and sesame seeds, and curry leaves. Cook it for a while 

In a stoneware/eartern pot pour tamarind pulp add cooked green chillies and ginger, mix well, add turmeric powder. Allow the tamarind pulp to boil, simmer the stove, cook further and add grated jaggery, salt and red chilli powder. 

By now the pulikachal should have reduced to half, if not please let it reduce. The raw smell of tamarind should completely go. 

The whole kitchen will be filled with the delicious aroma of roasted till, peanuts,ginger and curry leaves. 

Puli aval using pulikachal

Ingredients

Aval (Flattened rice flakes) 1 cup (soaked in water and water drained)

For tempering

Gingly oil 1 tsp

Mustard seeds a little

Urad dal a little

Chana dal a little

Methi seeds a few

Peanuts a handful(roasted)

Sesame seeds 1 tbsp(roasted)

Curry leaves a few

Pulikachal a small cup

Method

In a kadai pour gingly oil, add mustard seeds, let it splutter, add urad dal, chana dal, methi seeds, curry leaves, broken red chilli. 

Add roasted til seeds and peanuts.Add a little turmeric powder, 

Now add aval, mix in, sprinkle little water if needed, Mix in pulikachal. Toss gently, adjust salt and serve hot. It's anytime snack. I love it for breakfast.