Pullikachal wilh green chilies

Pulikachal with Green chillies

Prep Time

10 mins

Cooking Time

15 mins

Total Time

25 mins

Course

sides

Servings

4 People

Ingredients

7 to 8 green chillies, its a variety available in Trivandrum

4 to 5 non spicy green chillies

One large piece ginger grated

A handful of curry leaves

For the seasoning

Two tablespoon gingly oil

1/2 teaspoon mustard seeds

1 teaspoon urad dal

1/2 teaspoon chana dal/kadala paruppu

2 dry red chillies broken

1 teaspoon jaggery powder

1/2 teaspoon turmeric powder

1/2 teaspoon salt

1 cup tamarind juice extracted from one gooseberry sized tamarind soaked in hot water

Cooking Instructions

1

In a heated 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 , grated ginger, an saute for a few minutes.

Then add turmeric, salt and curry leaves. Gently mix in the tamarind pulp, cook until the raw smell goes.

Now we can add grated jaggery, reduce the flame as the jaggery powder will quickly melt in the tamarind pulp.

adjust the salt and off the stove.

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

Notes/Tips

The shelf life of this Pulikachal is 2 to 3 days. So make small quantities and consume quickly.