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Pulikacchal
* 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.
U15297@uicvm.bitnet (Shyamala Parameswaran)
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