| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Sauces, Vegetarian, Indian |
1 |
Batch |
INGREDIENTS
|
|
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 |
ts |
Mustard seeds |
| 1 |
ts |
Chana dal |
| 3 |
tb |
Sesame oil |
| 1 |
pn |
Hing |
| 1 |
pn |
Turmeric |
|
|
Curry leaves |
INSTRUCTIONS
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)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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