

The fondest memories still lie fresh in my mind when i think of pulikachal. My mom used to pack this for journeys when we used to travel from Delhi to Chennai to visit grandparents.The very idea of eating in train with my bro and parents exited me always, everytime. My mom is an expert and eating well her dishes i can judge how tasty they can be though not an exact,replica of hers have sure made an attempt.Now my daughter loves this.So generation after generation, pulikachal is creating waves in my house.


Prep Time | 10 minutes |
Cook Time | 30 minutes |
Servings |
cup
|
Ingredients
TO TEMPER
- 1 tsp mustard
- 1 tsp Channa dal
- 1 tsp urad dal
- 2 tsps Channa Black
- 3 tsp Peanuts
- 6 red chilli
- 1 tsp asafoetida
TO ROAST AND GRIND
- 1 tsp Coriander Seeds
- 1 tsp Channa dal
- 4 red chilli
- 1/2 tsp Fenugreek Seeds
- 1/2 tsp black pepper
- 1/2 tsp Cumin / Jeera
OTHER INGREDIENTS
- 2 Lemon Sized Tamarind Balls
- To taste salt
- 8 tsp sesame oil
- A Few curry leaves
Ingredients
TO TEMPER
TO ROAST AND GRIND
OTHER INGREDIENTS
|
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Instructions
- Soak tamarind in hot water for half an hour.
- Take out the extract and sieve and take the clear liquid.
- The extract is ready.
- In a pan add all the items to roast and grind table and roas till golden brown.
- Add to the blender.
- Powder nicely.
- In a pan add all the ingredients given in the to temper table by adding a oil in the pan.
- Pour in the tamarind extract,turmeric powder and salt.
- Add roast and ground powder.
- Once the gravy is thick and raws smell goes away switch off the flame . Add curry leaves.
- Enjoy pulikachal mixed with rice.Vadams and papads or chips are super combo with this.
Recipe Notes
Notes
- You can add a bit of crushed jaggery while the gravy is simmering.
- Use only sesame oil.
- Add chilles as per your taste level.