Saturday, March 10, 2018

Pulikkaachchal Paste With Tamarind/Huliogare Gojju


We prepare this chutney at home, esp. during Pongal festival time because we make mixed rice on the next day of Pongal, Kanu.  Pulianjaadham (rice mixed with this chutney) or lemon rice and other rice like 'yellu saadham' (Podi/powder recipe is here)

Now, let me give the recipe:


1. 2 lemon sized ball of Imli/Puli/Tamarind. Soak it in warm water and keep
    aside. After 10-15 mts. squeeze and filter the water in a vessel. Do it
    2-3 times by adding water.  It should not be very watery also.

Dry Roast:

2.  1 tbs. Til/Yellu/Sesame seeds

3.  1 tbs. Urad dhaal/Uluththam paruppu/Broken black gram (for powdering)
     1 tbs. for garnishing.

4.  2 tsp. not tbs.:) Methi/Vendhayam/Fenugreek seeds

Roast with 2 tsp.of coconut oil:

5. 1 tbs. Channa dhaal/Kadalai paruppu/Bengal gram (for powdering)
     1 tbs. for garnishing.

6.  1 tbs.  Dhania/Coriander seeds

7.  1 tbs. Kaali mirch/Pepper/Milagu

8.  20-25 Red chillies

9.  Curry leaves

For the Last step:

10.1 small piece of jaggery (or 1 tbs.) to moderate the tamarind's sour taste.

11.1/2 to 1 cup Til ke tel/Gingily oil/Nallennei (You can use refined or groundnut
      oil too, if you like. But Tamilians use Nallennei)

12.4 tbs. Namak/Salt/uppu (nearly or according to your can add
      later  if it is less)

13.1 small piece or 1 tsp. (powder) of Hing/asofoetida/perungaayam

14. 3-4 tbs. Moongphali/Groundnut/Verkkadalai

15. 1 tsp. Rai/Mustard/Kadugu

16. 1/2 tsp.Haldi/Turmeric powder/manjal podi


Take a kadai/wok and dry roast til, till you hear them burst/crackle... Remove from fire as soon as it starts bursting.  Put it in a plate.  Then roast methi till it becomes a little burnished in colour.  Put it in the plate. Roast Urad dhaal, till it becomes a bit brown in colour. Put it in the plate.

Now, put the coconut oil in the kadai and fry hing if it is a piece. (If you are going to use hing powder, you can add it later).  It becomes slightly bigger in size. Add Channa dhaal, dhania, fry a bit. Add previously washed and cleaned curry leaves, chilly etc.  Roast a bit more.  Then add pepper.  You should not add it in the beginning.  It will burst and you should remove from fire as soon as you hear one sound! Put it with the earlier ingredients.   When it is cool, powder it in a mixer and keep aside.


Fried ingredients for powdering.

Take a vessel/kadai (a bit thick bottomed would be better), pour gingily oil.  Add mustard. When it crackles, add groundnut.  Let it fry till it turns its colour slightly.  Add Channa dhaal, urad dhaal etc.  We are adding them size wise.  When they are fried, reduce the heat and add the filtered tamarind water, slowly.  Fumes will come out.  Be careful.  Add haldi, jaggery, salt and hing powder if you hadn't added the hard hing in the powder.  You can increase the heat now. Boil it well.  Add the powder from the mixer after 10 mts.  If you add a bit more of gingily oil, it would be tastier.  This oil is harmless and good for health.  You can see the oil on the sides in the first picture. Let it boil till it becomes a bit thicker, not dry.  It should be lose.  Reduce the heat when it starts becoming thicker.  Your pulikkachchal is ready!

You can mix it with hot rice, eat it with dosa, idly, chapaathi or apply on bread for sandwiches.  Hope you like it.  You can use it for a couple of days and then keep the remaining in the fridge in an airtight container.

Try it and tell me if you like it or if you got any doubt while preparing it.

P.S.: If you want to prepare less quantity, take 50% of all the ingredients.


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