This recipe has become my new favourite. I love anything sour and spicy....................and this recipe does justice to my love! Haven't I heard of /puli soru" before?? ofcourse I have. But Iv just perfected this recipe. ...........................and its absolutely yum! If you have the likes for spice and tamarind...............this is for you!

Its the perfect blend of spiciness and tanginess. Im the only person in my house who loves it. So I make a batch of this yumminess and store in in a clean jar in the fridge. So, for all the weekday lunches I eat alone, it comes in so handy when Im in no mood to even fry an egg. A bowl of rice, a scoop of pulikaachal on top................ heat it up in the microwave and dig in !!!!!
My favourite!!!!!!:)
Can pair it with applams and your set for lunch.


to grind into a powder:
Oil - 1 tbsp
Dried red chillies - 10
Coriander seeds - 1 tbsp
Channa dal - 2.5 tbsps
Fenugreek seeds - 1 tbsp
Curry leaves,stem discarded- 2 stems

to cook the pulikaachal/tamarind:
Oil - 1/2 cup
Curry leaves,stem discarded - 2 stems
Mustard seeds - 2 tsps
Turmeric - 2 tsps
Peanuts - 1/2 cup
Hing/asafoetida - 1/4 tsp
Tamarind - 75 grams(slightly bigger than  a lime)


to make the powder:

  • In a wok, heat the 1 tbsp of oil  and saute the dried red chillies, channa dal and coriander seeds. When the channa dal becomes slightly brown keep the chillies and the channa dal aside in a plate.
  • In the same oil, add the fenugreek and curry leaves and saute till medium brown. Keep aside.
  • Once cooled, blend the channa dal, dried red chillies, coriander seeds, fenugreek and curry leaves in a blender. Blend into a coarse powder. Keep aside.
to make the puli kaachal:
  • Soak the tamarind in  1 cup of water. extract the juice from it. Strain. Add another 1 cup of water to the pulp and extract juice from it again. Strain and keep the juice aside.
  • Dry roast the peanuts. Shift it to a newspaper.and rub it till the skin comes off. Discard the skin and save the peanuts separately. Keep aside.
  • In a wok, heat the oil. When it becomes hot, add the mustard seeds. When it starts to splutter, add the peanuts. When it becomes browned add the curry leaves, hing,tamarind juice and salt. Bring to boil.
  • When it reduces and becomes thick, the oil will float on top. Add the ground powder and simmer for about 2 minutes then switch off the flame.

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