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  Sauces    Vegetarian    Indian  
Last updated 6/12/2012 1:19:14 AM. Recipe ID 50469. Report a problem with this recipe.
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      Title: Pulikacchal
 Categories: Sauces, Vegetarian, Indian
      Yield: 1 Batch
           Soaked tamarind; about
           -the size of a large
  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
  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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Recipe ID 50469 (Apr 03, 2005)

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