PULIKKACHAL / PULI INJI
Pulikkachal / Puli Inji –-The sauce made with Tamarind pulp , with some crunchy elements
Puli means Tamarind in Tamil and “ Inji” is the Tamil word for ginger .
It is a variation of “Khatti meethi Imli ki chutney “.
Ingredients —
Tamarind ,-a ball size
green chillies ,-4-5
ginger ,- 1 inch piece
Dry Red chillies–2
, Hing ( Asafoetida )- a pea size if using solid hing otherwise 1 teaspoon of Hing powder
Mustard seeds,–1 teaspoon
Peanuts \- half a cup (Optional ) ( Dry roasted )
Roasted Til –( optional),–1-2 Tablespoons
Salt , – As per requirement
Turmeric powder – half a teaspoon ,
Curry leaves ( Optional )
, Til oil – 2-3 Tablespoons
Jaggery .- As per requirement
Method
Soak the tamarind in water . By adding more water to it , squeeze out the maximum of it .You will have a lot of Tamarind water now. Keep it aside.When Tamarind is getting soaked ,you may start .
Place the Kadahi on Gas. Add Til oil . When heated , add hing to it . The solid hing will become fluffy .Now add mustard seeds .As they splutter, add the cut green chillies , ginger , curry leaves and dry red chillies. . Stir it well and add the tamarind water to it.Add salt and turmeric powder and allow it to boil .after five minutes add the required quantity of jaggery and let it boil . after five minutes reduce the heat and allow it to cook in the medium heat .You will notice that as it started reducing , it started thickening too.Put off the gas and leave it for some time,If you are using Hing powder ,you may add it in the oil with chillies and ginger .
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If you want to add peanuts and / or Roasted til powder –
You need to dry roast the peanuts and add them in the oil , along with all the other seasonings in the beginning itself .
For adding roasted Til powder ,you need to dry roast the til and make powder of it and add it at the end before putting off the gas .
Suswaad- Lalita Ki Rasoi Se 