PULIKKACHAL

Pulikkachal is used to make puli chatham just by mixing it with cooked rice. This is similar to puloyodarai mix and puli inji but easier to make. It can be used as a combination dish for curries like molagoottal and erisseri too.

INGREDIENTS

1. Green chilly - 7-8 nos (cut into small rounds)
2. Curry leaves (cut into 2 or 3) - 1/2 cup
3. Nallenna (Sesame oil) - 2 table spoon
4. Mustard seeds - 1/2 tea spoon
5. Chana daal (kadala parippu) - 1 tea spoon
6. Asafoetida (kaayam) - 1 pinch
7. Tamarind - lemon sized ball
8. Salt

PREPARATION

Soak the tamarind in 1/2 a cup of hot water and extract the juice (should be thick)

Heat the oil in a pan and splutter the mustard seeds Add the chana daal . When the colour of daal changes add the chillies and curry leaves and stir till the smell of chilly starts irritating the nose. Add asafoetida, tamarind juice and salt. Heat on low flame till a loose paste like consistency is reached. Allow to cool and store in a dry bottle.