pulikachal/Tamarind mix


South Indian special Pulikachal can be made even starters who is learning to cook, Yummy taste.This is made as pickle for rice and used during Insatiable situation to manage,and for preparing food for travel,because this stays fresh without spoiling for 6 to 8 hours.



Tamarind – 100 grams soak and extract juice of it

Turmeric powder – 1 tsp

Salt-2 tsp

To temper:

Sesame seed Oil – 50 ml

Mustard – 2 tsp
Urad dal – 4 tsp
Channa dal /Bengal gram – 4 tsp
Red chillies – 4 (cut it into 2)
Asafoetida – 1/4 tsp
peanuts- 100 grams
Curry leaves – little

Jaggery (powderd)-2 tsp


To make fresh powder:

Methi seeds-1 tsp

Red chilli dry-3 nos

Asafoetida-1/2 tsp

peanuts-2 tsp(optional)

Dry roast golden colour make it in to coarse powder .Keep aside this has to be added at the final stage.


In a bowl mix Tamarind juice,Salt,jaggery and Turmeric powder.

Heat pan with 50 ml of oil season with “To temper”Ingredients.

Fry till chilli seeds get golden brown.

Add curry leaves and mixed juice in to it, allow this to reduce in low flame until oil floats on top,stirring occasionally.

You will get wonderful aroma around the house,which makes you eat instantly.

Finally add crushed powder and switch off.

Allow it to room temperature transfer to clean bottle,can store this for 10 to 15 days .

Mix 0ne teaspoon of this with 1 cup of cooked plain rice,add salt if it is less a teaspoon of gingely oil mix well and serve .

It will be tasty after and hour.







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