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Pulikacchal

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Recipe

 

Yield

1 batch

Prep

10 min

Cook

25 min

Ready

40 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Sugar-Free

Ingredients

Amount Measure Ingredient Features
1 ½ tablespoons jaggery
*
2 tablespoons sesame seeds
roasted
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6 each green chili peppers
split
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1 teaspoon mustard seeds
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1 teaspoon chana dall
*
3 tablespoons sesame oil
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1 pinch hing
*
1 pinch turmeric
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Ingredients

Amount Measure Ingredient Features
23 ml jaggery
*
3E+1 ml sesame seeds
roasted
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6 each green chili peppers
split
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5 ml mustard seeds
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5 ml chana dall
*
45 ml sesame oil
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1 pinch hing
*
1 pinch turmeric
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Directions

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 until 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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 15g (0.5 oz)
Amount per Serving
Calories 15972% from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 828mg 35%
Total Carbohydrate 4g 4%
Dietary Fiber 4g 17%
Sugars g
Protein 5g
Vitamin A 5% Vitamin C 119%
Calcium 12% Iron 19%
* based on a 2,000 calorie diet How is this calculated?
 

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