Super simple and easy, make ahead Pulikachal recipe - tamil home style easy tamarind rice mix with step by step pictures. This Pulikachal recipe can be instantly turned into Puli Sadam or Puliyodharai for a quick meal!
In a thick bottomed kadai, heat 3 tablespoon of gingelly oil/sesame oil. Add ½ teaspoon mustard seeds, 1 tablespoon urad dal, 1 tablespoon chana dal and 2 tablespoon peanuts and 3-4 dried red chillies cut into small pieces.
As the dal and peanuts begin to pop and turn golden brown, add 8-10 garlic cloves finely chopped. Add ¼ teaspoon asafoetida and 10-15 fresh curry leaves. Fry for a few seconds.
Now add ½ teaspoon turmeric powder and 1 teaspoon Sambar Powder. Fry for 20-30 seconds.
Next add ½ cup thick tamarind pulp.
Add salt as needed and cook it on low flame for 12-15 mins.
Pulikachal should come together to the consistency of a preserve with oil oozing from the edges and floating on top. Remove from heat.
Let it cool down to room temperature. Store in an airtight glass jar and keep it refrigerated for upto a month. Use a clean dry spoon to take the required amount and mix it with cooked rice.