Soaked tamarind; about -the size of a large -lemon 1 1/2 tb Jaggery
2 tb Sesame seeds roasted dry
6 Green chillies; slit into
-two (more, if it isn’t hot) Ginger, fresh, 2″; cut -into thin strips 1 ts Mustard seeds
1 ts Chana dal
3 tb Sesame oil
1 pn Hing
1 pn Turmeric
Curry leaves 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 till 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. U15297@uicvm.bitnet (Shyamala Parameswaran)