Pulikaichal

Ingredients:

• 1 big lemon size Tamarind / 2 to 3 tea spoons of Tamarind paste.
• 1 tab sp channa dal
• 1 tab sp udad dal
• 1 tab sp thur dal
• 1 tea sp mustard seeds
• 12 - 15 red chilly
• 1/2 sp asefetida powder
• Salt to taste
• 2 -4 tab. sp gingelly oil
• 2 tab sp ground nuts
• 2 tab sp cashew nuts crushed (optional)
• curry leaves

Method:

• Take thick water out of Tamarind by soaking it.
• Or use Tamarind paste.
• In a deep pan pour oil and make seasoning, with mustard and all other ingredients.
• Now add the thick tamarind water and salt to it.
• Keep the flame low and allow it to boil for more than 10 min.
• Stir it now and then.
• Allow it to become thick.
• Remove from the fire and allow it to cool.
• After it comes to room temp. you can store it in a bottle.
• You can keep this as it is for more than 10 days and if you keep it in the fridge, you can keep it for a month.
• When ever you need puliyodhara mix this with hot rice and serve.
• Enjoy this dish with fried vathal or applam or with avial.