Pulikaachal

Puliyogare/Puliyodarai mix is also known as Pulikaachal. This mix can be stored in the refrigerator for upto a month. Take care not to touch the mix with your fingers while or after cooking, and to store in an airtight container for longer shelf life.

Ingredients:
Tamarind – 2 large lemons size
Mustard seeds – 1 tsp
Peanuts – ½ cup
Jaggery – 1 lemon size
Turmeric powdr- ½ tsp
Gingely Oil – 1 cup
Black Sesame seeds – 1 tsp
Hing – size of 2 pepper corns
Curry leaves 10 bunches
Salt to taste

To Grind:
Black Sesame seeds – 1 tsp
Methi – 1 tsp
Black Pepper corns – ½ tsp
Whole Dhaniya – 1 tsp
Channa dal – 1½ tbsp
Jeera – ½ tsp
Dry Red chillies – 6 or 7

Preparation:
Extract juice from tamarind and dilute it to make 2 glasses.
Wash curry leaves well, and let them dry for a while.
Roast groundnuts and 5-6 bunches of washed and dried curry leaves in 1 tbsp oil. Keep aside.

Method:

Take 1 tbsp oil in tava, and fry all the ingredients for grinding along with 4-5 washed and dried curry leaf bunches. Set to cool, and grind to a semi-fine powder.
Heat 2 tbsp oil in tava. Splutter mustard seeds, add sesame seeds, hing and 2-3 red chillies. Add turmeric powder and sauté. Pour the tamarind extract (2 glasses), add salt and jaggery and let boil. Simmer for 10 minutes. Add the ground mixture and mix well.
If it looks dry, add more oil and simmer till the right consistency is reached. Turn off heat and add the roasted groundnuts and curry leaves.

To serve, cook rice and let cool well. Mix with 2 tsp gingelly oil. Add required pulikaachal and mix well. Enjoy with appalam or a vegetable of your choice or plain thick curds!