Pulikacchal

Directions

1. 1
   Squeeze out the pulp from the tamarind.
2. 2
   You can add a little fresh water each time to extract the pulp.
3. 3
   When you have a about a small bowl full, set aside.
4. 4
   Warm oil, season with mustard seeds first.
5. 5
   When they start to pop throw in red chillies, chana dal, hing and curry leaves.
6. 6
   When dal turns red, add the green chillies and fry.
7. 7
   Throw in the ginger, add tamarind extract carefully, a pinch turmeric, salt to taste and jaggery.
8. 8
   Simmer on low heat until raw smell disappears and the sauce has reduced to one- third or thickened yet spoonable.
9. 9
   Crush the roasted sesame seeds with a rolling pin on paper or in a spice mill rather coarsely.
10. 10
    Add this at the end to the pulikacchal.
11. 11
    Mix well so there are no lumps.