With my parents and daughter visiting us, we are all set to explore a bit of Ghana. The weekend follows a public holiday on Monday. So, we have planned two one-day trips. That gave me reason to make pulikaichchal ahead to mix with rice. There is always Vadaams and Appalams to go with it, but today I served it with some potato crisps.
The recipe makes about 200ml of the mix and will keep well for 10 days.
Tamarind - Tennis ball size
- Red Chillies - 9 pieces of small size, medium spice variety
- Corriander seeds - 2tbsp
- Sesame seeds - 2tbsp
- Curry leaves - for garnish
- Channa dhal - 2tbsp
- Roasted peanuts - 5tbsp
- Asafoetida powder - 1tsp
- Salt - to taste
- Gingley oil - 100ml
- Mustard - 2tsp
- Turmeric powder - 1tsp
Soak tamarind in warm water for some time and extract pulp thoroughly. Add 1/2 cup more of water to the pulp.
Roast coriander seeds, sesame seeds and 6 of the red chillies and powder these together.
Heat oil in a heavy bottomed pan and put in the mustard seeds. When they crack, add the channa dhal, roasted peanuts, asafoetida powder, turmeric powder, red chillies and curry leaves. Add the tamarind pulp and salt. Keeping the fire low let the tamarind pulp cook until thick for about 30 minutes. When thick add the powdered spices and let simmer another ten minutes.
The paste mix is ready to serve. While mixing with rice, cook the rice just right to separate the grains. Add a little oil or ghee and spread on a large plate to let it cool. Then add the mix to the rice and mix well. Serve with crisps, appalams or fried vadaams.