Name: Pulikachal (A Delicious Ginger, Chilli And Tamarind Sauce)
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 300 gm Ginger (fresh, peeled and chopped into small pieces); 200 gm Green Chilies (fresh ); 200 gm Tamarind; 4 tbsp Jaggery (powdered ); 1 tbsp Salt; 1/4 cup Sesame Oil (or Gingelly Oil); 2 teaspoon Mustard Seeds (black (Rai)); 4 Red Chilies (dried ); 2 teaspoon Asafetida (heeng)

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Recipes

This recipe is synonymous with almost all Palakkad Iyers and is used in diverse ways. Puliâ means Tamarind and Kachalâ means cooking by boiling method.

So this essentially means a thick Tamarind sauce which has been seasoned and thickened by boiling into a thick sauce or chutney consistency which is used as an accompaniment, chutney or simply mixed with plain boiled rice and had. The method is easy and fast and its a thing to fall in love with!

In the winter months in India abundant fruits, vegetables and tubers are sold in the markets. Fresh Ginger, Turmeric, Galangal and Mango Ginger flood the markets and can be bought at their very freshest!

The Palakkad Iyers made use of this and concocted this wonderful sauce which they grew tremendously fond of. It is an adaptation of the Kerala accompaniment Puli Inji except that it has green chilies added to give and extra kick.

Prep Time 20

Cook Time 40

Total Time 1

Served AsLunch

CuisineSouth Indian

Recipe Taste Salty, Spicy

Servings

Ingredients

▢ 300 gm Ginger fresh, peeled and chopped into small pieces
▢ 200 gm Green Chilies fresh
▢ 200 gm Tamarind
▢ 4 tbsp Jaggery powdered
▢ 1 tbsp Salt

For the tempering

▢ 1/4 cup Sesame Oil or Gingelly Oil
▢ 2 teaspoon Mustard Seeds black (Rai)
▢ 4 Red Chilies dried
▢ 2 teaspoon Asafetida heeng

Instructions

▢
Heat Oil and add mustard seeds and dried red chilies. When the seeds pop add asafetida and stir.
▢
Add the chopped Ginger and Chilies and fry till the rawness disappears and the chilies turn light green.
▢
Add the tamarind extract, salt and jaggery and boil on medium heat for around 20 minutes till the tamarind extract thickens to a sauce consistency.
▢
At this stage check for salt and sweet as per your taste and add more if needed.
▢
Take off heat and cover with a clean kitchen towel till it comes to room temperature.
▢
Fill in clean and dry glass jars and refrigerate. Use as needed.

Notes

I used the less spicy Bhavnagari Chilies which do not “leak out” their spice into the sauce and instead are delicious and tangy. However those who love spice can go ahead with spicy chilies and tantalize their tastebuds. You can use big or small size chilies as you like.

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