Tamarind Sevai

Ingredients For Making Pulikachal

1. Roast bengal gram dal, urad dal, and pepper in 1 teaspoon oil till both the dals turns to golden brown.
2. Add 2 red chillies to this and fry it for about 10 seconds.
3. Grind all the roasted ingredients.

1. Heat a teaspoon of cooking oil in a pan and add mustard seeds.
2. Once the mustard seeds splutters, add ground nuts and dried red chillies (broken into quarters or halves).
3. After roasting the ground nuts for few seconds, add the curry leaves, a pinch of hing tamarind water and salt.
4. Boil for about 15-20 minutes and then add the ground ingredients Continue boiling till the mixture thickens.
5. This will take about 5-10 minutes.
6. Take the pan off the flame and add a little roasted sesame and mix well.
7. Let the pulikachal cool and then store it in air tight containers.
8. You can use this pulikachal for long especially if you store it in the fridge.
9. Pulikachal can be used like a pickle to go with roti, curd rice etc.

1. Soak rice in lukewarm water for 1½ to 2 hours.
2. Grind to a smooth paste (Batter should be of medium consistency), add salt towards the end.
3. Pour the batter into idli mould and steam for 5 minutes.
4. Remove the idli-like shapes from the idli mould and put it into a sevai maker and press it into noodle-like strands.
5. When all the batter is used up in the same manner, allow the prepared white sevai to cool down.
6. Spread it on a broad plate and separate them carefully with oiled hands.
7. Prepare thick tamarind pulp as for tamarind rice (puliodharai).
8. Instead of cooked rice, use this prepared white sevai.