Step 2: Making the Tamarind Masala Paste – Pulikachal
In a deep kadhai, heat the cooking oil. Now add the mustard seeds and let them crackle.
Add the Chana Dal, curry leaves and let the leaves sputter.
Add the groundnuts and roast it for a minute on low flame
Now break the red chillies and add it to the mix
After a minute or so, add the tamarind pulp slowly on low flame
Remember you are adding water to boiling oil. So be very careful to stay a bit away from the kadhai.
Once you have added the entire pulp, turn the flame to medium and let the whole mixture cook.
Keep stirring off and on.
After a few minutes, you will see the mixture thickening, and the oil separating on top. This will give you a sense of the quantity of the Tamarind Paste you have made. Now you can add salt accordingly
Once you have added the salt, turn the flame to lowest and cook for two minutes more.
Turn off the flame now, and let the mixture cool.
The Tamarind Paste or Pulikachal is ready
Step 3: Making the Tamarind Rice
Now take steaming hot rice in a pan, and add the tamarind paste, as much as required. Do not add salt again. You may add a bit of oil to moisten it further after the rice is made. Enjoy Tamarind Rice with a papad or a papadam
