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Pulikacchal

Soaked tamarind about the size of a large lemon
1 1/2 tbspn jaggery
2 tbspns sesame seeds roasted dry
6-8 green chillies, slit into two or to taste
2 inch ginger cut into thin strips
1 tspn mustard seeds
1 tspn chana dal
3-4 tablespoons oil, preferably sesame
good pinch asafoetida
pinch turmeric
curry leaves

Squeeze out the pulp from the tamarind. You can add a little fresh
water each time to extract the pulp. When you have a about a small
bowl full, set aside.

Warm oil, season with mustard seeds first. When they start to pop
throw in red chillies, chana dal, asafoetida and curry leaves. When
dal turns red, add the green chillies and fry. Throw in the ginger,
add tamarind extract carefully, a pinch turmeric, salt to taste
and jaggery. Simmer on low heat till raw smell disappears and the
sauce has reduced to one-third or thickened yet spoonable.

Crush the roasted sesame seeds with a rolling pin on paper or in
a spice mill rather coarsely. Add this at the end to the pulikacchal
Mix well so there are no lumps.

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