Tamarind is soaked in water and the extracted juice is cooked in oil and spices till thick. Black chickpeas is also boiled and added to the tamarind extract. A spoonful of pulihora mix can be mixed with around a cup of steamed rice and can be served immediately.
Makes: around 1 Cup of Pulihora Mix.
Black Chickpeas 1/2 Cup
Tamarind 3 – 4 inch sized ball
Jaggery 1 inch Piece (optional)
Chana Dal 2 Tbsps
Red Chili Powder 1/2 tsp
Turmeric Powder 1/4 tsp
Salt to Taste
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Chana Dal 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 Tbsps
Method of preparation:
Soak the black chickpeas in water for around 6 hours.
Pressure cook soaked black chickpeas in a cup of water for 3 whistles.
Strain the cooked black chickpeas and keep aside.
Toast the chana dal in a pan until light golden in color and grind the chana dal into fine powder using a spice grinder.
Soak tamarind in 1 1/2 cups of warm water and extract all the juice discarding the veins.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add tamarind extract, jaggery, ground chana dal powder, cooked black chickpeas, red chili powder, turmeric powder and salt.
Boil the mixture on low flame till the oil separates and it thickens (around 15 minutes).
Remove the pulihora mix onto a bowl and cool it to room temperature before refrigerating.
Mix couple of tablespoons of pulihora mix in steamed rice and serve immediately.
Notes: Make sure to adjust the tamarind based on the tartness.
Suggestions: You can microwave the tamarind soaked in water for around 30 seconds to soften it a bit to ease the extraction.
Variations: You can also add finely chopped green chiles while boiling tamarind extract for extra spice.
Other Names: Pulihora Mix.
Amla or gooseberry is a fruit mainly popular for its Ayurvedic properties. Amla pickle has multiple versions. Here, amla is pounded with turmeric powder and preserved along with salt. When necessary, small amounts of preserved pickle are taken out. The preserved amla pickle is grinded along with few spices like cumin seeds, green chiles and garlic pods. The prepared amla pickle is mixed with plain steamed rice and consumed as a first course.
Makes: around a cup of gooseberry pickle
Indian Gooseberry 2 Cups
Turmeric Powder 2 tbsps
Salt 3/4 Cup – 1 Cup
Green Chiles 1
Cumin Seeds 1/2 tsp
Garlic 2 pods
Method of preparation:
Clean, wash and pat dry fresh amla.
If possible, dry them under sun for few minutes.
Use a knife to make multiple deep slits on each gooseberry.
Then mash the slitted gooseberries with mortar and pestle along with turmeric powder.
Store the mashed amla in a clean dry ceramic jar or glass jar for 3 days.
On 4th day, pick all the seeds from the gooseberries with clean dry hands and discard the seeds.
Layer the mashed gooseberries with salt multiple times and tie the ceramic jar with a clean muslin cloth.
If taken pickling precautions, this amla pickle stays for years.
Aged alma turns black as you can see in the above picture.
To prepare few servings when necessary, take half a cup of amla pickle out of the storage jar.
Grind the amla pickle with green chile and cumin seeds.
Finally add garlic pods and give it a quick pulse.
Store the prepared alma pickle in a clean jar and it stays for a month or two.
Serve with plain steamed rice and dollop of ghee.
Notes: Use the stored amla pickle when necessary or else the pickle spoils easily when ground with garlic and all the spices.
Suggestions: If pickle needs more spice, grind it with more green chiles. Salt acts as a preservative, so don’t reduce the amount of salt in the gooseberry pickle.
Variations: Gooseberry Pickle, Instant Amla Pickle.
Other Names: Gooseberry Pickle, Amla Pickle, Nalla Pachadi, Nellikkaai Pickle.
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