My Streamlined Pulicutchal Recipe

Tamarind Measurement: Enough shelled, fresh tamarind where it is roughly the size of a lemon if you mush it all together in your hand (before soaking)
Roughly 2 cups boiled water

Shell tamarind and remove stringy membrane. Soak in boiling hot water and leave it alone until it cools.

In a dry pan, dry roast then set aside to cool:
1 T. Urad
2 tsp. Split channa dhal
1 T. Coriander seed
½ tsp Fenugreek seed
Dry red chiles (to taste--if you like hotter, add more; if you like less heat, just add 1-2)

In a separate pan, dry roast 1 T. sesame seed. Do this separately as the sesame seeds might burn before everything else is done being toasted.

Once tamarind and water have cooled sufficiently, start removing the seeds and the membrane around the seeds, keeping the fruit pulp in the water.

Put the tamarind pulp and water in blender and add the toasted dhals and seeds you dry roasted in the blender, and grind well. Set aside.

Tadka :
2 T. Gingelly oil
1 tsp black mustard seeds
3 sprigs (approx 12 leaves) curry leaf
1 fresh green chile, minced fine

Fry up mustard seeds until they start to splutter and sizzle. Add remainder of tadka ingredients. Fry up until the curry leaves start to get fried and brittle (but not burnt). Add 1/8 tsp (or a few dashes) of Hing (asafatoeida).

Pour blended tamarind pulp mixture into pan. Bring to a boil. Stir well. Add:

½ tsp Turmeric powder
2 tsp Grated Jaggery
Salt - To Taste

Boil well. Stir well. Ensure it does not scorch. Contents need to cook down until thick. Not like a paste, but not like a thin syrup either.

In separate pan, put 1-2 tsp gingelly or peanut oil and fry up (a minimum of) 3 T. peanuts. (I love, love, love peanuts in tamarind rice!)

Taste. Adjust salt if it needs more salt. If it needs more fire, add a pinch or two of red chile pepper. If not tangy enough, adjust with a bit of fresh lemon juice (to taste). Toss in peanuts. Stir well. Let cool before put into clean glass container.

Can keep well in refrigerator for a while.

Good for use as a pickle w/curd rice, and great way to make puliyogare in an instant.