*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Sauces                           Vegetarian
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Soaked tamarind -- about
                         -the size of a large
    1 1/2   tb           Jaggery
    2       tb           Sesame seeds roasted dry
    6                    Green chillies -- slit into
                         -two (more, if it isn't hot)
                         Ginger, fresh, 2 -- cut
                         -into thin strips
    1       t            Mustard seeds
    1       t            Chana dal
    3       tb           Sesame oil
    1       pn           Hing
    1       pn           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, hing
   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
     U15297@uicvm.bitnet (Shyamala Parameswaran)
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