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.