Temple Pulikachal

Ingredients

• 1 cup tamarind , thick pulp extract dissolved in 1 cup warm water
• 1/4 cup sesame oil , wood-pressed gingelly oil
• 1 tsp mustard seeds
• 2 tbsp chana dal
• 1 tbsp urad dal
• 1/4 cup peanuts
• 4 dry red chili
• 1 tsp turmeric powder
• 1/2 tsp hing (asafoetida)
• 1 tbsp puliyodharai spice powder , dry-roasted fenugreek, coriander, and white sesame powder
• 1 sprig curry leaves
• 2 tsp salt

Preparation

1. 1

   Heat the wood-pressed sesame oil in a heavy, deep saucepan over medium heat.

2. 2

   Add the mustard seeds and allow them to crackle.

3. 3

   Add the chana dal, urad dal, raw peanuts, dried red chilies, and curry leaves; sauté on medium-low flame until the lentils and peanuts turn deep golden-brown.

4. 4

   Add the hing and stir for 10 seconds.

5. 5

   Pour in the thick tamarind extract, turmeric powder, and salt (take caution: the hot oil will splatter).

6. 6

   Bring to a boil, then lower the heat to medium-low.

7. 7

   Simmer uncovered for 15 to 18 minutes, stirring frequently, until the tamarind water evaporates, the paste thickens into a glossy concentrate, and oil visibly separates from the edges.

8. 8

   Stir in the freshly roasted fenugreek-sesame spice powder and cook for an additional 2 minutes.

9. 9

   Remove from the flame and cool completely before spooning into sterile jars or folding into freshly cooked rice.

In the tradition

Sources & further reading

• ◆ Sri Vaishnava Madapalli Canon (Srirangam and Tirupati Temple Mother-Paste Tradition)

Classical citations mark where a tradition is drawn on; modern books are shared as further reading, not as prescriptions.