BITTER GOURD PULIKACHAL

Pulikachal is a tangy tamarind (puli in Tamil) sauce. This is an ideal side dish for Molagootal, Thair Sadam, Idly and Dosai.  Also, you can mix this with plain rice and serve.  It can be stored in fridge for few months, if handled properly. This can be served as pickle too. Normally,  this is part of the feast in South India especially in Kerala.

The tanginess, sweet and sour has to be balanced for the real taste of it.  Let us look at the recipe now:

This recipe was shared with me by my neighbour Kamala Vaidyanathan.

Ingredients:

1 medium size bitter gourd finely chopped

Tamarind - 1  big lemon sized ball
Green chillies - 10 nos (finely chopped) (Use less spicy ones - adjust according to your taste)
Ginger - a medium size piece (finely chopped)
Jaggery - 2 pieces or  2 tblsp grated (adjust the same according to your taste)
Turmeric powder - 1/2 tsp
salt - as required
3 tbsp oil 

Seasoning:


Curry leaves - few
Mustard seeds - 1 tsp
Channa dal (Bengal Gram) - 1/4 tsp
Asafoetida - 1/4 tsp

Optional

1 tbsp sesame seeds dry roasted and powdered. 

Method:

Put the tamarind ball into hot water.  squeeze out the pulp.  Heat oil in kadai. add the ingredients of seasoning in it.  when it is done, add the green chilli, ginger, bitter gourd  and saute till the bittergourd is soft.   add the tamarind pulp, turmeic powder, salt, jaggery and cook the same till it reaches a semi solid consistency.  switch off gas. cool and keep refrigerated for longer shelf life.

serve with dosa, idli, thayir sadam, molagootal sadam etc.

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