"This is the typical iyengar pulikaichal, origins of Kanchipuram iyengars used to add dhaniya/coriander seeds to this recipe; but this is the world famous iyengar pulikaichal method"
Take 250 gms of tamarind, soak in hot water for half and hour to 1 hour. Extract and keep it ready. The extract should measure half a litre.
Dry roast 2 tspns of fenugreek, heat oil and roast 20-25 red chillies and coarse grind them together.
Heat gingelly oil in a thick bottom pan/kadai, add mustard seeds, let it splutter. Add a small gooseberry sized katti perungayam / compounded asafoetida to it.
Pour the tamarind extract and let it boil. Add turmeric powder and the coarsely ground powder to it, add required salt, [ I added 6-8 tspns of salt, you may use it as per your taste]. Let it boil well, add 10 grams of jaggery, close with the lid and turn the flame to low-medium.
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| Added salt twice like this |
Once attained thokku consistency, [surula varum], turn off the flame.
Iyengar Pulikaichal is ready!!
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