Tamarind pulchakari (Pulissery) is prepared from raw tamarind. This is a long forgotten dish among the Konkani’s. If you are a lover of tangy dishes then this is one among them. You can have this along with cooked raw rice.
Ingredients
You need
- 1 medium sized raw tamarind
- Salt as required
For masolu
- 2 tbspn coconut gratings
- 1/4th tspn turmeric powder
- 2 to 3 red chillies (Or as per your spiciness level)
For seasoning
- Oil as required for seasoning
- A small spoon mustard
- A small spoon jeera/cumin seeds
- Few curry leaves
Method
Wash and remove the peel and seeds of the tamarind and cut it into small pieces and keep aside. You can vary the number of tamarind used based on the sour taste of the tamarind as the sourness of tamarind vary from tree to tree and place to place.
Preparation of pulchakari (Pulissery)
Grind coconut scrapings, red chillies, turmeric powder and tamarind pieces to a smooth paste adding the required amounts of water.
Transfer this to a vessel and boil in low flame till the raw flavour of the masolu goes off. Switch off the flame and add 2 to 3 tbspns of curd and mix well.
Now heat oil in a kadai and add mustard seeds and when they splutter add the cumin seeds followed by addition of curry leaves. Pour the seasoning over the tamrind pulchakari and mix well.
Your tamarind pulchakari (Pulissery) is ready to be served.
Serve with rice.
