Topic started by mo (@ 12-213-181-32.client.attbi.com) on Sun Apr 20 17:06:05 .
All times in EST +10:30 for IST.

I stay in US and i came across priyas puliyohara paste and it was yummy but now i am searching it high and low and none of the stores carry it.
I tried 777 paste but i didnt like the taste. can some one tell me how to make the paste.

Responses:

• From: CI (@ dialup-64.158.34.7.dial1.houston1.level3.net) on: Sun Apr 20 17:51:28 EDT 2003
  
  Hi Mo,
  Refer to old responses in Karnataka recipes thread. You might have to navigate through it to get it.
  
  Bye,
  CI
  
  
• From: jm (@ 203.116.61.131) on: Tue May 27 22:24:16 EDT 2003
  
  1 Soak tamarind 1 big lemon size for 1/2 hr.
  2 Dry roast sesame (white) seeds, fenugreek seeds 1sp,separately and powder separately do not mix together.
  3 Dry roast coriander seeds 2sp, red chilli 2-3
  and asfetodia 1/4sp & powder.
  4 Grind the soaked tamarind into fine paste
  5 Heat gingely oil 2-3 ladleful, add mustard, urad dal, channa dal, peanuts, 2-3 red chilli, curry leaves, the coriander powder made in 3, add tamarind paste.
  Cook for 5 min add sesame pwd and cook till u get the thick paste consistancy and oil floats on top . Switch off gas and then add fenugreek powder and mix well. Cool and store in airtight containers. Can also store in fridge for 1 month.
  
  
  
• From: Pearl Subramanian (@ 195.94.1.122) on: Sun Jul 13 08:37:19 EDT 2003
  
  Pulikacchal
  
  Ingredients
  
  Soaked tamarind about the size of a large lemon
  1 tbspn jaggery
  1tbspns white sesame seeds roasted & powdered – optional
  1tspn Methi seeds – roasted & powdered
  6-8 green chillies, slit into two (more, if it isn't hot)
  1" ginger cut into small pcs. or shredded
  ¼ tspn turmeric powder
  1 level tspn Chillie powder
  
  For Seasoning:
  1 tspn mustard seeds
  A Sprig of Curry leaves
  4-6 Dry Chillies broken up & de seeded
  1 tspn Chana Dal - soaked in hot water for 15 mins – drained & added to the seasoning
  4-6 tbspns sesame Oil
  Good pinch asafoetida
  10-12 Cashewnuts broken up or you could add peanuts.
  
  Method:
  
  Squeeze the pulp from the tamarind & keep aside.(You can add a little fresh water each time to extract the pulp, get about 2-3 cups of this tamarind extract & keep aside) Warm oil, season with mustard seeds, when it starts to crackle throw in red chillies, chana dal, asafoetida and curry leaves & fry. When dal turns red, add the green chillies and fry.Now add the ginger, tamarind extract , turmeric pwd, Chillie pwd, salt to taste and jaggery – mix well & leave to bubble nicely till the raw tamarind smell goes, lower flame & leave to simmer & thickened.
  If your adding Sesame Seeds – roast & crush sesame seeds coarsely in a dry grinder or with a chapatti roller, & add to the Pulikacchal (at the end). Mix well , leave to cool, bottle & use whenever required to make tamarind rice or to be served with Erasari, Mulakootak, etc.,
  
  
  

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