Ingredients

The following ingredients have 4 Servings
  • 125 grams Tamarind
  • Water to extract thick pulp from tamarind
  • 3 tbsp Chana Dal (washed)
  • 1 tsp Fenugreek Powder
  • 2 tbsp Salt (can add more)
  • 1 tsp Turmeric Powder
  • 5 medium sized Dry Red Chilies
  • ¼ cup or 4 tbsp Oil
  • 20 Curry Leaves
  • 2 cups Water, (more if needed)

Instruction

  • Wash and soak tamarind in about a cup of water or enough to immerse tamarind in water. Soaking in warm or hot water helps.
  • Soak for at least one hour. The longer you soak, easier it is to extract the pulp.
  • With a clean hand, press and squeeze soaked tamarind to extract the pulp.
  • Transfer tamarind extract to a separate bowl, pour some water to tamarind and extract more pulp.
  • Transfer the extract to the bowl and repeat the process, if you feel you could extract more pulp from tamarind. Try to keep the extract as thick as possible. I used about 1 - 1½ cups of water.
  • Transfer tamarind extract/juice to inner pot of the Instant Pot (IP).
  • Add remaining ingredients, close the IP lid, make sure the vent is sealed.
  • Cook on Manual / Pressure Cook mode for 11 minutes. Make sure the pressure is on high.
  • It will take about 10 - 13 minutes for the pressure to build up, depending on the quantity of liquid in the pot. Then it cooks for 11 minutes.
  • Let the pressure release naturally. This should take about 15 - 20 minutes and then pressure pin will drop indicating natural pressure release.
  • Press cancel, open the lid, press saute and cook for another 10-15 minutes until pulihora paste consistency is reached. Keep stirring in between and in the last 4-5 minutes, there is going to be a lot of splutter and spillage. You may want to semi cover the pot with a lid.
  • The other option is to adjust the IP setting to low but this will take longer to thicken the paste.