Basic pulihora paste

Basic pulihora paste is a popular Indian Appetiser
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One Dish
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Serves 6
Rated 3 based on 100 votes


200gms - Tamarind paste

50gms - coriander/dhania seeds

1 tsp - fenugreek/methi seeds

50gms+15gms - split Urad Dal without husk

50gms+15gms - Bengal gram/channa dal

1 tbsp - cumin

40gms+5gms - Red Chillies

125ml - oil

1/2 tsp - asafetida

100gms - ground nuts

20 - curry, leaves

1 tsp - Mustard Seeds

1 tsp - Turmeric powder


  1. Heat one tsp of oil. Fry coriander/dhania seeds, methi, urad (50 gms), channa dal (50 gms) cumin and finally chillies (40 gms) till the dals give out a nice aroma.
  2. Keep this aside to cool.
  3. Put the above in a mixer and prepare a coarse powder.
  4. Heat remaining oil, add asafetida, mustard seeds, remaining dal, nuts, red chillies, curry leaves and fry till mustard seeds splutter and dal turns light brown.
  5. Add tamarind paste, salt and turmeric powder. Cook till the raw smell of tamarind goes and oil separates.
  6. You can add dry fried ground nuts before removing from fire, if you want them crunchy.
  7. Cool the paste and bottle.
  8. Add this readymade paste to cooked rice to prepare pulihora.
  9. You can add paste according to your taste.

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Chitra Ramachandran

Chitra Ramachandran

A talented cook and a prolific writer, Chitra Ramachandran's recipes come with reminiscences of people, places, history, tradition and culture.

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