Basic pulihora paste Recipe

Basic pulihora paste is a popular Indian Appetiser
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On :
Wednesday, 13 April, 2016
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Course :
Cuisine :
Technique :
One Dish
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Servings :
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
  • How to Make Basic pulihora paste:

    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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    Anamika Sharma is a passionate foodie, a food blogger with a background in aviation and telecom industry for a good 15 years. Her mission is to spread her love for Indian cooking to all those who think it is too difficult.

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