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Pulikachal Recipe

Pulikachal is a popular Indian Main
Author :
On :
Friday, 1 July, 2016
Category :
Vegetarian Recipe
Course :
Main Recipe
Cuisine :
Indian Recipe
Technique :
Shallow Fry Recipe
Difficulty :
Servings :
Serves 3
Rated 4 based on 100 votes


  • 1 big Lemon size - Tamarind (preferably the old Tamarind)
  • Turmeric powder, a pinch
  • Salt to taste
  • 1 tsp - grated Jaggery
  • For grinding:
  • 2 tsp - Urad Dal
  • 2 tsp - Coriander seeds
  • Curry leaves, a few
  • 1/2 tsp - Fenugreek seeds/vendhayam
  • 15 - Red Chillies
  • For seasoning:
  • 4 tbsp - gingili oil
  • 1 tsp - Channa dal
  • 1 tsp - Peanut
  • 1 tsp - Mustard Seeds
  • 1 tsp - Asafoetida
  • How to Make Pulikachal:

    1. Soak tamarind in water and extract the juice and keep aside.
    2. Heat a pan and dry fry the urad dal, fenugreek seeds, coriander seeds and curry leaves and keep aside.
    3. Pour one teaspoon of oil in a pan and fry the red chillies.
    4. Make sure that the red chillies are not getting burnt.
    5. Grind it to powder (dry) along with the above fried ingredients.
    6. Heat gingili oil and add the mustard seeds.
    7. When the mustard starts to sputter add the channa dal and peanut and fry until they change their colour to golden brown colour.
    8. Now add turmeric powder, asafoetida and curry leaves and fry once.
    9. Now add the tamarind extract and the salt.
    10. Let the mixture boil till the raw smell of the tamarind disappears.
    11. Now add the ground powder to the mixture and cook on a low flame till it is thick.
    12. Finally add the grated jaggery and then switch off the flame.
    13. The yummy pulikachal is ready to serve.
    14. You can also dry fry one tablespoon of sesame seeds, powder it and add it to the pulikachal. This will give you a different aroma and taste.
    15. Boil the required amount of rice in the usual manner.
    16. Add a proportionate measure of Puli Kachal to the boiled rice and mix well.
    17. Use a clean and dry spoon every time.
    18. You can store pulikachal for more than two weeks if properly made.
    19. Recipe courtesy: Subbalakshmi Renganathan


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