Total Time:
15-30 minutes
Serves: 3
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

Tamarind recipes from Bawarchi.com 

Pulikachal is a popular ready mix recipe with Tamarind or Imli as the star ingredient. Also called Puliyodharai paste or Pulihora rice mix, this paste is easy to make, travel-friendly and time-saving. Add this paste to rice for an instant Puliogare or Tamarind rice.  

A thick, flavoured paste, Pulikachal is a great mix of spicy ingredients- tamarind , turmeric powder, urad dal, fenugreek, coriander seeds, red chillies, channa dal, mustard seeds and asafoetida. 

Pulikachal can be stored in an air-tight container and you can refrigerate this basic preparation for long shelf-life.

Take a look at more Basic-Preparation Recipes. You may also want to try Coating batter for Fritters, Cumin Chilli Seasoning, Fish Curry Powder Recipe, Soya Kuzhambu Karuvadam

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  • 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

  • Soak tamarind in water and extract the juice and keep aside.
  • Heat a pan and dry fry the urad dal, fenugreek seeds, coriander seeds and curry leaves and keep aside.
  • Pour one teaspoon of oil in a pan and fry the red chillies.
  • Make sure that the red chillies are not getting burnt.
  • Grind it to powder (dry) along with the above fried ingredients.
  • Heat gingili oil and add the mustard seeds.
  • When the mustard starts to sputter add the channa dal and peanut and fry until they change their colour to golden brown colour.
  • Now add turmeric powder, asafoetida and curry leaves and fry once.
  • Now add the tamarind extract and the salt.
  • Let the mixture boil till the raw smell of the tamarind disappears.
  • Now add the ground powder to the mixture and cook on a low flame till it is thick.
  • Finally add the grated jaggery and then switch off the flame.
  • The yummy pulikachal is ready to serve.
  • 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.
  • Boil the required amount of rice in the usual manner.
  • Add a proportionate measure of Puli Kachal to the boiled rice and mix well.
  • Use a clean and dry spoon every time.
  • You can store pulikachal for more than two weeks if properly made.
  • Recipe courtesy: Subbalakshmi Renganathan
  • http://www.subbuskitchen.com/