Pulikachal / Pulikachal Rice Mix / Puliyodharai Rice / Pulihora Rice

Traditional and authentic  Pulikachal mix / puliyodarai is a thick paste made of tamarind, dal and other spices. This is one of the popular ready mix in SouthIndia. We generally mix pulikachal with rice and we can also use it as a pickle. Tamarind rice with papad / fryums is a best lunch combo. This mix is a travel friendly dish. We can store this mix in a air-tight container and use it for 3-4 days. For festivals like Aadi perukku, Kanu pandigai, this tamarind rice is one of the main dish.

Many variations can be made in this dish. We also know Iyengar Puliyodarai is very popular and they add sesame seeds and have a different flavor. Puliyodarai served in temple has a rich flavour of pepper. In temples, for prasadam, they have to make huge quantities of puliyodarai and so they cook in a big pan on the stove top with fire-woods which give a smoky touch to the dish. Andhra puliyodarai is also famous for its spiciness. They make a paste of sesame seeds, peanuts and mustard seeds and they add green chillies also. Their version of puliyodarai is also very yummy. I am going to explain the way we traditionally make at my home. Try this version and I am sure you wil love it.

Preparation Time10 mins
Cooking Time 25 mins
Yield200gms of Puliyodarai mix

Pulikachal / Pulikachal Rice Mix / Puliyodharai Rice / Pulihora Rice
Pulikachal / Pulikachal Rice Mix / Puliyodharai Rice / Pulihora Rice

Cooked Rice1 Cup*
Tamarind1 big lemon size
Tumeric Powder1/4 teaspoon
SaltTo Taste
Grated Jaggery1 teaspoon

* 1 Cup = 250ml
For Grinding:
Coriander Seeds2 teaspoon
Urid Dal2 teaspoon
Red Chilli5-6**
Curry Leavesfew
Fenugreek Seeds1/2 teaspoon
** I have used the long red chillies which are very spice. If you are using small and round chillies, you have to use atleast 12-15
For Seasoning:
Gingelly Oil1 tablespoon
Mustard Seeds1 teaspoon
Channa Dal1 teaspoon
Split Urid Dal1 teaspoon
Peanuts1 teaspoon
Curry Leavesfew
Red Chilli2
Hinga Pinch
Pulikachal / Pulikachal Rice Mix / Puliyodharai Rice / Pulihora Rice
Pulikachal / Pulikachal Rice Mix / Puliyodharai Rice / Pulihora Rice

  1. Soak the tamarind in water and extract the juice and keep it aside

  2. Heat the pan and dry fry the urdhal,fenugreek seeds, coriander seeds and curry leaves and keep it aside. Pour one teaspoon of an oil in a pan and fry the red chillies. Make sure that the red chillies are not getting burnt. 

  3. Take all the fried ingredients to the to the mixer and once they are cooled, Grind it to powder(dry) along with the above fried ingredients

  4. Now in the pan pour the gingelly oil and add the mustard seeds. When the mustard starts to sputter add the channa dhal and peanut and fry until they change their color to golden brown colour. Now add Turmeric powder, Hing , Curry leaves and fry once.Now add the tamarind extract, turmeric and add the salt. Let the mixture boils till the raw smell of the tamarind goes off.

  5. Now add the ground powder to the mixture and cook it in a low flame till its consistency becomes thick.Finally add the grated jaggery and then switch off the flame.

  6. The yummy yummy Pulikachal Mix is now ready to mix with the rice.

Note : 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.

Puliyodharai Rice / Pulihora Rice
  1. Add cooked and cooled rice to a mixing bowl. Add a proportionate measure of Puli Kachal to the boiled rice and mix gently.

  2. The delicious Puliyodharai rice now can be served with Appalam/Pappadam/Vadam or any stir-fried vegetable.
  3. Pulikachal / Pulikachal Rice Mix / Puliyodharai Rice / Pulihora Rice
    Pulikachal / Pulikachal Rice Mix / Puliyodharai Rice / Pulihora Rice

Click the link below for other Puliyodarai Recipes

Post a Comment

this site is very helpful for me to cook authentic recipe. as a barhmin girl i dont know aunthentic recipe of ours. so thanks a lot.... shalini

yummy...tasty one..Bookmarked


pls tell me how to make thengai paal dosa
all r saying abt that one in which coconut is grinded with tha rice batter..the one which i want is batter is poured into a kadhai where
dosa spreads then while serving extracted coconut milk is poured on the top of dosa

Hi This is a very good site because of the content as it i am a tamil brahmin girl staying abroad and always look up yr site during festivals .However ,I think the site needs to be maintained as i always have to scroll down to look at the recipe on my laptop.Please keep up the good work though.

Thank you mami for authentic brahmin recipes, I love it. Enga amma solli thara madiriyae irukku, avasarathukku chattunnu unga website vandu recipe refresh pannikka romba vasadiya irukku(usually I refer Meenakshi ammal book) and I bookmarked your website. Thank you so much.Super.

Meena G

Mami Can you please tell how you do Iyengar puliyodarai- just add milagu with red chilli or anything different we need to do. Please advice.

Meena G

Thanks madam..Swati Venkatraman

Mami, I love your site..Whatever i make from your recipes it just comes out mind blowing..The best part is step by step cooking with pictures..It makes very easy for us to prepare..I made kalyana rasam yesterday and my family were licking their fingers..This Aadi Perukku, i am going to make from your recipes..One is Arisi Thengai Payasam and this Puliodharai rice..thanks a ton Mami for these wonderful recipes.

Hello mami, I tried to make pulikachal for very first time, but it turned out to be sticky and dry.I followed all the steps mentioned in the recipe.What could be the reason?? Thanks.

The amount of pulikachal we get from this recipe, how much puliodarai can we make??[can u pls give the measurement in cups?]

Thankyou Asha. Your comments are motivating me to contribute more

Hi, sorry for late response. I missed to reply back. The puliyodharai mix would be always sticky. Try adding more gingelly oil if the mix is very dry. Also reduce the amount of urid dal which will make the mix more dry

Hi, You would get a small bowl of puliodarai mix with this measurement which would be around 300gms. You can serve for 5-6 persons and also you can refrigerate and use it.

thank you mami..!!!

thank you for the recipe ! I tried its really yummy :)

Thank you mami for the recipe!I tried it and came out really good.Your site is so much useful and the step by step process with pictures really helps!Your recent video presentationn is also awesome.Thanks a ton mami!

Dear Madam, thank you for all your lovely recipe.

Mami, could you please tell me how much water to use to take the tamrind extract. As I'm going to do for the first time I'm not sure how thick the tamrind water should be. Can you please reply. i want to make this weekend.

Thanks heaps

Use only 1 cup of warm water and soak the tamarind for 10 mintues and then squeeze out the extract. if you feel the tamarind still has essence, then add 1/2 more cup of water and squeeze out the rest of the extract

Mamie, thank you for your quick response. I'm waiting to taste.

amaazing mami..i always follow up your blog..its really awesome..i tried this..i just remembered my amma's taste..thank you so much mami :)



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