Pulikachal is an authentic brahmin recipe. Its made using Tamarind & the dhal powders along with red chilli. I am falling in love with its aroma, texture, spicy, flavour and the tangy taste of pulikachal again and again. We mix pulikachal to make Puliyodharai rice, which i belive is called as Pulihora rice in Andhra. I would love to use this as a pickle for the curd rice and the side dish to Dosa.

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


Tamarind - 1 big lemon size (preferably the old tamarind)
Turmeric powder - a pinch
Salt - To Taste
Grated Jaggery - 1 teaspoon

For Grinding:
Urdhal - 2 teaspoon
Coriander seeds - 2 teaspoon
Curryleaves - few
Fenugreek seeds/Vendhayam - 1/2 teaspoon
Red chillies - 15

For Seasoning:
Gingelly oil - 4 tablespoon
Channa dhal - 1 teaspoon
Peanut - 1 teaspoon
Mustard seeds - 1 teaspoon
Hing - 1 teaspoon

Curry Leaves - few

  • Soak the tamarind in water and extract the juice and keep it aside

  • 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. Grind it to powder(dry) along with the above fried ingredients

  • 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.

  • 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.

The yummy yummy Pulikachal is ready to serve.

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
  • 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 clean and dry spoon. You can use this Puli kachal for more than two weeks if properly cooked.

  • This can be served with Appalam/Pappadam/Vadam.
  • Pulikachal / Pulikachal Rice Mix / Puliyodharai Rice / Pulihora Rice
    Pulikachal / Pulikachal Rice Mix / Puliyodharai Rice / Pulihora Rice


  1. 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

  2. yummy...tasty one..Bookmarked


  3. 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

  4. 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.

  5. 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

  6. 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

  7. Thanks madam..Swati Venkatraman

  8. 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.

    1. Thankyou Asha. Your comments are motivating me to contribute more

  9. 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.

    1. 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

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

    1. 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.

  11. thank you mami..!!!