Pulikachal / Pulikachal Rice Mix / Puliyodharai Rice / Pulihora Rice
Pulikachal is a thick paste required to make Puliyodharai, a traditional feast in Tamil Nadu. Made from Tamarind, red chilies and other handful spices cooked in sesame oil. Puliyodharai made from Pulikachal and rice is one of the integral part of train journeys. Pulikachal has a longer shelf life of upto 4 weeks,if stored in the refrigerator. Let's learn now to make Pulikachal using step by step pictures and a recipe video.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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 Tamil Nadu. We generally mix pulikachal with rice to make tamarind rice (puli sachem) and we can also use it as a pickle for the curd rice. Tamarind rice with papad / fryums is a best combo. This mix is a travel friendly dish. The Puliyodarai (Tamarind rice made using Pulikachal) will stay for even two days and very handy for the train travel. We can store this mix in an air-tight container and use it for 3-4 days. If we store in in the fridge it will come even for a month. For festivals like Aadi perukku, Kanu pandigai, this tamarind rice is one of the main dish.
Variations in making Pulikachal
- We also know Iyengar Puliyodarai is very popular. Sesame seeds will be added in this version and it brings a very good flavor to the Puliyodarai.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 (Pulihora) 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.
- Karnataka style Puliyodarai (Puliyogare) – Addition of Mustard seeds and dry coconut (Kopparai Thengai) in the mix brings distinct flavor and taste
Detailed Recipe Video (in Tamil) for making Puliyodarai
Recipe card for Traditional Pulikachal
Pulikachal / Pulikachal Rice Mix / Puliyodharai Rice / Pulihora Rice
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 200 grams of Pulikachal
Calories: 195kcal
Pulikachal is a thick paste required to make Puliyodharai, a traditional feast in Tamil Nadu. Made from Tamarind, red chilies and other handful spices cooked in sesame oil. Puliyodharai made from Pulikachal and rice is one of the integral part of train journeys. Pulikachal has a longer shelf life of upto 4 weeks,if stored in the refrigerator. Let's learn now to make Pulikachal using step by step pictures and a recipe video.
Print RecipeIngredients
- 1 big lemon size Tamarind
- ¼ tsp Turmeric Powder
- 1 tsp Jaggery grated
- Salt To Taste
For Grinding
- 2 tsp Coriander seeds
- 2 tsp Urad Dal
- 6 nos Red Chili 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
- 1 sprig Curry leaves
- ½ tsp Fenugreek seeds
For Seasoning
- 2 tbsp Gingelly Oil
- 1 tsp Mustard seeds
- 1 tsp Split Bengal Gram (Channa Dal / Kadalaparuppu)
- 1 tsp Split Urid Dal
- 1 tbsp Peanuts roasted
- 1 sprig Curry leaves
- 2 nos Red Chili
- 1 pinch Asafoetida (Asafetida / Hing)
For making Puli Sadham / Puliyodharai Rice
- 1 cup Cooked Rice
Instructions
Extract the Tamarind Juice
- Soak the tamarind in water and extract the juice and keep it aside
Prepare the Pulikachal dry powder
- 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.
- Take all the fried ingredients to the to the mixer and once they are cooled, grind it to a powder(dry)
Start with Seasoning
- 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 Hing , Curry leaves and fry once.
Let's start making Pulikachal
- Add the tamarind extract, turmeric and add the salt. Let the mixture boils till the raw smell of the tamarind goes off (about 10 minutes in medium flame)
- 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 Mix is now ready to mix with the rice.
Lets make Puliyodharai (Pulihora Rice)
- Add cooked and cooled rice to a mixing bowl. Add a proportionate measure of Puli Kachal to the boiled rice and mix gently.
- The delicious Puliyodharai rice now can be served with Appalam/Pappadam/Vadam or any stir-fried vegetable.
Video
Notes
- You can also dry fry one tablespoon of sesame seeds, powder it and add it to the pulikachal at the final step before switching off the flame. This will give you a good aroma and taste.
Nutritional Info
Nutrition Facts
Pulikachal / Pulikachal Rice Mix / Puliyodharai Rice / Pulihora Rice
Amount Per Serving (100 g)
Calories 195
% Daily Value*
Sodium 3850mg167%
Carbohydrates 5g2%
Protein 5g10%
* Percent Daily Values are based on a 2000 calorie diet.
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Method with step by step pictures for making Pulikachal:
- 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.
- Take all the fried ingredients to the to the mixer and once they are cooled, Grind it to powder(dry).
- 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 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 (about 10 minutes in a medium flame).
- 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 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
- Add cooked and cooled rice to a mixing bowl. Add a proportionate measure of Puli Kachal to the boiled rice and mix gently.
The delicious Puliyodharai rice now can be served with Appalam/Pappadam/Vadam or any stir-fried vegetable.
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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
Hi Shalini, You are most welcome !.
yummy…tasty one..Bookmarked
Aarthi
http://yummytummy-aarthi.blogspot.com/
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.
Regards
Usha
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.
Regards
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.
Thanks
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.
Thankyou Asha. Your comments are motivating me to contribute more
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.
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
mami,
The amount of pulikachal we get from this recipe, how much puliodarai can we make??[can u pls give the measurement in cups?]
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 🙂
Yummy pullisadham….
Mam like sambar powder in your blog , can you tell the grinding items in cups measurement .. thanks in advance mam
Red chilli – 1.5 cups
Coriander Seeds – 1.5 Cups
Channa dal (Bengal Gram Dal) 1/2 Cup
Thur Dal 1 Cup
Fenugreek Seeds 2 teaspoon
Peppercorns 3 tablespoon
Cumin Seeds 1 tablespoon
Turmeric Powder* 1 tablespoon