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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

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.