Go Back
+ servings
Print Recipe
4.57 from 23 votes

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 Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Accompaniment, Bachelor Recipes, Pickles, Rice Varieties
Cuisine: Indian, South Indian, Tamil Brahmin, Tamil Nadu
Servings: 200 grams of Pulikachal
Calories: 195kcal
Author: Sowmya Venkatachalam

Ingredients

  • 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.

Nutrition

Serving: 100g | Calories: 195kcal | Carbohydrates: 5g | Protein: 5g | Sodium: 3850mg