Wednesday 27 July 2016

PuliKaachal/Puliyodharai Mix

Puliyodharai is traditional and authentic dish prepared in South India. We can taste excellent and tempting puliyodharai as prasadham in all the Perumal temples in Tamil Nadu. Triplicane Parthasathy temple’s puliyodharai is very special and has unique taste and flavor which is always close to our heart and soul. I just love it to the core. Pulikachal is a paste prepared with tamarind/puli, dal and spices. If we have pulikachal at home, then we can prepare puliyodharai at any time and serve it pappad or appalam. Puliyodharai/Puli sadham is also served during valaikappu with other rice varieties. Do try out this pulikachal and post your comments here. Meanwhile do check out other rice varieties here.

Here’s how to make Pulikachal with step by step photos…


200 gm
Turmeric Powder
¾ tsp
As needed

To Roast & Grind

Red Chillies
Coriander Seeds
½ cup
Channa Dal/Kadalai Paruppu
¼ cup
Fenugreek Seeds/Vendhayam
1 tbsp
¼ tsp or one inch piece
Black Pepper
1 tsp
Curry Leaves/Karivepillai
One handful

For Tempering

Gingelly Oil/Nallaennai
½ cup
Mustard Seeds/Kadugu
2 tbsp
Urad Dal/Ullutham Paruppu
1 tbsp
Channa Dal/Kadalai Paruppu
½ cup
¼ cup
Dry red Chillies
Curry Leaves


Soak the tamarind in warm water for 30 minutes. Extract thick juice and keep it aside.

When the tamarind is soaking, dry roast red chillies, coriander seeds, channa dal, fenugreek seeds, black pepper, curry leaves, asafetida one by one and transfer it to a plate.

Let everything cool down completely, then grind it in the mixer to fine powder.

Heat oil in a heavy bottomed kadai, splutter mustard seeds, then add channa dal, urad dal and roast them till light golden colour. Now add peanuts and fry it along with dals.

Then add curry leaves and dry red chillies and fry for few more seconds.

Now add tamarind extract, turmeric powder and salt to the kadai and let it boil for 5-6 minutes.

Add the ground powder to the kadai and mix really well. Now cook it on medium flame for 5-7 minutes or until the oil starts to separate and float on the top. Do not forget to stir the mixture when cooking.

When the oil starts to separate, switch off the stove.

Let the pulikachal cool down completely. Transfer it to clean airtight glass container.

Yes, tangy, flavourful and delicious Pulikachal is ready to be enjoyed.

Use dark colored puli/tamarind when making pulikachal. Use only nallaennai/gingelly oil for good taste and flavor.

Pulikachal stays good for months if stored in refrigerator.

Use only clean, dry spoon when using the pulikachal.

I have used roasted peanuts, if you are using raw peanuts dry roast them in a pan before tempering.

Adjust the amount of spice and salt according to your family needs.

To make Puliyodharai/Pulisadham, take required amount of pulikachal in a kadai, add required amount rice, one tsp of gingelly oil and mix well. Once done with mixing, cover and let it sit for about an hour, this way the rice will absorb the entire flavor from the pulikachal and make the puliyodharai even tastier.

Serve this delicious puliyodhari with appalam or pappad.

Thank you all for visiting my space, please come back again for more interesting, traditional and lovely recipes from my kitchen.

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Until then I am signing off…

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Priya Anandakumar