Jan 23, 2011


Pulikachal paste is required to make Puliyodarai, a traditional Iyengar feast item. This  paste is  easy to make and also  you can store this paste for a few months in the refrigerator.

For Powder:
Coriander seeds                      – 2 tbsp
Black Pepper                           – 2tbsp
Fenugreek seeds                     – ½ tsp
Curry leaves                          – 2 stem
Red chili                               – 4 nos

  • Dry fry all above ingredients and grind coarsely.  Divide into 2 parts.One part you use it for Pulikachal paste and other one part you use it for rice. Keep aside.

Ingredients for Pulikachal.
Tamarind:                    1 small apple size
Turmeric powder          1 tsp
Bengal gram                 2 tbsp
Urdh Dhal                     2tbsp
Whole red chilies -         15 no( broken into pieces)
Peanuts -                       2 tbsp
Asafetida (Hing)             1 tbsp.
Gingili oil                        ½ cup
Jaggery –                        2 tbsp
Curry leaves                    4 stem
Salt  as required

Method : 
  • Soak the tamarind in hot water for ½ hour.  Make tamarind into a thick pulp.
  • Heat the thick bottom pan add oil, when oil gets fuming add mustard seeds. When mustard seed starts spluttering, add dhals, chillies, curry leaves and Hing on it. Fry till the dhals, curry leaves are golden brown. Now add the tamarind pulp, salt, ½ of the ground powder and Jaggery.
  • When pulp gets thicken oil will ooze out. Switch off the stove. 
  • Transfer into airtight container.


  • Dark tamarind  gives great taste and nice dark color to the pulikachal.
  • Store the pulikachal in airtight glass container. Add 2 tsp of hot Nella ennai over the pulikachal .After completely cooling down, keep it the refrigerator. It keeps well for a months.
  • Always use clean and dry spoon to serve the pulikachal.
  • This paste can be used as pickle for Thayir Sadam, Idli, Dosai, etc.
See my Puliyodharai Rice Recipe(Click the link)


  1. Hi Sadhana ! Thank u sooooo much for this recipe. With a few modifications tried this out. Came out awesomely good !! Will post it on my blog soon with a ping back to this post .. Thank u once again from a fellow iyengar :-)))


  2. Your recipe makes use of only half of the powder you make in the first part of the recipe. What do you do with the other half?