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Pulikachal | Puliyodarai Mix - A spicy and tangy Tamarind Sauce!

Pulikachal -  the literal meaning means Simmered "Kachal" Tamarind "Puli". This is a spicy and tangy sauce that can be preserved for months. Just few spoonfuls of this mixed with cooked rice makes an instant meal!

We all love this and Amma normally makes this when we buy the seasons fresh Imli | Tamarind. The other time that Amma makes this is during 18M Perukku. Appa's grandpa...used to love this and whenever he used to visit us, Amma used to make this and few other imli based preparations ready as he enjoyed the same!

Puliyodarai has been one of the popular Lunch Box item during school days. Whenever Amma was visiting relatives out of town and we had school|college...she used to make this so that it would be easy for us to make our tiffin boxes...just cooked rice and toss the same with Pulikachal!

Pulikachal | Puliyodarai Mix


2 Lemon size Imli | Tamarind balls
1 cup + 200 ml Water
4 - 5 tblsp Sesame | Til Oil
1 Sukhi Lal Mirch | Dried Red Chilli, broken to 4 pieces
2 tsp Rai | Mustard Seeds
1 tblsp Channa Dal
3 tblsp Peanut | Groundnut
2 sprig Kadhi Patta | Curry Leaves
1/2 tsp Haldi | Turmeric Powder
Pea Size Hing | Asafoetida Compounded
2 tsp Salt | To taste
For Masala Powder
1 tblsp Methi | Fenugreek Seeds
7 - 8 Sukhi Lal Mirch | Dried Red Chillies
1 tsp Dhania | Coriander Seeds
1 tsp Channa Dal

  • Pressure cook Imli and water for 1 - 2 whistles. Once pressure cooked, let imli cool. Add 200 ml water and extract imli. Keep aside.
  • For Masala Powder
    • In a kadhai dry roast all the ingredients, separately. Transfer to a plate and keep aside to cool.
    • Once cool, grind all the roasted ingredients to a smooth powder.
  • In a kadhai, add  til oil . When til oil gets hot add rai, dried red chilli, channa dal, peanut and curry leaves. 
  • When the rai has spluttered, reduce the flame to low and slowly add imli extract. Mix well.
  • Add haldi, hing and salt. Let this come to a boil. Thereafter let it simmer till it becomes a bit thick and reduces in quantity.
  • Add Masala Powder and mix well properly to ensure there are no lumps.
  • Keep stirring occasionally. As the oil appears to separate from the sides, let it cook for few minutes till a thick gravy like consistency is attained.
  • Switch off the gas and let it cool. Once cool store in air tight container.
Pulikachal stays in room temperature for 4 to 5 days and lasts for more than a month under refrigeration.

We have used:
1. Til Sona Sesame Oil
2. Tata Salt Lite
3. L G Compounded Hing
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About Unknown

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.
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