Pulikachal | Tangy Tamarind Paste

A tangy and aromatic South Indian tamarind chutney/paste perfect with rice and meals.

Pulikachal is the soul of South Indian meals — a tamarind-based paste simmered with aromatic roasted spices, peanuts, and curry leaves until it reaches a perfect thick consistency. This classic accompaniment transforms plain rice into a flavorful feast, balancing tang, spice, and nutty richness in every bite.

Traditionally made in generous quantities and stored, it’s the go-to side for festivals, daily meals, or any time you crave a punch of authentic South Indian flavor. The aroma alone evokes memories of home kitchens, where every meal is infused with love and spice.

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🛒 Ingredients

Main Ingredients

• Tamarind – lemon-sized piece
• Coriander seeds – 4 tsp
• Dry red chilies – 20 to 25
• Fenugreek seeds – 1.5 tsp
• Mustard seeds – 1 tsp
• Chana dal – 2 tsp
• Peanuts – 3 to 4 tbsp
• Turmeric powder – 1 tsp
• Curry leaves – few
• Hing (asafoetida) – a pinch
• Salt – to taste
• Oil – 250 g (generous amount)

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👩‍🍳 Instructions

Step 1: Prepare Tamarind

1. Soak tamarind in water and extract the pulp. Set aside.

Step 2: Dry Roast Spices

1. Dry roast coriander seeds until aromatic; keep aside.
2. Dry roast red chilies and set aside.
3. Dry roast fenugreek seeds until brown and pop. Keep aside.
4. Reserve ½ tsp roasted fenugreek seeds separately for later use.
5. Allow all roasted ingredients to cool to room temperature, then grind to a fine powder.

Step 3: Cook Tamarind Paste

1. Heat sesame oil in a kadai generously.
2. Add mustard seeds; once they splutter, add hing and chana dal, and roast for a minute.
3. Add peanuts and roast well.
4. Add turmeric powder, curry leaves, and 4–5 dry red chilies; roast for a minute.
5. Add tamarind pulp along with the reserved roasted fenugreek seeds.
6. Add salt and cook on high flame until tamarind water starts boiling.
7. Reduce to medium-low flame and cook 5–10 minutes until raw smell disappears.

Step 4: Finish with Masala

1. Add the ground masala powder and mix well.
2. Cook on medium-low flame for 20–30 minutes, stirring regularly to prevent burning.
3. Once thick and oil separates on top, reduce to low flame for 2–3 minutes.
4. Turn off the flame and let it cool.

Step 5: Mixing Rice with Pulikachal

1. Mixing Rice with Pulikachal
2. Cook rice (preferably raw rice / sona masoori) until soft and fluffy.
3. Spread the hot rice on a wide plate or vessel, drizzle a little sesame oil (to avoid sticking).
4. Add 2–3 spoons of Pulikachal (tamarind paste mix) over the rice.
5. Gently mix with a flat spoon or your hand (once rice cools slightly), ensuring the paste coats every grain evenly.
6. Taste and adjust by adding more Pulikachal or oil if needed.

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🍽️ Serving Suggestions

• Serve with papad, vadagam, or curd on the side for a complete meal.

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💡 Tips for Success

• Stir frequently while cooking to prevent burning.
• Adjust red chili quantity to control spice level.
• Use fresh peanuts and roast well for a nutty flavor.
• Add curry leaves at the start for aromatic flavor infusion.

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🥄 Storage

• Store in an airtight container in the refrigerator for 2–3 months.
• Always use dry spoon while serving to have more shelf life.
• Reheat gently before serving.
• Can be frozen for longer storage.

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🌿 Nutritional Benefits

• Protein from peanuts and chana dal
• Fiber from tamarind and spices
• Antioxidants from dry red chilies and fenugreek
• Digestive benefits from curry leaves and mustard seeds

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✨ “A burst of tangy, spicy goodness in every spoon! Turn plain rice into a festival of taste with this zesty Pulikachal ”🌟

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Video Tutorial