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5 from 2 votes
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Course: Pickle
Cuisine: Indian
Author: Vidya Srinivasan


  • Tamarind - big lemon size 100 grams
  • Powdered Jaggery - 1 tbsp
  • Turmeric Powder - 1/2 tsp
  • Asafoetida - a generous pinch
  • Salt - as needed
  • Sesame oil - 1/4 cup + 2 tbsp
  • Roasted Peanuts - 1/4 cup approximately I generally add a handful
  • Channa Dal - 1 tbsp

To temper:

  • Mustard Seeds - 1 tsp
  • Dried Red chillies - 2
  • Curry Leaves - few

Spice Powder:

  • Channa Dal - 2 tbsp
  • Coriander Seeds - 1 tablespoon + 1/2 tbsp
  • Dried Red Chillies - 5 Adjust according to your spice
  • Fenugreek Seeds Venthyam - 1/4 tsp
  • Pepper - 1/4 tsp
  • Sesame seed - 1/4 tsp


  • Dry roast the ingredients under 'Spice powder'. Allow them to cool and grind it to a fine powder without adding water, and keep aside
  • Soak tamarind in lukewarm water for 10 - 15 min
  • Discard the seeds and hard part
  • Grind the tamarind with little water and strain it
  • Add little more water and grind. In this way, less tamarind pulp will be wasted
  • I added around 3 cups of water
  • Add 2 tablespoon of sesame oil in a pan, and when the oil is hot add the ingredients under 'to temper' and let them splutter. Add the tamarind extract and allow it to boil
  • When the raw smell starts to go away, add salt
  • Keep adding oil in regular interval
  • Let it boil till the raw smell goes off completely
  • Add the spice powder and mix well
  • Cook in low flame
  • In a separate pan add oil and when oil is hot add channa dal and roasted peanuts
  • Cook till the dal is golden brown and keep aside
  • meanwhile Add jaggery and cook till oil starts oozing out and the pulikaichal becomes thick switch off
  • Add the channa dal and peanuts to the pulikaichal and mix well
  • Keep stirring occasionally. When oil begins to separate and the mixture becomes a thick paste (and raw smell goes off completely), switch off


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  1.  Always use a wide pan while cooking pulikaichal as it tends to spit spills outside
    Sesame oil make it stay good for longer days
  2. Adding jaggery is optional but it gives a sweet tangy taste which we like
  3.  I have used roasted peanuts so I added them at the end. If you are using unroasted add it after tempering
  4.  Can add 1/2 teaspoon of a sesame seed, 1 tablespoon of urad dal and 1/2 teaspoon of pepper while Preparing spice powder
  5. First-day pulikaichal tastes spicy but over a period of time it tastes less spicy
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