Pulikaichal | Pulikaichal recipe | Pulihora | puliyodarai with step by step pictures.Check out the video and If you like the Pulikaichal video pls SUBSCRIBE to my channel
Pulikaichal is a classic traditional South Indian pickle recipe prepared with tamarind. When mixed with rice delicious Tamarind rice can be prepared in no time. Tamarind rice stays good at room temperature for 2 days. Perfect travel/road trip recipes. Pulikaichal stays good for months in the fridge.
Tangy variety of rice is great for the lunch box. Pulikaichal goes well with dosa/ Idli tiffin variety and acts as a yummy pickle to curd rice. During our childhood days whenever Amma travels Amma always prepares a batch of pulikaichal and tomato thokku along with podi varieties like Dhaniya podi, Karuveppilai podi, and Thengai Podi. All we have to do is keep rice and mix any one of these with rice.
Even when traveling for a day trip or two-day trips pulikaichal mixed with rice and Idli with Idli milagai podi are default options as it won’t get spoiled.
With a little one in-home, I always have pulikaichal handy in the fridge. Some days when I can’t prepare anything puliyodarai comes so handy.
Puli sadam is prepared for many festivals. I prepare it for Some festivals like kannum pongal, Aadiperukku, Navarathri, etc.
Pulikaichal stays good even for 2 months(when refrigerated) or up to a week (outside), if stored in an airtight container and accessed with a clean dry spoon. Puliyodarai is one of the most favorite prasadam in temples. Also in our Tamil Brahmin tradition pulisadam is given as a part of kattu sadha kudai tradition.
Ingredients
- Tamarind - big lemon size 100 grams
- Powdered Jaggery - 1 tablespoon
- Turmeric Powder - 1/2 teaspoon
- Asafoetida - a generous pinch
- Salt - as needed
- Sesame oil - 1/4 cup + 2 tablespoon
- Roasted Peanuts - 1/4 cup approximately I generally add a handful
- Channa Dal - 1 tablespoon
- To temper:
- Mustard Seeds - 1 teaspoon
- Dried Red chillies - 2
- Curry Leaves - few
- Spice Powder:
- Channa Dal - 2 tablespoon
- Coriander Seeds - 1 tablespoon + 1/2 tablespoon
- Dried Red Chillies - 5 Adjust according to your spice
- Fenugreek Seeds Venthyam - 1/4 teaspoon
- Pepper - 1/4 teaspoon
- Sesame seed - 1/4 teaspoon
Instructions
- 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
- Add jaggery and cook you'll 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 seperate and the mixture becomes a thick paste (and raw smell goes off completely), switch off.
Video
Notes
- Always use a wide pan while cooking pulikaichal as it tends to spit spills outside
Sesame oil make it stay good for longer days - Adding jaggery is optional but it gives a sweet tangy taste which we like
- I have used roasted peanuts so I added them at the end. If you are using unroasted add it after tempering
- Can add 1/2 teaspoon of a sesame seed, 1 tablespoon of urad dal and 1/2 teaspoon of pepper while Preparing spice powder
- First-day pulikaichal tastes spicy but over a period of time it tastes less spicy
Ingredients:
Tamarind - big lemon size, 100 grams
Powdered Jaggery - 1 tablespoon
Turmeric Powder - 1/2 teaspoon
Asafoetida - a generous pinch
Salt - as needed
Sesame oil - 1/4 cup + 2 tablespoon
Roasted Peanuts - 1/4 cup (approximately) I generally add a handful
Channa Dal - 1 tablespoon
To temper:
Mustard Seeds - 1 teaspoon
Dried Red chillies - 2
Curry Leaves - few
Spice Powder:
Channa Dal - 2 tablespoon
Coriander Seeds - 1 tablespoon + 1/2 tablespoon
Dried Red Chillies - 5 (Adjust according to your spice)
Fenugreek Seeds(Venthyam) - 1/4 teaspoon
Pepper - 1/4 teaspoon
Sesame seed - 1/4 teaspoon
Method:
- 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
- Add jaggery and cook you'll 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
Puliyodarai | Tamarind rice | Pulihora | Pulisadam
Ingredients
- Cooked rice - 2 cup + 1/4 cup
- pulikaichal - 3 tablespoon
- oil - 1/4 teaspoon
- To temper:
- Mustard seeds - 1/4 teaspoon
- Channa Dal - 1/2 teaspoon
- Curry leaves - few
- Hing - generous pinch
- Peanuts - 1 tablespoon approx
- Red Chilli - 1
- Sesame oil - 1/2 tablespoon
Instructions
- Take the cooked rice and spread it in a wide plate. Drizzle 1/4 teaspoon of sesame oil and mix well
- Add oil to the pan and when oil is hot add all the ingredients given under “to temper” and let it crackle
- Add the puliyodarai paste and cook for 30 secs
- Add it to the rice and mix well. Add some rice tadka pan and mix well
- If required add salt
- Allow it to rest atleast for 1 hour before you serve. Serve with Aviyal/Potato Chips/Appalam/Fry
- Pulikaichal
Video
Notes
2. Pulikaichal can be directly mixed with rice and tempering can be skipped
3. Basmati rice can also be used for pulisadam instead of regular white rice
4. Mix puli sadam and consume after few hours for better taste
5. If you are cooking rice explicitly for puli sadam add few drops of sesame oil while keeping rice
Ingredients:
Cooked rice - 2 cup + 1/4 cup
pulikaichal - 3 tablespoon
oil - 1/4 teaspoon
To temper:
Mustard seeds - 1/4 teaspoon
Channa Dal - 1/2 teaspoon
Curry leaves - few
Hing - generous pinch
Peanuts - 1 tablespoon approx
Red Chilli - 1
Sesame oil - 1/2 tablespoon
Method:
- Take the cooked rice and spread it in a wide plate. Drizzle 1/4 teaspoon of sesame oil and mix well
- Add oil to the pan and when oil is hot add all the ingredients given under “to temper” and let it crackle
- Add the puliyodarai paste and cook for 30 secs
- Let the paste cool down for sometime and add it to the rice and mix well
- Add some rice to the tadka pan and mix well
Allow it to rest atleast for 1 hour before you serve. Serve with Aviyal/Potato Chips/Appalam/Fry
Love pulikaichal , my favorite too Vidya 🙂
Thanks dear:-) ya can't say no to this anytime na
You know what viday???, Your recipe reminded me the same time when my mom use to prepare Puliogre gojju(kannada name) for our assistance!!!!!!!!!!!
Thanks for introducing Kannada term Asmitha:-) wow great to know you too have similar experience. Moms are always similar
Welcome Vidya!!!!!!!!!!!,...... Yeah Moms are moms!!!!!!!
🙂
Wow puliyodharai am salivating just by the name, this is any time comfort dish for we south Indians. ...love love love this...
Yes Totally Agree:-) such a comfort food na. Thanks
Wish i get a bottle of this pulikachal, love it to the core;
I wish I would send you Priya:-) thanku
yummyyyyyyyyyyy and it can stay for a week .. perfect for me then 🙂 i can make and then dont have to cook for a week 🙂 🙂
Thanku:-) yes its a great alternative for busy days
Yummm
Thanku Sri:-)
Our family fav 🙂 so yum!
Thanks Chitra:-)
Thank you for sharing it has made me quite interested. Done of the ingrediates I have not heard of or used but surely would love to try
Sure do try:-) it will be tangy and great travel food. Thanku
Such an interesting condiment!
Thanku Rinto:-)
Interesting recipe ..I am sure it tastes wonderful because it looks delicious!
Thanku Rani:-) yes it tasted delicious
Another new type of food you are introducing me to Vidya! So fun!
Glad you liked it Lori:-)
I don't think I could pronounce the name of this dish but it sounds incredibly delicious.
Thanks Suzanne its a south Indian dish:-)
This looks great! Thanks for sharing 🙂
Thanks Sarah:-)
My comfort food... we make it exactly the same way except for the jaggery, which I omit. Beautiful!
Thanks Apsara:-) I always add little jaggery in all pickle
This is my quick wholesome meal in my busy days........ Love the aroma and taste!!
Thanks Sony:-) I also do the same Sony
This looks so delicious. . I love this sweet and tangy pickle.. i am definitely making or tomorrow. . Thanks for sharing Vidya! 🙂
Thanku Arpita:-) Do try and let me know
This looks really good. Thank you for sharing. Looks like a lot of great ingredients.
Thanku Nate:-)
we too make something similar to this.. yummy
Thanks Smitha:-)
This sounds delicious! And against all odds, I happen to have ALL the ingredients in my store cupboard. Thanks for the recipe, will definitely give it a go this weekend
Glad you liked it:-) Do try and let Mr know
I love your recipes! I have nominated you for the One Lovely Blog Award. Please see my post at silverthreading.com <3
Thanks a lot for the award:-)
Very interesting. As you know I am from Italy and I am nasically used to a Mediterrean cusine. But I have to admit that your notes are so stimulating to me. Thanks so much for sharing with us :-). Francesca
Thanku:-)