Pulikaichal | Puliyodarai

September 2, 2014 By Vidya Srinivasan 53 Comments

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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.

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Course: Pickle

Cuisine: Indian

Author: Vidya Srinivasan

Ingredients

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 tbsp + 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

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 tbsp 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

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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 tsp of a sesame seed, 1 tbsp of urad dal and 1/2 tsp of pepper while Preparing spice powder
First-day pulikaichal tastes spicy but over a period of time it tastes less spicy

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Ingredients:

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 tbsp + 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

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 tbsp 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