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    Pulikaichal | Puliyodarai

    September 2, 2014 By Vidya Srinivasan 54 Comments

    51 shares
    Jump to Recipe Jump to Video Print Recipe

    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.

    pickle recipe collections

    Instant puli sadam

    puli aval

    Pulikaichal

    5 from 2 votes
    Print Pin Comment
    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 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

    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 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

    Video

    Subscribe to my YouTube channelCheck out Traditionally Modern Food!

    Notes

    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
    Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

    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 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

    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

    P1040965

    • 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

    P1040963

    • 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

    P1040967

    P1040974

    • Keep stirring occasionally. When oil begins to separate and the mixture becomes a thick paste (and raw smell goes off completely), switch off

    P1040977

    Puliyodarai | Tamarind rice | Pulihora | Pulisadam

    Puliyodarai

    5 from 1 vote
    Print Pin Comment
    Course: Variety Rice
    Cuisine: Indian
    Author: Vidya Srinivasan

    Ingredients

    • Cooked rice - 2 cup + 1/4 cup
    • pulikaichal - 3 tbsp
    • oil - 1/4 tsp
    • To temper:
    • Mustard seeds - 1/4 tsp
    • Channa Dal - 1/2 tsp
    • Curry leaves - few
    • Hing - generous pinch
    • Peanuts - 1 tablespoon approx
    • Red Chilli - 1
    • Sesame oil - 1/2 tbsp

    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

    Subscribe to my YouTube channelCheck out Traditionally Modern Food!

    Notes

    1. After eating pulisadam we might feel thirsty so always pack curd rice with it
    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
    Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

    Ingredients:

    Cooked rice - 2 cup + 1/4 cup

    pulikaichal - 3 tbsp

    oil - 1/4 tsp

    To temper:

    Mustard seeds - 1/4 tsp

    Channa Dal - 1/2 tsp

    Curry leaves - few

    Hing - generous pinch

    Peanuts - 1 tablespoon approx

    Red Chilli - 1

    Sesame oil - 1/2 tbsp

    Method:

    • Take the cooked rice and spread it in a wide plate. Drizzle 1/4 teaspoon of sesame oil and mix well 
      Pulikaichal
    • Add oil to the pan and when oil is hot add all the ingredients given under “to temper” and let it crackle

    Pulikaichal

    • Add the puliyodarai paste and cook for 30 secs

    Pulikaichal

    • 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

    Pulikaichal
    Allow it to rest atleast for 1 hour before you serve. Serve with Aviyal/
    Potato Chips/Appalam/Fry

    Pulikaichal

    « Paal Kozhukattai with coconut milk
    Aval mixture | poha chivda »

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    Reader Interactions

    Comments

    1. Malar

      September 02, 2014 at 11:47 pm

      Love pulikaichal , my favorite too Vidya 🙂

      Reply
      • Traditionally Modern Food

        September 03, 2014 at 11:22 am

        Thanks dear:-) ya can't say no to this anytime na

        Reply
    2. Asmithaaa

      September 03, 2014 at 2:37 am

      You know what viday???, Your recipe reminded me the same time when my mom use to prepare Puliogre gojju(kannada name) for our assistance!!!!!!!!!!!

      Reply
      • Traditionally Modern Food

        September 03, 2014 at 11:21 am

        Thanks for introducing Kannada term Asmitha:-) wow great to know you too have similar experience. Moms are always similar

        Reply
        • Asmithaaa

          September 03, 2014 at 8:55 pm

          Welcome Vidya!!!!!!!!!!!,...... Yeah Moms are moms!!!!!!!

          Reply
          • Traditionally Modern Food

            September 03, 2014 at 9:57 pm

            🙂

            Reply
    3. Chitra Jagadish

      September 03, 2014 at 3:13 am

      Wow puliyodharai am salivating just by the name, this is any time comfort dish for we south Indians. ...love love love this...

      Reply
      • Traditionally Modern Food

        September 03, 2014 at 11:20 am

        Yes Totally Agree:-) such a comfort food na. Thanks

        Reply
    4. Priya

      September 03, 2014 at 5:40 am

      Wish i get a bottle of this pulikachal, love it to the core;

      Reply
      • Traditionally Modern Food

        September 03, 2014 at 11:20 am

        I wish I would send you Priya:-) thanku

        Reply
    5. Bikramjit

      September 03, 2014 at 6:04 am

      yummyyyyyyyyyyy and it can stay for a week .. perfect for me then 🙂 i can make and then dont have to cook for a week 🙂 🙂

      Reply
      • Traditionally Modern Food

        September 03, 2014 at 11:19 am

        Thanku:-) yes its a great alternative for busy days

        Reply
    6. srividhya

      September 03, 2014 at 7:15 am

      Yummm

      Reply
      • Traditionally Modern Food

        September 03, 2014 at 11:23 am

        Thanku Sri:-)

        Reply
    7. chitra

      September 03, 2014 at 7:21 am

      Our family fav 🙂 so yum!

      Reply
      • Traditionally Modern Food

        September 03, 2014 at 11:18 am

        Thanks Chitra:-)

        Reply
    8. colemangrady79

      September 03, 2014 at 8:13 am

      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

      Reply
      • Traditionally Modern Food

        September 03, 2014 at 11:18 am

        Sure do try:-) it will be tangy and great travel food. Thanku

        Reply
    9. Tasty Eats Ronit Penso

      September 03, 2014 at 9:45 am

      Such an interesting condiment!

      Reply
      • Traditionally Modern Food

        September 03, 2014 at 11:17 am

        Thanku Rinto:-)

        Reply
    10. Rani Vijoo (@ranivijoo)

      September 03, 2014 at 10:48 am

      Interesting recipe ..I am sure it tastes wonderful because it looks delicious!

      Reply
      • Traditionally Modern Food

        September 03, 2014 at 11:17 am

        Thanku Rani:-) yes it tasted delicious

        Reply
    11. Lori

      September 03, 2014 at 12:15 pm

      Another new type of food you are introducing me to Vidya! So fun!

      Reply
      • Traditionally Modern Food

        September 03, 2014 at 8:08 pm

        Glad you liked it Lori:-)

        Reply
    12. apuginthekitchen

      September 03, 2014 at 1:31 pm

      I don't think I could pronounce the name of this dish but it sounds incredibly delicious.

      Reply
      • Traditionally Modern Food

        September 03, 2014 at 8:07 pm

        Thanks Suzanne its a south Indian dish:-)

        Reply
    13. Sarah 'n Spice

      September 03, 2014 at 1:31 pm

      This looks great! Thanks for sharing 🙂

      Reply
      • Traditionally Modern Food

        September 03, 2014 at 8:07 pm

        Thanks Sarah:-)

        Reply
    14. apsara

      September 03, 2014 at 3:14 pm

      My comfort food... we make it exactly the same way except for the jaggery, which I omit. Beautiful!

      Reply
      • Traditionally Modern Food

        September 03, 2014 at 8:06 pm

        Thanks Apsara:-) I always add little jaggery in all pickle

        Reply
    15. Sony P

      September 03, 2014 at 4:38 pm

      This is my quick wholesome meal in my busy days........ Love the aroma and taste!!

      Reply
      • Traditionally Modern Food

        September 03, 2014 at 8:05 pm

        Thanks Sony:-) I also do the same Sony

        Reply
    16. The Gastronomic Bong

      September 03, 2014 at 6:54 pm

      This looks so delicious. . I love this sweet and tangy pickle.. i am definitely making or tomorrow. . Thanks for sharing Vidya! 🙂

      Reply
      • Traditionally Modern Food

        September 03, 2014 at 8:02 pm

        Thanku Arpita:-) Do try and let me know

        Reply
    17. Nate Kidd

      September 04, 2014 at 12:41 am

      This looks really good. Thank you for sharing. Looks like a lot of great ingredients.

      Reply
      • Traditionally Modern Food

        September 04, 2014 at 11:07 am

        Thanku Nate:-)

        Reply
    18. smithakal

      September 04, 2014 at 5:17 am

      we too make something similar to this.. yummy

      Reply
      • Traditionally Modern Food

        September 04, 2014 at 10:54 am

        Thanks Smitha:-)

        Reply
    19. rachwalker

      September 04, 2014 at 10:22 am

      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

      Reply
      • Traditionally Modern Food

        September 04, 2014 at 10:54 am

        Glad you liked it:-) Do try and let Mr know

        Reply
    20. Silver Threading

      September 04, 2014 at 11:25 am

      I love your recipes! I have nominated you for the One Lovely Blog Award. Please see my post at silverthreading.com <3

      Reply
      • Traditionally Modern Food

        September 04, 2014 at 10:17 pm

        Thanks a lot for the award:-)

        Reply
    21. Francesca Trucco

      September 17, 2014 at 3:28 am

      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

      Reply
      • Traditionally Modern Food

        September 22, 2014 at 10:30 pm

        Thanku:-)

        Reply
    5 from 2 votes (2 ratings without comment)

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