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Pulikaichal | Puliyodarai

September 2, 2014 By Vidya Srinivasan 54 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.

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 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

  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 tsp of a sesame seed, 1 tbsp of urad dal and 1/2 tsp 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 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

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 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

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 
  • 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

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 tbsp approx
  • Red Chilli - 1
  • Sesame oil - 1/2 tbsp

Instructions

  • Take the cooked rice and spread it in a wide plate. Drizzle 1/4 tsp 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

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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 tbsp approx

Red Chilli – 1

Sesame oil – 1/2 tbsp

Method:

  • Take the cooked rice and spread it in a wide plate. Drizzle 1/4 tsp 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

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Comments

  1. Malar says

    September 2, 2014 at 23:47

    Love pulikaichal , my favorite too Vidya 🙂

    Reply
    • Traditionally Modern Food says

      September 3, 2014 at 11:22

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

      Reply
  2. Asmithaaa says

    September 3, 2014 at 02:37

    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 says

      September 3, 2014 at 11:21

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

      Reply
      • Asmithaaa says

        September 3, 2014 at 20:55

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

        Reply
        • Traditionally Modern Food says

          September 3, 2014 at 21:57

          🙂

          Reply
  3. Chitra Jagadish says

    September 3, 2014 at 03:13

    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 says

      September 3, 2014 at 11:20

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

      Reply
  4. Priya says

    September 3, 2014 at 05:40

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

    Reply
    • Traditionally Modern Food says

      September 3, 2014 at 11:20

      I wish I would send you Priya:-) thanku

      Reply
  5. Bikramjit says

    September 3, 2014 at 06:04

    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 says

      September 3, 2014 at 11:19

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

      Reply
  6. srividhya says

    September 3, 2014 at 07:15

    Yummm

    Reply
    • Traditionally Modern Food says

      September 3, 2014 at 11:23

      Thanku Sri:-)

      Reply
  7. chitra says

    September 3, 2014 at 07:21

    Our family fav 🙂 so yum!

    Reply
    • Traditionally Modern Food says

      September 3, 2014 at 11:18

      Thanks Chitra:-)

      Reply
  8. colemangrady79 says

    September 3, 2014 at 08:13

    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 says

      September 3, 2014 at 11:18

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

      Reply
  9. Tasty Eats Ronit Penso says

    September 3, 2014 at 09:45

    Such an interesting condiment!

    Reply
    • Traditionally Modern Food says

      September 3, 2014 at 11:17

      Thanku Rinto:-)

      Reply
  10. Rani Vijoo (@ranivijoo) says

    September 3, 2014 at 10:48

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

    Reply
    • Traditionally Modern Food says

      September 3, 2014 at 11:17

      Thanku Rani:-) yes it tasted delicious

      Reply
  11. Lori says

    September 3, 2014 at 12:15

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

    Reply
    • Traditionally Modern Food says

      September 3, 2014 at 20:08

      Glad you liked it Lori:-)

      Reply
  12. apuginthekitchen says

    September 3, 2014 at 13:31

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

    Reply
    • Traditionally Modern Food says

      September 3, 2014 at 20:07

      Thanks Suzanne its a south Indian dish:-)

      Reply
  13. Sarah 'n Spice says

    September 3, 2014 at 13:31

    This looks great! Thanks for sharing 🙂

    Reply
    • Traditionally Modern Food says

      September 3, 2014 at 20:07

      Thanks Sarah:-)

      Reply
  14. apsara says

    September 3, 2014 at 15:14

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

    Reply
    • Traditionally Modern Food says

      September 3, 2014 at 20:06

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

      Reply
  15. Sony P says

    September 3, 2014 at 16:38

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

    Reply
    • Traditionally Modern Food says

      September 3, 2014 at 20:05

      Thanks Sony:-) I also do the same Sony

      Reply
  16. The Gastronomic Bong says

    September 3, 2014 at 18:54

    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 says

      September 3, 2014 at 20:02

      Thanku Arpita:-) Do try and let me know

      Reply
  17. Nate Kidd says

    September 4, 2014 at 00:41

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

    Reply
    • Traditionally Modern Food says

      September 4, 2014 at 11:07

      Thanku Nate:-)

      Reply
  18. smithakal says

    September 4, 2014 at 05:17

    we too make something similar to this.. yummy

    Reply
    • Traditionally Modern Food says

      September 4, 2014 at 10:54

      Thanks Smitha:-)

      Reply
  19. rachwalker says

    September 4, 2014 at 10:22

    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 says

      September 4, 2014 at 10:54

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

      Reply
  20. Silver Threading says

    September 4, 2014 at 11:25

    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 says

      September 4, 2014 at 22:17

      Thanks a lot for the award:-)

      Reply
  21. Francesca Trucco says

    September 17, 2014 at 03:28

    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 says

      September 22, 2014 at 22:30

      Thanku:-)

      Reply

Trackbacks

  1. Thakkali Thokku (Tomato Pickle) | Traditionally Modern Food says:
    September 2, 2014 at 23:39

    […] still remember those days when my Amma goes out of town, she used to prepare tomato thokku and pulikaichal, and keep it in fridge. Even for a week it will be good to use. When we don’t have time for […]

    Reply
  2. Thengai Podi | Traditionally Modern Food says:
    December 10, 2014 at 23:52

    […] Podi is a great rice accompaniment during lazy days. Just like Tomato Thokku and Pulikaichal, this powder can be stored for more than a month, if stored in an airtight container and kept […]

    Reply
  3. kalkandu Pongal | Traditionally Modern Food says:
    January 15, 2015 at 23:25

    […] being Mattu Pongal I prepared Kalkandu pongal, Puliyodarai, Coconut Rice , Bagala bath and Aviyal. Usually my Amma prepares Vella Sadam for Mattu Pongal, but […]

    Reply
  4. Pudina (Mint) Rice | Traditionally Modern Food says:
    February 28, 2015 at 18:41

    […] Puliyodharai […]

    Reply
  5. Aviya | Traditionally Modern Food says:
    March 13, 2015 at 17:00

    […] history I know I have a challenge 🙂 Coming back to Aviyal, I cooked Aviyal on kaanum pongal with puliyodarai, Sakkarai pongal, coconut rice and semiya bagala bath and was it my draft for almost 2 months. […]

    Reply
  6. Vella Sadam | Traditionally Modern Food says:
    March 21, 2015 at 17:06

    […] preparrd during Aadi perukku. My Amma either prepares Sakkarai pongal or Vella sadam, along with Pulikaichal, Coconut rice and Aviyal.  Sonerimes after returning from school, my sweet tooth craves for eating […]

    Reply
  7. Chinna Vengaya Thokku (Onion Pickle) | Traditionally Modern Food says:
    August 12, 2015 at 23:01

    […] husband knows some basic cooking, so I prepared Thakkali Thokku, Onion Thokku, Pulikachal, frozen pancakes, frozen […]

    Reply
  8. Wonder Wrap says:
    January 26, 2016 at 23:49

    […] meal by itself, without any side dish. Kids will love this colorful yummy bite. Next to puliyodarai, roti is my preferred travel food. From now on this quick eat wrap will join the […]

    Reply
  9. Manga thokku | Raw Mango Pickle says:
    March 10, 2017 at 22:01

    […] keep it in a fridge . I use one or two during every meal. After coming to US Initially I just make Pulikachal and Tomato […]

    Reply
  10. How to make Homemade Tamarind paste | pulp | Traditionally Modern Food says:
    October 5, 2020 at 17:42

    […] Be it Rasam recipe varieties or Kuzhambu with tamarind or some Thogayal recipe varieties, pulikaichal, etc. tamarind is one must in our home. Tamarind paste is also popular in Thai recipes and some […]

    Reply

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Hi, I am Vidya Srinivasan. Thanks for visiting my page. I am a traditionalist when it comes to cooking but I love adding modern twists. Read More…

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