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Home » RICE VARIETIES » Puliyodharai recipe, Puliyogare,Tamarind rice

Puliyodharai recipe, Puliyogare,Tamarind rice

March 19, 2009 by Raks Anand 81 Comments / Jump to Recipe

puliyogare recipe

Puliyodharai recipe with pulikachal making, step by step, full video recipe. Learn how to make tasty, flavourful south Indian puliyogare from scratch.

My version of puliyodharai which I learnt from my mom…I have always been with her in kitchen and watched her making this for gazillion times🙂. This is the perfect recipe that clicked to me…though I have tried many. I somehow don’t like coriander seeds(smell) in the powder part😛.

Infact, we used to do without any additional spice powders, just tadka and tamarind, boiled until thick. It is simple but the perungayam (hing/ asafoetida) flavour along with the other ingredients smells just perfect.

But these improvisations of adding extra spice powder helps in more flavour and thicken faster. For Puliyogare,we make pulikachal in advance and can store for long time,say a week,even no need for refrigeration!🤤

Whenever we go for a day’s picnic, or we travel,my mom makes puliyogare and packs in banana leaf. And the moment we open for our lunch,it smells and tastes heavenly 😍

A week back when we went to Phuket, even I made this pulikachal and carried in a container and as we were staying in a villa, we were able to cook rice, so we made tamarind rice and carried for a trip within the Island.

Everybody,including my friends liked very much ! So here’s the recipe…
pulikachal-recipe


Puliyogare / tamarind rice recipe with pulikachal

Check out my puli sadam with garlic too.

puliyodharai recipe
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5 from 1 vote

Puliyodharai recipe

Puliyodharai recipe with pulikachal making, step by step, full video recipe. Learn how to make tasty, flavourful south Indian puliyogare from scratch.
Course Side Dish
Cuisine Indian
Prep Time 10 minutes
Cook Time 30 minutes
Cup measurements

Ingredients

  • ¼ cup Tamarind
  • ½ tsp Turmeric
  • ¼ tsp Asafetida
  • ½ tsp Jaggery/ sugar
  • Salt as needed
  • 1 Curry leaves sprig
  • Peanuts - 1/4 cup

To Temper:

  • 1 tsp Mustard
  • 12 Red chillies
  • 2 tbsp Urad dal
  • 3 tbsp Chana dal
  • ½ tsp Asafoetida
  • Curry leaves - 2 sprigs
  • Sesame oil & cooking oil - 5 tbsp

To Roast and powder:

  • 2 tbsp Chana dal - 2 tbsp
  • 4 Red chillies - 4
  • ¾ tsp Fenugreek seeds/ vendhayam - 3/4 tsp
  • 1 tsp Urad dal - 1 tsp
  • 1 tbsp Coriander seeds
  • 1 tsp Pepper Optional

Instructions

  • Extract tamarind juice from the tamarind by soaking in warm water for half-an-hour*. I used 3 cups water in 3 times to extract the juice completely. Keep aside.
  • Roast all the ingredients under the To roast and grind table with a teaspoon of oil,to golden brown and powder it and keep aside. Do it in medium flame for even browning.
  • Heat a heavy bottomed vessel/Kadai  with oil and add the ingredients under to temper table in order. Then add the tamarind extract, turmeric, salt, curry leaves and asafoetida(curry leaves and asafoetida-here we are adding raw). Boil for 5 minutes.
  • Add jaggery and the roasted spice powder. Now again boil for 2 more minutes and you may see the mixture getting thicker. Once thick, switch of the flame (takes less time after adding the powder, so keep an eyMean while, Dry roast Peanuts till nice aroma comes(golden brown)and remove the skin after it cools down and keep aside.
  • Lastly add the roasted peanuts and mix well. Cool down and store in a clean container.Cook rice(basmati or long grained variety)with 1:2, rice:water ratio. Cool down completely,with added 2-3 tsps. of sesame oil. To make puliyogare, add the pulikachal how much ever needed and adjust according to your taste.Add salt if only needed.

Video

How to make puliyodharai:

  1. Extract tamarind juice from the tamarind by soaking in warm water for half-an-hour*. I used 3 cups water in 3 times to extract the juice completely. Keep aside.
    How to make pulikaichal step 1
  2. Roast all the ingredients under the To roast and grind table with a teaspoon of oil,to golden brown and powder it and keep aside. Do it in medium flame for even browning.
    How to make pulikaichal step 2
  3. Heat a heavy bottomed vessel/Kadai  with oil and add the ingredients under to temper table in order. Then add the tamarind extract, turmeric, salt, curry leaves and asafoetida(curry leaves and asafeotida-here we are adding raw). Boil for 5 minutes.
    How to make pulikaichal step 3
  4. Add jaggery and the roasted spice powder. Now again boil for 2 more minutes and you may see the mixture getting thicker. Once thick, switch of the flame (takes less time after adding the powder, so keep an eye) Mean while, Dry roast Peanuts till nice aroma comes(golden brown)and remove the skin after it cools down and keep aside.
    How to make pulikaichal step 4
  5. Lastly add the roasted peanuts and mix well. Cool down and store in a clean container.Cook rice(basmati or long grained variety)with 1:2, rice:water ratio. Cool down completely,with added 2-3 tsps. of sesame oil. To make puliyodharai, add the pulikachal how much ever needed and adjust according to your taste.Add salt if only needed.
    Puliyodharai step

Notes:

  • My way of  tamarind pulp extraction is here: Usually if too much tamarind to extract means,its difficult for me …so, I will pressure cook tamarind with 1/2 cup water,for a whistle and cool it down and after it cools down I add water,mash well with my hands and extract the juice using a strainer. All the pulp comes out with an ease leaving behind only the fibre part😎
  • When adding salt, I use rock salt and usually add roughly same amount as tamarind. But note that you have to add enough spice so that the taste is balanced.
  • Asafoetida and peanuts are main ingredients for enhancing the flavor of puliyogare. So don’t avoid/ be stingy in adding.
  • Add sesame oil when mixing the rice,because it neutralizes the side effects of eating too much tamarind.
  • After mixing with rice give atleast half-an-hour standing time!
  • While mixing, when you taste, pulikaichal should be a little more, as time goes, it gets absorbed. So add accordingly.
  • If you are carrying the rice for a long day trip,then never use your hands to touch the rice,always use a ladle.
  • You can add torn fresh curry leaves when you mix with rice, which will give extra flavor!
  • You can add a tsp of sesame seeds in roasting ingredients. I personally  love it simple without it.

Warning:This puliyogare will be hot and not sweet like the puliyogare mix we get readymade!!

You can keep the pulikachal for 15-20 days in fridge and use whenever you want,even stays good when kept out for a week. The tamarind rice even can be carried when you are in travel, it will keep good for long time.
puliyodharai recipe


I am very glad to send this pulikachal recipe to Lakshmi’s event Meals On Wheels…

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Filed Under: HOMEMADE, PONGAL RECIPES, RICE VARIETIES, Uncategorized

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Reader Interactions

Comments

  1. Sharmilee! :)

    March 19, 2009 at 5:28 am

    I have always tried to make puliyogare like the ones they give in temples but failed, urs look delicious and the taste that I expect..Will definitely try it out!

    Reply
  2. sangeetaskitchen

    March 19, 2009 at 5:33 am

    The taste was really tooo good,,,,the taste increased when we had ur puliyogre in middle of sea….in phuket….

    Reply
  3. indhu

    March 19, 2009 at 5:42 am

    mmmmmmmmmmmmm… i can almost smell the pulikaachal from here 🙂
    reminds me of the picnics that we used to go and eat this pulikaachal rice 🙂

    – Indhu (www.thayirsaadham.com)

    Reply
  4. Nags

    March 19, 2009 at 6:14 am

    i love that wooden bowl. did you get it in singapore??

    Reply
  5. RAKS KITCHEN

    March 19, 2009 at 6:18 am

    Thank you all!For lovely words!
    Sangeeta:LOL!
    Nags:I bought in IKEA 🙂

    Reply
  6. jeyashrisuresh

    March 19, 2009 at 6:18 am

    what a coincidence,i just soaked tamarind in water and came in front of the system.My daughter loves this.always i keep pulikaichal in my fridge.i put more peanuts and black channa also.I make the same way u do.

    Reply
  7. Jaishree

    March 19, 2009 at 6:23 am

    Wow! Looks yumm,delicious& perfect.It is my favorite..Nice presentation 🙂

    Reply
  8. Madhumathi

    March 19, 2009 at 6:45 am

    Puliyogare is everyones fav..it looks simply superb..You made me nostalgic about the picnic days we had with puliyogare 🙁

    Reply
  9. Chitra

    March 19, 2009 at 7:31 am

    Iam a big fan of aunty’s pulikachal:)i never tried on my own,just watched it:)have to try!!drooling pics!!nice entry for the event!!

    Reply
  10. Suparna

    March 19, 2009 at 8:52 am

    Hi
    Wow, Th’s a great sounding trip and lovely sounding recipe….I used to make puliyogare with MTR powder all these days…u’ve given a very easy recipe thanks a ton.Nice pic.
    TC

    Reply
  11. Priya

    March 19, 2009 at 9:03 am

    My mom’s special dish,she used to ground few dals n spices to prepare here pulikachal, urs looks the same as my mom prepare, Lovely dish…

    Reply
  12. Priti

    March 19, 2009 at 10:32 am

    Looks Yum

    Reply
  13. srikars kitchen

    March 19, 2009 at 10:37 am

    wow.. really tempting.. my fav..

    Reply
  14. Gita's Kitchen

    March 19, 2009 at 12:33 pm

    My puliogares are not that good, they never taste like the ones given as prasadams in temples…this time I am going to exactly follow your recipe and make that yummy puliogare 🙂

    Reply
  15. Asha

    March 19, 2009 at 12:36 pm

    Slurp! Slurp! I love Puliyogarai, looks perfect Raks, thanks for the recipe. Got to make it from scratch sometime! :))

    Reply
  16. vidhas

    March 19, 2009 at 12:44 pm

    My gndother makes yummy pulikachal. I am not a fan of this, but my hubby loves this, Yours looks inviting. Pictures are awesome.

    Reply
  17. Laavanya

    March 19, 2009 at 1:25 pm

    I simply love puliyodharai and seeing yours i feel like having some right away – perfect looking Raks.

    Reply
  18. LG

    March 19, 2009 at 1:38 pm

    Loved it Raji! I am all ready to buy a rice cooker for my trip next month. I am sure going to try this gojju for my trip.

    Reply
  19. Kitchen Flavours

    March 19, 2009 at 2:14 pm

    Wow aromatic and flavourful. This is one my favourites. Looks yum. I think if you are intrested you can send this to CLICK event.

    Reply
  20. Ashwini

    March 19, 2009 at 3:43 pm

    Love puliyogre any time..Yummm

    Reply
  21. Vibaas

    March 19, 2009 at 3:47 pm

    raji, i love puliyogare and i can survive just on that 🙂 I usually buy 777 paste or my mom or paati makes it for me. u have tempted me to make it now. pulikaachal pic is making me drool here:D

    Reply
  22. Cham

    March 19, 2009 at 4:06 pm

    Pulli kachal is my fav when we travel or not 🙂 Delicous looking rice!

    Reply
  23. MR

    March 19, 2009 at 4:21 pm

    I remember on our 3 day train trips to south my mom wud make this dish.
    tastes so good while traveling on a train .
    Thnks
    feel free to drop by my blog

    Reply
  24. Srivalli

    March 19, 2009 at 4:39 pm

    Thats a lovely one anytime raji…

    Reply
  25. Poornima Nair

    March 19, 2009 at 5:07 pm

    The puliogare looks delicious…I learned a similar recipe from one of my neighbors and its the best travel food…
    Thanks for your comments.

    Reply
  26. notyet100

    March 19, 2009 at 5:55 pm

    never tried preparain this at home,..ur verson looks delicious,..

    Reply
  27. Happy cook

    March 19, 2009 at 5:59 pm

    I love piliyogare, but have never mad ethem at home and your looks so yummy delicous.

    Reply
  28. Archy

    March 19, 2009 at 6:37 pm

    one of my fav rice.. Back in india we used to make puliogare an pack for outing !!
    Dey look perfect !! Nice one !!

    Reply
  29. AnuSriram

    March 19, 2009 at 7:03 pm

    wow… puliyogare is my fav. Love this recipe! I remember, my mom does the same like you said when we go for a trip.

    Reply
  30. Varsha Vipins

    March 19, 2009 at 7:09 pm

    oh yum…!!..My hubby loves this.always love ur pics..:)

    Reply
  31. Mahimaa's kitchen

    March 19, 2009 at 10:47 pm

    delicious rice..i love tamarind rice as i am a typical south indian. i have tried different recipes. next time, i am gonna try your version. bookmarked.

    I saw your mesage on orkut, unfortunately i don’t know any1 of biotech background living in san jose… sorry yar.

    Reply
  32. sowmya

    March 19, 2009 at 11:54 pm

    am planning to make pulikacal today..will be useful when i have guest next week…lovely pictures..looks yummy..

    Reply
  33. Simran

    March 20, 2009 at 2:35 am

    I also made puliyogare recently and it has become my favorite. Your version looks great

    Reply
  34. Uma

    March 20, 2009 at 4:57 am

    Who can resist such a tempting bowl of tamarind rice? Wish I was on the trip with you to eat that yummy rice! Btw, you forgot to add rice in the ingredients list!

    Reply
  35. Sia

    March 20, 2009 at 12:18 pm

    one of the best puliyogare i have ever tasted was cooked by a poojari in local temple and i can still remember how good it tasted! beautiful pics Raks 🙂

    Reply
  36. Lavi

    March 20, 2009 at 12:18 pm

    If u give me some Pappad, I will finish off the whole bowl..Looks so Delicious!

    Reply
  37. Akal's Saappadu

    March 20, 2009 at 1:53 pm

    looks delicious; reminds me of picnics in india!

    Reply
  38. RAKS KITCHEN

    March 20, 2009 at 4:02 pm

    Mahimaa,
    I have never left you a comment in Orkut for anything,I think You have mistaken somebody else!!
    Please double check if its me!

    Reply
  39. Sumathi

    March 20, 2009 at 9:06 pm

    Looks perfect and superb..

    Reply
  40. Pooja

    March 21, 2009 at 5:15 am

    Nice pic.looking delicious..

    Reply
  41. DEESHA

    March 21, 2009 at 12:55 pm

    delicious it looks

    Reply
  42. jayasri

    March 21, 2009 at 3:59 pm

    hi, your photo looks so yummy, as I have posted how I do it in Iyengar style, this is different, definitely give it a try as everybody loves puliyodari at home me too!!…My photo looks so bland….not looks so yummy as urs is!!…

    Reply
  43. Adlak's tiny world

    March 21, 2009 at 5:21 pm

    ooozzzzzz my favrt.. looks tempting raji. idho varen sapida.

    Reply
  44. rekhas kitchen

    March 22, 2009 at 4:37 am

    so beautiful pic and recipe makes me drool very yummy

    Reply
  45. Malar Gandhi

    March 22, 2009 at 11:41 am

    Amazing photo ra…love puliyodharai so much…this looks very appealing and nice.

    Reply
  46. Daily Meals

    March 23, 2009 at 10:15 am

    Tamarind rice looks tempting…

    Reply
  47. Vicky Xavier.

    March 23, 2009 at 12:56 pm

    Puliyotharai looks very HOT and cute:)

    Reply
  48. n33ma

    March 24, 2009 at 1:31 am

    Such a delicious and tangy looking puliyogare.

    Reply
  49. Vandana Rajesh

    March 24, 2009 at 9:20 am

    Yummy puloigare. Had got this tamarind and peanut readymade paste from chennai and loved making the tamarind rice with it. However, once the paste got over the treat also came to an end. Thks for sharing the recipe.

    Reply
  50. Premyscakes

    March 24, 2009 at 2:21 pm

    looks so good. I can feel the taste of it.

    Reply
  51. Valarmathi

    March 24, 2009 at 4:58 pm

    Wow looks lovely. Its my all time favorite. Whenever i go home i ask her to prepare it. Nice presentation.

    Reply
  52. bee

    March 25, 2009 at 4:56 pm

    this looks wonderful!!! i normally just use the pre-made mix, but it’s too salty and greasy for my taste.

    Reply
  53. Le @HC

    March 26, 2009 at 11:09 pm

    my mom’s pulikaichal is going to get over and i am so stingy that i want to save it for a future time :).. Here is another mom’s recipe, a little different from my mom’s.. Book Marked! Thanks Rak.

    Reply
  54. Ramya Bala

    March 27, 2009 at 12:38 am

    looks super yummy :)and ikea bowl is too good ;)i luv ikea 😉
    and congrats on ur win raji…

    Reply
  55. meeso

    March 27, 2009 at 3:23 pm

    I really like this rice… have never made it, though. I really want to now 🙂

    Reply
  56. Subhie Arun

    April 3, 2009 at 8:52 am

    urs looks yummy n delicious…wil try soon.thx for sharing

    Reply
  57. Mahimaa's kitchen

    April 7, 2009 at 3:50 am

    i tried this in bulk quantity and u know what, it’s already over 🙂 it was great.. very tasty. my friends who tasted also liked it very much.

    Reply
  58. Divya Vikram

    April 10, 2009 at 6:43 pm

    Looks tangy n yumm! Bice bright pictures.

    Reply
  59. RAKS KITCHEN

    April 13, 2009 at 6:56 am

    Mahimaa,
    Thank you for trying out and letting me know ! Glad you all liked it!!

    Reply
  60. rani

    August 2, 2010 at 1:10 pm

    what a quantity for red chillies 3 tbsp in tempering list????????

    Reply
  61. rani

    August 3, 2010 at 5:26 am

    dear raji,
    thanks for ur reply. raji can u pls do one favour for us in future. can u pls put the ingredients picture for the receipe so that it is easy for us. can u pls .. u pls check the chettinad solai aachi receipes in that u can see the ingredients picture for the receipe also.here is the address http://solaiachiskitchen.blogspot.com/ u pls go and check it raji. once again thank you so much for posting all good receipes.

    rani

    Reply
  62. RAKS KITCHEN

    August 3, 2010 at 5:34 am

    Sure I will do that from my next post 🙂 Thanks for the nice words!!

    Reply
  63. Unknown

    August 29, 2012 at 7:52 am

    Dear Raji….

    Thanks for ur super recipe. i jus made this today and it came out very well…Usually my pulikachal will land into some issues.But this time surprisingly turned out very well. tks a lot. Keep posting

    Reply
  64. Sangee

    December 3, 2012 at 2:19 am

    If adding coriander seeds means what is the quantity?

    Reply
  65. RAKS KITCHEN

    December 3, 2012 at 2:21 am

    I think 1 tblp would be perfect.

    Reply
  66. Ruwani Kumar

    February 4, 2013 at 12:01 am

    Hi ,

    I made this today and it was delicious ! You have a wonderful blog and I can't wait to try more recipes from your blog. Thank you for Posting .

    Reply
  67. Pavithra

    February 13, 2013 at 12:12 am

    Please respond. Can we add peanuts later?

    Reply
  68. Pavithra

    February 13, 2013 at 12:12 am

    Hi,

    I dont have peanuts now. Can I make this and add peanuts later – i will heat up tamarind chutney and mix for a while with fried peanuts in oil and then mix with rice ? Thanks.

    Reply
  69. RAKS KITCHEN

    February 13, 2013 at 12:13 am

    Yes you can do that. Sorry for the delayed response.

    Reply
  70. Pavithra

    February 14, 2013 at 12:06 am

    Thanks Raks. I will let you know how it turns out.

    Reply
  71. Tanu

    March 14, 2013 at 4:56 pm

    We love Pulliogarie and always use the packet mix. will certainly try this next time. food always better when made from the scratch. thanks for the post.

    Reply
  72. aparna

    April 22, 2013 at 11:56 am

    I have tried this recipe of yours so many times and honestly, people love it…My family, friends and colleagues say it tastes better than the mix you get in the market. People have actually requested me to make puliyogare and bring to work because they love it so much. I have a large number of people asking me for this recipe. It's a truly amazing recipe.

    Reply
  73. Pooja S

    May 2, 2013 at 4:55 am

    wow, good that im seeing this roast and grind thing in your blog.ppl generally avoid it.they simply mix pulikaichal with rice and call it puliyogare.generally mom puts sesame seeds also,in roasting and grinding to be added to puliyogare,after everything is done,like u can just make pulikaichal avoiding the mixture.after you mix rice,peanuts,and the end u can add the mixture

    Reply
  74. Arts in Design

    July 22, 2013 at 5:38 am

    This recipe is amazing! I made it in 15 minutes flat, both my brothers in law were visiting us with family, and it was a big hit!! Its so easy and yummy, I will make this in advance when we travel, since its so convenient. Thanks for posting the recipe!

    Reply
  75. Arts in Design

    July 22, 2013 at 5:38 am

    I actually made this today when both my brothers in law stayed with us, a BIG HIT!! Its yummy and I actually made it in 15 minutes flat, so its not time-consuming. Will actually make this in advance when we travel, since its so convenient to carry. Thank you for posting this recipe.

    Reply
  76. Sajeeth Naveen Lourdes

    October 19, 2015 at 3:04 pm

    Dear raji

    Your puliyogare recipe was amazing…it was so authentic…plus ive tried your sarkara ponggal, tairu saadam,sambar saadam and venn pongal…everything turned out yummy…thanks a million

    With love
    shobhna
    malaysia

    Reply
  77. renuka

    November 5, 2015 at 11:43 am

    Doubt .. Have to add raw sesame oil or heated sesame oil to the cooled rice ?? Prepared this recipe ..grinding part makes the tamarind rice very yummy 🙂

    Reply
  78. Raks anand

    November 5, 2015 at 11:47 am

    Raw is fine 🙂

    Reply
  79. Jyothsna Nair

    May 17, 2016 at 3:37 am

    Is it possible that the amount of dal in the temper section is wrong. I used it exactly as stated and kept biting into the dal while eating. Felt a bit awkward

    Reply
  80. Unknown

    September 4, 2016 at 3:10 pm

    Hello mam,this is the first tym in my life,I tried tamarind rice.it came out very well. Thank u.
    have two doubts. How much quantity of water we should use for this lemon size tamarind?
    and while tempering is that 4 tbsp urud dal and 3 tbsp channa dal is tsp or tbsp?

    Reply
  81. Anonymous

    October 13, 2016 at 6:20 am

    I tried this recipe and it came out really well. My whole family relished the food. This is a keeper. Thanks for the great recipe.

    Reply

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I am Rajeswari Vijayanand, cook, author, photographer behind Raks Kitchen.

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I am Raks anand, writer and photographer of this recipe website. My real name is Rajeswari Vijayanand. It has been almost 10+ years of blogging and I thought if you want to know more about me, I should introduce myself to you all… I am also like most of the house wives, who learnt cooking only after marriage... Read More

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