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Puliyodharai recipe, Puliyogare,Tamarind rice

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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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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…

Reader Interactions

Comments

  4. indhu

    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

  7. jeyashrisuresh

    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

  11. Suparna

    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

  12. Priya

    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

  15. Gita's Kitchen

    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

  22. Vibaas

    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

  24. MR

    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

  32. Mahimaa's kitchen

    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

  35. Uma

    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

  36. Sia

    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

  43. jayasri

    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

  50. Vandana Rajesh

    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

  54. Le @HC

    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

  62. rani

    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

  64. Unknown

    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

  69. Pavithra

    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

  72. Tanu

    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

  73. aparna

    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

  74. Pooja S

    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

  75. Arts in Design

    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

  76. Arts in Design

    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

  77. Sajeeth Naveen Lourdes

    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

  78. renuka

    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

  81. Unknown

    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

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