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…
Puliyogare / tamarind rice recipe with pulikachal
Check out my puli sadam with garlic too.
Puliyodharai recipe
Ingredients
- ¼ cup Tamarind
- ½ teaspoon Turmeric
- ¼ teaspoon Asafetida
- ½ teaspoon Jaggery/ sugar
- Salt as needed
- 1 Curry leaves sprig
- Peanuts - ¼ cup
To Temper:
- 1 teaspoon Mustard
- 12 Red chillies
- 2 tablespoon Urad dal
- 3 tablespoon Chana dal
- ½ teaspoon Asafoetida
- Curry leaves - 2 sprigs
- Sesame oil & cooking oil - 5 tablespoon
To Roast and powder:
- 2 tablespoon Chana dal - 2 tablespoon
- 4 Red chillies - 4
- ¾ teaspoon Fenugreek seeds/ vendhayam - ¾ teaspoon
- 1 teaspoon Urad dal - 1 teaspoon
- 1 tablespoon Coriander seeds
- 1 teaspoon 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 teaspoons. 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:
- 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 asafeotida-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 eye) Mean 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 teaspoons. of sesame oil. To make puliyodharai, add the pulikachal how much ever needed and adjust according to your taste.Add salt if only needed.
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 ½ 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 teaspoon 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.
I am very glad to send this pulikachal recipe to Lakshmi’s event Meals On Wheels…
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!
The taste was really tooo good,,,,the taste increased when we had ur puliyogre in middle of sea….in phuket….
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)
i love that wooden bowl. did you get it in singapore??
Thank you all!For lovely words!
Sangeeta:LOL!
Nags:I bought in IKEA 🙂
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.
Wow! Looks yumm,delicious& perfect.It is my favorite..Nice presentation 🙂
Puliyogare is everyones fav..it looks simply superb..You made me nostalgic about the picnic days we had with puliyogare 🙁
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!!
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
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…
Looks Yum
wow.. really tempting.. my fav..
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 🙂
Slurp! Slurp! I love Puliyogarai, looks perfect Raks, thanks for the recipe. Got to make it from scratch sometime! :))
My gndother makes yummy pulikachal. I am not a fan of this, but my hubby loves this, Yours looks inviting. Pictures are awesome.
I simply love puliyodharai and seeing yours i feel like having some right away – perfect looking Raks.
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.
Wow aromatic and flavourful. This is one my favourites. Looks yum. I think if you are intrested you can send this to CLICK event.
Love puliyogre any time..Yummm
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
Pulli kachal is my fav when we travel or not 🙂 Delicous looking rice!
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
Thats a lovely one anytime raji…
The puliogare looks delicious…I learned a similar recipe from one of my neighbors and its the best travel food…
Thanks for your comments.
never tried preparain this at home,..ur verson looks delicious,..
I love piliyogare, but have never mad ethem at home and your looks so yummy delicous.
one of my fav rice.. Back in india we used to make puliogare an pack for outing !!
Dey look perfect !! Nice one !!
wow… puliyogare is my fav. Love this recipe! I remember, my mom does the same like you said when we go for a trip.
oh yum…!!..My hubby loves this.always love ur pics..:)
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.
am planning to make pulikacal today..will be useful when i have guest next week…lovely pictures..looks yummy..
I also made puliyogare recently and it has become my favorite. Your version looks great
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!
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 🙂
If u give me some Pappad, I will finish off the whole bowl..Looks so Delicious!
looks delicious; reminds me of picnics in india!
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!
Looks perfect and superb..
Nice pic.looking delicious..
delicious it looks
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!!…
ooozzzzzz my favrt.. looks tempting raji. idho varen sapida.
so beautiful pic and recipe makes me drool very yummy
Amazing photo ra…love puliyodharai so much…this looks very appealing and nice.
Tamarind rice looks tempting…
Puliyotharai looks very HOT and cute:)
Such a delicious and tangy looking puliyogare.
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.
looks so good. I can feel the taste of it.
Wow looks lovely. Its my all time favorite. Whenever i go home i ask her to prepare it. Nice presentation.
this looks wonderful!!! i normally just use the pre-made mix, but it’s too salty and greasy for my taste.
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.
looks super yummy :)and ikea bowl is too good ;)i luv ikea 😉
and congrats on ur win raji…
I really like this rice… have never made it, though. I really want to now 🙂
urs looks yummy n delicious…wil try soon.thx for sharing
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.
Looks tangy n yumm! Bice bright pictures.
Mahimaa,
Thank you for trying out and letting me know ! Glad you all liked it!!
what a quantity for red chillies 3 tbsp in tempering list????????
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
Sure I will do that from my next post 🙂 Thanks for the nice words!!
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
If adding coriander seeds means what is the quantity?
I think 1 tblp would be perfect.
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 .
Please respond. Can we add peanuts later?
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.
Yes you can do that. Sorry for the delayed response.
Thanks Raks. I will let you know how it turns out.
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.
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.
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
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!
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.
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
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 🙂
Raw is fine 🙂
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
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?
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.