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Puliyodharai recipe, How to make south Indian Puliyogare (Tamarind rice)

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puliyogare recipe
My version,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😛.
For Puliyogare,we make pulikaichal 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 tastes heavenly! 😍
A week back when we went to Phuket, even I made this pulikaichal 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!
I dint took step wise picture that time,so excuse me…
How to make Puliyodharai video

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

Puliyogare / tamarind rice recipe with pulikaichal

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time: 15 mins    |  Cook time: 25 mins |  Makes: Enough for mixing 4 cups of rice | Author:

Puliyogare / puliyodharai/ tamarind rice recipe. Learn how to make puliyogare/ puliyodharai easily at home. (pulikaichal recipe)
puliyogare recipe

Ingredients

Tamarind – 1/4 cup
Turmeric – 1/2 tsp
Asafetida – 1/4 tsp
Jaggery/ sugar – 1/2 tsp
Salt, water – As needed
Curry leaves – 1 sprig
Peanuts – 1/4 cup

To Temper:

Mustard – 1 tsp
Red chillies – 12
Urad dal –  2 tbsp
Channa dal – 3 tbsp
Asafetida – 1/2 tsp
Curry leaves – 2 sprigs
Sesame oil & cooking oil – 5 tbsp

To Roast and powder:

Channa dal – 2 tbsp
Red chillies – 4 
Fenugreek seeds/ vendhayam – 3/4 tsp
Urad dal – 1 tsp
Coriander seeds(optional) – 1 tbsp
Pepper(optional) – 1 tsp

How to make pulikaichal method:

  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.

    2. 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.

    3. 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.

    4. 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.

    5. 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 puliyogare, add the pulikaichal how much ever needed and adjust according to your taste.Add salt if only needed.

    6. How to make pulikaichal step 5

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 pulikaichal 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 pulikaichal recipe to Lakshmi’s event Meals On Wheels…

Reader Interactions

Comments

  3. 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

  6. 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

  10. 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. 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

  14. 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

  21. 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

  23. 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

  31. 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

  34. 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. 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

  42. 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

  49. 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

  53. 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

  61. 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

  63. 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

  68. 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

  71. 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. 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. 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. 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. 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. 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. 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

  79. 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. 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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