Iyengars are famous for preparing a perfect puliyodarai. It is not at all as difficult as it is made out to be. If you can boil water, you can make puliyodarai.
Pulikaichal
Pulikaichal is a preserve which stays for a few months in the fridge. This when mixed with rice is called Puliyodarai. I make pulikaichal once in a month as it can also be served as a side dish to adai, pesarattu etc.
Ingredients
- Tamarind- 1/2 cup tightly packed
- Turmeric powder – 1 teaspoon
- Salt to taste
For the seasoning
- Red chillies 5 nos (cut into pieces)
- Mustard seeds-2 teaspoons
- Groundnuts- 1 cup
- Channa dal- 1/2 cup
- Urad dal- 1/2 cup
- Hing – 1 small piece or1/4 teaspoon powder
- Til oil (sesame oil) – 1 cup
For the powder
- Til oil 2 teaspoons
- Red chillies – 5 nos
- urad dal – 2 teaspoons
- Channa dal – 2 teaspoons
- Fenugreek or methi seeds – 1 teaspoon
- coriander seeds – 2 teaspoons
- Hing – 1 small piece
Method
- Soak the tamarind in warm water and squeeze out thick juice to make 1 and 1/2 cup pulp.
- In a kadai heat 2 teaspoon oil and fry the ingredients for the powder, stirring continously till golden.
- Allow to cool and grind to a fine powder.
- In the same kadai heat 1 cup oil and add mustard seeds.
- When it crackles add all other ingredients for the seasoning and fry till golden.
- Lower the flame and carefully pour the tamarind pulp in to the seasoning.
- Add turmeric powder and mix well.
- Allow to simmer till the pulp is thick.
- Add salt and the powder and mix well. put off the flame.
- Allow to cool and store in food safe, air tight containers in the fridge.
For the rice
Ingredients
- Raw rice – 1 cup
- Ghee – 2 teaspoons
- Til oil – 1 teaspoon Curry leaves – 1 twig
Method
- Wash and prepare rice in a pressure cooker, with 1 cup rice and 2 cups water.
- Allow to cool a bit and transfer to a shallow dish.
- *Pour 2 teaspoon ghee and curry leaves fried in one teaspoon til oil.
- Add 3 tablespoons of the pulikaichal and mix lightly with a **thuduppu.
- Reheat for 20 seconds in the microwave and serve with chips.
*Ghee helps in separating the rice grains.
**Thuduppu is the flat laddle used to turn dosas. It heps in mixing without breaking the rice grains.
Note
You can increase or decrease the chillies as per your taste.
yippie yippie, yay yay. I am making a dabba full this sunday. 🙂
i prefer mixing rice with sesame oil rather than ghee for puliyodarai, it tastes better i think
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hi latha,
puliyodarai recipe was yummy. nowadays all are buyin dis 4m shops, on seeing ur recipe everybody will be tempted to prepare it at home.
luv
vijisriram
I can’t thank you enough for this recipe.I love this and I have my own recipes but any authentic one is welcome in my book!:))
I love this rice.Thanks for the tip of making the masala and storing it in the fridge. I am going to try this.
Last time I bought MTR mix and I was disappointed, some peculiar smell it had 🙂
BTW what happened to the Foodie Blog Roll logo?
Hi archana,
I am waiting for a email from the foodie blogroll. I would like to know about these events and how to participate.
I have a oriya recipe.may be you know about this event.
The pulikaichal you get in the market does not have so much dals and groundnuts. And these days the chefs experiment so much that the original recipe is lost.Moreover anything home made is fresh.Eating out once in a way is ok.
:)bye.
Did you hear from Food Blog Desam ? You should have heard from Foodie blog roll too. Contact them again after some days.
The particulars of the event are here
http://swadofindia.blogspot.com/2007/07/a
nnouncing-rci.html
Check other events on the side bar of this site http://www.onehotstove.blogspot.com
I am going to try the pulikaichal 🙂
Heres the link again
http://swadofindia.blogspot.com/2007/07/announcing-rci.html
Hi Latha,
Ganesha looks nice. How did you do that. I still have to learn so much in computers. I have still not installed copyscape 🙂
Good 🙂
Thanks for info on flickr. Good you told me about pasting the copyscape in text widget and I used to wonder what that widget was for 🙂
Yes I saw the Tamil festival menu. Good work. I will give you a link where you can store urls of blogs you normally visit. They show all the updated posts of the blogs.
http://www.google.com/reader/view
[…] Shown below is the picture of pulikaichal, recipe already posted. Click here for the recipe. […]
[…] for me is similar to puliyogere. There is a slight difference in preparation. Aaruni’s recipe goes like […]
[…] Rack:Curd, Butter, Savoury Preserves and Pickles, Middle Rack: Milk, Pulikatchal preserve, leftovers , Bottom Rack: Vegetable Tray, Coriander and Greens Case, Marmalade. Not seen in picture […]
puliyodarai sounds good … but have taste after making.. then will send my reply..
I tried this recipe and it was very tasty. Thanks for the recipe I wanted to keep this pulikaichal for a week or two but there was a layer of fungus on top of the kaichal after the first week. What should i do to preserve this for a longer duration?
ghee is not idea;l for same.
I Love this anytime of travelling 🙂 just made a whole bottle of it after reading your b post, thanks for sharing.
Try adding a small chunk of Jaggery
or a tablespoon of brown sugar !!
It will enhance the taste !!
I tried this recipe of pulikaachal and it was very authentic. i have been trying to make this delicious but this recipe made it happen . thanx a lot and keep up ur good work 🙂
This looks good but I think someone have copied this recipe and pic , pls see this site , its the exact same thing
http://gowrisrecipes.blogspot.com/2009/05/puliyodarai-rice-recipe.html#comment-form
ilikethispulihogarepaste
Tried this recipe came out excellent .thanks for the recipe
til oil is the same as gingelly oil (a.k.a) nallenai??
Your recipes are so authentic and well explained , do you have plans of compiling them into a nice cookery book! If so let me know, i’ll be the first one to buy it.
Loved your recipe..It took me back about 6 years when during my final year of graduation I had travelled with a friend of mine..she had brought the same pulikaachal…thankyou so much..plsdo keep blogging!
went through ur blog its very nice aunty, keep it up aunty.
[…] hot with Avial, Pulikaichal or vethal […]
Following your above recipe, I prepared the pulikachal and it has come more equivalent to the one I used to by from the very popular Sweet stalls group…
Thanks a lot Mrs.Latha…