Pulikaichal is a classic traditional recipe. When mixed with rice, tangy variety rice is ready (Puliyodarai). It also goes well with dosa/ Idli tiffin variety, and acts as a yummy pickle to curd rice. It is a great travel recipe too, also a festive recipe prepared during kannum pongal and aadi perukku. It stays good even for a month (when refrigerated) or upto a week (outside), if stored in an air tight container and accessed with a clean dry spoon. This is one of the most favorite prasadam in temples. It’s good to have Thakkali Thokku/Pulikaichal in fridge, and during busy days these two pastes help a lot.
Preparation Time : 10 mins | Cooking Time : 30 mins
Recipe Category: Pickle/Side Dish and Entrée
Cooked Rice – 2 cup
For the pulikaichal:
Tamarind – big lemon size
Powdered Jaggery – 1 tbsp
Turmeric Powder – 1/8 tsp
Asafoetida – a generous pinch
Salt – as needed
Sesame oil – 3 tbsp
Roasted Peanuts – 1/4 cup (approximately) I generally add handful
Mustard Seeds – 1/4 tsp
Channa Dal – 1 tbsp
Dried Red chillies – 2
Curry Leaves – few
Channa Dal – 1 tbsp
Coriander Seeds – 1 tbsp
Dried Red Chillies – 4 (Adjust according to your spice)
Fenugreek Seeds(Venthyam) – 1/4 tsp
- Dry roast the ingredients under ‘Spice powder’. Allow them to cool and grind it to a fine powder without adding water, and keep aside
- Soak tamrind in luke warm water for 10 – 15 mins. Extract the juice and keep aside
- Add sesame oil in a pan, and when the oil is hot add the ingredients under ‘to temper’ and let them splutter. Add the tamarind extract and allow it to boil
- When the raw smell starts to go away, add the powder, peanuts, salt and jaggery. Mix well and continue cooking
- Keep stirring occasionally. When oil begins to seperate and the mixture becomes a thick paste (and raw smell goes off completely), switch off.
- Take the cooked rice spread it in a wide bowl, drizzle a tsp of sesame oil, add 1/2 cup of pulikaichal, and mix well without mushing up the rice. Adjust the quantity of pulikaichal and add salt, if required. Allow it to rest atleast for 30 – 45 mins before you serve. Serve with Aviyal/Potato Chips/Appalam/Fry
- Always use a wide pan while cooking pulikaichal as they tends to spit spills outside
- Sesame oil make it stay good for longer days
- Generally for puliyodarai I use normal rice but basmati rice can also be used
- Rice tastes better sometime after it has been mixed
- Can add 1/2 tsp of sesame seed, 1 tbsp of urad Dal and 1/2 tsp of pepper powder while preparing spice powder. My friend’s mom coos with these ingredients, and it tastes good too. As both my mom and mother in law won’t add these spices, I haven’t added
- First day it tastes spicy but over a period of time it tastes less spicy
- Adding jaggery is optional but it gives a sweet tangy taste which we like
- I have used roasted peanuts so I added them at the end. If you are using unroasted add it after tempering
Tagged: a, box, by, e, food, home, How to, kachal, Kovil, lunch, made, Make, mix, paste, podi, puli, pulidharai, puligore, Pulihora, pulikaichal, puliyodarai, Puliyodharai, puliyogar, Recipe, rice, s, sadam, step, tamrind, temple, travel, variety, wise
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Very interesting. As you know I am from Italy and I am nasically used to a Mediterrean cusine. But I have to admit that your notes are so stimulating to me. Thanks so much for sharing with us :-). Francesca
I love your recipes! I have nominated you for the One Lovely Blog Award. Please see my post at silverthreading.com ❤
Thanks a lot for the award:-)
This sounds delicious! And against all odds, I happen to have ALL the ingredients in my store cupboard. Thanks for the recipe, will definitely give it a go this weekend
Glad you liked it:-) Do try and let Mr know
we too make something similar to this.. yummy
This looks really good. Thank you for sharing. Looks like a lot of great ingredients.
This looks so delicious. . I love this sweet and tangy pickle.. i am definitely making or tomorrow. . Thanks for sharing Vidya! 🙂
Thanku Arpita:-) Do try and let me know
This is my quick wholesome meal in my busy days…….. Love the aroma and taste!!
Thanks Sony:-) I also do the same Sony
My comfort food… we make it exactly the same way except for the jaggery, which I omit. Beautiful!
Thanks Apsara:-) I always add little jaggery in all pickle
This looks great! Thanks for sharing 🙂
I don’t think I could pronounce the name of this dish but it sounds incredibly delicious.
Thanks Suzanne its a south Indian dish:-)
Another new type of food you are introducing me to Vidya! So fun!
Glad you liked it Lori:-)
Interesting recipe ..I am sure it tastes wonderful because it looks delicious!
Thanku Rani:-) yes it tasted delicious
Such an interesting condiment!
Thank you for sharing it has made me quite interested. Done of the ingrediates I have not heard of or used but surely would love to try
Sure do try:-) it will be tangy and great travel food. Thanku
Our family fav 🙂 so yum!
yummyyyyyyyyyyy and it can stay for a week .. perfect for me then 🙂 i can make and then dont have to cook for a week 🙂 🙂
Thanku:-) yes its a great alternative for busy days
Wish i get a bottle of this pulikachal, love it to the core;
I wish I would send you Priya:-) thanku
Wow puliyodharai am salivating just by the name, this is any time comfort dish for we south Indians. …love love love this… 😋😋
Yes Totally Agree:-) such a comfort food na. Thanks
You know what viday???, Your recipe reminded me the same time when my mom use to prepare Puliogre gojju(kannada name) for our assistance!!!!!!!!!!!
Thanks for introducing Kannada term Asmitha:-) wow great to know you too have similar experience. Moms are always similar
Welcome Vidya!!!!!!!!!!!,…… Yeah Moms are moms!!!!!!!
Love pulikaichal , my favorite too Vidya 🙂
Thanks dear:-) ya can’t say no to this anytime na
[…] still remember those days when my Amma goes out of town, she used to prepare tomato thokku and pulikaichal, and keep it in fridge. Even for a week it will be good to use. When we don’t have time for […]