Pulikaichal – Puliyodharai – Tamarind Rice

Pulikaichal is a ready to mix paste that is used in making tamarind rice/puliyodharai. This pulikaichal paste can be made in advance and kept ready. It is a very handy paste to mix with steamed rice and make puliyodharai instantly. Its a perfect food for travels or picnics. I had posted this recipe long before. Now updated with video.. 🙂 Puliyodharai, Porikadalai Thuvaiyal (Recipe coming soon) & Potato Puttu is an ultimate combo.

I love the ones that are served in temples as prasadam. There is certainly a magic in that taste. I usually make this pulikaichal in bulk and store it. Especially when I travel and hubby has to manage cooking, this comes to his rescue. So bachelors – its definitely a very handy ready mix for u all!!!

Here is the video..

[Preparation Time-10 mins : Cooking Time- 30 mins]

Ingredients:

For Pulikaichal/Puzhikaichal

• Tamarind – Big lemon size
• Salt – as needed
• Jaggery – 1 tsp

To temper:

• Sesame Oil – 5 tbsp
• Mustard – 1 tsp
• Urad Dal – 1 tbsp
• Chana Dal – 1 tbsp
• Curry leaves – 2 sprigs
• Asafoetida – 2 sprigs

To dry roast & grind:

• Red Chillies – 10+5 (see tips)
• Coriander seeds – 1 tbsp
• Chana Dal – 2 tbsp

Method:

• Heat a pan and dry roast the ingredients mentioned under “to dry roast and grind” separately. Keep it aside.

• Take roasted chana dal and 4-5 red chillies in a mixer and grind it coarsely. To this add roasted coriander seeds and just pulse 2-3 times. This is because chana dal will take a little longer to grind than coriander seeds.

• Heat a pan with oil and temper with the ingredients mentioned under “to temper”. Add tamarind juice, 10 red chilles (from the roasted ones), required salt and let it boil in low flame for 15-20 mins.

• It has to boil and reduce to half the quantity. At this stage add the coarsely ground powder and jaggery. Mix well. It will start thickening and ooze oil. Switch off the flame.

Puzhikaichal / Pulikaichal is ready.

Let it cool completely and store it in an air tight container.

To make Puliyodharai / Tamarind Rice:

Ingredients:

• Cooked rice – 2 cups
• Peanuts – handful
• Salt – as needed
• Sesame oil – 1 tsp
• Pulikaichal Mix – as needed

Method:

• Heat a pan and dry roast peanuts till golden brown. Take cooked rice in a bowl. Add little salt,sesame oil and pulikaichal mix. I normally do not add salt while cooking rice, so have added. If u add salt while cooking u can skip salt at this stage. Mix well so that all the ingredients blend well.

Thats it!!Puliyodharai / Tamarind rice is ready.

Serve hot with papad or chips.

Tips:

1. I have roasted the red chillies together that is required for making the pulikaichal and used it in two stages – 10 red chillies crushed randomly (by hand) and added to tamarind juice,  5 red chillies while grinding the powder. U can do this separately too i.e add 10 while tempering and dry roast the rest for the powder.
2. U can adjust red chillies according to your spice levels.
3. Tamarind juice consistency should be very thin, only then u will get the right consistency after boiling and adding the coarse powder.
4. Pulikaichal will thicken after cooling too, so switch off accordingly.
5. Adding jaggery gives a sweet and tangy taste to the pulikaichal.
6. I have used basmati rice. U can use any rice.
7. I have used blanched peanuts for puliyodharai. If u are using the variety with skin, dry roast and remove the skin by rubbing it between your palms and then add it to the rice.
8. Stores well for 15-20 days when stored in a refrigerator.

– By Sundari Nathan