Skip to main content

Puliyodarai - Tamarind rice

Puliyodarai/Tamarind rice is an authentic rice dish in Tamil Nadu. The cooked rice mixed with the tangy and spicy tamarind paste prepared with the classic ingredients. Each and every ingredient in the pulikachal (tamarind mix) adds flavour to this rice.

Puliyodarai|Tamarind rice - How to prepare Puliyodarai/Tamarind rice with step by step instructions|Puliyodari recipe|Lunch recipes

If you miss any one ingredient you will miss the perfect taste also. Nobody can say no to this classic and evergreen puliyodarai. To reach the ultimate perfection you must follow each and every step carefully.  There are many ready- made rice mixes are available for puliyodarai but preparing your own pulikachal for this puliyodarai is interesting and also gives you a unique taste.

Puliyodarai|Tamarind rice - How to prepare Puliyodarai/Tamarind rice with step by step instructions|Puliyodari recipe|Lunch recipes

Now let's see the important steps before preparing pulikachal
  • You have to use only gingely oil for this rice. Other oils cannot give you the perfect taste.
  • You have to cook the tamarind paste (pulikachal) with all the basic ingredients such as fenugreek, red chillies, compounded asafoetida, curry leaves and black sesame seeds. Please do not replace red chillies with chilly powder, black sesame seeds with white sesame seeds.
  • The best part about this pulikachal is you can store the remaining paste in the refrigerator. So prepare a good quantity of this mix and store it in the refrigerator for future use.
  • The rice is another important ingredient for this dish.Try to use ponni raw rice for this puliyodarai. Ponni raw rice works the best. 


Puliyodarai/Tamarind rice recipe - How to prepare Puliyodarai/Tamarind rice


Print Friendly and PDF
Puliyodarai/Tamarind rice is an authentic rice dish in Tamil Nadu. The cooked rice mixed with the tangy and spicy tamarind paste prepared with the classic ingredients.

Prep time : 20 minutes
Cook time : 30 minutes
Serves : 4
Category : rice varieties
Author : Muthulakshmi Madhavakrishnan

Ingredients

For pulikachal
  • big lemon sized tamarind
  • 1 tsp mustard
  • 1 tsp urid dal
  • 1 tsp fenugreek
  • 1 tbsp chana dal
  • 6 dried red chillies
  • 20 curry leaves
  • 1 small piece compounded asafoetida
  • 1 tbsp powdered jaggery
  • 1 tsp turmeric powder
  • 7 tbsp gingely oil
  • salt to taste
For the spice powder
  • 1 tbsp chana dal
  • 1 tbsp coriander seeds
  • 4 dried red chillies
  • 1 tbsp black sesame seeds
For the rice
  • 1 cup ponni raw rice
  • 2.5 cups water
  • 4 to 6 tsp gingely oil
  • few curry leaves
  • 1/4 cup roasted peanuts
Cooking Directions
  • Soak the tamarind in hot water for 20 to 30 minutes and extract the pulp with 1 cup of water. 
  • Dry roast the chana dal, red chillies and coriander seeds. Roast them well till the colour changes or you can smell a nice aroma.
  • In the same pan, add the black sesame seeds. When it splutters well, turn off the heat.
  • Take a small chutney jar and add the chana dal, red chillies and the coriander seeds. Powder them well and transfer it to a bowl. In the same chutney jar, add the roasted sesame seeds. Whip it for 2 to 3 times and transfer it to a plate.
  • Heat 5 tbsp oil in a kadai and add all the ingredients ( 1 tsp mustard, 1 tsp urid dal, 1 tsp fenugreek, 5 broken red chillies and chana dal). When it turns golden brown, gently pour the tamarind extract from the sides of the kadai.
  • Add the turmeric powder and required salt.
  • When the tamarind extract starts to boil, add the curry leaves and the asafoetida.
  • When the tamarind extract reduces in volume and the compounded asafoetida dissolved well with the extract add the jaggery. Boil for a few minutes.
  • Now add the chana dal, red chillies powder to the tamarind extract. Mix them quickly with the ladle to avoid lumps forming.
  • Next, add the black sesame seeds powder. Mix them well with the tamarind mixture. Turn off the heat.
How to cook the rice
  • Take the rice in a vessel and rinse them well for 2 to 3 times. Add the rice directly to the pressure cooker and add 2.5 cups of water. After 12 minutes, keep the cooker on medium heat and pressure cook for 2 whistles.Allow the pressure to settle down naturally.
  • Take a wide plate or bowl and add the cooked rice. Spread the rice with the ladle. Add the roasted peanuts and curry leaves over the rice.
How to mix the tamarind rice
  • Add 4 to 6 tbsp puliyodarai paste over the rice. Sprinkle with a little salt and mix the rice gently.
  • If the rice appears dry, add some more oil and puliyodarai paste and mix them gently. Do not mix them harshly. After mixing the rice, close it with the lid immediately.
  • Serve this delicious puliyodarai with fried gram thuvaiyal and any roast prepared with plantain or potatoes. You can also serve this puliyodarai without any side dishes. Follow these instructions and prepare a tasty puliyodarai for your family and enjoy the lunch.


Puliyodarai/Tamarind rice with step by step photos 


Soak the tamarind in hot water for 20 to 30 minutes.

After 30 minutes extract the pulp with 1 to 1.5 cups of water. 

Heat the frying pan for about 2 minutes. Dry roast the chana dal, red chillies and coriander seeds. Roast them well till the colour changes or you can smell a nice aroma. Transfer the roasted ingredients to a plate.


In the same pan add the black sesame seeds. When it splutters well, turn off the heat.

Take a small chutney jar and add the chana dal, red chillies and the coriander seeds. Powder them well and transfer it to a bowl. In the same chutney jar, add the roasted sesame seeds. Whip it for 2 to 3 times and transfer it to a plate.

Take a plate and keep all the ingredients ready for tempering.

Heat 5 tbsp oil in a kadai and add all the ingredients ( 1 tsp mustard, 1 tsp urid dal, 1 tsp fenugreek, 5 broken red chillies and chana dal).

When it turns golden brown, gently pour the tamarind extract from the sides of the kadai. Mix them well.


Add the turmeric powder and required salt.

Close it with the lid and cook the tamarind mixture on medium heat.


When the tamarind extract starts to boil add the curry leaves and the asafoetida.


When the tamarind extract reduces in volume and the compounded asafoetida dissolved well with the extract add the powdered jaggery. Boil for a few minutes.


Now add the chana dal, red chillies powder to the tamarind extract. Mix them quickly with the ladle to avoid lumps forming.


Next, add the black sesame seeds powder. Mix them well with the tamarind mixture. Turn off the heat.

The Pulikachal paste for the rice is ready.

Transfer the paste to a bowl. 

How to mix the rice with step by step photos


Take the rice in a vessel and rinse them well for 2 to 3 times.

Add the rice directly to the pressure cooker and add 2.5 cups of water. Close the cooker with the lid and soak it for 10 to 12 minutes. After 12 minutes, keep the cooker on medium heat and pressure cook for 2 whistles. Allow the pressure to settle down naturally.

Take a wide plate or bowl and add the cooked rice. Spread the rice with the ladle. Add the roasted peanuts and curry leaves over the rice. Swirl 3 tbsp gingely oil over the rice and allow them to cool for 5 to 7 minutes.

How to mix the tamarind rice with step by step photos
 Add 4 to 6 tbsp puliyodarai paste over the rice. Sprinkle with little salt and mix the rice gently.


If the rice appears dry add some more oil and puliyodarai paste and mix them gently. Do not mix them harshly. The rice will release the flavours after 2 to 3 hours. After mixing the rice, close it with the lid immediately.

Serve this delicious puliyodarai with fried gram thuvaiyal and any roast prepared with plantain or potatoes. You can also serve this puliyodarai without any side dishes. Follow these instructions and prepare a tasty puliyodarai for your family and enjoy the lunch. If you try this recipe for Puliyodarai send us your comments below and share the recipe for your friends and family.



Comments

Post a Comment

Popular posts from this blog

Ridge Gourd Kootu - Peerkangai Kootu

Ridge gourd kootu - one of my favourite kootu dish for lunch. Naturally ridge gourd has a soft texture which is suitable for kootu dishes. Mostly we don't add onions, tomatoes and garlic for kootu dishes. For this ridge gourd kootu I have added both chana dal and moong dal. As the ridge gourd has soft texture, it gets cooked easily in a vessel so need for pressure cooking. The dals must be cooked in pressure cooker for the smoother consistency which will be perfect for kootu dishes. My Grandma gave me this idea to include both chana dal and moong dal for this kootu because ridge gourd has high water content moong dal gives thickness to it. After cooking the ridge gourd, the kootu is followed by adding the dals and the coconut paste. The coconut based kootu dishes are popular in most Tirunelveli districts. We all like any  kootu with the combination of dals and coconut small onions cumin paste. In my opinion any kootu dishes must have a mild flavours with a medium thick consi

Tirunelveli Kootanchoru - Mixed vegetables rice with dals and spices

Kootanchoru is a popular lunch dish from Tirunelveli. This is our family favourite rice and it is rich in nutrients as it contains lots of vegetables and dals. We prepare this rice frequently for special events and family get togethers.  In most of Tirunelveli dishes we use small onions, garlic, coconut and generous amount of jeera. In this dish also we have used coconut small onion paste and good amount of fresh vegetables. We add commonly used vegetables such as raw banana, brinjals, drumsticks, carrots, beans and potatoes. I have learned this recipe from my grandma. She taught me with her some useful tips and techniques about how to cook, when to add the ingredients and how to choose the correct vegetables. My son named as Tirunelveli biriyani for this rice.  Now let's see how to prepare this kootanchoru with step by step photos.   Here is a short video for Tirunelveli Kootanchoru

Collection of Kuzhambu varieties for lunch

KUZHAMBU RECIPES, 20 KUZHAMBU RECIPES FOR LUNCH Kuzhambus are the foundation for a good lunch in South Indian cuisine. Although there are many rice varieties in South Indian cuisine, a bowl of rice and kuzhambu with any vegetable side dish makes our tummy happy. In this collection, I have shared many traditional Tirunelveli kuzhambu recipes. I have suggested authentic ingredients and spices in my kuzhambu recipes. If you find any spices are inconvenient, you may change according to your taste. Now let's see the collection of kuzhambu recipes here. Click on the pictures or the recipe here to view the recipe details with step by step instructions.   Collection of Kuzhambu varieties for lunch 1. Sodhi - Sodhi is one of Tirunelveli's traditional and popular kuzhambu.This kuzhambu is a special menu on the next day of marriage. A Tirunelveli wedding meal would not be complete without this Sodhi, potato poriyal and ginger chutney.  RECIPE HERE. 2. Pulikuzh

Easy Paneer Gravy - Paneer Masala within 20 minutes - Paneer Recipes

This easy paneer gravy is a mouthwatering side dish made with paneer cooked in a rich gravy prepared with  onions, tomatoes and other spices. It's mild and not very spicy, which tastes so good with chapathi, nann, roti and pulao.  Paneer gravies can be made in a variety of ways. This recipe is the easy version of paneer butter masala. Most of the time we prepare paneer gravy with fresh cream, butter and cashew nuts. To make a tasty paneer masala, you do not need fresh cream. You can easily make restaurant style paneer gravy with easily available ingredients in your kitchen. I always like to add a few cashew nuts while making gravies, which gives a creamy consistency. The addition of dried kasuri methi leaves gives a unique flavour for paneer based gravies. I used homemade garamasala powder for gravies which does not include red chillies or pepper in it. Add garamasala powder to your personal taste preferences.Now let's see how to prepare this easy paneer gravy with step by step

Easy Milk Sweet - Instant milk sweet with kova, condensed milk and sugar

Easy milk sweet - prepared with condensed milk, unsweetned kova, powdered sugar and ghee. You can easily prepare this milk cake within 30 minutes. Traditionally milk sweets are prepared with milk, which will take more time. We like almost any sweets based on milk products, but most of the milk sweets require some time and patience. So for a change, I planned to prepare an instant and easy milk sweet for this Diwali with unsweetened kova and condensed milk. The taste is similar to the regular milk sweet, and my son Siva enjoying it very much. Sure to become your favourite milk sweet also. To make this easy milk sweet you need unsweetened kova, condensed milk, cardamom powder, powdered sugar, chopped pistachio nuts and ghee. The  kova are sauted in ghee for a few minutes and then mixed with the condensed milk. The kova dough will look like milk halwa and when it gets thick the powdered sugar are mixed well. We have to mix the powdered sugar in two stages so that the sugar will be e

Karthigai Pori - Karthigai Vella Pori Recipe

Karthigai Pori - a classic prasadam prepared for karthigai festival. This karthigai pori looks different from the regular rice pori and you can get these pori during karthigai tamil month in pori shops. They are one my favourite, favourite...... prasadam dishes. This tastes so good on the next day because the jaggery will enter each poris after cooling down. For this karthigai pori dish you will need the nel pori, jaggery, black sesame seeds and coconut. To prepare jaggery syrup, I recommend to use pagu vellam (jaggery) which is dark brown in colour because it gives a nice taste and colour to this dish. You have to dissolve the jaggery with little water and then strain it if needed. Then continue boiling the syrup on low heat, stirring occasionally, until it reaches to a thick consistency. Watch your jaggery syrup closely as it gets thicker or browns quickly. Before preparing the jaggery syrup, add the nelpori in a big container or in a vessel. Add the roasted sesame

Vegetable Kurma - Hotel Style Vegetable Kurma (Carrots, beans, potatoes and green peas in rich coconut paste)

Vegetable kurma  for chapathi restaurant style Vegetable kurma is a family favourite dish for everybody. This vegetable kurma and chapathi is our weekend special during our childhood days.  The classic combination of carrots, peas, beans and potatoes is enriched with coconut masala paste and other spices. Any type of kurmas cooked in medium flame allows the ingredients to give maximum richness.  Make sure to cut the vegetables in equal size so that you don't have some vegetables overcooked and others undercooked. Do not cook the vegetables for more than 2 whistles because the beans and green peas will turn to grayish colour when overcooked.  For a perfect kurma, taste as you cook and make sure there is a nice balance of flavours and you  will be able to determine any adjustments needed for it.  After finishing the kurma do not hurry up to serve immediately because you can enjoy the flavours once the kurma is at a room temperature. Let's see how to prepa

Badusha - Sweet with maida (all purpose flour, ghee and sugar) - Easy Diwali Sweet

Badusha is a popular sweet prepared with maida, ghee and sugar. Badushas are one of the favourite desserts for my husband. This dessert comes together quite easily because it doesn't require any difficult steps like stirring work for halwa or burfi. The dough is also easy to knead with two simple steps. Let us see some important tips for perfect badusha. Making dough for badusha To make successful dough for badusha it is important to develop gluten in the dough by kneading with proper ingredients and measurements. For the dough all you need is maida, ghee and a pinch of baking soda. No special equipments like beater or anything is not required to knead the dough. Just add a pinch of baking soda to get a soft texture for the badusha. But do not add more than a pinch because it will be separated while frying the badusha. I have experimented with butter and ghee for kneading the dough and I got perfect results with ghee. For 500 grams maida, 175 to 200 grams of ghee are requ

Semi Ripe Papaya Stir Fry - Pappalikkai Puttu (Poriyal)

This stir fry is prepared with shredded semi ripe papaya. This stir fry is easy to make within 10 minutes. This stir fry is similar to carrot puttu and beetroot puttu.    Semi ripe papaya is light orange in colour with a crisp texture and it has a very mild flavour. The shredded papaya is flavoured with green chillies, onions and finally garnished with fresh coconut. The semi raw papayas are peeled and the innermost white layers are removed along with their tiny seeds. Then they are cut into halves or quarters and  grate it using a slightly thick grater. After grating, we have to saute with mustard, chillies, onions and curry leaves. For this puttu dishes, like carrot puttu and beetroot puttu, the grated vegetables will need to be sauted first for an extra few minutes and then close and cook for 5 to 7 minutes. No water is required for this stir fry. Simply close and cook on low heat for 5 minutes. A handful of freshly grated coconut adds a beautiful colour and taste to this dish.  Sim

Ladies finger Pachadi - Tirunelveli Vendakka Pachadi

This is a wonderful Tirunelveli Ladies finger pachadi that is usually served with sambar and rasam. There are many versions for this recipe. This version includes ladies finger, tomato, raw mangoes and it gets flavouring from small onions, red chilly powder and asafoetida powder.  The coconut paste adds a delicious richness to the pachadi. Simple to make and a very tasty side dish for traditional South Indian meals.