Pulikaichal is a classic traditional South Indian pickle recipe prepared with tamarind. When mixed with rice delicious Tamarind rice can be prepared in no time. Tamarind rice stays good at room temperature for 2 days. Perfect travel/road trip recipes. Pulikaichal stays good for months in the fridge. Tangy variety of rice is great for the lunch box. Pulikaichal goes well with dosa/ Idli tiffin variety and acts as a yummy pickle to curd rice. During our childhood days whenever Amma travels Amma always prepares a batch of pulikaichal and tomato thokku along with podi varieties like Dhaniya podi, Karuveppilai podi, and Thengai Podi. All we have to do is keep rice and mix any one of these with rice. Even when traveling for a day trip or two-day trips pulikaichal mixed with rice and Idli with Idli milagai podi are default options as it won’t get spoiled.
With a little one in-home, I always have pulikaichal handy in the fridge. Some days when I can’t prepare anything puliyodarai comes so handy. Puli sadam is prepared for many festivals. I prepare it for Some festivals like kannum pongal, Aadiperukku, Navarathri, etc.
Pulikaichal stays good even for 2 months(when refrigerated) or up to a week (outside), if stored in an airtight container and accessed with a clean dry spoon. Puliyodarai is one of the most favorite prasadam in temples. Also in our Tamil Brahmin tradition pulisadam is given as a part of kattu sadha kudai tradition. pickle recipe collections Instant puli sadam puli aval
Ingredients: Tamarind - big lemon size, 100 grams Powdered Jaggery - 1 tbsp Turmeric Powder - 1/2 tsp Asafoetida - a generous pinch Salt - as needed Sesame oil - 1/4 cup + 2 tbsp Roasted Peanuts - 1/4 cup (approximately) I generally add a handful Channa Dal - 1 tbsp To temper: Mustard Seeds - 1 tsp Dried Red chillies - 2 Curry Leaves - few Spice Powder: Channa Dal - 2 tbsp Coriander Seeds - 1 tablespoon + 1/2 tbsp Dried Red Chillies - 5 (Adjust according to your spice) Fenugreek Seeds(Venthyam) - 1/4 tsp Pepper - 1/4 tsp Sesame seed - 1/4 tsp Method:
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 tamarind in lukewarm water for 10 - 15 min Discard the seeds and hard part Grind the tamarind with little water and strain it Add little more water and grind. In this way, less tamarind pulp will be wasted I added around 3 cups of water Add 2 tablespoon of 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 salt Keep adding oil in regular interval Let it boil till the raw smell goes off completely Add the spice powder and mix well Cook in low flame In a separate pan add oil and when oil is hot add channa dal and roasted peanuts Cook till the dal is golden brown and keep aside meanwhile Add jaggery and cook till oil starts oozing out and the pulikaichal becomes thick switch off Add the channa dal and peanuts to the pulikaichal and mix well
Keep stirring occasionally. When oil begins to separate and the mixture becomes a thick paste (and raw smell goes off completely), switch off
Puliyodarai | Tamarind rice | Pulihora | Pulisadam Ingredients: Cooked rice - 2 cup + 1/4 cup pulikaichal - 3 tbsp oil - 1/4 tsp To temper: Mustard seeds - 1/4 tsp Channa Dal - 1/2 tsp Curry leaves - few Hing - generous pinch Peanuts - 1 tablespoon approx Red Chilli - 1 Sesame oil - 1/2 tbsp Method:
Take the cooked rice and spread it in a wide plate. Drizzle 1/4 teaspoon of sesame oil and mix well Add oil to the pan and when oil is hot add all the ingredients given under “to temper” and let it crackle
Add the puliyodarai paste and cook for 30 secs
Let the paste cool down for sometime and add it to the rice and mix well Add some rice to the tadka pan and mix well
Allow it to rest atleast for 1 hour before you serve. Serve with Aviyal/Potato Chips/Appalam/Fry
