Puliyodharai / Puliyogare Recipe (Spicy Tamarind Rice) with Pulikachal
Puliyodharai/ Puliyogare or Tamarind Rice is a tangy-spicy South Indian Rice variety, which is known for its long shelf life and great travel food. If you are going for picnic or long journey and need food that can stay fresh without being refrigerated, then Puliyogare is the right choice. But for me, I can relish this flavorful rice anytime of the week or year.
A great way to make this is to use left over rice which is grainy made using a pressure cooker.
Serve Puliyodharai / Puliyogare Recipe along with Beetroot Raita or any other raita of your choice for lunch or dinner.
If you like this recipe, you can also try other rice recipe such as
10 M
30 M
40 M
4 Servings
Ingredients
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Main Ingredients
- 2 cups Rice , cooked
- Sesame (Gingelly) Oil , or gingely oil as required Ingredients for Pulikachal (Puliyodharai / Puliyogare Spice Mix)
- 2 teaspoons Tamarind Paste
- 1/2 teaspoon Jaggery
- 1/4 cup Raw Peanuts (Moongphali) , roasted
- Salt , as needed
- Water , as needed Ingredients To Roast and Grind For Pulikachal
- 2 tablespoons Chana dal (Bengal Gram Dal)
- 4 Dry Red Chilli
- 3 teaspoons Methi Seeds (Fenugreek Seeds)
- 1 teaspoon Whole Black Peppercorns For the seasoning
- 1 tablespoon Mustard seeds (Rai/ Kadugu)
- 3 Dry Red Chilli
- 1 tablespoon Chana dal (Bengal Gram Dal)
- 1/2 teaspoon Asafoetida (hing)
- 1-1/2 teaspoon Turmeric powder (Haldi)
- 8 Curry leaves
- 5 tablespoon Sesame (Gingelly) Oil
How to make Puliyodharai / Puliyogare Recipe (Spicy Tamarind Rice) with Pulikachal
Method for Making Pulikachal-
Soak the tamarind in water for at least one hour and extract the juice. Keep the juice aside
Take all the ingredients listed under Roast and Grind and dry roast them until it turns golden brown. Cool them completely and grind to a fine powder in a mixer grinder.
Heat oil in a heavy bottomed pan, add the mustard seeds, red chillies and allow it to crackle and roast for a few seconds. Add the tamarind extract, turmeric powder, salt, curry leaves and asafoetida. Add enough water to make it thin and allow it to boil for at-least 20 minutes or until the volume reduces to half.
Once the volume has reduced to half, add the jaggery and the ground spice powder. Allow this mixture to boil for another 5 minutes or until the mixtures starts to thicken.
Turn off the heat and cool the pulikachal. Add the roasted peanuts and keep aside. This this the Pulikachal mixture to make the Tamarind Rice.
You can store this mixture in the refrigerator for about a week and use it as and when required.
You can now mix the pulikachal with steamed rice in small quantities depending upon how tangy and how spicy you want the rice to be. Allow the rice to rest in this tangy pulikachal for atleast 20 minutes before serving.
The Puliyodharai / Puliyogare - Spicy Tamarind Rice is now ready to be served.
Notes: You can make it sweeter by adding more of jaggery. Add asafoetida and peanuts generously. Also the authentic taste is derived from the use of sesame oil. It takes at least 30 minutes for the rice to imbibe all the flavors after combining with the mixture.
Note: There might be subtle differences with the written recipe and the video recipe. There are changes that I make all the time, but the result will be just as authentic. Do give the Puliyodharai / Puliyogare recipe a try in your kitchen. And when you do, please do share your comments below. Would love to hear from you.
