Puliyogare (Puliyodharai Recipe) - Tamarind Rice with Pulikaichal paste

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I was searching for a traditional puliyogare(puliyodharai) recipe and I found this one while browsing....I should say this is a keeper recipe, I have made pulikachal many times following this recipe and have got tasty puliyogares. You can also have a look at my kovil puliyodharai recipe.

Apart from a fellow food blogger Raji is one of my close friends this blogging world introduced to me. I dont know how exactly it all started apart from exchanging comments it extended to chatting.We have shared many things right from the daily menu to the next post in blogging.I should say she is the only person who has patiently heard about all my DSLR lectures/doubts. I know what irritates her the most but still dont stop doing it ;)  She carries herself best with all those difficult festive sweets and snacks. I wish I learn atleast some from her.

Now on to the recipe with my few adjustments : I tell u, the procedure seems to be a bit lengthy but worth every bit of it :)

Ingredients for Pulikachal:

Recipe Source :

Raks kitchen

• Tamarind - 1 big lemon sized
• Turmeric - a pinch
• Hing (Perungayam) - a pinch
• Jaggery/sugar - 2 tsp [Adjust it according to ur preference]
• Salt - to taste
• Peanuts - a fist full
• Raw Basmati Rice - 1.5 cups

To temper:

• Mustard - 1/2 tbsp
• Red chillies - 4 small
• Urad dal - 1.5 tbsp
• Channa dal - 2 tbsp
• Curry leaves - 2 sprigs
• Turmeric powder - a generous pinch
• Hing - 1/2 tsp
• Sesame oil - 3 tbsp

To Roast and Grind:

• Channa dal - 2 tbsp
• Red chillies - 3
• Fenugreek seeds - 3/4 tsp
• Urad dal - 1 tsp

Method for Pulikaichal:
1.In a pan, add a tsp of oil and roast all the ingredients under 'To roast and grind' (in the same order one by one) to golden brown and grind it to a fine powder.

2.Soak tamarind in warm water for 30mins, then extract tamarind pulp/juice from it. Mash it well with ur hands to extract the juice completely, strain to get the pulp without impurities.Heat a wide bottomed pan with sesame oil and add the ingredients under 'to temper'.

3.Fry till dals turn golden brown then add curry leaves and red chillies fry for 2mins.Then add the tamarind pulp and required water say 1 and 1/4 cups(it should be very runny like rasam consistency at this stage).Allow it to boil for 15-30mins or till the volume gets reduced by half. 

4.At this stage add jaggery and 'roast & ground' powder little by little stirring continuously. After the powder is added the mixture starts thickening quickly. Stir continuously and allow it to boil for 2-3 mins.Roast peanuts until golden brown remove the skin andadd it to the pulikaichal.

To make puliyogare:

Stir well and when it becomes a thick paste like in the below pic, switch off. Lastly after removing from fire, add the roasted peanuts and mix well. Cool down and store in a clean container.The shelf period of this pulikachal is 15-20 days when refrigerated.See to it that the consistency should only be semi thick as it gets thickened more after switching off. Add a tsp of oil if needed while mixing it with rice.

Cook basmati rice with 1:2 ratio(rice:water) Allow the rice to cool down completely spread it and add 2 tsp of sesame oil and set aside for few mins. Then add the pulikachal . Mix well and enjoy ur puliyogare. Add salt only if required.

My Notes:

• Make the consistency very thin like rasam only then after adding the powder it will reach the desired consistency.

• For the above measure the pulikaichal made is apt for 1.5 cups of rice.But add it as per your preference.

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