Pulikachal / Pulikachal Rice Mix / Puliyodharai Rice / Pulihora Rice
Pulikachal is a thick paste required to make Puliyodharai, a traditional feast in Tamil Nadu. Made from Tamarind, red chilies and other handful spices cooked in sesame oil. Puliyodharai made from Pulikachal and rice is one of the integral part of train journeys. Pulikachal has a longer shelf life of upto 4 weeks,if stored in the refrigerator. Let's learn now to make Pulikachal using step by step pictures and a recipe video.
Servings: 200 grams of Pulikachal
Calories: 195kcal
Ingredients
- 1 big lemon size Tamarind
- ¼ teaspoon Turmeric Powder
- 1 teaspoon Jaggery grated
- Salt To Taste
For Grinding
- 2 teaspoon Coriander seeds
- 2 teaspoon Urad Dal
- 6 nos Red Chili I have used the long red chillies which are very spice. If you are using small and round chillies, you have to use atleast 12-15
- 1 sprig Curry leaves
- ½ teaspoon Fenugreek seeds
For Seasoning
- 2 tablespoon Gingelly Oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Split Bengal Gram (Channa Dal / Kadalaparuppu)
- 1 teaspoon Split Urid Dal
- 1 tablespoon Peanuts roasted
- 1 sprig Curry leaves
- 2 nos Red Chili
- 1 pinch Asafoetida (Asafetida / Hing)
For making Puli Sadham / Puliyodharai Rice
- 1 cup Cooked Rice
Instructions
Extract the Tamarind Juice
- Soak the tamarind in water and extract the juice and keep it aside
Prepare the Pulikachal dry powder
- Heat the pan and dry fry the urdhal,fenugreek seeds, coriander seeds and curry leaves and keep it aside.
- Pour one teaspoon of an oil in a pan and fry the red chillies. Make sure that the red chillies are not getting burnt.
- Take all the fried ingredients to the to the mixer and once they are cooled, grind it to a powder(dry)
Start with Seasoning
- Now in the pan pour the gingelly oil and add the mustard seeds. When the mustard starts to sputter add the channa dhal and peanut and fry until they change their color to golden brown colour.
- Now add Hing , Curry leaves and fry once.
Let's start making Pulikachal
- Add the tamarind extract, turmeric and add the salt. Let the mixture boils till the raw smell of the tamarind goes off (about 10 minutes in medium flame)
- Now add the ground powder to the mixture and cook it in a low flame till its consistency becomes thick.Finally add the grated jaggery and then switch off the flame.
- The yummy yummy Pulikachal Mix is now ready to mix with the rice.
Lets make Puliyodharai (Pulihora Rice)
- Add cooked and cooled rice to a mixing bowl. Add a proportionate measure of Puli Kachal to the boiled rice and mix gently.
- The delicious Puliyodharai rice now can be served with Appalam/Pappadam/Vadam or any stir-fried vegetable.
Video
Notes
- You can also dry fry one tablespoon of sesame seeds, powder it and add it to the pulikachal at the final step before switching off the flame. This will give you a good aroma and taste.
Nutrition
Serving: 100g | Calories: 195kcal | Carbohydrates: 5g | Protein: 5g | Sodium: 3850mg