Puliyodharai paste recipe ~ Home-made Puliyogare mix ~ Pulikachal

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Puliyodharai {without grinding powder}

  • Prep time:
  • Cook time:
  • Total time:
  • Difficulty: easy
  • Recipe type: Sauce/Paste for Rice {Maindish}

Ingredients:

  • Tamarind – 8.8 oz (1/4 kg)
  • Salt – 2 tsp. (Please read 3Ts section for salt level)
  • Water – 5-6 cups
  • Methi powder (Fenugreek powder/vendhaya podi) – 1 tsp.
  • Asafoetida (Perungayam) – 1 tsp.
  • Gingely oil (Sesame oil) – 7 tbsp.
  • Mustard seeds (Kadugu) – 2 tsp.
  • Dry whole red chilies – 30-40 (Please read 3Ts section)
  • Curry leaves – 5 springs
  • Turmeric powder – 1 1/2 tsp.

Sourashtra-style Puliyodharai mix ~ Pulikachal ~ South-Indian Tamarind Rice paste


pulihara-mix-1



Haven’t we chatted on Sourashtrian Cuisine in one of my earlier posts? This is yet another post that will boast about their dishes. Right from my childhood, I had liked and enjoyed many of their dishes, especially variety rice; Puliyodharai, Lemon Rice, Tomato Rice, Venpongal, Sambar and more. This Pulikachal recipe is one among those dishes that I learnt from my friends here. It is different from what we normally make because this pulikachal recipe requires no roasting or grinding job. A very simple puliyogare paste recipe that tastes HEAVVVVENLY! Truly! Angel


We lived in a street where there used to be several Sourashtra neighbors. We also had many friends at school, who were also sourashtra. Those times, we used to go out for dinner almost on every Sundays. Or Appa will get parcels from one of the many sourashtrian restaurants in the bazaar. When Appa asks what parcel we need, I will readily utter “Puliyodharai”. Yeah, apart from the other variety rice of theirs, I just loved their puliyodharai that is usually accompanied with simple thattapayaru sundal (black-eyed bean salad). Their sambar is another ultimate combination. Today, whenever we have a chance to visit the town, we will get a parcel of each rice variety from these sourashtrian restaurants, and Amma knowing that there’s going to be demand for the puliyodharai in the dining table during the serving, she will ask us to get an extra parcel of puliyogare Winking smile.


pulihora-step-by-step-1_thumb2_thumb

 

Recipe courtesy: My friendly neighbor Sham and her mom. I only asked for the recipe, but they lovingly prepared the puliyodharai paste for me.

 

How to make Puliyodharai paste – with step by step pictures
[Each image can be enlarged if Clicked]

Step 1.
Soak tamarind in warm water for few hours. [I soaked it for 3 hours.] Once it is soaked well, start to pinch and extract pulp from the tamarind. Use a tamarind colander to strain the seeds and the hard coatings in the tamarind. Strain as many times as possible. This ensures that the hard coatings never escape into the extract. Discard the strained seeds and the residue.
pulikachal~puliyodharai-mix~pulisadham-paste~puliyogare-paste~pulisoru-tamarind-rice-mix


Step 2.

Keep the tamarind extract aside. Tear each red chili into two and keep them aside.
pulikachal~puliyodharai-mix~pulisadham-paste~puliyogare-paste~pulisoru~tamarind-rice-mix


Step 3.

Keep a dry wok on the stove in medium flame. Add the oil. When the oil is hot add the mustard seeds.
 

Step 4.
[Caution: This step will produce more smoke. Ensure you switch on your chimney] Once the mustard seeds splutter completely, add the halved red chillies. Add the curry leaves. Sauté the red chilies and the curry leaves in the oil for 30 seconds to a minute.



Step 5.
Once the red chillies are sautéed well, pour the extracted tamarind juice. Better switch off the flame before pouring in the tamarind juice since the juice will sizzle too much when you pour it on the hot oil. Switch on the flame and keep it high after pouring the tamarind juice.

Step 6.

Add salt, turmeric powder, hing (asafetida/perungayam) and fenugreek powder (vendhaya podi). Mix well. [Note: Adding salt can be tricky because adding right amount of salt to the tamarind juice may result in a salty puliyodharai paste. We are going to condense the tamarind juice into a thick paste. So when you check salt in this stage you should feel slightly salt less.]
pulikachal~puliyodharai-mix~pulisadham-paste~puliyogare-paste~pulisoru~tamarind-rice-mixpulikachal~puliyodharai-mix~pulisadham-paste~puliyogare-paste~pulisoru~tamarind-rice-mix
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Step 7.

Allow the juice to boil. The tamarind juice will slowly begin to thicken. Stir them from time to time. It takes time to thicken. The tamarind juice will condense and turn into a nice thick paste releasing oil to the sides of the vessel in the last stage. Switch off the stove in that stage (It took about 45 minutes for me to condense the juice to a thick puliyodharai paste). Allow the paste to cool to room temperature. [Note: Remember, towards the end of this stage, the oil will splutter and splash too much. It’s normal. You can reduce the flame if you do not find it comfortable.]
pulikachal~puliyodharai-mix~pulisadham-paste~puliyogare-paste~pulisoru~tamarind-rice-mix pulikachal~puliyodharai-mix~pulisadham-paste~puliyogare-paste~pulisoru~tamarind-rice-mix pulikachal~puliyodharai-mix~pulisadham-paste~puliyogare-paste~pulisoru~tamarind-rice-mix

Step 8.
Once the pulikachal paste has cooled down to room temperature, transfer it to a dry air-tight container.
pulikachal~puliyodharai-mix~pulisadham-paste~puliyogare-paste~pulisoru~tamarind-rice-mix
Or you can go ahead and make the pulisadham/tamarind rice.

tamarind-rice-1_thumb2_thumb



3Ts [ Tips | Tricks | Tactics | Secrets ] to make Puliyogare mix

  1. The color of the puliyodharai paste depends on the tamarind used. Dark tamarind (pazhaiya puli/old tamarind) gives great taste and nice dark color to the pulikachal. I was not able to find dark tamarind here in the US, so to balance the sour taste of the tamarind, I had to use so much of dry whole red chillies.
  2. We are not adding bengal gram (kadalai paruppu) while tempering for the pulikachal because as it gets cooked in the tamarind, it might take the sour taste too much and beomes more and more sour when it gets soaked in the pulikachal if you plan to store the puliyodharai paste for months. So it’s better to use bengal gram just before you mix the puliyogare paste with the rice.
  3. When the pulihora paste starts to turn thick, the oil used will start to splash too bad and will definitely spoil the stove and the area around. So you should not be surprised to clean the stove and the walls after the paste is done.
  4. Store the pulihora mix in an airtight container only after completely cooling it down to the room temperature. And when you store it the container, add extra sesame oil, may be 3 to 4 tbsp.
  5. The taste of the pulikachal paste increases day by day as it sits in the container for several days. Puliyodharai paste has the long shelf-life in refrigerator. It keeps well for more than 3 months.
  6. Do not put your hands in the pulikachal paste. Doing so will make the puliyogare paste spoil very soon. Yes, you’ll be tempt to lick the paste, but do not do it Winking smile.
  7. Methi/fenugreek powder plays a vital role in this pulikachal recipe. If you want to make methi powder, I can gist the process. Dry roast fenugreek seeds. Cool them to room temperature. Grind them in a mixer and sieve it to get fine powder. [You can use the left out sieved granules while preparing Idly batter]. Do not burn the fenugreek seeds while roasting. Roast until you begin to get the warm methi smell.


Again, the Sourashtrian restaurant about which I spoke in my prologue…I just love to handle the food parcels from this restaurant, especially, the puliyogare parcel. Actually the big piece of plantain leaf which they use for packing the puliyodharai parcels adds a mysterious flavor to their puliyodharai. Ketti chutney in a smaller piece of plantain leaf hidden under the puliyodharai is like a cute surprise for the customers. [ Aah, if you’re ignorant about “ketti” chutney, it’s nothing but thick dollop of coconut chutney(without seasoning) Nerd smile]. Then on top of the pulisadham, there will be another little piece of plantain leaf with about 3 tbsp. of sundal (boiled lentils). All these parceled inside an old newspaper tied with a thin jute thread. This is what called a perfect packaging. Wait aaaa minute, the explanation about their packaging is not yet over. This huge puliyodharai parcel will be accompanied with a plastic pottalam of aromatic hot sambar. This is the highlight of getting puilyodharai parcels in that small hotel. Yeah you’ll need some patience until you open and set everything from the parcel ready to eat Smile with tongue out. For every mouth of puliyodharai you take, mix little of the hot sambar, a little of ketti chutney and sundal and enjoy Smile.


pulikachal-1


There are more stories on Puliyodharai. I’m saving it for my future post on “traditional South-Indian preparation of Puliyodharai” which we normally used to prepare at home by dry roasting and grinding the lentils. Until then, you enjoy trying out this simple yet the tastiest Puliyogare recipe. The good part is this pulikachal recipe does not require any grinding/blending work that suits best for the current status of Tamilnadu power supply. I’m not sarcastic here; I’m only trying to be realistic with the ongoing power issues in Tamilnad Embarrassed smile.

Mangala from Cooking.Jingalala.Org
Eat Well !

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Dear Readers,
Sure the recipe tastes far great than the pictures shown. To show you the process in making the recipe with step-by-step pictures and to show you the outcome of the recipes with some cool photographs, I spend quite a lot of time in photographing it without minding the food getting dry or limp or not-so-hot-enough for us to eat (or sometimes without minding that we are hungry :)

But your comments can make me forget all my tiresome efforts I spend in deciding, preparing, cooking, shooting and composing a recipe post just for you! If you find the recipe useful please leave us a comment. I would also like to know if you tried the recipe and if the recipe came out well. Even if it didn’t, tell me that. I can guess or figure out what might have gone wrong or if I missed out to put any essential points in my recipe post. You can share the pictures of the tried recipes in our Facebook page or you can e-mail us!

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  • EswariJ

    Meenal, Can you get me their tomato rice recipe…..

    • http://cooking.jingalala.org/ Mangala Meenakshi

      Hi Esh,
      Sure, I can ask my friend when she has time.

      • http://www.facebook.com/eshwari.jeyaraman Eshwari Jeyaraman

        @ Meenal Thanks pa….. BTW your blog is awesome……. and when i read your posts it breaks my judgement as a silent girl(pls share some recent photos of you thru email)

        • http://cooking.jingalala.org/ Mangala Meenakshi

          :D :D thank you so much Eshwari. Hey I’m still the same little “silent” girl :P :)
          Sure will share you my snaps. You too do it.

          • http://www.facebook.com/eshwari.jeyaraman Eshwari Jeyaraman

            you don’t seem to be meena… you cannot say that by yourself….. only your hubby’s cert will help.

          • http://cooking.jingalala.org/ Mangala Meenakshi

            :D :P that should help. :)

          • Ramani

            Hi Nice to know about this recipe. I am Ramani from Bangalore…. we used puliyodhara mix i.e., Powder….but not this….. But let me try this time….. OK …. Thank you Ms. Mangala and Ms. Eshwari madams…. regards – ramani – bangalore -

          • http://cooking.jingalala.org/ Mangala Meenakshi

            Hi Ramani,
            Thanks to you for choosing my Puliyogare recipe. I’m sure you wont regret. Sure try and send me your feedback. Feel free to post your tried recipes on Cooking Jingalala’s Facebook Wall . And dont forget to tag your loved ones and friends.

  • chitra

    Lovely recipe. Our family fav :) Wish to grab tat masal vadai too ;)

    • http://cooking.jingalala.org/ Mangala Meenakshi

      Chitra,
      Thank you very much :) Will send you a hot parcel of spicy masal vadai :)

  • Mahi

    நேத்தே உங்க ப்ளாகுக்கு வந்து கமென்ட் போட முயற்சி பண்ணு-பண்ணுன்னு பண்ணி தோத்துப் போயி தூங்கிப் போயிட்டேன் மீனாக்ஷி! ;) என்ன மேட்டருன்னா இந்த disqus பாஸ்வர்ட் மறந்துபோயிட்டேன். எந்த ஐடில ரெஜிஸ்டர் பண்ணேன்னும் மறந்துட்டேன். ஒரு வழியா கண்டுபுடிச்சாச்! :))

    இந்த முறை நான் வாங்கிய வரமிளகாயும் காரமே இல்லை. இருந்தாலும், அந்த வாணலில வறுபடற வரமிளகாயைப் பார்க்க கொஞ்சம் டெரராத்தான் இருக்கு! ;)

    புளிசாதம்-தேங்கா காம்பினேஷன் ட்ரை பண்ணியிருக்கீங்க? சூப்பரா இருக்கும்! மசால்வடை-அப்பளம் காம்பினேஷன் எனக்குப் புதுசா இருக்குது!

    BTW, pulikaaychal looks simple and delicious!

    • http://cooking.jingalala.org/ Mangala Meenakshi

      “இருந்தாலும், அந்த வாணலில வறுபடற வரமிளகாயைப் பார்க்க கொஞ்சம் டெரராத்தான் இருக்கு”…
      Lol…. he he he… “கறுப்பான் பூச்சு ரோஸ்ட்” மாதிரி தெரியுதோ :D :P

      “புளிசாதம்-தேங்கா காம்பினேஷன் ட்ரை பண்ணியிருக்கீங்க?” No. I’ve never tried this combination with pulisadham. We eat தேங்கா combination with sarkarai pongal :)

      Thanks for your comments Mahee :)

  • Mahi

    what happened to my comment?! is it there or not?! :)

    • http://cooking.jingalala.org/ Mangala Meenakshi

      Mahi, I’ll try to synchronize my mobile phone in a couple of months for instant e-mail notification. In that way, I will be notified of the comment instantly and I can approve them. :)

  • Mahi

    Hey, //I’ll try to synchronize my mobile phone in a couple of months for instant e-mail notification.//..that’s ok, take your time! Am still getting used to this Disqus! ;) Thats why added that அவசரக்குடுக்கை comment! hehe! ;)

    • http://cooking.jingalala.org/ Mangala Meenakshi

      :) kay Mahi.

  • Sugirtha Veni

    Hi…recently bounced upon ur blog while googling about Madurai recipes…ur blog is cool and awesome…great job! Am from Madurai and a Sourashtrian…puliyodarai is an all time favorite of my family…nicely written post…I see that u too r from Madurai…so am just curious about ur whereabouts…

    • http://cooking.jingalala.org/ Mangala Meenakshi

      Hi Sugi,
      Very happy to know that you too are from Madurai. Thanks for your feedback on my food blog :) We lived somewhere near Sourashtra High School in Madurai. Currently I’m in the US.
      You may follow the FB link to get more updates on the recipes:
      http://www.facebook.com/gojingalala

  • http://cooking.jingalala.org/ Mangala Meenakshi

    Sugi, I visited your blog. It is awesome!!!! Hey the neighbor about whom I talked about, they too lived in Keelavasal only. I did my studies in the school near keelavasal. Used to come to Shanti fancy stores :) hmmm…. lovely memories.

  • Sudhakar

    Taste is so good. Followed same step. Amazing. Your receipe narration is also so good. Keep posting.
    Sudhakar

    • http://cooking.jingalala.org/ Mangala Meenakshi

      Hi Sudhakar,
      Your feedback made my head and heart light :)
      Thank you. Keep hanging around…

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