Puliyogare recipe | Puliyodharai | Pulisaadham | Tamarind Rice

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Tamarind Rice | Pulisaadham

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 2
  • Difficulty: easy
  • Recipe type: Main dish/Breakfast/Prasadam

Ingredients:

  • Pulikachal/Puliyogare paste – 2-3 tbsp.
  • Basmati/Indian Raw rice (Pacharisi) – 1 cup
  • Water – 2 cups
  • Salt – 1/2 tsp.
  • Sesame oil (Gingely oil) – 2 tbsp.
  • Mustard seeds – 1/4 tsp.
  • Bengal gram (kadalai paruppu) – 1/2 tbsp.
  • Curry leaves (optional) – 1 spring


Sourashtra-style Puliyodharai Recipe ~ Puli sadham Recipe ~ Puliyogare Recipe

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Call it an easy lunch box recipe or a recipe while on a picnic or a touring recipe, Puliyodharai alias Puliyogare is a versatile food! While some consider it to be a holy dish prepared with so much of devotion during the pujas for God, it is my comfort food. Comfort food because it involves no cutting of vegetables 😛 Pulikachal paste is very very handy, especially when you are hungry or when your morning wake-up alarm cheated on you. Moreover, Puliyodharai is a savior of a dying tongue. Savior because, since it has a spicy touch and a dominating sour taste, the moment you taste a spoon full of Pulisadham, your taste buds will blossom back thereby rescuing a bored tongue.


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So today’s recipe is about “how to make Puliyogare at home”. Oh! not that soon, without making you listen to my stories about Puliyodharai? :D. Some families have the habit of taking an annual tour to a hill station or to a famous city. Somehow, our family never practiced this tradition. We never complained about it since we used to visit our Grandma’s house for every holiday season. Then one fine day my sithappa(uncle) came up with the plan of visiting Coutralam. I should be nine years old then. Though I was freakily excited hearing the plan, I seriously doubted if the plan would be successfully executed.


Surprisingly, the plan kick started immediately that on the very same night my mom had to prepare large amount of pulikachal paste and mix it with a big pot full of rice to make puliyodharai for the next day’s tour. I also remember how we struggled to run with the heavily packed luggage and food baggage just to catch a bus to Courtralam from the Madurai Bus depot. Mothers do a great job when it comes to packing lunch, be it for school or for a tour. The suitcases acted as the dining table, we had plantain leaves for plates, old newspaper to wipe the hands and puliyodharai, chips and thuvayal to enjoy. All the tiredness of running to catch the bus vanished the moment we started to taste the Puliyogare inside the bus :)!



How to make Sourashtra-style Puliyodharai – with step by step pictures

If you wanna check on how to prepare pulikachal/pulihora paste at home you can click this link

[Each image can be enlarged if clicked]
Step 1.

Cook rice with two cups of water and 1/2 tsp. of salt. When the rice is cooked, transfer it immediately to a wide mouthed vessel and cool down the rice to room temperature. Once the rice is cooled down to room temperature, place a dry wok on the stove in medium flame. Pour oil.

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Step 2.
Once the oil is heated, add mustard seeds. Allow the mustard seeds to splutter completely.
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Step 3.
Lower the flame to Low and add the bengal gram and sauté it until it turns dark orange in color. This should take a minute. If you have curry leaves add them now. Switch off the flame and pour the seasoning into the rice.
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Step 4.
Mix the rice gently. Take required amount of pulikachal paste [If you are using the puliyogare paste right from the refrigerator then, warm the puliyogare paste in a microwave for 20-30 seconds with 2 tsp of sesame oil or add it at last along with the above seasoning and warm them up in low flame for a minute.]  Add the pulikachal paste and mix well. [Please read the 3Ts section for mixing tips]
puliodharai|pulisaadham|pulisoru|puliyogare|pulihora puliodharai|pulisaadham|pulisoru|puliyogare|pulihora puliodharai|pulisaadham|pulisoru|puliyogare|pulihora

Step 5.
Serve the puli saadham with your favorite condiment.

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

    1. The side dish options for tamarind rice are numerous. Apart from serving it with boiled eggs and calling it PuliyoBiriyani, you can serve it with appalam, thuvayal, aamai vadai (masal vadai), potato chips, simple potato fry or the simplest thattapayaru or konda kadalai sundal. Puliyodharai with thattapayaru sundal is the traditional condiment used by Sourashtrian cuisine.
    2. The rice used to make puliyodharai matters a lot. It plays a huge role in bringing out the taste of the pulikachal paste used. Use either pacharisi or basmati. I personally like to use pachcharisi, but if you do not have any of them at home, you can feel free to use normal pulungal arisi (Indian boiled rice).
    3. The taste of the tamarind rice increases hour by hour. So if you are planning to have Puliyogare for breakfast, make it during the night. If you are planning to have it for dinner, make it in the morning. Puliyodharai stays good for two days even in room temperature.
    4. The amount of pulikachal paste required to mix the rice depends on your taste. Some like it to be subtle, like the picture shown below.

      puliyogare-1
    5. But I like the pulisadham to be dark and oily. I guess this is how most of us wanted it to be.And that’s how it used to be in most of the the “kovil madapalli” too.

sourashtrian-pulisadham-1



6.  And now I’m going to bring you the secret behind the tasty tangy puliyodharai that tastes EXACTLY like kovil prasadham. A very simple trick which you might never have expected. It’s in the mixing of the puliyodharai paste with the rice. Have you ever seen how the puliyodharai are mixed in the koyil madapalli (temple kitchen where daily food is prepared) ? In big temples, they used to warm down large quantities of rice in several mats. Then they pour the pulikachal and mix it with hands. Yes, mixing the puliyogare paste in the rice with your hands gives great taste. But some won’t prefer this method doubting that the rice might get spoiled very soon. I guarantee you that the rice won’t get spoiled. If you do not prefer to mix with hands, mix normally with a flat ladle.
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Every time we happen to eat puliyodharai served with boiled eggs at home, we never forget to remember and laugh about this particular comedy on PuliyanBiriyani from the film Nadigan. People who raise eyebrows on hearing this weird combination of Puliyogare with boiled eggs will never understand until you try the combination yourself. It is as good as the combination of Sathyaraj and Goundamani in the Tamil films :lol:.


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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  • Raji

    I am a big fan of temple puliyodharai prasadam. Somehow when I try to make at home it never turns out very tasty , so now a days I am relying on MTR puliyodharai powder. And I really love to read your posts always :)

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

      :) Thank you thank you so much Raji.

  • Raja Pandian

    Mangala, today Jeyakar and I prepared this puliogare at home and it came really well. Thanks for this wonderful and easy recipe for married bachelors.

    Raja Pandian

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

      wow Wow WOW…. You both excited me with your feedback today. Thank you so much for trying the recipe and for writing the feedback Rajapandian and Jeyakar :)

  • Ramya Ramesh

    I have a long love story with Sourashtra food & this one I’m addicted to for many years now.. Will try out tomorrow & update.. I’m so glad to find a madurai girl rocking in Blogging.. Kalakkals you are Jings :)

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

      Hi hi hi Ramya :)
      My family and me too great fan of Sourashtra food. Thank you for your comments Rams! I will wait to hear how the Puliyogare turned out.

      • Ramya Ramesh

        I cant tell you how happy I was today & how super tasty it turned out.. My friend at office asked me to get the same tomorrow too – Guess what – I still spend solid 400 rupees just for this puliyodharai at a Sourashtra restaurant every time I go to Madurai.. Serve panna panna alichittu mudhalla irundhu aarambippen :D.. Will send you my puliyodharai pic in facebook:)

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

          Wow wow wow wow……… what a cheerful comment Ramya! Like I said, my home used to be very very near to all those Sourashtra restaurants. Today since we moved very far away, whenever we get a chance to go to that area, we sure get parcels of all the variety rice: pulisadham, pongal, thakkali sadham…. ellamm…. :)

  • Aarthi Thoppae

    I am a saurashtrian girl and I wanted to eat this today. It was too early to call my mom so I googled and found this. Followed this recipe, turned out great. thanks!! Tummy Happy, Soul Happy

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

      Wow…. Aarthi, I’m so glad you liked this Puliyogare recipe :) Please try other recipes from Cooking Jingalala and you will like them too!

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