Shwet's Sizzling Wok

A foodie's delight

Puliodharai / Puliyogare with Pulikaichal

on May 4, 2015

Puliogare is a tangy tamarind rice preparation, I am very fond of it since childhood. My mom used to make it often for my tiffin box. 🙂

I normally use MTR instant mix for puliogare, But this time I wanted to make it from scratch and came across this recipe in “Raks Kitchen” website,  Anyways I had some leftover rice with me, So thought why not give it a try 😉

Pulikaichal” came out to be so very yumm, I just felt like eating only that 😉 Trust me, Its that yummy !! You can store this masala in refrigerator for about a week, and mix it with rice as when needed. So really handy one, to rustle up a meal if you are busy, isn’t it 😀


  • Tamarind – 1 big lemon sized
  • Turmeric – 1/4 tsp
  • Asafetida – 1/4 tsp
  • Jaggery/sugar – 1/2 tsp
  • Salt,water – As needed
  • Curry leaves – 1 sprig
  • Peanuts – 1 fist full

To Temper:

  • Mustard – 1 tblsp
  • Red chillies – 10-15
  • Urad dal – 4 tblsp
  • Channa dal – 3 tblsp
  • Asafotida – 1/2 tsp
  • Curry leaves – 2 sprigs
  • Cooking oil – 5 tblsp

To Roast and grind:

  • Channa dal – 2 tblsp
  • Red chillies – 4 nos
  • Fenugreek seeds – 3/4 tsp
  • Urad dal – 1 tsp
  • Pepper(optional) – 1 tsp


  • Extract tamarind juice from the tamarind by soaking in warm water for half-an-hour or by your way of extraction.
  • Roast all the ingredients under the To roast and grind table with a teaspoon of oil,to golden brown and powder it and keep aside.
  • Heat a heavy bottomed vessel/Kadai with oil and add the ingredients under to temper table in order. Then add the tamarind extract, turmeric, salt, curry leaves and asafoetida(curry leaves and asafeotida-here we are adding raw). Add enough water,it has to boil for long time so let the consistency be thin like rasam.
  • After you boil for some 15-20 minutes,the volume gets reduced by half and at this stage,add jaggery and the roast&ground powder. Now again boil for 2 more minutes and you may see the mixture getting thicker.
  • Now boil more time to get a thick paste and switch of the gas(takes less time after adding the powder,so keep an eye) Mean while, Dry roast Peanuts till nice aroma comes(golden brown)and remove the skin after it cools down and keep aside.
  • Lastly after removing from fire,add the roasted peanuts and mix well. Cool down and store in a clean container.Cook rice with 1:2, rice:water ratio, Or you can use leftover rice too,
  • Cool down completely,with added 2-3 tsps. of oil. Add the pulikaichal how much ever needed and adjust according to your taste.Add salt if only needed.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s


Food and Lifestyle Blogger !!

Sharmis Passions

A foodie's delight

Rak's Kitchen

A foodie's delight

Authentic Food Delights

A foodie's delight

Sano's CookBook

Cooking is an evergreen and immortal art to me

Tickling Palates

Indian Food Blog on Vegetarian and Vegan Recipes from India and around the World

Kudpiraj's Garam Tawa

A foodie's delight

Ria's Collection

A foodie's delight

Geeths Dawath

A foodie's delight

Edible Garden

Simple, Delicious, Everyday Recipes

%d bloggers like this: