Kalyana puliyodarai recipe

Kalyana puliyodarai recipe – Tamil brahmin wedding style puliyodarai recipe – Pulikaichal recipe and how to make puliyodarai with full video and step by step pictures.

Though we call it as puliyodarai | tamarind rice | pulihora | pulikaichal, the kalyana puliyodarai is always addressed as ‘Pulinjaam’. Those who have heard of this term can relate to that emotion.

Puliyodarai always takes place in our kalyana menu. Apart from the delicious sambar, rasam they serve in the marriage, I love the puliyodarai and raw banana chips they serve in the wedding menu. Also the next day, for kattu sadam, puliyodarai will be packed and sent. When we attend very close cousin’s wedding we tell the caterer to pack an extra bottle of pulikaichal . And we keep it for more than 6 months and enjoy it.

Amma makes best puliyodarai but still we crave for the kalyana puliyodarai. Recently while talking to my friend Ashwini here, I came to know that her father is a wedding caterer. So I casually asked her to share the recipe of the kalyana puliyodarai.

She sent the recipe the next day along with a voice note from the elders at her home. I tried it the next day and the taste was just perfect and similar to the one we taste in the weddings. I was too overwhelmed and tried it the next week to make a post on how to make Kalyana style Puliyodarai. It’s a super hit in the family too.

I shared a sample of it with my friends and everyone loved it too. This is a very simple recipe too.

Also check out

• Kovil puliyodarai
• Puli kaichal
• Puliyodarai powder
• Mango puliodarai
• Methi leaves puliyodarai
• Andhra style pulihora

Kalyana puliyodarai recipe 

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5 from 1 vote

Kalyana puliyodarai recipe

Wedding style tamarind rice recipe

Course Lunch, Main Course

Cuisine Indian

Keyword South Indian lunch recipes

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 6 people

Author Jeyashri suresh

Ingredients

For pulikaichal

• 1 small lemon sized tamarind
• 1/4 cup +2 tsp sesame oil
• 1 tsp mustard seeds
• 2 tsp urad dal
• 1 tsp chana dal
• Few curry leaves
• 18-20 dried red chili
• ½ tsp turmeric powder
• ½ tsp jaggery powder
• Salt as needed
• 2 pinches asafoetida
• 1/2 tsp roasted venthaya powder
• 1 tbsp roasted coriander powder
• 2 cups water

For making Puliyodarai

• 2 cup cooked raw rice
• 1 tbsp sesame oil
• 2 tbsp raw peanuts
• 2 tsp roasted gram | pottukadalai
• Few curry leaves
• ¼ tsp turmeric powder

Instructions

• Soak a small lemon sized tamarind in 1 cup hot water for 10 minutes.
• Add one more cup of water and extract 2 cups of tamarind juice.
• Dry roast the coriander seeds and make a powder of it, when it is still warm.
• Do not use store bought coriander powder, it will alter the taste.
• Since we are making this in small quantity, it will be little coarse only.
• Also roast the fenugreek seeds in the till it’s golden.
• Powder this in a mixie when it is still warm.
• You can use store bought venthaya powder as well.
• When making it at home, you can make little more as it is very difficult to powder the small quantity.
• Later you can use it for while making cut mango pickle.
• In a pan add 1 tsp sesame oil and add the red chilis. Take out the stem if any.
• Saute till it becomes crisp. Ensure not to burn it.
• When it is cool, crush this with your hands.
• Do not pulse in the mixie.
• In a pan add ¼ cup sesame oil and add mustard seeds, urad dal and chana dal to this.
• Add few curry leaves
• Saute till the dal turns golden brown color.
• Now add the tamarind extract.
• Add ½ tsp turmeric powder, asafoetida and salt
• Add the crushed red chilis to this.
• Mix well.
• Now add the roasted fenugreek powder.
• Let this boil till it reaches a thick consistency.
• Add the jaggery powder also.
• It took around 20 minutes in medium flame to reach the puli kaichal consistency.
• Switch off the flame and add the roasted coriander powder.
• Mix well.
• Drizzle 1 tsp of sesame oil on the top.
• Allow this to cool completely and store this in a clean dry glass or porcelain jar.
• This stays good in the fridge for an year. Always use dry spoon to take the pulikaichal.

Let’s make puliyodarai now.

• Cook ½ cup of raw rice with 1 cup water for 3-4 whistles.
• Once pressure is released, take out and spread it in a wide bowl.
• When it is cool, add ¼ tsp of turmeric powder to it.
• Temper peanuts and pottukadalai in 1 tbsp sesame oil and add it to the rice.
• Add 2tbsp of pulikaichal to this.
• Mix well evenly, you can use your hands to mix this.
• If it is spicy add little salt to neutralise it.
• If packing this for travel or going to consume after 4 hours, add 2 tsp more of pulikaichal.
• Kalyana puliyodarai is ready.

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Kalyana puliyodarai recipe - Tamil Brahmin wedding style Puliyodarai - Pulikaichal recipe

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Notes

1. Do not use the Kashmiri chili for making this pulikaichal.

2. Add peanuts during the time of mixing as it gives a crunchy taste.

3. Also peanuts lessens the shelf life of the pulikaichal.

4. Kalyana puliyodari tastes pairs well with vadam and aviyal.

• Soak a small lemon sized tamarind in 1 cup hot water for 10 minutes.
• Add one more cup of water and extract 2 cups of tamarind juice.

• Dry roast the coriander seeds and make a powder of it, when it is still warm.
• Do not use store bought coriander powder, it will alter the taste.
• Since we are making this in small quantity, it will be little coarse only.
• Also roast the fenugreek seeds in the till it’s golden.
• Powder this in a mixie when it is still warm.
• You can use store bought venthaya powder as well.
• When making it at home, you can make little more as it is very difficult to powder the small quantity.
• Later you can use it for while making cut mango pickle.

• In a pan add 1 tsp sesame oil and add the red chilis. Take out the stem if any.
• Saute till it becomes crisp. Ensure not to burn it.
• When it is cool, crush this with your hands.
• Do not pulse in the mixie.

• In a pan add ¼ cup sesame oil and add mustard seeds, urad dal and chana dal to this.
• Add few curry leaves
• Saute till the dal turns golden brown color.
• Now add the tamarind extract.

• Add ½ tsp turmeric powder, asafoetida and salt
• Add the crushed red chilis to this.
• Mix well.
• Now add the roasted fenugreek powder.

• Let this boil till it reaches a thick consistency.

• Add the jaggery powder also.
• It took around 20 minutes in medium flame to reach the puli kaichal consistency.
• Switch off the flame and add the roasted coriander powder.
• Mix well.
• Drizzle 1 tsp of sesame oil on the top.

• Allow this to cool completely and store this in a clean dry glass or porcelain jar.
• This stays good in the fridge for an year. Always use dry spoon to take the pulikaichal.

• Let’s make puliyodarai now.
• Cook ½ cup of raw rice with 1 cup water for 3-4 whistles.
• Once pressure is released, take out and spread it in a wide bowl.
• When it is cool, add ¼ tsp of turmeric powder to it.
• Temper peanuts and pottukadalai in 1 tbsp sesame oil and add it to the rice.

• Add 2tbsp of pulikaichal to this.
• Mix well evenly, you can use your hands to mix this.
• If it is spicy add little salt to neutralise it.
• If packing this for travel or going to consume after 4 hours, add 2 tsp more of pulikaichal.

• Kalyana puliyodarai is ready.

1. Do not use the Kashmiri chili for making this pulikaichal.
2. Add peanuts during the time of mixing as it gives a crunchy taste.
3. Also peanuts lessens the shelf life of the pulikaichal.
4. Kalyana puliyodari tastes pairs well with vadam and aviyal.