Pulikaichal recipe | puliyodarai mix recipe
I often make this pulikaichal, as my daughter is a great fan of this. And it also helps me a lot when I sometimes get up late in the morning and blink at what to make for lunch. Pulikaichal is the homemade spice mix for making puliyodarai at home. We make this kannu pongal, aadi perukku too. You may also like curry leaves rice, kothamalli sadam. Also check Iyengar puliyodarai recipe and andhra pulihora, Kalyana puliyodarai, Puliyodarai podi and Green apple puliyodarai
Puli kaichal recipe
Ingredients
To grind
- 12-15 red chili
- 2 tbsp sesame seeds
- 1 tsp urad dal
To temper
- 1 tsp mustard seeds
- 1 tsp fenugreek seeds venthayam
- 2 tbsp Chana dal
- 1 tbsp pottukadalai fried gram dal
- 4 tbsp peanuts
- 2 tbsp black chana
- 7-9 red chili
- ½ tsp asafoetida
- Few curry leaves
Other ingredients
- Tamarind Big lemon sized
- 1 tsp Jaggery
- 1 tsp turmeric powder
- Salt as needed
- 6 tbsp sesame oil
Instructions
- Soak the tamarind in hot water for 10-15 mins. In the meantime, we can do the dry grinding of the powders.
- Heat a kadai and fry the ingredients given in the table1. When it turns brown, switch off the gas.
- Allow it to cool and dry grind it into powder using a mixie.
- Now extract thick juice from the tamarind and keep it aside.
- Heat the kadai and put oil into it. Add the things one by one in Table 2, the things given for tempering.
- Saute them for a few mins, till they change colour. I didn't add black channa this time because it was out of stock in my kitchen.
- Now add the tamarind extract and add salt, jaggery, turmeric powder, and add dry ground powder to it.
- Allow it to boil for 15 to 20 mins stirring in between, till you get a semisolid consistency.
- Allow it to cool and add 1 tbsp of sesame oil. Transfer it to a container. Just mix it with rice and enjoy with pappad.
METHOD:
Soak the tamarind in hot water for 10-15 mins. In the meantime, we can do the dry grinding of the powders.
Heat a kadai and fry the ingredients given in the table1. When it turns brown, switch off the gas.
Allow it to cool and dry grind it into powder using a mixie.
Now extract thick juice from the tamarind and keep it aside.
Heat the kadai and put oil into it. Add the things one by one in Table 2, the things given for tempering.
Saute them for a few mins, till they change colour. I didn’t add black channa this time because it was out of stock in my kitchen.
Now add the tamarind extract and add salt,jaggery, turmeric powder, and add dry ground powder to it.
Allow it to boil for 15 to 20 mins stirring in between, till you get a semisolid consistency.
Allow it to cool and add 1 tbsp of sesame oil. Transfer it to a container. Just mix it with rice and enjoy with pappad.
looks nice.This is different from how i make..Will try once ..Thanks for sharing.:)
Just today was thinking of this one..and u posted….looks gr8…shall try and your new template is gud 🙂
Wow thats everyone fav .. looks so tempting .. wish i could get some from u ..
Hey where are u residing in singapore ?
hey jeyashri… u gal started a blog with so many entries here. jus i saw yr mail n imdly rushing here.
hm.. so cute n nice kliks with superb recipes. welcome to blog world n all the very best dear.
thank u so much friends for ur encouragement.
Pavitra i m in FARRER PARK.
Hema welcome back.Nice to see u in my place.
Sesame,black channa and peanuts gives a great flavor,i have tasted the same in my relatives place was very nice:)
Mouthwatering,soon will make 🙂
Tempting pulikaichal. Jeyashri collect your award from my blog.
Looks nice.this one is my daughter s fav.. will try soon.GOOD LUCK.
Thank u all for ur valuable comments and king encouragement
Oh wow…that's an simple and yum recipe….
nice recipe and wonderful clicks
Great-secret-of-life.blogspot.com
Tried this one..Has got an authentic & brilliant taste 🙂
Thanks to Jeyashri.
Tried this recipe..Has got an authentic and brilliant taste.. Thanks Jeyashri 🙂
Great Taste! Thanks!! Please clarify whether the chanas (Table 2) are to be thrown in after soaking them in water for sometime or what. I feel it would be better after soaking them in water for sometime.
R Narayanan, Nagpur
thanks for the message. We always make it without soaking. It will be nice only.
Tried this recipe, nice aroma and taste was fantastic.. Thanku jeyashri
Hello… I have dried small round molaga..how spicy is that compared to the long ones?
The same quantity you can use, may be 3-4 extra too can
Hey one more doubt dear… i made this n romba pulichu kotradu… how do i adjust… i added 16 long chillies…
No worries, you can add little more red chili powder, salt and a small piece of jaggery and add 1/2 cup of water. boil it till it reaches the right consistency.
Hi , please mention the measurement of tamarind water.
You can add 2 cups of medium thick tamarind extract|water