Pulikachal and puliyodharai

Puliyodharai is often made as prasadam/offering to god in most of the temples in Tamilnadu. I remember having hot puliyodharai after some pooja in a temple in my village. It tasted just superb in the cold midnight.

I have always loved puliyodharai but never tried making on my own as I thought it was a long process. I always used the readymade MTR puliyogarai packets or the grand sweets pulikachal mix.

But recently, I tried making it and found the process so easy that now this is a regular thing in my home. I made this on fourth day of navrathri along with sundal (will be posting later) when I had some guests at home. It tasted great. So this is how I made.

Pulikachal and puliyodharai
Pulikachal and puliyodharaiPuliyodharai is often made as prasadam/offering to god in most of the temples in Tamilnadu. I remember having hot puliyodharai after some pooja in a temple in my village. It tasted just superb in the cold midnight. I have always loved puliyodharai but never tried making on my own as I thought it was...

Summary

Rate it!0050 Print & Other Apps  
  • Coursesauces & marinades
  • Cuisinesouth indian
  • Cooking Time15 minutesPT0H15M
  • Preparation Time10 minutesPT0H10M
  • Total Time25 minutesPT0H25M

Ingredients

Tamarind- lemon size lump
Red chillies
10
Groundnut
2tbspn
Chana dal/bengal gram
1tbspn
Jaggery
1/2tbspn
Curry leaves- few
Mustard
1tsp
Turmeric powder
1tsp
Asafoetida
a pinch
Salt
2-3 tsp
Sesame oil
2tsp
To grind-
Coriander seeds
1tbsp
Pepper
1/2tsp
Channa dal
1tsp
Red chillies
6 to 7

Steps

  1. Roast all the ingredients and grind them to a fine powder.
  2. Rice - 2 cups
  3. Sesame oil- 1tbsp
    Pulikachal and puliyodharai
  4. Roast and grind the powder as mentioned above.
  5. Soak the tamarind in 2-3 glasses of hot water.squeeze out the pulp and discard the rest of the tamarind. It should be very watery like rasam.
  6. Heat oil in a pan. Fry mustard seeds, groundnuts,channa dal,chillies ,asafoetida and curry leaves.
  7. Pour tamarind water carefully. Add the turmeric powder and jaggery. Cook in low flame till it thickens.It will take 30 minutes.
  8. Add the ground powder. Mix and allow to cook for few minutes. Stir till it forms a thick paste.
  9. You can store it for even a week or two.
    Pulikachal and puliyodharai
For Puliyodharai-
  1. Cook rice in a pressure cooker. The grains should be seperate.Add a tablespoon of hot sesame oil with the pulikachal as required. Mix and serve.
  2. Serve with curd and appalams/papad. I love this combo.