Home Gluten Free Pulikaichal recipe | puliyodarai mix recipe

Pulikaichal recipe | puliyodarai mix recipe

by Jeyashris Kitchen
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I make this pulikaichal,very often as my daughter is a great fan of this. And it also helps me a lot when i get up late in the morning some times, and blinking of what to make for lunch. Pulikaichal is the home made 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. 
Preparation time: 10 minutes | cooking time: 20 minutes | Yields:1 Cup

INGREDIENTS:
THINGS YOU NEED TO DRY GRIND INTO POWDER:

REDCHIILLI 12-15
WHITE SESAME SEEDS(ELLU) 2 TBLSP
URAD DHAL 1 TSP

TO TEMPER

MUSTARD 1 TSP
FENUGREEK SEEDS 1 TSP
CHANNA DAL(KADALAPARRUPU) 1 TSP
FRIED GRAM(POTTUKADALAI) 1 TBLSP
PEANUTS 4TBLSP
BLACK CHANNA 2 TBLSP
REDCHIILLI 7-9
PERUNGAYAM 1/2 TSP
CURRY LEAVES 2 SPRIGS

OTHER INGREDIENTS:

SALT 2 TBLSP
TAMARIND MINI ORANGE SIZED
JAGGERY 1TSP
TURMERIC POWDER 1/4 TSP
SESAME OIL 6 TBLSP

pulikaichal
METHOD:
Soak the tamarind in hot water for 10-15 mins. In the meanwhile 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.
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Allow it to cool and dry grind it into powder using a mixie.
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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 the table 2,the things given for tempering.
Saute them for few mins,till they change colour. I didnt add black channa this time b coz it was out of stock in my kitchen.
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Now add the tamarind extract and add salt,jaggery,turmeric powder and add the dry ground powder to it.
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Allow it to boil for 15 to 20 mins  stirring in between, till u get a semisolid consistency.
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Allow it to cool and add 1 tblsp of sesame oil to it and transfer it to a container. Just mix it with rice and enjoy with pappad.
pulikaichal

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23 comments

Chitra September 5, 2009 - 12:09 pm

looks nice.This is different from how i make..Will try once ..Thanks for sharing.:)

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Priti September 5, 2009 - 1:15 pm

Just today was thinking of this one..and u posted….looks gr8…shall try and your new template is gud 🙂

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Pavithra September 5, 2009 - 5:12 pm

Wow thats everyone fav .. looks so tempting .. wish i could get some from u ..

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Pavithra September 5, 2009 - 5:12 pm

Hey where are u residing in singapore ?

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Adlak's tiny world September 5, 2009 - 5:27 pm

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.

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admin September 5, 2009 - 10:00 pm

thank u so much friends for ur encouragement.
Pavitra i m in FARRER PARK.
Hema welcome back.Nice to see u in my place.

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RAKS KITCHEN September 6, 2009 - 12:10 am

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 🙂

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vidhas September 6, 2009 - 9:50 am

Tempting pulikaichal. Jeyashri collect your award from my blog.

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rinkubala September 7, 2009 - 5:46 am

Looks nice.this one is my daughter s fav.. will try soon.GOOD LUCK.

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admin September 7, 2009 - 5:49 am

Thank u all for ur valuable comments and king encouragement

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Kitchen Flavours September 8, 2009 - 4:56 am

Oh wow…that's an simple and yum recipe….

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Veena Theagarajan August 1, 2012 - 3:08 pm

nice recipe and wonderful clicks

Great-secret-of-life.blogspot.com

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Sri vidhya September 27, 2013 - 7:23 pm

Tried this one..Has got an authentic & brilliant taste 🙂
Thanks to Jeyashri.

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Sri vidhya September 27, 2013 - 7:24 pm

Tried this recipe..Has got an authentic and brilliant taste.. Thanks Jeyashri 🙂

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navanna July 3, 2014 - 6:45 am

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

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jeyashri suresh July 4, 2014 - 12:23 pm

thanks for the message. We always make it without soaking. It will be nice only.

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Jaya Pradha October 30, 2015 - 4:32 am

Tried this recipe, nice aroma and taste was fantastic.. Thanku jeyashri

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Gayathri Raja November 16, 2015 - 4:00 pm

Hello… I have dried small round molaga..how spicy is that compared to the long ones?

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jeyashri suresh November 17, 2015 - 1:23 pm

The same quantity you can use, may be 3-4 extra too can

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Gayathri Raja November 17, 2015 - 12:21 pm

Hey one more doubt dear… i made this n romba pulichu kotradu… how do i adjust… i added 16 long chillies…

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jeyashri suresh November 17, 2015 - 1:24 pm

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.

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Archana Mukunthamani July 22, 2016 - 12:56 am

Hi , please mention the measurement of tamarind water.

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jeyashri suresh July 27, 2016 - 1:59 pm

You can add 2 cups of medium thick tamarind extract|water

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