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Kalyana puliyodarai recipe

by Jeyashri suresh
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Kalyana puliyodarai

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.

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Kalyana puliyodarai recipe 

Kalyana puliyodarai
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Kalyana puliyodarai recipe

Wedding style tamarind rice recipe
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Lunch, Main Course
Cuisine: Indian
Keyword: South Indian lunch recipes
Servings: 6 people

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.

Video

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.
pulikaichal
  • 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.
kalyana puliyodarai
  • 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 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.

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3 comments

Saranya March 25, 2021 - 8:39 pm

Can’t wait to try this out ❤️! Question – how important is it, to use sesame oil? What are the alternatives?

Reply
Jeyashri suresh March 26, 2021 - 11:35 pm

Hi, thank you, Sesame oil only gives the best flavour for puliyodarai. If you really don’t get it in your place, use normal cooking oil. But no olive oil or coconut oil.

Reply
Sowmya March 26, 2021 - 8:30 am

Looks delicious

Reply

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