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Kalyana puliyodarai
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5 from 1 vote

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
Author: Jeyashri suresh


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


  • 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.