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Thursday, December 6, 2012

Puliodharai - with Pulikachal - 350th post

 Puliodharai is a long pending post... I never tried to ake pulikachal for so long. Tried it before Diwali. It tasted really good. But did not taste like my grandma's though.


  • Tamarind - 1 big lemon size ball
  • mustard seeds
  • Gram dal - 1 tsp for tempering and 2 tsp for powder
  • Asafoedita
  • Peanuts - 1/4 cup fried and pressed
  • Coriander seeds - 2 tsp for powder
  • Red chilly - 2 for tempering , 2 for powder
  • Sambar powder - 3 tsp
  • Turmeric powder - little
  • Oil


  • Soak the tamarind in water nd extract a thick juice from it.
  • Heat pan, dry roast coriander seeds, gram dal and red chillies. Allow it to cool.Grind it coarsely into a powder and keep it aside.
  • Heat oil in a pan, splutter mustard seeds, gram dal, asafoedita and red chillies.
  • Add curry leaves as well.
  • When its tempered add turmeric powder and sambar powder. Fry for a while. add the tamarind extract and salt.
  • Allow it to boil till it becomes a thick thokku consistency like the above picture. It will take about 10-12 mins. Cook in simmer.
  • Finally add the ground powder and peanuts and allow it to boil once.

 If you refrigerate it , you can store it for 10 days or even more.

When you want to mix in rice, take the steamed rice, add gingelly oil to it and put the required pulikachal for the rice and mix well.I have served with fried vadams.It was perfect and tasty.

 Linking to Christmas event by Priya and Divya !!!

only side dishes

Linking to Nithu's event and Gayathri's Announcement page.

linking it to Foodomania’s Christmas Cook-Off Contest 

Linking to First anniversary

 Ramya's Innovative recipes 2013



  1. i love this pulikachal very much with potato curry... n congrats dear for ur 350th post...
    Give away Gift from Little Food Junction

  2. congrats on your milestone dear..

  3. Congrats on your 350th post dear. Keep rocking and enjoy blogging.
    This recipe looks really fabulous, verynew to me.

    today's recipe:


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