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Puliyodharai, Iyengar Puliyodharai Recipe, Temple Puliyodharai

November 30, 2016 by Suguna Vinodh 107 Comments

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iyengar-puliyodharai-pulikaachal

Iyengar Puliyodharai Recipe also called as Kovil / Temple Puliyodharai, Puli sadam. Tamarind rice using home made Puliyodharai paste – Puliyodharai mix. South Indian Tamil Style recipe. Its also called as puliyogare in Kannada.

I still remember my tryst with Iyengar Puliyodharai. My first job after graduation was at a lending institution. One day I was having lunch with my manager in the pantry. The branch manager, Krishnan entered the pantry ( a 3 table tiny pantry) and since the other tables were not yet cleaned, my manager, Amrita offered a seat in our table. He had brought his mothers Puliyodharai for lunch. He offered us a taste of the Puliyodharai. It was absolutely divine. He told us that his mother makes the best tamarind rice in the whole world and I had to agree. He told, “You know whats the secret of a good Puliyodharai? Its all in the making of pulikaachal (tamarind paste)”. If done the proper way, Puliyodharai can be so delicious. Here is how to do Iyengar style Puliyodharai / kovil Puliyodharai.

First, we will make a spice powder.

We will be dry roasting the ingredients one by one separately.
# Dry roast coriander seeds on medium flame till the seeds slightly changes in colour and one or two seeds splutter. Remove to a plate and set aside to cool.
# Dry roast white sesame seeds on medium flame till the seeds slightly changes in colour and becomes light brown. Remove to a plate and set aside to cool.
# Dry roast methi seeds (fenugreek – vendhayam), black pepper and dry red chillies on medium flame till the the methi seeds turn golden and one or two seeds splutter. Remove to a plate and set aside to cool.

iyengar-puliyodharai-pulikaachal-recipe-dry-roast

The spices are roasted and ready!

iyengar-puliyodharai-pulikaachal-recipe-spices

Once the spices are cool, grind it in a mixie to a powder. Set aside.

iyengar-puliyodharai-pulikaachal-recipe-mix-powder

Tamarind Pulp

Soak a big lemon size tamarind in two cups of water for 30 minutes. Squeeze the tamarind to extract the pulp. Strain the pulp and discard the seeds and the fibre. Set aside.

iyengar-puliyodharai-pulikaachal-recipe-tamarind

Pulikaachal – Tamarind Paste – Tamarind mix with powder

Heat sesame oil (gingely oil – nalla ennai) in a pan until hot. Gingely Oil is the traditional oil used for the preparation of puliyodharai. Do not use any other oil. The flavour of gingely oil is very important for puliyodharai.
Add in the mustard seeds. Let the mustard seeds splutter. Add dry red chillies and chana dal. Roast till the chana dal is golden. Add in the tamarind extract / pulp.

iyengar-puliyodharai-pulikaachal-recipe-temper

Add in the hing (perungayam – asafoetida), turmeric powder and curry leaves. Let it simmer on a low flame.

iyengar-puliyodharai-pulikaachal-recipe-powders

In the mean time, dry roast the peanuts until the skin turns slightly black here and there and the peanuts are nicely roasted. Remove from heat and set aside to cool. Remove the skin and add it to the tamarind mixture simmering on the pan.

iyengar-puliyodharai-pulikaachal-recipe-peanuts

Add in the salt and jaggery. Jaggery balances the sourness of the tamarind. Jaggery is very important for puliyodharai.

iyengar-puliyodharai-pulikaachal-recipe-jaggery

Cover the pan with a lid and simmer the tamarind mixture on a low flame for 20 minutes. Saute once in a while to avoid the mixture from burning at the bottom. After 20 minutes, the mixture would have reduced and thickened and the gingely oil would have separated and can be visibly seen on the sides of the pan. The tamarind mixture is ready.

iyengar-puliyodharai-pulikaachal-recipe-oil

Switch off the flame and add in the ground spice powder. Tamarind paste mix – pulikaachal is ready.

iyengar-puliyodharai-pulikaachal-recipe-pulikaachal

Let the mixture completely cool down. Bottle it in glass jar and store it and use it as required. The pulikaachal paste can be stored in the refrigerator for up to a month.

iyengar-puliyodharai-pulikaachal-recipe-1-31

Mixing and Assembly!
We will be using cooked rice and will be mixing it with pulikaachal. I have a tip for cooking rice that stays fluffy and does not become mushy. The secret for fluffy rice is to soak the rice in water for at least half an hour. I usually use Indian raw rice (sona masuri) variety. I add 2 cups of water for every cup of soaked and drained rice. I cook my rice in a rice cooker. You can do the same in the pressure cooker too. Cook for 2 whistles and allow the pressure to settle naturally.
Cook 1 cup (250 ml) of rice with 2 cups of water and cook it to firm texture. Allow it to cool completely. Once the rice is cool, Mix half a cup of prepared tamarind paste – pulikaachal and 1/4 teaspoon of salt. Mix well to combine. The best way to combine the rice and the pulikaachal is to use your hands. As the pulikaachal is thick, a spatula does not do a good job.

iyengar-puliyodharai-pulikaachal-recipe-mix-with-hand

Do not consume the tamarind rice immediately. The flavour develops after an hour. Enjoy with papad or appalam.

iyengar-puliyodharai-pulikaachal-recipe

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iyengar-puliyodharai-pulikaachal-recipe

Puliyodharai, Iyengar Puliyodharai Recipe, Temple Puliyodharai


★★★★★

5 from 35 reviews

  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 500 ml pulikaachal 1x
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Description

Iyengar Puliyodharai Recipe – Kovil / Temple Puliyodharai, Puli sadam. Tamarind rice using home made Puliyodharai paste – Puliyodharai mix. South Indian Tamil Style recipe.


Ingredients

Scale

Spice Powder

  • 3 teaspoon coriander seeds
  • 1 teaspoon fenugreek seeds (vendayam)
  • 3 dry red chillies (add more for spicy)
  • 3 teaspoon white sesame seeds
  • 2 teaspoon black pepper

For Tamarind paste / pulikaachal

  • 1/3 cup sesame oil (gingely oil / nallennai)
  • 1 teaspoon mustard seeds
  • 2 teaspoon chana dal
  • 4 dry red chillies
  • 1 teaspoon hing (asafoetida)
  • 2 teaspoon turmeric
  • 3 sprigs curry leaves
  • 1/2 cup peanuts
  • 3 teaspoon salt
  • 2 tablespoon jaggery
  • Big lemon sized tamarind

To Serve

  • Rice as required

Instructions

Spice Powder

  1. Dry roast all the ingredients listed under spice powder separately till slightly dark and golden. Set aside on a plate to cool. Once the spices are cool, grind it in a mixie to a powder. Set aside.

Tamarind Pulp

  1. Soak a big lemon size tamarind in two cups of water for 30 minutes. Squeeze the tamarind to extract the pulp. Strain the pulp and discard the seeds and the fibre. Set aside.

Pulikaachal – Tamarind Paste – Tamarind mix with powder

  1. Heat sesame oil in a pan until hot. Add in the mustard seeds. Let the mustard seeds splutter. Add dry red chillies and chana dal. Roast till the chana dal is golden. Add in the tamarind extract / pulp.
  2. Add in the hing, turmeric powder and curry leaves. Add in the roasted peanuts. Add in the salt and jaggery.
  3. Cover the pan with a lid and simmer the tamarind mixture on a low flame for 20 minutes.
  4. Switch off the flame and add in the ground spice powder. Allow it to cool completely. Bottle and use.

Mixing and Assembly!

  1. Cook 1 cup (250 ml) of rice with 2 cups of water and cook it to firm texture. Allow it to cool completely. Once the rice is cool, Mix half a cup of prepared tamarind paste – pulikaachal and 1/4 teaspoon of salt. Mix well to combine.
  2. Serve with appalam.
  • Category: Main Dish
  • Cuisine: Tamilnadu

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Suguna Vinodh

I'm Suguna Vinodh aka Kannamma. I love south Indian food and I am passionate about baking. My Favorite things include my Wusthof knife, Coffee, Ilayaraja, Tamil and beaches. I love Jacques Pepin and Julia Child.

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Comments

  1. Rama Munikoti says

    March 23, 2021 at 10:29 am

    Hi Ms. Suguna,

    Looks very authentic and I admired the detailed attention to making Tamarind sauce.

    As regards Gingelly oil. I see posts that say many store bought brands taste bitter
    or have gone rancid.

    Any tips on how to choose the best quality giggly oil ? Any brands you can recommend ? What to look for ? How to store ?

    We live Toronto, Canada and we have access to lot of south Indian grocery stores.

    Also, authentic Puloyogare recipes generally recommend only Black sesame seeds . You recommend whites. Any comments ?

    Reply
    • Suguna Vinodh says

      March 23, 2021 at 2:48 pm

      Thank you Rama. I am not sure of the brands that are available in canada. Any cold pressed / wood pressed sesame oil will be good. I just store it in a cool place and get in small quantities.
      I use white sesame seeds for the colour.

      Reply
    • Preethi says

      April 1, 2021 at 12:46 pm

      You can drop a small piece of jaggery in the gingely oil to reduce its bitter taste and it will not go rancid for a long time.

      ★★★★★

      Reply
  2. Sasi says

    March 18, 2021 at 12:57 pm

    Awsum

    ★★★★★

    Reply
    • Suguna Vinodh says

      March 18, 2021 at 10:45 pm

      Thank you!

      Reply
  3. Ganga says

    December 7, 2020 at 7:25 am

    Hi Suguna,
    Wanted to know for how long the paste mixed with rice or the puliyodarai rice stays good. We’re planning to take it on a plane trip and was curious to know

    Reply
    • Suguna Vinodh says

      December 7, 2020 at 6:26 pm

      It will be good for 10-12 hours. be generous with the oil while making for long trips.

      Reply
  4. Su says

    November 22, 2020 at 5:45 am

    Hi Suguna,
    Could you tell me for how many cups of raw rice would above tamarind paste be sufficient for? Last night I cooked restaurant style veggie biryani. it came out very well. Thank you so much!

    Reply
    • Suguna Vinodh says

      November 22, 2020 at 4:22 pm

      It makes around 500 ml pulikachal. For every one cup of “cooked rice”, a tablespoon would suffice.

      Reply
  5. Shilpa Ranganathan says

    November 6, 2020 at 8:30 am

    Love the recipe. I just feel that in my spice powder, there is a very dominant black pepper taste. Is there any way to tone it down?

    Reply
    • Suguna Vinodh says

      November 10, 2020 at 6:23 pm

      I doubt that as pepper is very potent.

      Reply
  6. Elakkiya says

    November 5, 2020 at 9:21 am

    Delicious

    ★★★★★

    Reply
    • Suguna Vinodh says

      November 10, 2020 at 6:24 pm

      Thank you!

      Reply
  7. Mini Shyam Sundar says

    October 23, 2020 at 3:52 am

    Kanamma, wonderful recipe, planning to try it out today. How can we add chana dal to the puliodahari, I remember having kovil puliodharai that has black kondakadalai. Thanks a lot.

    Reply
    • Suguna Vinodh says

      October 31, 2020 at 11:34 am

      Each and every recipe if differs from place to place and from home to homes. 🙂

      Reply
  8. Vishnu Prakash says

    August 2, 2020 at 5:22 pm

    Excellent

    ★★★★★

    Reply
    • Suguna Vinodh says

      August 3, 2020 at 12:08 pm

      Thank you. Glad you liked the Puliyodharai.

      Reply
  9. Aparna says

    June 12, 2020 at 9:54 am

    Hi Suguna,

    I was wondering the best way to store the paste and powder if made in advance? We live in Australia and I was hoping to send some interstate – any chance this would be ok for a few days (up to a week at the latest) if packed securely and mailed?

    Thank you,
    Aparna

    Reply
    • Suguna Vinodh says

      June 12, 2020 at 9:01 pm

      Hi Aparna, sure it will travel well. Make sure to keep the packing materials sterilized and completely dry. Use a little extra oil as buffer.

      Reply
      • Aparna says

        June 20, 2020 at 5:19 pm

        Thank you so much for your reply! This recipe was so good we ended up keeping it for ourselves so I had to make another batch to mail interstate 🙂

        I’m a big fan of your recipes – I’ve followed your idli and hotel sambar recipes with fantastic results so thank you so much for sharing your recipes with us! I make sure to mention and tag @kannammacooks on instagram when I post pictures of my results too.

        <3
        Aparna

        ★★★★★

        Reply
        • Suguna Vinodh says

          June 21, 2020 at 1:19 am

          Thank you so much Aparna. Very glad that you liked the Puliyodharai recipe. Really happy you all enjoyed the tamarind rice.

          Reply
    • VKC says

      November 1, 2020 at 2:43 pm

      Hey there,
      How did you prep & send it via courier?
      I plan on doing the same by next week so that it reaches its destination by Diwali.
      Would appreciate tips
      When the person you sent it to received it after that 1 week travel, how long did it last?

      Reply
      • Suguna Vinodh says

        November 1, 2020 at 8:27 pm

        I have never sent via courier.
        Do not know how well it travels.

        Reply
  10. Vijayalakshmi Mahesh says

    May 31, 2020 at 11:19 pm

    Hi maam , your puliyodharai recipe is simply superb! Just made it…came out so well.
    Thanks a lot for this awesome recipe!

    ★★★★★

    Reply
  11. Praveena says

    May 26, 2020 at 11:51 pm

    superb😋

    ★★★★★

    Reply
  12. Sangeetha sripal says

    April 25, 2020 at 4:54 am

    Simply easy to understand south Indian culture, the way you describe ingredients

    ★★★★★

    Reply
  13. K SRINIVASAN says

    April 19, 2020 at 9:12 pm

    Ma’am…. Thank you so much for sharing your recipe. Tried it out today and everyone in our family just loved it. I used to follow a different recipe. This pulikaichal definitely tasted better. Thanks once again.

    ★★★★★

    Reply
  14. Helen says

    February 27, 2020 at 8:33 pm

    I tried it out yesterday! It’s super-hit! Everyone loved it!

    Reply
  15. Ushasri says

    November 23, 2019 at 11:34 am

    Thank youu for sharing, everyone liked it soo much.

    ★★★★★

    Reply
  16. Kiruthika Venkadachalam says

    June 2, 2019 at 10:45 pm

    Tried a few times and it came out well. Feell happy that I too being an average in cooking can do it so well. A big thank you.

    ★★★★★

    Reply
  17. Nellaiappan Pillai says

    May 1, 2019 at 6:03 pm

    Very nice.. Thank you for sharing…

    Reply
  18. Nikhitha says

    March 15, 2019 at 4:45 am

    Tastes very close to Tirumala’s!
    Wonderful!

    ★★★★★

    Reply
  19. SS says

    March 10, 2019 at 8:52 am

    Thank you for generously sharing this recipe!

    I suggest have one simple suggestion for improvement. It would be very helpful to have at least an approximate estimate of how much puliodharai can be made using the paste. How many will eat feed? Or at least how many cups of paste or will yield…

    This way once can easily scale up the recipe ingredients when making larger quantity without losing the proper ratio of ingredients.

    I struggle with getting consistent taste when I have to adjust a recipe to feed a larger group then usual…

    ★★★★★

    Reply
  20. Vandana says

    February 27, 2019 at 8:02 pm

    Thank you! Your recipes are precise and easy to follow.

    ★★★★★

    Reply
  21. Meera says

    February 17, 2019 at 3:19 pm

    Super. Instead of using peanuts we can use chinna also. That will also give good taste. Thank you so much. I am always prepare puliyodharai in the same way. I am 66 years old.

    ★★★★★

    Reply
  22. Sandhya says

    January 28, 2019 at 8:16 pm

    Thank you the receipe… it tasted sooo good. Everyone in the family liked it

    ★★★★★

    Reply
  23. Sandhya says

    January 28, 2019 at 8:13 pm

    Hello Suguna…. thank you for the receipe….it tasted soo good… everyone liked it in my family…. thanks again

    Reply
  24. Sasikala Vasudevan says

    January 15, 2019 at 7:37 pm

    Pulikaichal turned out to be great.super taste

    ★★★★★

    Reply
    • Suguna Vinodh says

      January 16, 2019 at 12:08 pm

      Thank you!

      Reply
  25. Kathi says

    January 11, 2019 at 6:43 pm

    If we use hand for mixing rice, so it’s will be good for next day ?
    Please let me know madam.

    Reply
    • Suguna Vinodh says

      January 16, 2019 at 12:28 pm

      Hi Kathi, Yes it will be good for the next day. make sure you use clean washed hands.
      If you are in doubt, feel free to use a spatula.

      Reply
  26. Prema Srirama says

    January 7, 2019 at 6:01 pm

    Superb recipe 👌👌My family liked it v much as well as my friends. Thanks 😊

    ★★★★★

    Reply
  27. Pri Mss says

    December 21, 2018 at 5:57 pm

    You’re awesome!!! 😀 The recipe was a bomb, and the family absolutely couldn’t get enough of it!!!

    Reply
    • Suguna Vinodh says

      December 21, 2018 at 6:12 pm

      Thank you!

      Reply
  28. Jyothsna says

    December 13, 2018 at 6:55 pm

    Awesome recipe

    Reply
  29. Yamini says

    November 1, 2018 at 4:42 pm

    Hi. Tried the recipe today. Had no doubts as to how it may turn out as it’s from you. As usual excellent. Thanks a lot

    ★★★★★

    Reply
  30. Vasumathi R says

    October 30, 2018 at 7:06 pm

    Is sesame seeds must for this receipe? Shall I try without it?

    Reply
    • divya says

      October 22, 2020 at 9:35 pm

      sesame n sesame oil is must as flavor n taste comes thru dat; in karnataka style, we add dry kobbarai too; n lill more jaggery; like 1:1 ratio of tamarind n jaggery

      ★★★★★

      Reply
  31. varadaraj p says

    October 15, 2018 at 4:23 pm

    excellant taste.

    Reply
  32. Savithri Seetharaman says

    October 15, 2018 at 2:53 am

    I tried Ur recipe as u have mentioned and did as prasadham for Navaratri 5th day. Came out very well. Many has asked to share this recipe. Thanks a ton mam. Since it is Ur recipe I tried directly as prasadham without any doubts. On 7th day iam planning to try Ur kalkandu sadham. Thank u mam for Ur service

    Reply
    • Suguna Vinodh says

      October 16, 2018 at 1:25 pm

      Thank you so much. Wishing you and your family a happy Navrathri!

      Reply
  33. Girija says

    October 3, 2018 at 11:35 pm

    Tried it. Very nice. I want to make larger quantity to and sent to my children who are working and away from me.. is it enough to multiple the spice quantity and d tamarind paste. Thank u for your suggestion.

    ★★★★★

    Reply
    • Suguna Vinodh says

      October 4, 2018 at 7:22 pm

      Sure. Doubling the recipe would work.

      Reply
  34. Ashwini says

    September 1, 2018 at 8:02 pm

    Tried it and it was awesome. Thanks for the quick recipe

    ★★★★★

    Reply
  35. Jaya says

    August 23, 2018 at 7:13 am

    Hello akka,

    In this receipe peanuts is compulsory?

    Thanks

    Reply
    • divya says

      October 22, 2020 at 9:37 pm

      I’ve prepared puliyotharai just wth powder; chilly oil n sesame; evn omiting dals n peanuts tastes amazing– see to it salt, sour n sweet r appropriate;

      Reply
  36. Chitra says

    August 11, 2018 at 2:09 pm

    Dear kannamma
    My son 7 year old son loves it a lot… My entire family asking me to prepare this puliyodharai almost every Saturday…… everyone loves it .
    Thank you so much😍😍😍😍😍

    Reply
  37. Jyothi says

    May 31, 2018 at 11:17 am

    I tried this recipe today, it tastes divine. I think my search for perfect puliogare recipe ends here. Thank you so much for the recipe.

    Reply
    • Suguna Vinodh says

      May 31, 2018 at 12:21 pm

      Thank you. Glad that you liked it!

      Reply
  38. Bhavani says

    April 18, 2018 at 7:42 am

    Made Puliyodharai using this recipe for a potluck dinner and everybody loved it. Thanks so much for this recipe. Tastes exactly like the ones served in the temples.

    Reply
  39. Chital says

    March 23, 2018 at 9:55 pm

    Once I mix it with rice, can I store the rice in container? Going for a two day trip. Should I keep mixed rice at room temperature or fridge? Love your site.good job kannamma..!

    ★★★★★

    Reply
  40. Suganya Palaniswamy says

    February 16, 2018 at 6:55 pm

    Can I replace black sesame instead of white??

    Reply
    • Suguna Vinodh says

      February 18, 2018 at 5:49 pm

      The colour will be very dark but you may add.

      Reply
  41. NALINI RAO GIRIDHAR says

    February 12, 2018 at 5:18 pm

    Hi Suguna,
    I would like to make a larger quantity of the Pulikaachal and store it for repeated use. But the peanuts change colour and turn stale after some time. So can I make plain Pulikaachal and add fresh seasoning every time I mix Puliyodarai rice? In which case, will any of the proportions change?

    ★★★★★

    Reply
    • Suguna Vinodh says

      February 12, 2018 at 9:29 pm

      Hi Nalini, Yes you may try. I will suggest not to change the proportions and add peanuts whenever you are making.

      Reply
  42. Beulah says

    February 9, 2018 at 1:38 am

    Very clearly explained…. no doubts abt anything, will try tomorrow, very excited evn before trying, sure it will come out well, will post my comments on my experience soon, thxs a lot

    Reply
    • Suguna Vinodh says

      February 9, 2018 at 11:40 am

      Thank you!

      Reply
  43. Uma Thangaraj says

    January 29, 2018 at 12:18 pm

    Best ever puliyodharai..in my pregnancy.. loved it so much… all credits goes to u.. thank u so much..

    ★★★★★

    Reply
    • Suguna Vinodh says

      January 29, 2018 at 12:47 pm

      Thank you so much Uma. Wishing you the best for a smooth pregnancy!

      Reply
  44. Sindhu says

    January 24, 2018 at 2:05 am

    I tried this recipe today. Came out well. Thanks for the recipe !!

    ★★★★★

    Reply
    • Suguna Vinodh says

      January 24, 2018 at 2:41 pm

      Thank you!

      Reply
  45. Shivani says

    January 20, 2018 at 5:38 pm

    Amazing recipe…. I tried it today and everyone loved it
    Thank you so much : )

    ★★★★★

    Reply
    • Suguna Vinodh says

      January 21, 2018 at 1:46 pm

      Thank you so much 🙂 Glad it came out well!

      Reply
  46. Subasri says

    January 15, 2018 at 8:55 am

    If we are using tamarind paste what is the measurement

    ★★★★★

    Reply
    • Suguna Vinodh says

      January 16, 2018 at 12:11 am

      For this recipe, please use fresh tamarind.

      Reply
  47. Irene says

    January 2, 2018 at 1:36 am

    Hi Suguna…Happy New Year…I can’t wait to try this recipe…what are the traditional accompaniments ( if any …example, raita, specific curry…etc) for this dish?

    Many thanks!

    Reply
    • Suguna Vinodh says

      January 2, 2018 at 2:19 pm

      Potato fry, vadagam or papad works well.

      Reply
      • Irene says

        January 3, 2018 at 1:50 pm

        Thankyou <3

        Reply
  48. Suba says

    July 25, 2017 at 5:53 pm

    Tried it today and really loved it. Thanks for the posting its owesome.

    Reply
    • Suguna Vinodh says

      July 25, 2017 at 11:05 pm

      Thank you so much!

      Reply
  49. saranya says

    July 21, 2017 at 9:01 pm

    tq….now I learn how to make this recipe..

    Reply
    • Suguna Vinodh says

      July 24, 2017 at 2:10 pm

      Thank you!

      Reply
  50. sowmya says

    July 21, 2017 at 3:22 pm

    This recipe has been really useful. I come here to the same site over over again whenever i cook for guests or new dishes to hit KANNAMACOOKS.!!! Thank u so much

    ★★★★★

    Reply
    • Suguna Vinodh says

      July 24, 2017 at 2:11 pm

      Thank you Sowmya. Glad you liked the recipe. Happy Cooking!

      Reply
  51. Suhasini says

    July 14, 2017 at 6:19 pm

    I tired . Really good intaste. Thank u for ur receipes.

    Reply
    • Suguna Vinodh says

      July 15, 2017 at 4:00 pm

      Thank you so much!

      Reply
  52. Lakshmi says

    May 12, 2017 at 7:47 am

    Hi ma’am….I tried this today in large quantity. 5 times more than that is mentioned. So mine went very watery. Any tips to make it semi solid?

    Reply
    • Suguna Vinodh says

      May 13, 2017 at 3:19 pm

      You mean the pulikaachal went watery? Just split the mixture between two kadais and let it simmer until thick. thats the only thing you can do.

      Reply
  53. Prathibha says

    April 9, 2017 at 6:24 pm

    Everyone liked the puliyotharai a lot . Very good explanation.

    ★★★★★

    Reply
    • Suguna Vinodh says

      April 9, 2017 at 9:54 pm

      Thank you so much!

      Reply
  54. Jeni says

    March 24, 2017 at 10:52 am

    Really nice…. Your explanation made me to do this recipe… I hope it’ll come out very well

    ★★★★★

    Reply
    • Suguna Vinodh says

      March 24, 2017 at 5:23 pm

      Hope you liked it!

      Reply
  55. Shirly says

    March 10, 2017 at 4:07 pm

    The recipe is really awesome. Everyone in my home loved it. Thanks for the post. Just loved it????

    ★★★★★

    Reply
    • Suguna Vinodh says

      March 10, 2017 at 11:42 pm

      Thanks Shirly!

      Reply
  56. Siva says

    March 3, 2017 at 12:05 am

    Hi the above said pulikachal qty holds good for how much rice? If we mix in moderate rice to pulikachal ratio! And can you suggest how much pulikachal is needed for a gud 40 to 50 ppl!
    There s a get together at home ! Tia

    Reply
  57. Kamakshi says

    February 17, 2017 at 4:17 am

    Hello…thanks for this awesome recipe. Just a small doubt.
    Instead of white sesame seeds can we add black ones. What difference will it make.?
    Thanks.

    ★★★★★

    Reply
    • Suguna Vinodh says

      February 17, 2017 at 8:28 am

      black sesame will make it too dark.

      Reply
  58. Anis says

    December 19, 2016 at 5:35 pm

    Can we use ponni rice?
    Half cup pulikachal na how much ml 120 or 250?

    Reply
    • Suguna Vinodh says

      December 19, 2016 at 8:23 pm

      1 cup is approx 240 ml

      Reply
  59. Anis says

    December 19, 2016 at 4:58 pm

    Can we use ponni rice?
    Half cup of prepared tamarind na
    How much ml?

    Reply
    • Suguna Vinodh says

      December 19, 2016 at 8:23 pm

      1 cup is approx 240 ml. Sure you can use ponni rice.

      Reply
  60. Andal says

    December 9, 2016 at 2:53 pm

    Dear sugu sis.,
    Made this and thoroughly enjoyed every morsel of it. I used to rely on my mom and friend for pulikaichal as I always felt making this is an Herculean task. As you posted this I prepared the podi same day. And the next day I made this to pack lunch. you made it possible. Tasted real yumm.my son relished it and went for second serving. I should thank you deary. Pl keep going.

    ★★★★★

    Reply
    • Suguna Vinodh says

      December 9, 2016 at 4:45 pm

      Thank you so much Andal. really glad you liked the recipe.

      Reply
  61. Sunita Ganti says

    December 7, 2016 at 3:41 am

    Hi Suguna,
    I tried this on my husband’s birthday and it came very well. We stay in US. As you know we carry puliodarai paste when we go for small trips in summer. Now we are very lucky to get this yummy recipe. Thank you very much.

    ★★★★★

    Reply
    • Suguna Vinodh says

      December 7, 2016 at 9:36 am

      Thank you so much. Really glad you like it!

      Reply
  62. Nalini says

    December 2, 2016 at 3:00 am

    Hello Maam all ur recipes r mouth-watering n typical tamil nadu style recipe ur annaporna sambar was a big hit in my family name friends.

    Reply
    • Suguna Vinodh says

      December 2, 2016 at 9:03 pm

      Thank you.

      Reply

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I’m Suguna, a former financial analyst, now a full-time food blogger. Welcome to my space. I share recipes gathered from my friends and family here. I am passionate about South Indian food. I crazy love knives. A sharp knife is a girls best friend. Hope you like the recipes here. Happy Cooking. Read more.....

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