Today’s recipe of Pulikachal is an easy, make ahead recipe that could be a total life saver. I absolutely love variety rice recipes for the convenience and how quickly a meal can be made in a single pot or using pre-cooked rice. Of all the variety rice recipes, Puli Sadam or Puliyodharai, tamil style tamarind rice recipe happens to be most favorite. Growing up, I hated everything tangy and I would bug Amma to make me lesser tangy version of Pulihora – Andhra Style Tamarind Rice. But in the last few years, my love for tamarind-based dishes and especially, Puli Sadam has grown exponentially. In the good old days when we still used to go to our offices (pre-covid world), I used to plan our weekday lunch boxes meticulously and on Thursdays, I usually ended up making variety rice and most of the times, puliyodharai used to make its humble appearance. How I miss those days! Anyway, I digress.
We make Pulihora for every Telugu festival, functions and celebrations. While the basic ingredients are the same for making Puli Sadam, there are subtle differences in how the Pulihora and Puliyodharai are made. This Pulikachal recipe is from my mother-in-law’s kitchen and it is simply brilliant. It is a quick, easy version that takes no time to prepare at all. There are a lot of pulikachal recipes available and every household makes their pulikachal probably differently. In this recipe, there is a distinct flavor of garlic. Yes, you read it right. My MIL adds finely chopped garlic in her Pulikachal recipe and it makes it really flavorful, especially after storing it a for a few days.
In a thick bottomed kadai, heat 3 tablespoon of gingelly oil/sesame oil. Add ½ teaspoon mustard seeds, 1 tablespoon urad dal, 1 tablespoon chana dal and 2 tablespoon peanuts and 3-4 dried red chillies cut into small pieces.
As the dal and peanuts begin to pop and turn golden brown, add 8-10 garlic cloves finely chopped. Add ¼ teaspoon asafoetida and 10-15 fresh curry leaves. Fry for a few seconds.
Now add ½ teaspoon turmeric powder and 1 teaspoon Sambar Powder. Fry for 20-30 seconds.
Next add ½ cup thick tamarind pulp.
Add salt as needed and cook it on low flame for 12-15 mins.
Pulikachal should come together to the consistency of a preserve with oil oozing from the edges and floating on top. Remove from heat.
Let it cool down to room temperature. Store in an airtight glass jar and keep it refrigerated for upto a month. Use a clean dry spoon to take the required amount and mix it with rice. Recipe for how to make Puli Sadam will be updated soon!
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