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Ingredients

Adjust Servings:
FOR THE PULIKAACHAL
1 Big Lemon Sized Tamarind
1 tsp Mustard Seeds
1 tsp Black Gram dal
1 tsp Bengal Gram Dal
8 Red Chilles
1/2 tsp Turmeric powder
2 tsp Red chilli powder
1/2 tsp Asafoetida
4 tbsp Gingelly Oil
Few Curry leaves
1TBSP Jaggery
1 tsp Salt
FOR THE TOPPING POWDER
2 tsp Coriander Seeds
1 tsp Fenugreek Seeds
2 tsp Black Pepper
FOR THE PULIYOGARE
1 cup Rice
3 tbsp Pulikaachal
Topping powder1 TBSP
1 tbsp Gingelly oil
1 tsp Mustard seeds
1/2 tsp Asafoetida
1 tbsp Peanuts
10 Cashew
Few Curry Leaves
To Taste Salt

Pulikaachal And Puliyogare-Iyengar Speciality

Cuisine:
  • 30 mins
  • Serves 4
  • Medium

Ingredients

  • FOR THE PULIKAACHAL

  • FOR THE TOPPING POWDER

  • FOR THE PULIYOGARE

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 PULIKAACHAL-AN IYENGAR SPECIALITY

Residents of Chennai especially the tambrahm ones will concur with the fact that when we say puliyogare, the immediate thought rushes to Parthasarathy Kovil puliyogare. Nothing can beat the taste and flavour of this kovil puliyogare. Pulikaachal the main ingredient of puliyogare is a regular in most Iyengar household. Each family have their own proportions of the ingredients to make the pulikaachal. Here is the heirloom recipe of Puliyogare/ Pulikaachal of my family an Iyengar Speciality.

Puliyogare

Pulikaachal

Pulikaachal is the thick tamarind paste spiced with chilli powder and other ingredients, cooked well in gingelly oil. Pulikaachal is a must if you want to make the authentic puliyogare. Of course, now we have puliyogare powder to mix with cooked rice and eaten. Though I do stock puliyogare powder to make a quick meal, on festival days especially on Kanu Pongal, the day next to Pongal where we make mixed rice varieties, I cook pulikaachal and then mix it with rice to make puliyogare. Contrary to the belief that making this is a time-consuming process, it is quite easy to make and the end result will be an authentic Iyengar puliyogare, a must in every Iyengar thaligai.

Pulikaachal an iyengar speciality

PULIYOGARE

Once the nice tangy pulikaachal slurry is ready, making puliyogare is very easy and quick. We have to cook rice wherein the grains are 3/4 th cooked and are separate from each other. Next to that rice, this slurry is added and mixed well. Podi is then added to it to make it more flavourful. Finally, the tempering of mustard, Bengal gram dal, peanuts, cashew nuts, curry leaf, red chillies and asafoetida is added to make a lovely delicious Iyengar speciality called as Puliyogare.

The prepared pulikaachal can be preserved in the refrigerator for over a week

We can substitute rice with other millets. Here are few of the variations

Quinoa Puliyogare

Thinai Puliyogare

 

 

Steps

1
Done
15 minutes

FOR THE PULIKAACHAL

2
Done

FOR THE PULIKAACHAL

Soak the tamarind in water warm for some time and then squeeze out the puree from it. Add more water to this and repeat the process till you get near clearwater left out in the tamarind

3
Done

Heat the oil in a pan.

4
Done

Add the mustard seeds, when it crackles add the dhals, asafoetida and saute it.

5
Done

Now dunk in the curry leaves and Red Chillies to give that beautiful flavour.

6
Done

When it starts browning add the turmeric powder and chilli powder and saute for a minute.

7
Done

Now add the squeezed tamarind water to this.

8
Done

Let it boil for 5- 7minutes on medium flame

9
Done

Add the salt and the jaggery

10
Done

Continue to boil in medium flame till the paste turns thick or looks like slurry

11
Done

Switch off and let it cool

12
Done

TO MAKE THE FLAVOURFUL TOPPING POWDER

13
Done

Dry roast these and grind it into a very fine powder

14
Done

TO MAKE THE PULIYOGARE

Spread the cooked rice on a big plate and cool it. Add 2 tsp of sesame oil to this and spread evenly. This helps the grains to remain separate.

15
Done

Put the pulikaachal and the topping powder on this and mix evenly.

16
Done

Taste it and if necessary add more salt.

17
Done

Heat sesame oil in a pan

18
Done

Add the mustard seeds and when it crackles add the cashew, peanuts, asafoetida and curry leaves and saute for a minute.

19
Done

Now add this to the prepared rice, mix well and serve with fried appalam

 

Puliyogare

PULIKAACHAL AND PULIYOGARE-AN IYENGAR SPECIALITY

Veena
Pulikaachal is the delicious paste which can be easily made at home to prepare the Iyengar speciality the delicious puliyogare.
0 from 0 votes
Prep Time 5 mins
Cook Time 20 mins
Total Time 30 mins
Course Lunch, dinner, Main Course
Cuisine Indian
Servings 4 PERSONS
Calories 288 kcal

Equipment

  • Pressure cooker

Ingredients
  

FOR THE PULIKAACHAL

  • 1 Lemon sized Tamarind
  • 1 Tsp Mustard seeds
  • 1 Tsp Black gram dal/urad dal
  • 1 Tsp Bengal gram dal
  • 8 Red chillies
  • 1/2 Tsp Turmeric powder
  • 2 Tsp Red Chilli Powder
  • 1/2 Tsp Asafoetida
  • 4 Tbsp Gingelly Oil
  • Few Curry Leaves
  • 1 Tbsp Jaggery
  • To Taste Salt

FOR THE TOPPING POWDER

  • 2 Tsp Daniya/ Coriander seeds
  • 1 Tsp Fenugreek seeds/ Methi
  • 2 Tsp Black Peppercorn

FOR THE PULIYOGARE

  • 1 Cup Cooked Rice
  • 3 Tbsp Pulikaachal
  • 1 Tbsp Topping powder
  • 1 Tbsp Gingelly Oil
  • 1 Tsp Mustard seeds
  • 1/2 Tsp Asafoetida
  • 1 Tbsp Peanut
  • 10 Cashews
  • Few Curry Leaves
  • To Taste Salt

Instructions
 

FOR THE PULIKAACHAL

  • Soak the tamarind in water warm for some time and then squeeze out the puree from it. Add more water to this and repeat the process till you get near clearwater left out in the tamarind
  • Heat the oil in a pan.
  • Add the mustard seeds, when it crackles add the dhals, asafoetida and saute it.
  • Now dunk in the curry leaves and Red Chillies to give that beautiful flavour.
  • When it starts browning add the turmeric powder and chilli powder and saute for a minute.
  • Now add the squeezed tamarind water to this.
  • Let it boil for 5- 7minutes
  • Add the salt and the jaggery
  • Continue to boil in medium flame till the paste turns thick or looks like slurry
  • Switch off and let it cool

TO MAKE THE FLAVOURFUL TOPPING POWDER

  • Dry roast these and grind it into a very fine powder

TO MAKE THE PULIYOGARE

  • Spread the cooked rice on a big plate and cool it. Add 2 tsp of sesame oil to this and spread evenly. This helps the grains to remain separate.
  • Put the pulikaachal and the topping powder on this and mix evenly.
  • Taste it and if necessary add more salt.
  • Heat sesame oil in a pan
  • Add the mustard seeds and when it crackles add the cashew, peanuts, asafoetida and curry leaves and saute for a minute.

  • Now add this to the prepared rice, mix well and serve with fried appalam

Nutrition

Calories: 288kcalCarbohydrates: 22gProtein: 4gFat: 22gSaturated Fat: 3gSodium: 7mgPotassium: 133mgFiber: 3gSugar: 4gVitamin A: 475IUVitamin C: 1mgCalcium: 23mgIron: 2mg
Keyword Pulikaachal, Puliyogare, Festival special, Iyengar thaligai, Iyengar recipes
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18 Comments Hide Comments

Veena i rushed here to spologise to you. that was a big mistake on my part and am really sorry for that. Hope you will forgive this unintended mistake of mine.

Add Your Comment

Veena

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18 Comments Hide Comments

Veena i rushed here to spologise to you. that was a big mistake on my part and am really sorry for that. Hope you will forgive this unintended mistake of mine.

Add Your Comment

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