Puli Kachal For Tamarind Rice

Share
2 Ratings
2 Reviews
Print
Recipe By Vahchef
25 m
2 servings
268.6 Cals

Veg Pulao

Veg Pulao is a comfort and satisfying complete meal, cooked with aromatic rice (basmati),...

Omelette & Cheese Garliky Rice

Omurice is a popular contemporary Japanese fusion creation blending Western omelet and Ja...

Tindora & Methi Leaves Fried Rice

Tindora & Methi Leaves Fried Rice tastes amazingly delicious with aromatic flavors of met...

Celery Basmathi Pulao

The combination of this two main ingrediants celery and basmati rice will gives an attrac...

Bagara Rice

Bagara rice is a simple Hyderabadi rice recipe which can be prepared for functions or any...

Broad Beans Pulao

Broad beans pulav makes it bursting with nutrition and taste. Broad beans are good source...

Puli Kachal For Tamarind Rice Recipe, Imli Chutney, How To Make Puli Kachal For Tamarind Rice Recipe

Name: PULI KACHAL FOR TAMARIND RICE
Prep time: 10 min
Cook time: 15 min
Total time: 15 min
Yield: 2

Pulikachal, Tamarind rice is a popular dish of South India. This is a traditional South Indian Tamil Brahmin recipe. This is a fool proof recipe which even beginners can try with confidence.

About Recipe

Chinthapandu pachadi, Puli karathuvaiyal, ?Tentool Tetul Chatni

How to make PULI KACHAL FOR TAMARIND RICE

(2 ratings)

2 reviews so far

Prep time
10 mins

Cook time
15 mins

Total time
25 mins

Author : Vahchef
Main Ingredient : Tamarind

Servings : 2 persons
Published date : January 12, 2019

Ingredients used in PULI KACHAL FOR TAMARIND RICE
• Chana dal - 2 tablespoons.
• Urad dal - 1 tea spoon.
• Red chillies - 10 numbers.
• Coriander seeds - 1 tea spoon.
• Sesame seeds - 1 tablespoon.
• Curry leaves - 5 springs.
• Sesame seed oil - 2 tablespoon.
• Mustard seeds - 2 tablespoons.
• Peanuts - 1 tablespoon.
• Chana dal - 2 tablespoons.
• Green chilies - 4 numbers.
• Turmeric powder - 1 tea spoon.
• Methi seeds - 1/4 tea spoon.
• Tamarind pulp - 1 cup.
• Salt - to taste.
• Jaggery (small pieces) - 2 numbers.
• Hing - 1 tea spoon.
• Bottle guard pieces - 1 cup.
• Coconut - 1/2 cup.
• Yogurt - 1 cup.
• Cumin seeds - 1/4 tea spoon.
• Coconut oil - 2 tablespoons.
• Pepper - 1 pinch.
Method:
In a hot pan add chana dal, urad dal, red chilies, coriander seeds, and dry roast it. Then add sesame seeds, curry leaves and roast it. Transfer these mixture into a mixie jar. In a vessel container add sesame seed oil, red chilies, mustard seeds, pea nuts, chana dal, urad dal and roast it. Then add green chilies, curry leaves, turmeric, methi seeds and roast it. Once it is cooked then add tamarind pulp, salt, jaggery, hing and leave it for 10 minutes. In a pressure cooker add water, salt, bottle guard pieces and boil it. In a mixie jar add fresh coconut, red chilies, cumin seeds, water and paste it. In a yogurt bowl add the paste and mix well. When the bottle gourd is cooked add yogurt mixture and mix it well. Add the powder into the pulikachal mixture and cook it. Then transfer little bit into a small serving bowl.