Puli Kachal For Tamarind Rice

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

Fish Kedgeree

Is kedgeree the breakfast of kings or is eating fish before lunchtime a bit too 19th cent...

Mango Coconut Rice

This is a tangy and yummy rice recipe prepared especially in summer season....

Bean Plantain Tomato Rice

This is a kid special lunch box recipe, prepared with tomato, spicy beans, fried eggplant...

Bisibelele Bath

A classic dish from the state of Karnataka made to combination of rice, toor dal, vegetab...

Narali Bhat

Typical Maharashtrian recipe made with fresh coconut and jaggery flavoured with cardamom ...

Mexican Rice

Mexican rice is an easy recipe made in a jiffy. It is a colourful rice preparation sautée...

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.