As we are nearing Maatu Pongal, Puliyodharai is a dish that is definitely prepared down South. This is a recipe that was taught to me by my mother-in- law, and the paste can be stored for a long time and yet is a simplified version of the traditional recipe.


Tamarind– size of a gooseberry
Red chilli– 12+2 nos
Coriander seeds– 2 tablespoons
Fenugreek seeds– 1 teaspoon
Asafoetida– 2 small pieces
Sesame seeds– 1/2 teaspoon
Pepper– 1/2 teaspoon
Fresh coconut– 2 tablespoons
Jaggery– 1 tablespoon
Turmeric pwd– 1/2 teaspoon
Salt– 1 1/2 teaspoons
Peanuts– 2 tablespoons
Mustard seeds– 1 teaspoon
Sesame oil– 4 tablespoons
Rice– 1 1/2 cups
few curry leaves.

Cook rice, each rice should be separate and shouldn’t stick to each other. spread it in a plate and drizzle some oil.

Take a pan dry roast sesame seeds and pepper,powder it.
Heat 1 spoon of oil and add the asafoetida,coriander seeds, fenugreek seeds and red chillies,fry till they change colour.
Grind together tamarind, coconut, jaggery,turmeric,salt and the fried ingredients add water to make a paste.
Heat the remaining oil in the pan add the mustard seeds, when it starts spluttering, add the 2 chillies, peanuts and curry leaves. once the peanuts are fried add the grounded paste and stir.Cook till you get a thick paste and the oil starts separating.(cover and cook to avoid the paste spluttering all over.) Now mix in the powder of sesame seeds and pepper.
Your pulikachal is ready.
Add your pulikachal to the cooled rice and mix gently.
Enjoy your puliyodharai.

Prepare this paste and store it in fridge, relish puliyodharai whenever you feel like having it.😊