Koil Pulikaaichal/Puliyodharai.



Just back from a 3 day road trip to Kula Lumpur, Malaysia. My long dream of travelling by our car to a long distance place was fulfilled . Thanks To Mother. We had a great time. True it is Colourful Malaysia. i loved the variant colours . Especially the   lightings, the colours of dresses and flowers give a  high energy . Wherever we go we can see people moving out with families . It is a  rare sight for us as we are all living far away  from our families i used to see with a question who they are  sisters, friends and how close and intimate they relate with each other and how much they take care. We even saw two weddings in a Temple and loved the people and their attire especially the brides. And luckily we have good eateries at KL. Saravana Bhavan was our life saver.Now coming to our blog i had already posted in FB about this Koil Puliyodharai recipe and am here to keep up that promise. We usually make Puliyodharai in my grand mother’s style. Simple yet tasty. Then i started using sesame seeds, coriander seeds. Now coming to web i wanted to try authentic recipes and give  a twist to our original routine. So i made Koil  puliyodharai /Pulikaaichal. Puliyodharai is the rice mixed with this Gravy/ Tamarind sauce. Pulikaaichal is the Tamarind Gravy. i made this for our road trip. We were expecting to eat on our way to Malaysia. But we reached before 2 p.m so we had this in our hotel room. Earlier our breakfast was on the road side. One thing i admire and mention is the facility in Malaysia (Kawasan) where the road divides into a motel like place where there are eateries, neat bathrooms some even with shower and shelters where one can eat and take rest. There exists even a tap . This is a must for every traveler by road . i am longing for another journey to Malaysia. For me the holidays should be comfortable and when there is everything in a nearby place why we need to go to far off places. In that way Malaysia is my ever holidaying spot.

Now for the recipe.

The recipe has two parts one the Gravy and another the powder.


For the Rice

Raw Rice -1 cup

Sesame oil -2 tsp

For the( Pulikaaichal)  gravy:

Tamarind – 1 handful

Gingelly Oil- 3 tbsp

Peanuts – a handful

Mustard seeds -1 /2 tsp

Channa Dal – 1 tbsp

Urad dal – 1 tsp

Red Chilli – 2

Curry leaves – few

Powdered jaggery – 1 tsp

Turmeric powder -1 /2 tsp

Hing – 1/ 2 tsp

Salt – to taste.

For the powder :

Channa Dal – 1 1/2 tsp

Urad dal – 1 tbsp

Coriander seeds – 1/2 tbsp

Dried red chilli -2

Fenugreek seeds -1 /2 tsp

Sesame seeds – 1 tbsp


1. Heat oil in a pan and roast the ingredients given for the powder till golden colour. When cool grind it to a fine powder. It can stored  in an air tight container as we need  it only when we mix with rice.

2. Soak the tamarind in half cup of water and after 10 minutes squeeze the juice to a thick pulp.

3. Heat gingelly oil in a heavy bottom vessel and add oil. When the oil gets hot add the mustard seeds. Then add channa dal, urad dal, peanuts and fry well. Then add the red chilli and fry well. Add curry leaves, turmeric powder, salt and hing . Toss them well. Add the  tamarind extract and and allow it to boil for 10 to 20  minutes  . Add jaggery and mix well. When oil begins to separate  and gravy becomes thick switch off the flame.

4.Cook the rice till they are separate. Basmati rice will work better for this. Spread the rice in a big plate. Add a dash of sesame oil and allow the rice to cool.

5. Add the tamarind extract and mix well. In between add the powder and mix well. Test for salt . If needed add salt.The rice will taste better when given a settling time of few hours. that is why we pack them for lunch during travel.And yes the Puliyodharai   was good.


1. Always use a ladle to mix the rice as our hands may spoil the rice.

2. When mixing the rice should taste Sour as after few hours the rice will absorb all the juice.

So it should be noted that the rice is spicy and salty and sour immediately after mixing.



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