Authentic Pulikachal Recipe- Tamarind Rice with Fenugreek & Peanuts

Last Updated on 6 months ago by Neha Deshmukh

Authentic Pulikachal Recipe – Tamarind Rice with Fenugreek & Peanuts

Introduction

Oh, Pulikachal! Just the name brings back memories of my grandmother’s kitchen, filled with the aroma of toasted spices and tangy tamarind. This tamarind rice is a South Indian staple, and honestly, it’s pure comfort food. It’s a little sweet, a little tangy, and packed with flavour – perfect for a quick lunch, a picnic, or even as a side dish with your favourite South Indian meal. I’m so excited to share my family’s recipe with you!

Why You’ll Love This Recipe

This Pulikachal isn’t just delicious; it’s surprisingly easy to make. It’s a fantastic way to use up leftover rice, and the flavours actually develop even more beautifully the next day. Plus, the combination of tamarind, fenugreek, and peanuts is just chef’s kiss! You’ll love how this recipe brings a little bit of South Indian sunshine to your kitchen.

Ingredients

Here’s what you’ll need to make this amazing Pulikachal:

• 1 cup Basmati rice (approx. 180g)
• 3 tbsp tamarind paste (approx. 45g)
• 1 tsp mustard seeds
• ½ tsp fenugreek seeds
• 2 tbsp urad dal (split black lentils)
• 2 tbsp chana dal (split chickpeas)
• ¼ cup peanuts (approx. 30g)
• ½ tsp turmeric powder
• 2-3 dried red chilies
• 10-12 curry leaves
• 2 green chilies
• 3 tbsp sesame oil (approx. 45ml)
• ¼ tsp asafoetida (hing)
• 1 tsp jaggery (approx. 5g)

Ingredient Notes

Let’s talk ingredients! A few things can really make or break this recipe, so here are my tips:

• Fenugreek Seeds (Methi): These little seeds are key to the authentic Pulikachal flavour. Don’t skip them! They have a slightly bitter, maple-like aroma that adds so much depth.
• Asafoetida (Hing): This one’s a bit pungent on its own, but it adds a wonderful savoury note to the dish. A little goes a long way!
• Tamarind Paste: Tamarind paste quality varies. I prefer a darker, more concentrated paste. If yours is lighter, you might need to add a bit more to get the right tang. You can also use tamarind pulp – soak about a lemon-sized ball in warm water and extract the pulp.
• Rice: Basmati is my go-to for its fluffy texture, but you can experiment with other long-grain rice varieties. Sona Masoori is another popular choice in South India.
• Sesame Oil: This is traditional and adds a lovely nutty flavour. If you don’t have it, you can use vegetable oil, but sesame oil really elevates the dish.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, cook your basmati rice until it’s nice and fluffy. Once cooked, spread it out on a plate and let it cool completely. This is important – warm rice will make the Pulikachal mushy.
2. While the rice is cooling, soak the chana dal in water for about 10 minutes. This helps it cook faster and become softer. In a separate bowl, dilute the tamarind paste in 1 cup of water.
3. Now for the spice magic! In a dry pan, dry roast the fenugreek seeds and dried red chilies for about 2 minutes, until fragrant. Be careful not to burn them! Grind them into a fine powder using a spice grinder or mortar and pestle.
4. Heat the sesame oil in a pan over medium heat. Add the mustard seeds, asafoetida, and urad dal. Sauté until the mustard seeds start to splutter and the urad dal turns golden brown.
5. Add the curry leaves and green chilies to the pan. Sauté for about a minute, until the curry leaves are crispy and fragrant. Then, add the drained chana dal, peanuts, and turmeric powder. Sauté for another 2 minutes.
6. Pour in the tamarind water and bring it to a simmer. Let it simmer for 8-10 minutes, or until the sauce has thickened slightly.
7. Stir in the salt, ground fenugreek powder, and jaggery. Mix well until everything is combined and the jaggery has dissolved. This is your Pulikachal paste!
8. Now, gently combine the cooked rice with the Pulikachal paste. Drizzle a little extra sesame oil over the top and mix gently to ensure the rice is evenly coated.
9. Garnish with roasted peanuts and serve warm or at room temperature.

Expert Tips

• Don’t overcrowd the pan when roasting the spices. Roast in batches if necessary.
• Adjust the amount of green chilies to your spice preference.
• For a smoother paste, you can blend the tamarind mixture before adding it to the pan.

Variations

• My friend Priya adds a handful of grated coconut to her Pulikachal – it’s divine!
• You can add other vegetables like chopped tomatoes or onions to the sautéing stage.
• For a richer flavour, add a tablespoon of ghee (clarified butter) along with the sesame oil.

Vegan Adaptation

This recipe is naturally vegan! Just ensure your jaggery is processed without bone char (some brands use it).

Gluten-Free Adaptation

This recipe is naturally gluten-free.

Spice Level Adjustment

• Mild: Reduce the number of green chilies to 1 or omit them altogether.
• Medium: Use 2 green chilies and 2 dried red chilies.
• Spicy: Use 3-4 green chilies and 3-4 dried red chilies.

Festival Adaptations

Pulikachal is a popular dish during festivals like Pongal and Onam in South India. It’s often served as part of a traditional festive meal.

Serving Suggestions

Pulikachal is delicious on its own, but it also pairs well with:

• Papadums
• Raita
• Vegetable curries
• Sambar

Storage Instructions

Leftover Pulikachal can be stored in an airtight container in the refrigerator for up to 3 days. The flavours actually get better with time!

FAQs

What is Pulikachal and where does it originate from?

Pulikachal is a South Indian dish made with tamarind, spices, and rice. It originates from Tamil Nadu, but is popular throughout South India. “Puli” means tamarind and “kachal” means to cook or prepare.

Can I use a different type of rice for this recipe?

Yes, you can! While Basmati is preferred, Sona Masoori or other long-grain rice varieties work well too.

How can I adjust the tanginess of the Pulikachal?

Adjust the amount of tamarind paste. Start with 3 tablespoons and add more to taste. You can also add a little more jaggery to balance the tanginess.

What is the purpose of roasting the fenugreek seeds and red chilies?

Roasting enhances their flavour and aroma. It also helps to remove any moisture and makes them easier to grind.

Can I make the Pulikachal paste ahead of time?

Yes, absolutely! You can make the paste and store it in the refrigerator for up to a week.

How do I store leftover Pulikachal?

Store it in an airtight container in the refrigerator for up to 3 days.