Authentic Tamarind Rice Recipe – South Indian Pulikaichal

Last Updated on 4 months by Neha Deshmukh

Authentic Tamarind Rice Recipe – South Indian Pulikaichal

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – the classic South Indian Tamarind Rice, or Pulikaichal. This isn’t just a rice dish; it’s a burst of tangy, spicy, and subtly sweet flavors that takes me right back to my grandmother’s kitchen. I first attempted this when I was still learning to cook, and while it wasn’t perfect, the aroma alone was enough to convince me I was on the right track! It’s a bit of a process, but trust me, the end result is so worth it.

Why You’ll Love This Recipe

This Pulikaichal is more than just delicious. It’s a wonderfully versatile dish – perfect for a quick weeknight meal, a festive occasion, or even a packed lunch. The flavors develop beautifully over time, so leftovers are even better! Plus, it’s a fantastic way to experience the vibrant tastes of South Indian cuisine. It’s a little bit tangy, a little bit spicy, and completely addictive.

Ingredients

Here’s what you’ll need to create this flavorful masterpiece:

• 1 small lemon sized tamarind
• 0.25 cup sesame oil (approximately 60ml)
• 2 tsp sesame oil (approximately 10ml)
• 1 tsp mustard seeds
• 2 tsp urad dal (split black lentils)
• 1 tsp chana dal (split chickpeas)
• Few curry leaves
• 18-20 dried red chilies
• 0.5 tsp turmeric powder (approximately 2.5g)
• 0.5 tsp jaggery powder (approximately 2.5g)
• Salt as needed
• 2 pinches asafoetida (hing)
• 0.5 tsp roasted venthaya powder (fenugreek powder) – approximately 2.5g
• 1 tbsp roasted coriander powder – approximately 7g
• 2 cups water
• 2 cups cooked raw rice
• 1 tbsp sesame oil (approximately 15ml)
• 2 tbsp raw peanuts
• 2 tsp roasted gram (pottukadalai)

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Tamarind: I prefer using a good quality, sour tamarind. The darker the color, generally the more flavorful it is. You can find this at most Indian grocery stores.
• Sesame Oil: This is key to the authentic flavor. South Indian cuisine uses sesame oil generously. You can find both light and dark sesame oil. I personally prefer the dark sesame oil for pulikaichal – it has a more robust flavor.
• Urad Dal & Chana Dal: These lentils add a lovely nutty flavor and texture. Make sure they’re fresh for the best results.
• Venthaya/Fenugreek Powder: Don’t skip this! It adds a unique, slightly bitter note that balances the other flavors. Roasting the seeds before grinding enhances the aroma.
• Spice Levels: Traditionally, Pulikaichal is quite spicy. Feel free to adjust the number of dried red chilies to your liking. Some families in Tamil Nadu use a lot more chilies than others – it really depends on your preference!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the tamarind in 1 cup of hot water for about 10 minutes. Then, add another cup of water and extract about 2 cups of tamarind juice. Set this aside.
2. Next, dry roast the coriander seeds until fragrant, then grind them into a coarse powder. Separately, dry roast the fenugreek seeds until golden brown and powder them as well.
3. In a small pan, heat 2 tsp of sesame oil. Sauté the dried red chilies until they become crisp. Once cooled, gently crush them.
4. Now, in a large, heavy-bottomed pan, heat ¼ cup of sesame oil. Add the mustard seeds and let them splutter. Then, add the urad dal, chana dal, and curry leaves. Sauté until golden brown.
5. Pour in the tamarind extract, add the turmeric powder, asafoetida, salt, crushed red chilies, and fenugreek powder. Bring to a boil and simmer on medium heat for about 20 minutes, or until the mixture thickens.
6. Stir in the jaggery powder and roasted coriander powder. Drizzle with 1 tsp of sesame oil and let the pulikaichal cool completely. This is where the flavors really meld together!
7. While the pulikaichal cools, cook the raw rice. Once cooked, spread it out in a wide bowl and sprinkle with a pinch of turmeric powder.
8. In a separate small pan, temper the raw peanuts and roasted gram in 1 tbsp of sesame oil until they are slightly puffed up. Add these to the rice.
9. Finally, add 2 tbsp of the cooled pulikaichal to the rice and mix thoroughly. Taste and adjust the salt or pulikaichal quantity as needed.

Expert Tips

• Don’t rush the simmering process. Allowing the tamarind extract to cook down properly is crucial for achieving the right consistency.
• Cooling the pulikaichal completely before mixing it with the rice prevents the rice from becoming mushy.
• Using a heavy-bottomed pan prevents the spices from burning.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your jaggery is processed without bone char.
• Spice Level Adjustments: If you’re sensitive to spice, start with fewer red chilies and add more to taste. My friend, Priya, makes a milder version for her kids by using only 5-6 chilies.
• Festival Adaptations: During Pongal or Onam, some families add a handful of toasted sesame seeds to the pulikaichal for extra flavor and texture.

Serving Suggestions

Pulikaichal is fantastic on its own, but it also pairs beautifully with papadums, yogurt, or a simple vegetable side dish. It’s a staple in our house during festivals and family gatherings.

Storage Instructions

You can store leftover pulikaichal in an airtight container in the refrigerator for up to 3-4 days. The flavors actually deepen over time! The pulikaichal paste itself can be stored in the fridge for up to a week, or frozen for longer storage.

FAQs

1. What type of tamarind is best for pulikaichal?

A good quality, sour tamarind is best. Look for darker colored tamarind, as it generally has more flavor.

2. Can I make the pulikaichal paste ahead of time? How long will it keep?

Yes, absolutely! You can make the paste ahead of time and store it in the refrigerator for up to a week, or freeze it for longer storage.

3. What is the purpose of roasting the coriander and fenugreek seeds?

Roasting the seeds enhances their aroma and flavor, adding depth to the pulikaichal.

4. My pulikaichal is too sour, how can I balance the flavors?

Add a little more jaggery powder to balance the sourness. You can also add a pinch of sugar if you prefer.

5. Can I use a different type of oil instead of sesame oil? Will it affect the taste?

While you can use another oil like vegetable oil, it will definitely affect the taste. Sesame oil is crucial for the authentic flavor of pulikaichal.

Enjoy making this delicious and authentic South Indian Tamarind Rice! I hope it brings as much joy to your table as it does to mine. Let me know how it turns out in the comments below!