One of the simplest side dish recipe to go with rice,  പിഴിഞ്ഞപുളി (Pizhinja Puli) is a quick make and can be easily put together from common ingredients in a kitchen. This used to be a common accompaniment to rice in my childhood. There is a few variant of this recipe from place to place, but the one I share is the traditional one.


  1. Tamarind                : Small lemon size( Adjust)
  2. Chilli powder          : 1.5 T- Sp(Adjust)
  3. Coriander powder : 1 Tbl- Sp
  4. Turmeric powder   : ¼ T- Sp
  5. Cumin powder        : ¼ T- Sp
  6. Fenugreek powder  : A pinch
  7. Pepper powder        : ½ T- Sp(Adjust)
  8. Crushed garlic         : 1.5 Tbl- Sp
  9. Salt for taste
  10. Curry leaves
  11. Water                        : 7 Cups(Adjust)
  12. Asfoetida powder   : ¼ T- Sp(Adjust)

For seasoning:-

  1. Coconut oil        : 1.5 Tbl- Sp(Adjust)
  2. Mustard seeds  : ½ T- Sp
  3. Cumin seeds     : A pinch
  4. Fenugreek(uluva) : 4
  5. Chopped pearl onion : 1.5 Tbl- Sp
  6. Dried red chilli  : 4
  7. Curry leaves


  • Take the extract from the tamarind (use ¼ Cup of hot/normal water, soak the tamarind for about 15 minutes and squeeze the tamarind extract).
  • In a large vessel, add the ingredients number 2- 11 and the tamarind water , mix it and keep it aside.
  • Heat oil in a kadai/pan, crackle the mustard seeds along with cumin seeds and fenugreek (uluva/ventayam) .
  • Then add the dried red chillies and chopped pearl onions; fry it until brown.
  • Finally add the curry leaves and pour the tamarind water , let it boil well.
  • Then reduce the flame into low and boil it for another 5-7 minutes.
  • Finally add the asfoetida powder and mix; and switch off the stove.
  • Close the lid and keep it for 15 minutes.



  • It is a liquid curry, so adjust the water quantity.
  • More curry leaves will give the curry more taste.




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