Pulivalam is a treasured snack from the northern parts of Kerala, especially in Kasaragod – a place where recipes are held in memory, not written down. Its name comes from its shape – long and curved like a tamarind pod – but there’s no tamarind in it. The flavour is savory, soft, and quietly satisfying.
It begins the night before, with raw rice soaking gently in water while the kitchen rests. In the morning, it’s ground with a little cooked rice, fresh grated coconut, eggs, and salt – nothing else. The batter is smooth, thick, and alive with the scent of coconut and rice. Just thick enough to hold, just loose enough to pour.
Traditionally, there are no ladles. No moulds. The batter is scooped into the palm and squeezed directly into hot oil. It falls in ribbons, curling into its natural crescent shape as it fries. The pieces puff slightly, then firm up, turning golden and crisp around the edges. No two are ever the same.
The outside crackles gently with each bite, while the inside remains soft, tender, and warm with the richness of egg and coconut. It’s not a loud snack – but it holds its place on the plate with quiet confidence.
And while it pairs beautifully with tea, Pulivalam is most often served with something heartier – a thick beef curry, or a spicy chicken gravy. The combination is bold and deeply satisfying – soft rice curls soaking up rich, peppery curry in every bite.
Pulivalam doesn’t travel far outside its home region, but that’s part of its charm. It belongs to homes where food is shaped by hand, where people cook by feel, not formula. In Kasaragod, it remains a quiet treasure – one golden curve at a time.
Pulivalam
Description
Pulivalam is a North Kerala delicacy, especially popular in Kasargod district, where it is an essential item during festive occasions and celebrations.
Ingredients
Instructions
-
First of all, soak raw rice (pachari) overnight or for at least 4 hours.
-
In the morning, grind the soaked rice along with grated coconut, boiled rice, eggs, and enough water to make a smooth batter.
-
Add salt to the batter and mix well.
-
Heat oil in a deep pan for frying.
-
Take a ladle of the batter and pour it lengthwise into the hot oil. Fry both sides till golden brown and cooked.
-
Note: Traditionally, Pulivalam batter is poured using hands. In this method, the batter is made slightly thicker, and it's squeezed through the palm directly into hot oil, creating unique rustic shapes.
-
Traditional Pulivalam is now ready. Serve it hot with any spicy curry, preferably chicken curry or beef curry.