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
Ingredients
Instructions
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Pulivalam is a North-Kerala special . Especially in Kasargod- the north district of kerala- its an inevitable dish in every special occasions.
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First of all soak the Raw rice (pachari) over night or at least 4 hours
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In the morning we will grind it with Grated coconut , Boiled rice , Eggs and enough water to a smooth batter
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Add salt and mix well
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Heat Oil in a pan, take a ladle batter, pour the batter lengthwise and deep fry it both side
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Note: Traditionally, the batter is poured with hand. In that case batter with be little thick and squeeze with palm direct to hot oil .
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The traditional Pulivalam is ready
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Serve with any Spicy curry. Usually served with Chicken curry or Beef curry .