I always wonder the delicious taste of Puliyodharai given as prasadham especially in Perumal Kovil and Anjeneyar kovil. If we go to Nanganallur Anjeneyar temple on saturdays, we would get Puliyodharai as Prasadam which is very unique in taste. Our traditional Iyer puliyodharai does not match with this taste. I did many experiments and my family finally gave this below recipe as "Go Ahead" for Koil Puliyodharai. Try this Koil Puliyodarai | Temple Style Puliyodarai Rice | Tamarind Rice recipe and let me know if you are also satisfied :-)
There are many other variations in making the Pulikachal / Puliyodharai Rice. Some of the popular puliyodharai/pulihora rice recipes are given in the link below.
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| Koil Puliyodarai | Temple Style Puliyodarai Rice | Tamarind Rice |
| Yield | 200gms |
| Servings | 4 |
| Preparation Time | - |
| Cooking Time | 20 mins |
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| Koil Puliyodarai | Temple Style Puliyodarai Rice | Tamarind Rice |
Ingredients :
| Tamarind | 1 lemon size |
| Turmeric Powder | 1/2 teaspoon |
| Red Chillies | 2 |
| Hing | 1/4 teaspoon |
| Salt | to Taste |
| Grated Jaggery | 1 Tablespoon |
| Oil | 1 teaspoon |
| Coriander Seeds | 2 tablespoon |
| Red Chillies | 6 |
| Channa dal | 1 tablespoon |
| Urid dal | 2 teaspoon |
| Fenugreek seeds | 1/2 teaspoon |
| Pepper | 1 teaspoon |
| Sesame Seeds | 2 teaspoon |
| Gingelly Oil | 2 tablespoon |
| Mustard Seeds | 1 teaspoon |
| Channa dal | 2 teaspoon |
| Peanuts | 1 tablespoon |
| Curry Leaves | Few |
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| Koil Puliyodarai | Temple Style Puliyodarai Rice | Tamarind Rice |
Method:
- Soak the tamarind in 1 cup of water and extract the juice and keep it aside
- Heat oil in a pan, add the grinding ingredients except sesame seeds and fry it until the dals turn golden brown color
- Finally add sesame seeds and fry for 30 seconds and remove the fried ingredient from flame and allow it to cool off. The reason of adding sesame seeds at the last is that they would get burnt easily while we try frying the dals. So it should be always added last
- Take the fried and cooled ingredients in a mixer and grind it to a smooth powder
- Heat gingelly oil in a pan, add mustard seeds when the oil is hot. When the mustard seeds starts to sputter, add channa dal and peanuts and fry till they turn golden brown color
- Next add broken red chillies and curry leaves and fry for another 20 seconds
- Then add extracted thick tamarind juice and add turmeric powder along with salt and hing and mix well
- Allow the tamarind mixture to boil atleast for 5 minutes to get rid off the raw smell of tamarind
- Now add the ground powder and mix well to get rid off lumps. Keep the flame in medium and allow the puliyodharai mixture to boil well and attain a thick paste like consistency
- When the Puliyodarai mixture gets thicken add jaggery and stir well, remove the pulioyodharai from flame.
- We can store the puliyodharai mixture in an air tight container and refrigerate and use it for 2-4 days. If we plan to refrigerate, then we should be generous in using gingelly oil :-)
- Take cooked rice and allow it to cool off so that the rice is very fluffy. Then add the puliyodharai mixture and a teaspoon of gingelly oil and gently mix it with a wooden spatula to avoid mashing of rice. The yummy, spicy Kovil Puliyodharai is ready for neivedhyam and also for serving.
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| Koil Puliyodarai | Temple Style Puliyodarai Rice | Tamarind Rice |