Puliyodharai or Tamarind rice is a popular South Indian variety rice and also a traditional recipe that is served in temples as prasadham.Kovil Puliyodharai lovers should definitely give this recipe a try for it tastes so good and same as the ones served in temples.The addition of spices makes the puliyodharai very flavorful and the other ingredients adds more deliciousness to this rice recipe.
The making of pulikaichal and the spice powder is all you need to concentrate,only then you can get perfect Puliyodharai.The spice powder should be dry roasted in low flame for a nice flavor.The Pulikaichal should also be prepared in low flame until oil separates and finally the spice powder is added to the pulikaichal.You can also store them separately and mix when needed in hot steamed rice with some sesame oil.

PREPARATION TIME : 5 MINS

MAKING TIME : 30-40 MINS

INGREDIENTS

TO ROAST AND GRIIND

5-7 dried red chillies

1 tbsp channa dal/ kadalai paruppu

1/2 tsp urad dal

2 tbsp coriander seeds

2 tsp sesame seeds

1/2 tsp pepper (optional)

TO TEMPER

5 tbsp sesame oil

2 red chillies

3 tbsp groundnuts

1/4 tsp mustard seeds

1/2 tsp urad dal

2 tbsp chana dal

2 sprigs curry leaves

OTHER INGREDIENTS

1 large lemon sized tamarind (soak in 1 & 1/2 cup water)

1/2 tsp turmeric powder

1 tsp Jaggery

Pinch of asafoetida

Salt as required

METHOD

Soak tamarind in water for an hour.Extract the juice and discard the residue.

Dry roast the items under ‘TO ROAST AND GRIND COLUMN’ in low flame.Grind them in your mixie and keep aside.

Heat oil in a pan,add the items under TO TEMPER column and saute for 3 mins in low flame.

Now add the tamarind extract ,turmeric powder,asafoetida,jaggery,salt and bring it to boil.When it starts to boil simmer the flame to low and cook until oil separates.

Now add the spice powder ,cook for 3 mins in low flame and switch off the flame.

Add it to hot steamed rice and serve hot with papad.

Kovil Puliyodharai is ready to serve now