Puliyodharai is a popular special South Indian rice, a temple style tamarind rice very flavourful and tastes divine. Puliyodharai or Kovil Puliyodharai is a tangy rice made with rice, tamarind, lentils, jaggery, peanuts and spices. Let us get on to learn Kovil Puliyodharai with step by step pictures and video for easy understanding and reference.
Puliyodharai moreover tabbed as Puli Sadam or Tamarind rice is one of the most popular rice in Southern States of India. Though the preparation of Puliyodharai varies from each state to flipside it is one the travel staples as it does not get spoiled easily.
About Puliyodharai
Puliyodharai is prepared on special days, festive occasions or for travel. Puliyodharai is prepared in 3 steps : first a homemade special freshly roasted spice mix is prepared using lentils second a tamarind paste is prepared with tadka, lentils, peanuts, jaggery etc finally both are widow to cooked rice and mixed to make Puliyodharai.
Puliyodharai – Puli Sadam
I have shared 2 versions : one is the traditional temple style puliyodharai and second one is a easy and quick version of puli sadam. Though I unchangingly prefer the first version whenever I make puliyodharai the second version comes handy when I am pressed for time.
Puliyodharai served in temples is popularly tabbed as Temple Style Puliyodharai or Kovil Puliyodharai as we undeniability in tamil. Kovil Puliyodharai has unchangingly made me wonder, it gives a divine taste. I love this so much that whenever its puliyodharai I go blindly with this recipe as my family loved this version as it tates just like in temples.
Once when I took this to office, my collegues were in praises for me. I’ve once tried a slightly variegated version of Puliyogare and when I wanted to try this, I doubted whether subtracting the roasted powder seperately – But believe me, subtracting the roasted powder seperately gives a totally nice flavour, crunch and sure it tasted differently.
Puliyodharai Recipe Ingredients
- Cooked Rice – Melt rice separately in cooker or using drainig method, fluff it and spread it to tomfool down.
- Tamarind – The quantity of tamarind slightly varies depending on the variety of it used so use accordingly.
- Tadka – A simple tadka using mustard, red chillies, chana dal, hing and curry leaves is made.
- Lentils – A special homemade spice mix is made using chana dal, toor dal, urad dal, sesame seeds, coriander seeds and red chillies.
- Peanuts – Peanuts is one of the main ingredient for Puliyodharai.
- Jaggery – Jaggery gives a nice tangy taste and balances the sourness.
- Spice Powders – Turmeric powder is used here.
- Gingelly oil – Gingelly oil is weightier for this recipe however you can replace it with regular cooking oil too.
If you have any increasingly questions well-nigh this Kovil Puliyodharai Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this Kovil Puliyodharai Recipe ? Do let me know how you liked it. Moreover tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
Puliyodharai | Puli Sadam
Ingredients
- 3 cups cooked rice
For the pulikaichal:
- 1/4 cup tamarind
- 1 and 1/2 cups water
- 3 tbsp gingelly oil Nallenai
- a fistful peanuts
- 1 tsp mustard seeds
- 1/2 tsp urad dal
- 1 tbsp channa dal
- 1 piece dried red chilli
- few curry leaves
- 1/4 tsp hing
- 1/4 tsp turmeric powder
- 1 tsp powdered jaggery
- salt to taste
For the powder:
- 1/2 tsp gingelly oil
- 1 and 1/2 tbsp channa dal
- 1 tbsp urad dal
- 1 tbsp coriander seeds
- 3 piece dried red chillies
- 1/2 tsp fenugreek seeds
- 1 tbsp sesame seeds
Instructions
- To a trencher add 1/4 cup tamarind add 1 and 1/2 cups water.
- Crush it well. The tamarind should be crushed well as you can see.
- Tamarind pericope is ready. Set aside.
- To a kadai add 1/2 tsp gingelly oil heat it. Then add 1 tbsp urad dal, 1 and 1/2 tbsp chana dal, 1 tbsp coriander seeds, 2 red chillies, 1/2 tsp methi seeds and 1 tbsp sesame seeds. I used my kalchatti – stone cookware here.
- Roast it in low flame until golden brown.
- Transfer to a mixer jar tomfool down.
- Then grind it to a slightly woody powder as you can see.
- To the same kadai add 3 tbsp gingelly oil and heat it. Now add a fistful of peanuts. Fry for a minute.
- Add 1 tsp mustard seeds let it splutter.
- Then add 1/2 tsp urad dal, 1 tbsp chana dal,1 red chilli, few curry leaves and 1/4 tsp hing.
- Give a quick mix add 1/4 tsp turmeric powder, salt to taste requite a mix and fry until dals are roasted.
- Add prepared tamarind pericope to strainer printing well to pericope pulp completely. I printing and crush well while straining.
- Discard the remains.
- Give a quick mix. Let it boil.
- Let it swash and reduce.
- Stir in between. It takes time so alimony an eye.
- Water slowly starts reducing and the mixture becomes thick.
- The mixture has wilt thick and oil has started to separate at the edges. this is the right consistency.
- Add 1 tsp powdered jaggery.
- Give a quick mix and switch off.
- Pulikaichal is ready. Tomfool lanugo for a while.
- Now add 2 tsp of gingelly oil to 3 cups of cooked rice.
- Mix it well.
- Now add prepared pulikaichal to rice.
- Then add roasted powder to it.
- Mix it well.
- Kovil Puliyodharai is ready. Scoop using a deep curved laddle.
- Serve in comic leaf – This is how they serve in temples.
- Perfect Puliyodharai is ready!
- Kovil Puliyodharai is ready!
Video
Notes
- Check and retread salt without the pulikaichal reduces.
- The grain of rice will be slighty stick as in temples so do not make too grain seperated. Rice should be perfectly cooked soft and fluffy.
- Adding jaggery is optional, but I recommend subtracting it for a perfect balance.
- You can store both the pulikaichal and the roasted powder in fridge and it stays well for well-nigh a week.
- Do not reduce oil and I recommend using gingelly oil as it gives nice flavour to this dish.
- I used regular white rice we use that is Ponni Puzhungal variety.
Nutrition
Puliyodharai Recipe Step by Step
1.To a trencher add 1/4 cup tamarind add 1 and 1/2 cups water.
2.Crush it well. The tamarind should be crushed well as you can see.
3.Tamarind pericope is ready. Set aside.
4.To a kadai add 1/2 tsp gingelly oil heat it. Then add 1 tbsp urad dal, 1 and 1/2 tbsp chana dal, 1 tbsp coriander seeds, 2 red chillies, 1/2 tsp methi seeds and 1 tbsp sesame seeds. I used my kalchatti – stone cookware here.
5.Roast it in low flame until golden brown.
6.Transfer to a mixer jar tomfool down.
7.Then grind it to a slightly woody powder as you can see.
8.To the same kadai add 3 tbsp gingelly oil and heat it. Now add a fistful of peanuts. Fry for a minute.
9.Add 1 tsp mustard seeds let it splutter.
10.Then add 1/2 tsp urad dal, 1 tbsp chana dal,1 red chilli, few curry leaves and 1/4 tsp hing.
11.Give a quick mix add 1/4 tsp turmeric powder, salt to taste requite a mix and fry until dals are roasted.
12.Add prepared tamarind pericope to strainer printing well to pericope pulp completely. I printing and crush well while straining.
13.Discard the remains.
14.Give a quick mix. Let it boil.
15.Let it swash and reduce.
16.Stir in between. It takes time so alimony an eye.
17.Water slowly starts reducing and the mixture becomes thick.
18.The mixture has wilt thick and oil has started to separate at the edges. this is the right consistency.
19.Add 1 tsp powdered jaggery.
20.Give a quick mix and switch off.
21.Pulikaichal is ready. Tomfool lanugo for a while.
22.Now add 2 tsp of gingelly oil to 3 cups of cooked rice.
23.Mix it well.
24.Now add prepared pulikaichal to rice.
25.Then add roasted powder to it.
26.Mix it well.
27.Kovil Puliyodharai is ready. Scoop using a deep curved laddle.
28.Serve in comic leaf – This is how they serve in temples.
29.Perfect Puliyodharai is ready!
Kovil Puliyodharai is ready!
Expert Tips
- Check and retread salt without the pulikaichal reduces.
- The grain of rice will be slighty stick as in temples so do not make too grain seperated. Rice should be perfectly cooked soft and fluffy.
- Adding jaggery is optional, but I recommend subtracting it for a perfect balance.
- You can store both the pulikaichal and the roasted powder in fridge and it stays well for well-nigh a week.
- Do not reduce oil and I recommend using gingelly oil as it gives nice flavour to this dish.
- I used regular white rice we use that is Ponni Puzhungal variety.
Serving & Storing Suggestion
You can serve with vathal or papad. Puliyodharai tastes weightier on its own too. You can store Puliyodharai in room temperature for 2 days. But you can store the pulikaichal and the roasted powder for well-nigh a week to 10 days in fridge.
Puli Sadam
Puli Sadam is weightier for lunchbox and for travel as it doesn’t get spoiled easily, moreover the resting time enhances the flavour of puli sadam, yes try it and see. This version of Puli Sadam is very easy and quick to make during our rented days.
Puli Sadam Ingredients
2 cups cooked rice
1/4 cup tamarind (loosely packed)
1/4 tsp fenugreek seeds
2 tsp jaggery syrup
3 tbsp peanuts
water as required
salt to taste
To temper
3 tsp oil
1 tsp mustard seeds
1/2 tsp urad dal
a generous pinch hing
1/8 tsp turmeric powder
3 nos red chillies
few curry leaves
How to make Puli Sadam
- Dry roast peanuts until golden.Soak tamarind in 1 cup water,mash it well with your hands and Set aside.
- Dry roast fenugreek seeds in a pan until golden then using a mortar and pestle crush it to a woody powder.Set aside.
- Heat oil – add mustard seeds and urad dal let it splutter.Add red chillies, curry leaves,turmeric powder and hing.Saute for a minute.
- Strain and add tamarind pulp.Let it boil.Cook in medium flame.
- Cook till it becomes thick.Then add fenugreek powder and melt for 2mins.
- Finally add jaggery syrup mix well and melt for few increasingly mins till it becomes like a thokku(thick),then switch off.Add cooked rice withal with roasted peanuts and mix well.
Serve hot / warm.
The post Puliyodharai | Puli Sadam appeared first on Sharmis Passions.