Kovil puliyodarai recipe – Temple-style puliyodarai recipe with full video and step-by-step pictures. Popular Iyengar puliyodarai recipe.

Visiting perumal temples in South India always reminds me of the puliyodarai they serve there as Prasadam. Puliyodarai | Tamarind rice is done in different ways in different places. Even at home also the recipe slightly varies from house to house. Even I have posted my mom’s style of making puliyodarai, kalyana puliyodarai, and Andhra style puliyogare. Apart from this, we have Puliyodarai podi in Jeyashris kitchen too.

Puliyodarai | Tamarind rice is traditionally made for festivals like Kannu pongal and aadi perukku. Since it has a longer shelf life, it is perfect for long-distance travel. This recipe of Iyengar kovil puliyodarai, I learnt from my friend Janani’s mom. We all are huge fans of her puliyodarai and mami always makes this for us during her visit. I am so glad that I learned this recipe from her. Do try this and I am sure you will love it.

Also check out

  • Kalyana puliyodarai
  • Puliyodarai podi
  • Andhra style puliyogarae

Vadam pairs well with puliyodarai.

Kovil Puliyodarai

  • Let’s soak the tamarind in 2 cups of hot water for 15 minutes.
Kovil puliyodarai recipe - 1
  • Extract thick tamarind juice and keep it aside.
Kovil puliyodarai recipe - 2
  • Lets dry roast the ingredients to make the powder.
  • Dry roast the 1 tbsp chana dal, urad dal, coriander seeds, red chili and black pepper.
Kovil puliyodarai recipe - 3
  • Once the dal turns light golden brown, switch off and add the sesame seeds.
  • This gets cooked very fast, saute this till everything becomes golden brown color.
Kovil puliyodarai recipe - 4
  • When it is little warm, powder it finely in a mixer.
  • Grinding this warm helps to powder well.
Kovil puliyodarai recipe - 5
  • In a pan add 4 tbsp of sesame oil.
  • Add the mustard seeds, urad dal, 1 tbsp chana dal, peanuts, roasted gram, 2 red chilis, and curry leaves
Kovil puliyodarai recipe - 6
  • Once the dals turn golden brown add the tamarind water to this.
Kovil puliyodarai recipe - 7
  • Add salt, turmeric powder and asafoetida to this.
  • Now add the ground powder to this.
  • You can reserve 1 tbsp of powder and add this while mixing the puliyodarai too.
Kovil puliyodarai recipe - 8
  • Add the jaggery to this now and mix well.
Kovil puliyodarai recipe - 9
  • Let this boil in medium-low flame till it comes to a semi-thick consistency.
  • Switch off the flame and add the 2 tsp of sesame oil.
  • Pulikaichal is done.
Kovil puliyodarai recipe - 10
  • Cook ½ cup of raw rice | sona masoori rice and spread this on a plate.
  • Once it is cool, smear 2 tsp of sesame oil.
Kovil puliyodarai recipe - 11
  • Add the 2-3 tbsp of tamarind paste and gently mix well, without breaking the rice.
  • If adding the reserved podi, add this now.
Kovil puliyodarai recipe - 12
  • Mix well gently.
  • If you are taking this for travel or you are consuming it later, let the pulikaichal be little generous, as it will be perfect when you consume it later.
  • You can temper some more peanuts to the puliyodarai at the time of mixing, this gives nice crunchy taste.
Kovil puliyodarai recipe - 13
  1. Puliyodarai wrapped in banana leaf and consumed after 4-5 hours will enhance the taste to a different level.
  2. The Pulikaichal mix for the Kovil puliyodarai can be stored in the refrigerator for 2 weeks. Store in a clean dry jar.
Kovil puliyodarai recipe - 14 Kovil puliyodarai - 15

Kovil Puliyodarai recipe

Ingredients

  • Big Lemon sized tamarind
  • 4 tbsp +2 tsp sesame oil
  • ½ tsp mustard seeds
  • 1 tbsp peanuts
  • 1 tbsp chana dal
  • 1 tbsp roasted gram
  • 1 tbsp urad dal
  • 2 red chilis
  • 2 cups water
  • Few curry leaves
  • ¼ tsp Asafoetida
  • ½ tsp turmeric powder
  • ½ tsp jaggery
  • 1 cup Cooked rice

To roast and grind

  • 1 tbsp chana dal
  • 1 tbsp urad dal
  • 1.5 tbsp Coriander seeds | dhaniya
  • 7 red chili
  • 1 tsp sesame seeds
  • 1 tsp black pepper

Instructions

  • Let’s soak the tamarind in 2 cups of hot water for 15 minutes.
  • Extract thick tamarind juice and keep it aside.

Lets dry roast the ingredients to make the powder.

  • Dry roast the 1 tbsp chana dal, urad dal, coriander seeds, red chili and black pepper.
  • Once the dal turns light golden brown, switch off and add the sesame seeds.
  • This gets cooked very fast, saute this till everything becomes golden brown color.
  • When it is little warm, powder it finely in a mixer.
  • Grinding this warm helps to powder well.
  • In a pan add 4 tbsp of sesame oil.
  • Add the mustard seeds, urad dal, 1 tbsp chana dal, peanuts, roasted gram, 2 red chilis and curry leaves.
  • Once the dals turn golden brown add the tamarind water to this.
  • Add salt, turmeric powder and asafoetida to this.
  • Mix well and let this boil for 5 minutes.
  • Now add the ground powder to this.
  • You can reserve 1 tbsp of powder and add this while mixing the puliyodarai too.
  • Let this boil in medium low flame till it comes to a semi thick consistency.
  • Add the jaggery to this now and mix well.
  • Switch off the flame and add the 1 tbsp of sesame oil.
  • Pulikaichal is done.
  • Cook ½ cup of raw rice | sona masoori rice and spread this on a plate.
  • Once it is cool, smear 2 tsp of sesame oil.
  • Add the 2-3 tbsp of tamarind paste and gently mix well, without breaking the rice.
  • If you are taking this for travel or you are consuming it later, let the pulikaichal be little generous, as it will be perfect when you consume it later.
  • You can temper some more peanuts to the puliyodarai at the time of mixing, this gives nice crunchy taste.

Video

Notes