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 Kovil Puliyodharai. Try this 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.


Kovil Puliyodharai / Temple Puliyodharai
Kovil Puliyodharai / Temple Puliyodharai

Yield200gms
Servings4
Preparation Time-
Cooking Time20 mins

Ingredients :
Tamarind1 lemon size
Turmeric Powder1/2 teaspoon
Red Chillies2
Hing1/4 teaspoon
Saltto Taste

For Grinding:
Oil1 teaspoon
Coriander Seeds2 tablespoon
Red Chillies6
Channa dal1 tablespoon
Urid dal2 teaspoon
Fenugreek seeds1/2 teaspoon
Pepper1 teaspoon
Sesame Seeds2 teaspoon

For Seasoning:
Gingelly Oil2 tablespoon
Mustard Seeds1 teaspoon
Channa dal2 teaspoon
Peanuts1 tablespoon
Curry LeavesFew

Method:
  1. Soak the tamarind in 1 cup of water and extract the juice and keep it aside
  2. Heat oil in a pan, add the grinding ingredients except sesame seeds and fry it until the dals turn golden brown color

  3. 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

  4. Take the fried and cooled ingredients in a mixer and grind it to a smooth powder

  5. 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

  6. Next add broken red chillies and curry leaves and fry for another 20 seconds

  7. Then add extracted thick tamarind juice and add turmeric powder along with salt and hing and mix well
  8. Allow the tamarind mixture to boil atleast for 5 minutes to get rid off the raw smell of tamarind
  9. 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

  10. When the Puliyodarai mixture gets thicken, remove the pulioyodharai from flame. 

  11. 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 :-) 

  12. 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. 

Kovil Puliyodharai / Temple Puliyodharai
Kovil Puliyodharai / Temple Puliyodharai

Click the link below for other Puliyodarai Recipes


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