Kovil Puliyodharai / Temple Puliyodharai

Recipe Card for Kovil Puliyodharai

Pin Recipe

Koil Puliyodharai | Temple Style Puliyodarai Rice

Course: Lunch, Main Course

Cuisine: India, South Indian, Tamil Nadu

Prep Time: 0 minutes

Cook Time: 20 minutes

Total Time: 20 minutes

Servings: 4 people

Calories: 344

Author: Sowmya Venkatachalam

The Puliyodharai served in the temples have a unique taste and flavor. This recipe is also commonly being referred as Iyengar Puliyodharai. It tastes divine, may be we are tasting in small quantity that too in the temple. The method of making Temple style puliyodharai is slightly different from our normal Puliyodharai. Learn to make Temple style puliyodharai with step by step pictures and video at Subbu's Kitchen.

Print Recipe

Ingredients

• 1 lemon size Tamarind
• ½ tsp Turmeric Powder
• 2 Red Chili
• ¼ tsp Asafoetida (Asafetida / Hing)
• Salt adjust to your taste
• 1 tbsp Jaggery grated

For Grinding

• 1 tsp Oil
• 2 tbsp Coriander seeds
• 6 nos Red Chili
• 1 tbsp Split Bengal Gram (Channa Dal / Kadalaparuppu)
• 2 tsp Urid Dal
• ½ tsp Fenugreek seeds
• 1 tsp Peppercorns
• 2 tsp Sesame Seeds

For Tempering

• 2 tbsp Gingelly Oil
• 1 tsp Mustard Seeds
• 2 tsp Split Bengal Gram (Channa Dal / Kadalaparuppu)
• 1 tbsp Peanuts roasted
• 1 fistful Curry leaves

Instructions

• 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. 

Video

Nutritional Info

Nutrition Facts

Koil Puliyodharai | Temple Style Puliyodarai Rice

Amount Per Serving (1 cup)

Calories 344 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 1.5g9%

Trans Fat 0.1g

Polyunsaturated Fat 5.6g

Monounsaturated Fat 4.4g

Sodium 277mg12%

Potassium 245mg7%

Carbohydrates 51g17%

Fiber 2.5g10%

Sugar 4.5g5%

Protein 7.4g15%

Vitamin A 235IU5%

Vitamin C 45.4mg55%

Calcium 24mg2%

Iron 1.2mg7%

* Percent Daily Values are based on a 2000 calorie diet.

Tried this recipe?Mention @subbuskitchen or tag #subbuskitchen!

Good PracticeAll the Images and videos are Copyright Protected. So please do not copy the content or images. If you want to use, please ask for it

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. Sesame seeds get burnt easily and that the reason of adding sesame seeds at the end of the frying process.

• 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.

 

 

Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging.Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!