Madapalli Puliyodharai | Temple Style Tamarind Rice is one of the mouth-watering Prasad served in most of the Vishnu Temples or Hanman Temples around the world. Most of us make Tamarind rice in our homes but the temple Prasad has a unique taste that leaves us with an awe every time we get Prasad from temples. One of my friend share this delicious Madapalli Puliyodharai recipe. Her father-in-law is closely associated with Divyadesams in and around Sirkazhi. They learnt it from the madapalli. She was so generous to share the authentic way they prepare Puliyodharai in Tirumala Madapalli.
What's Special about Temple Puliyodharai?
We always wonder how the temple prasad tastes so yummy and tasty. In most of the big temples, there will be a separate kitchen area where they cook the Prasadam in larger quantities everyday. I always feel like the blessing of God is the main reason for the tastier Prasadam they prepare in temple kitchen. Also when preparing large quantities of prasad, usually, they have big uruli (cooking vessel) and the rice, pongal or any other prasad is made in those urli. The open cooking process incorporates a smoky flavor that inturn enhances the flavor of the prasadam.
What are the variations in the ingredients in this Madapalli Puloyodharai ?
For the conventional Puliyodharai mix some of us use coriander seeds and also most of us use sesame seeds. We used to dry roast the sesame seeds and grind it to powder and add it finally. The sesame seeds gives a very nice nutty flavor. But here in this madapalli Puliyodarai we are not using coriander seeds or sesame seeds. Its pretty simple but the taste is awesome. Lets get on with the recipe now...
You can also try:
- Puliyogare - Karnataka Style Tamarind Rice
- Andhra Pulihora - Andhra Tamarind Rice
- Conventional Tamarind Rice
Recipe Card :
Madapalli Puliyodharai | Temple Style Tamarind Rice
Equipments Needed
- Heavy Bottomed Pan
Ingredients
- 1 Lemon Size Tamarind or 2 Tablespoon Tamarind Paste
- Salt As Needed
For Spice Powder
- 1 teaspoon Urad Dal
- 1 teaspoon Split Bengal Gram (Channa Dal / Kadalaparuppu)
- ½ teaspoon Fenugreek seeds
- 1 teaspoon Peppercorns
- 10 Red Chili
- a Pinch Asafoetida (Asafetida / Hing)
- Few Curry leaves
For First Set of Tempering
- 3 tablespoon Sesame Oil
- 2 teaspoon Split Urad Dal
- 2 teaspoon Split Bengal Gram (Channa Dal / Kadalaparuppu)
- 1 tablespoon Peanuts
- 6 Red Chili
For Second Set of Tempering
- 1 tablespoon Sesame Oil
- 1 teaspoon Mustard Seeds
- ½ teaspoon Turmeric Powder
- Few Curry Leaves
For Tamarind Rice
- 2 Cups Cooked Rice
- ½ teaspoon Salt
- 1 teaspoon Sesame Oil
Instructions
Extracting Tamarind Juice
- Soak tamarind in warm water for about 10 mins and extract thick juice out of it. Or we can mix 2 tablepoon of tamarind paste and mix with a cup of water and keep it aside
Prepare Spice Powder
- Heat a pan. Add all the grinding ingredients and dry roast till dal turns golden brown.
- Cool the pan roasted ingredients and take it to mixer and grind it to a smooth powder. Keep this spice powder aside
Prepare First Tempering
- Heat oil in a pan. When the oil is hot, add split urad dal, bengal gram, peanuts, curry leaves, asafetida and red chili.
- Fry all the ingredients in the oil till the dals turn golden brown
Prepare Puliyodharai Mix
- Then add tamarind juice along with salt. Allow the tamraind juice to boil for about 10 mins
- After 10 mins, add the spice powder which we prepared earlier and give a good mix
- Stir continuously till the spice powder is incorporated well with the tamarind juice. If we don't mix well we will end up with lumps. So mix thoroughly
- Let the Puliyodharai boil in very low flame till it becomes a thick paste
- Once the Puliyodharai mix becomes thick, we can switch off the flame.
Preparing 2nd Tempering
- Heat oil in another pan. Add mustard seeds and allow it to crackle.
- Then add turmeric and curry leaves. Give a mix and switch off the flame.
- Add this tempering to the Puliyodharai Mix
- The delicious Madapalli Puliyodharai is now ready!
Preparing Tamarind Rice
- Spread the cooked rice in a wide plate or bowl.
- Add salt and sesame oil and give a good mix. Please mind that the puliyodharai mix already has salt in it. So just add ¼ teaspoon of salt
- Add 3-4 tablespoon of Puliyodharai mix and mix gently. If needed, add more puliyodharai and mix gently.
- Temple Style Tamarind Rice is now ready to serve!
Notes
- Ponni Raw rice or Sona masoori are more preferable.
- Rice to the water ratio if 1:2
- Deep fry the broken red chilies as part of the tempering that will enhance the taste and flavor
- There's a saying that Oru Padi Arisikku Oru Pidi Puli. Based on that , we can use this tamarind paste upto five cups of rice.
Nutritional Info
Method with Step by Step Pictures:
EXTRACTING TAMARIND JUICE
-
Soak tamarind in warm water for about 10 mins and extract thick juice out of it. Or we can mix 2 tablepoon of tamarind paste and mix with a cup of water and keep it aside
PREPARE SPICE POWDER
-
Heat a pan. Add all the grinding ingredients and dry roast till dal turns golden brown.
-
Cool the pan roasted ingredients and take it to mixer and grind it to a smooth powder. Keep this spice powder aside
PREPARE FIRST TEMPERING
-
Heat oil in a pan. When the oil is hot, add split urad dal, bengal gram, peanuts, curry leaves, asafetida and red chili. Fry all the ingredients in the oil till the dals turn golden brown
PREPARE PULIYODHARAI MIX
-
Then add tamarind juice along with salt. Allow the tamraind juice to boil for about 10 mins
-
After 10 mins, add the spice powder which we prepared earlier and give a good mix
-
Stir continuously till the spice powder is incorporated well with the tamarind juice. If we don't mix well we will end up with lumps. So mix thoroughly. Let the Puliyodharai boil in very low flame till it becomes a thick paste. Once the Puliyodharai mix becomes thick, we can switch off the flame.
PREPARING 2ND TEMPERING
-
Heat oil in another pan. Add mustard seeds and allow it to crackle. Then add turmeric and curry leaves. Give a mix and switch off the flame. Add this tempering to the Puliyodharai Mix
-
The delicious Madapalli Puliyodharai is now ready!
PREPARING TAMARIND RICE
-
Spread the cooked rice in a wide plate or bowl. Add salt and sesame oil and give a good mix. Please mind that the puliyodharai mix already has salt in it. So just add ¼ teaspoon of salt. Add 3-4 tablespoon of Puliyodharai mix and mix gently. If needed, add more puliyodharai and mix gently.
-
Temple Style Tamarind Rice is now ready to serve!
