Madapalli Puliyodharai | Temple Style Tamarind Rice is a very appetizing and yummy Prasad served in most of the Vishnu temples and Hanuman temples. A spicy and tangy rice variety conventionally made as prasad for many auspicious occasions and festivals. This Madapalli Puliyodharai will also be a perfect Lunch Box Recipe!
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…
Madapalli Puliyodharai | Temple Style Tamarind Rice is a very appetizing and yummy Prasad served in most of the Vishnu temples and Hanuman temples. A spicy and tangy rice variety conventionally made as prasad for many auspicious occasions and festivals. This Madapalli Puliyodharai will also be a perfect Lunch Box Recipe!
1tspSplit Bengal Gram (Channa Dal / Kadalaparuppu)
½tspFenugreek seeds
1tspPeppercorns
10Red Chili
aPinchAsafoetida (Asafetida / Hing)
FewCurry leaves
For First Set of Tempering
3tbspSesame Oil
2tspSplit Urad Dal
2tspSplit Bengal Gram (Channa Dal / Kadalaparuppu)
1tbspPeanuts
6Red Chili
For Second Set of Tempering
1tbspSesame Oil
1tspMustard Seeds
½tspTurmeric Powder
FewCurry Leaves
For Tamarind Rice
2Cups Cooked Rice
½tspSalt
1tspSesame 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 1/4 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.
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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 1/4 teaspoon of salt. Add 3-4 tablespoon of Puliyodharai mix and mix gently. If needed, add more puliyodharai and mix gently.
Hi Madam,
I made this Madapalli puliyodarai. But my puliyodarai kolambu turned out to be black and taste is also something like burnt taste. I don’t know what mistake I did. Do you have any idea why it got burnt. Should I keep the flame in low? or should I keep stirring the contents. any idea mam?
Very sorry to hear. Yeah we have to cook the puliyodarai in low flame after adding the spice powder otherwise the spice powder gets burnt and makes the puliyodarai get stuck to the bottom of the pan
So sorry to hear. If you want more shelf life, heat 1/4 cup of sesame oil and add the hot oil to the prepared puliyodharai. Store in air-tight container and always use dry spoon to serve. Refrigerate and each time after serving, mix it well that way it remains fresh even for a month. Thanks
Sowmya,
Yummy , it is. Tried it out last weekend.😋 Great share , thanks to your friend as well.
Sujatha.R
So happy and glad to hear. Thanks Sujatha for sharing
Hi Madam,
I made this Madapalli puliyodarai. But my puliyodarai kolambu turned out to be black and taste is also something like burnt taste. I don’t know what mistake I did. Do you have any idea why it got burnt. Should I keep the flame in low? or should I keep stirring the contents. any idea mam?
Very sorry to hear. Yeah we have to cook the puliyodarai in low flame after adding the spice powder otherwise the spice powder gets burnt and makes the puliyodarai get stuck to the bottom of the pan
thank you madam. will try again and will let you know
hi Madam,
After 2 weeks my puliyodarai mix got fungus. What should I do to store this puliyodarai mix for a long period.
So sorry to hear. If you want more shelf life, heat 1/4 cup of sesame oil and add the hot oil to the prepared puliyodharai. Store in air-tight container and always use dry spoon to serve. Refrigerate and each time after serving, mix it well that way it remains fresh even for a month. Thanks