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Parthasarathy Perumal Koil Puliyodarai Recipe | Pepper Puliyodarai Recipe

Last Updated On: May 7, 2020 by Sowmya Venkatachalam

Parthasarathy Perumal Koil Puliyodarai Recipe | Pepper Puliyodarai Recipe
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Puliyodarai (Tamarind Rice) is one of the popular rice variety in Southern India. Not only in homes, in most of the temples, Puliyodarai (Tamarind rice) is served as a prasad. Especially we all love the Puliyodarai that is served in Hanuman temples and Perumal temples. The taste of this rice prepared in temple is always is very unique in taste. I recently watched a video in Pudhuyugam channel showing Parthasarathy Koil Madapalli priest making Puliyodarai for Prasadam. I was so surprised to know how special and unique it is.

Table of Contents

Toggle
    • Why Temple Puliyodarai is so special ?
    • How Parthasarathy Perumal Koil Puliyodarai unique?
      • Conventional Tamarind Rice
      • Uniqueness of Parthasarathy temple Puliyodarai
      • You can also try:
    • Recipe Card for Parthasarathy Perumal Koil Puliyodarai Recipe | Pepper Puliyodarai Recipe:
  • Parthasarathy Perumal Koil Puliyodarai Recipe | Pepper Puliyodarai Recipe
        • Equipments Needed
    • Ingredients
      • First Set of Tempering
      • Second Set of Tempering
    • Instructions 
      • Soaking Tamarind
      • Cooking Tamarind Mixture
      • Preparing Second Tempering
      • Mixing with Rice!
      • Garnishing Time!
      • Serving Time
    • Video
    • Notes
    • Nutritional Info
    • INSTRUCTIONS
      • SOAKING TAMARIND
      • COOKING TAMARIND MIXTURE
      • PREPARING SECOND TEMPERING
      • MIXING WITH RICE!
      • GARNISHING TIME!
      • SERVING TIME

Why Temple Puliyodarai is so special ?

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. I believe these are the main reasons for the Kovil Puliyodharai to taste more yummier when served as Prasad.

How Parthasarathy Perumal Koil Puliyodarai unique?

Conventional Tamarind Rice

Though each Southern State has a unique way of preparing Tamarind rice, still there always be some grinding process. Andhra tamarind rice is rich in sesame seeds, peanuts, green chili. Karnataka tamarind rice has a strong flavor of mustard.  In TamilNadu, we used to fry urad dal, chana dal, red chili, fenugreek and grind it to powder. Some people use coriander seeds, peppercorns, sesame seeds also as part of the grinding ingredients. The freshly ground spices gives a delectable flavor to the tamarind rice.

Uniqueness of Parthasarathy temple Puliyodarai

  • The main ingredient for spice is Pepper powder. If we have pepper powder handy in our kitchen then its so simple to make this puliyodarai. The priest explains the reason for why only pepper powder is added. The reason is Lord Parthasarathy Perumal has lots of blisters in his face so they are excluding red chili and using pepper
  • Cashews are used for tempering: Generally for all conventional tamarind rice, we temper with urad dal, chana dal and peanuts. But in this temple, they use generous amount of cashews
  • Both Pepper powder and prepared pulikachal are added together to rice and mixed gently. Pepper powder is not added to tempering
  • Curry Leaves are added freshly only at the final stage once the Puliyodarai is ready. We generally add curry leaves to the tempering, but in this temple, the priest explains that adding fresh curry leaves to the tamarind rice gives more rich flavor and aroma to Puliyodarai

You can also try:

  1. Madapalli Puliyodarai
  2. Andhra Puliyodarai
  3. Karnataka Puliyodarai
  4. Tirupati Milagu Vada
  5. Koil Pongal

Recipe Card for Parthasarathy Perumal Koil Puliyodarai Recipe | Pepper Puliyodarai Recipe:

Parthasarathy Perumal Koil Puliyodarai Recipe | Pepper Puliyodarai Recipe
Pin Recipe

Parthasarathy Perumal Koil Puliyodarai Recipe | Pepper Puliyodarai Recipe

Course: Pasta & Noodles, Rice Varieties
Cuisine: Indian, South Indian, Tamil Nadu
Equipments Needed
  • Heavy Bottomed Pan
  • Mixing Bowl
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Servings: 4 people
Calories: 380kcal
Author: Sowmya Venkatachalam
Puliyodarai is a popular Prasad served in many temples. Parthasarathy Perumal temple serve Milagu Puliyodarai which is so unique than any other tamarind rice varieties. This Perumal koil puliyodarai has only pepper powder for the spice instead of grinding dal and red chilies for spice. This makes this puliyodarai so unique and tasty with rich flavor of Pepper!
Print Recipe

Ingredients

  • 2 Cups Cooked Rice 1 Cup - 250ml
  • 1 Lemon Size Tamarind
  • 2 tablespoon Pepper Powder
  • 1½ teaspoon Salt
  • ¼ teaspoon Turmeric Powder
  • 1 sprig Curry leaves

First Set of Tempering

  • 2 tablespoon Sesame Oil
  • 1 teaspoon Mustard seeds
  • 1 teaspoon Cumin Seeds
  • ¼ teaspoon Fenugreek seeds
  • ¼ teaspoon Asafoetida (Asafetida / Hing)

Second Set of Tempering

  • 2 tablespoon Sesame Oil
  • 1 tablespoon Split Bengal Gram (Channa Dal / Kadalaparuppu)
  • 2 teaspoon Urad Dal
  • 2 tablespoon Cashews

Instructions 

Soaking Tamarind

  • Soak tamarind in warm water for 10 mins. Extract thick juice and set the tamarind juice aside

Cooking Tamarind Mixture

  • Heat 2 tablespoon of Sesame oil, add mustard seeds and allow it to sputter. Then add cumin seeds and let it sputter
  • Next, add fenugreek seeds and asafoetida and fry for few seconds
  • Now, add the tamarind juice to the pan. Let the tamarind juice boil nicely and reduces and becomes thick
  • Finally add salt and swtich off the flame. Take this prepare tamarind mixture aside

Preparing Second Tempering

  • Heat 2 tablespoon oil in a pan. Add bengal gram, urad dal and fry till light golden brown
  • Then add the cashews and fry the cashews till they are light brown
  • To this tempering add the prepared tamarind juice (cooked tamarind mixture) and allow it to cook for couple of minutes. Also add turmeric powder and stir well. Swtich off the flame.
  • Now our Puliyodarai mixture is ready!

Mixing with Rice!

  • Spread the rice nicely in a mixing bowl. Add pepper powder and give a gentle mix without breaking the rice
  • Now add the prepared tamarind mixture and start mixing with rice gently

Garnishing Time!

  • Finally take handful of fresh curry leaves and tear and add it to the prepared Tamarind Rice and give a mix

Serving Time

  • Serve the delicious Parthasarathy Temple Puliyodarai with toasted Papad

Video

Notes

Adjust the quantity of pepper powder as per your spice level

Nutritional Info

Nutrition Facts
Parthasarathy Perumal Koil Puliyodarai Recipe | Pepper Puliyodarai Recipe
Amount Per Serving (1 Cup)
Calories 380 Calories from Fat 81
% Daily Value*
Fat 9g14%
Carbohydrates 63g21%
Protein 10g20%
* Percent Daily Values are based on a 2000 calorie diet.
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INSTRUCTIONS

SOAKING TAMARIND

  • Soak tamarind in warm water for 10 mins. Extract thick juice and set the tamarind juice aside

COOKING TAMARIND MIXTURE

  • Heat 2 tablespoon of Sesame oil, add mustard seeds and allow it to sputter. Then add cumin seeds and let it sputter

  • Next, add fenugreek seeds and asafoetida and fry for few seconds

  • Now, add the tamarind juice to the pan. Let the tamarind juice boil nicely and reduces and becomes thick

    • Finally add salt and swtich off the flame. Take this prepare tamarind mixture aside

PREPARING SECOND TEMPERING

  • Heat 2 tablespoon oil in a pan. Add bengal gram, urad dal and fry till light golden brown

  • Then add the cashews and fry the cashews till they are light brown

  • To this tempering add the prepared tamarind juice and allow it to cook for couple of minutes. Also add turmeric powder and stir well. Swtich off the flame.

  • Now our Puliyodarai mixture is ready!

MIXING WITH RICE!

  • Spread the rice nicely in a mixing bowl. Add pepper powder and give a gentle mix without breaking the rice

  • Now add the prepared tamarind mixture

  • Start mixing with rice gently

GARNISHING TIME!

  • Finally take handful of fresh curry leaves and tear and add it to the prepared Tamarind Rice and give a mix

SERVING TIME

  • Serve the delicious Parthasarathy Temple Puliyodarai with toasted Papad

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Hi! I'M SOWMYA.

Welcome to Subbus Kitchen!
I’m an IT professional with a passion for cooking. Inspired by my mother-in-law Subbalakshmi’s culinary wisdom and supported by my husband Venkatachalam, Subbus Kitchen celebrates flavors, heritage, and the joy of cooking!

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