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.

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

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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.