Koil Puliyodharai | Temple Style Puliyodarai Rice

Kovil Puliyodharai / Temple Puliyodharai

4.27 from 19 votes

Koil Puliyodharai | Temple Style Puliyodarai Rice

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.

Prep Time0

Cook Time20

Total Time20

Course: Lunch, Main Course

Cuisine: India, South Indian, Tamil Nadu

Servings: people

Calories: 344kcal

Author: Sowmya Venkatachalam

Ingredients

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

For Grinding

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

For Tempering

2 tablespoon Gingelly Oil
1 teaspoon Mustard Seeds
2 teaspoon Split Bengal Gram (Channa Dal / Kadalaparuppu)
1 tablespoon 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

Nutrition