Go Back
–+ servings
Madapalli Puliyodharai | Temple Style Tamarind Rice served in a bowl, garnished with curry leaves and sesame seeds
Print Recipe
3.85 from 13 votes

Madapalli Puliyodharai | Temple Style Tamarind Rice

Experience the authentic taste of Madapalli Puliyodharai | Temple Style Tamarind Rice, a tangy, aromatic dish served as prasadam in Vishnu and Hanuman temples. This temple-style tamarind rice is made with a unique blend of roasted spices, tempering, and freshly cooked rice, delivering the exact flavor and aroma you would find in temple kitchens. Perfect for festive occasions, special pujas, or a soul-satisfying meal, this recipe brings the divine taste of temple prasadam right to your home.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Festival, Rice Varieties
Cuisine: Indian, South Indian, Tamil Nadu
Servings: 4 people
Calories: 270kcal
Author: Sowmya Venkatachalam

Equipment

  • 1 Heavy Bottomed Pan
  • 1 Mixer Grinder

Ingredients

  • 1 Lemon Size Tamarind or 2 Tablespoon Tamarind Paste
  • 1½ teaspoon Salt Adjust to your taste

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
  • 1 Pinch Asafoetida (Asafetida / Hing)
  • 1 sprig Curry leaves

First Tempering

  • 3 tablespoon Sesame Oil
  • 2 teaspoon Split Urad Dal
  • 2 teaspoon Split Bengal Gram (Channa Dal / Kadalaparuppu)
  • 1 tablespoon Peanuts
  • 6 nos Red Chili
  • 1 pinch Asafoetida (Asafetida / Hing)

Second Tempering

  • 1 tablespoon Sesame Oil
  • 1 teaspoon Mustard Seeds
  • ½ teaspoon Turmeric Powder
  • 1 sprig Curry Leaves

Tamarind Rice

  • 2 Cups Cooked Rice
  • ½ teaspoon Salt adjust to your taste
  • 1 teaspoon Sesame Oil
  • 1 sprig Curry Leaves

Instructions

Prepare Tamarind Juice

  • Soak the tamarind in warm water for about 10 minutes and extract thick juice. Alternatively, dissolve 2 tablespoons of tamarind paste in 1 cup of water and set aside.
    1 Lemon Size Tamarind

Make the Spice Powder

  • Heat a pan and dry roast urad dal, channa dal, fenugreek seeds, peppercorns, red chilies, asafoetida, and curry leaves until the dals turn golden brown and aromatic.
    1 teaspoon Urad Dal, 1 teaspoon Split Bengal Gram (Channa Dal / Kadalaparuppu), ½ teaspoon Fenugreek seeds, 1 teaspoon Peppercorns, 10 Red Chili, 1 Pinch Asafoetida (Asafetida / Hing), 1 sprig Curry leaves
  • Let the mixture cool completely, then grind into a fine powder using a mixer. Set aside.

First Tempering

  • Heat sesame oil in a pan. Add split urad dal, channa dal, peanuts, red chilies, curry leaves, and a pinch of asafoetida.
    3 tablespoon Sesame Oil, 2 teaspoon Split Urad Dal, 2 teaspoon Split Bengal Gram (Channa Dal / Kadalaparuppu), 1 tablespoon Peanuts, 6 nos Red Chili, 1 sprig Curry Leaves, 1 pinch Asafoetida (Asafetida / Hing)
  • Sauté until the dals turn golden brown and aromatic.

Cook Tamarind Base

  • Add the tamarind juice and salt to the pan and bring it to a boil for about 10 minutes.
    1½ teaspoon Salt
  • Stir in the prepared spice powder gradually, mixing continuously to avoid lumps.
  • Simmer on very low flame until the mixture thickens into a paste. Switch off the flame once thick.

Second Tempering

  • In another small pan, heat sesame oil and add mustard seeds. Allow them to crackle.
    1 tablespoon Sesame Oil, 1 teaspoon Mustard Seeds
  • Add turmeric powder and curry leaves, mix briefly, and switch off the flame.
    ½ teaspoon Turmeric Powder, 1 sprig Curry Leaves
  • Pour this tempering over the Puliyodharai mixture

Assemble with Rice

  • Spread the cooked rice in a wide plate or bowl.
    2 Cups Cooked Rice
  • Add ¼ teaspoon of salt and a little sesame oil, mixing gently.
    ½ teaspoon Salt, 1 teaspoon Sesame Oil
  • Add 3–4 tablespoons of Puliyodharai mixture and fold gently into the rice. Add more if desired, mixing carefully to coat the rice evenly.
  • Temple Style Tamarind Rice is now ready to serve!

Video

Notes

Tips for Perfect Madapalli Puliyodharai

  1. Use fresh tamarind – Fresh tamarind or good-quality paste gives the best tangy flavor. Avoid overly processed tamarind pastes as they can be too sweet or diluted.
  2. Roast the spices properly – Dry roast the dals and spices until golden and aromatic; under-roasting can make the spice powder bland.
  3. Mix spice powder slowly – Always stir continuously when adding the spice powder to tamarind juice to avoid lumps.
  4. Simmer on low heat – Allow the Puliyodharai paste to thicken gently; high heat may make it bitter.
  5. Use freshly cooked rice – Slightly firm, warm rice absorbs the flavors better. Avoid rice that’s too soft or overcooked.
  6. Tempering makes a difference – Don’t skip the second tempering with mustard, turmeric, and curry leaves—it adds authentic temple aroma.
  7. Adjust tanginess and spice – Taste and tweak tamarind or red chili according to preference.
  8. Storage tip – Store paste and rice separately for best results if making ahead; recombine before serving.

Nutrition

Serving: 0.5Cup | Calories: 270kcal | Carbohydrates: 36g | Protein: 5g | Fat: 12g