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!
Course: Pasta & Noodles, Rice Varieties
Cuisine: Indian, South Indian, Tamil Nadu
Author: Sowmya Venkatachalam
Heavy Bottomed Pan
2CupsCooked Rice1 Cup - 250ml
First Set of Tempering
¼tspAsafoetida (Asafetida / Hing)
Second Set of Tempering
1tbspSplit Bengal Gram (Channa Dal / Kadalaparuppu)
Soak tamarind in warm water for 10 mins. Extract thick juice and set the tamarind juice aside
Cooking Tamarind Mixture
Heat 2 tbsp 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 tbsp 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
Finally take handful of fresh curry leaves and tear and add it to the prepared Tamarind Rice and give a mix
Serve the delicious Parthasarathy Temple Puliyodarai with toasted Papad
Adjust the quantity of pepper powder as per your spice level