Visiting perumal temples in South India always reminds me of the puliyodarai they serve there as Prasadam. Puliyodarai | Tamarind rice is done in different ways in different places. Even at home also the recipe slightly varies from house to house. Even I have posted my mom’s style of making puliyodarai, kalyana puliyodarai, and Andhra style puliyogare. Apart from this, we have Puliyodarai podi in Jeyashris kitchen too. Puliyodarai | Tamarind rice is traditionally made for festivals like Kannu pongal and aadi perukku. Since it has a longer shelf life, it is perfect for long-distance travel. This recipe of Iyengar kovil puliyodarai, I learnt from my friend Janani’s mom. We all are huge fans of her puliyodarai and mami always makes this for us during her visit. I am so glad that I learned this recipe from her. Do try this and I am sure you will love it. Also check out
Kalyana puliyodaraiPuliyodarai podiAndhra style puliyogarae
Vadam pairs well with puliyodarai.
Kovil Puliyodarai
Let’s soak the tamarind in 2 cups of hot water for 15 minutes.
Extract thick tamarind juice and keep it aside.
Lets dry roast the ingredients to make the powder.Dry roast the 1 tbsp chana dal, urad dal, coriander seeds, red chili and black pepper.
Once the dal turns light golden brown, switch off and add the sesame seeds.This gets cooked very fast, saute this till everything becomes golden brown color.
When it is little warm, powder it finely in a mixer.Grinding this warm helps to powder well.
In a pan add 4 tbsp of sesame oil.Add the mustard seeds, urad dal, 1 tbsp chana dal, peanuts, roasted gram, 2 red chilis, and curry leaves
Once the dals turn golden brown add the tamarind water to this.
Add salt, turmeric powder and asafoetida to this.Now add the ground powder to this.You can reserve 1 tbsp of powder and add this while mixing the puliyodarai too.
Add the jaggery to this now and mix well.
Let this boil in medium-low flame till it comes to a semi-thick consistency.Switch off the flame and add the 2 tsp of sesame oil.Pulikaichal is done.
Cook ½ cup of raw rice | sona masoori rice and spread this on a plate.Once it is cool, smear 2 tsp of sesame oil.
Add the 2-3 tbsp of tamarind paste and gently mix well, without breaking the rice.If adding the reserved podi, add this now.
Mix well gently.If you are taking this for travel or you are consuming it later, let the pulikaichal be little generous, as it will be perfect when you consume it later.You can temper some more peanuts to the puliyodarai at the time of mixing, this gives nice crunchy taste.
Spill the Spices regardspriya Thank youKarthik
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