Kovil Puliyodarai Recipe / Koyil Puliyodharai Recipe / Kovil Puliyodharai / Temple Style Tamarind Rice Recipe / Temple Puliyodharai / Tamarind Rice Recipe / Puli Sadam Recipe

 

Kovil Puliyodharai

Ingredients fried till light brown in 1/2 tsp of oil

Coriander seeds - 2 tsp

Channa dal - 2 tsp

Mustard -1/2 tsp

Black sesame seeds - 2 tsp

Urad dal - 2 tsp

Whole pepper - 2 tsp

Methi/Fenugreek seeds-1/2 tsp

Red chilies - 6

( Cool the fried ingredients and grind it to a smooth powder, keep it as)

Tempering

Sesame oil - little more than 1/4 cup

Mustard - 1 tsp

Red chilies - 6

Urad dal -1tsp

Channa dal - 1tsp

Peanuts - a handful

Curry leaves a fistful

Hing-1tsp

Other ingredients

Salt to taste

Turmeric powder-1/2tsp 

Tamarind - a large lemon size 

( soak it water and extract the juice, i got 1 & 1/2 cups of semi thick juice)

Jaggery - 1/2 tsp

Method

Heat oil in a pan & temper it with above ingredients.

Pour the tamarind juice add the turmeric powder & salt, give a nice boil 

Cook the whole mixture till thick & oil separates from sides of the pan.

Now add the ground powder and jaggery , mix well till combined.

Switch off the flame, add required amount of the paste to hot rice, mix well and enjoy!

Temple Style Puliyodharai

Note:

a) Remaining puliyodharai mixture can be stored in the refrigerator in a bottle.

b) The rice grains must be slightly sticky , do not cook till the grains are separate.

c) For this recipe only sesame oil is used , oil is added more in this recipe this gives the flavor to your dish.

d) Usually puliyodharai is mixed and kept aside and then served after an hour as all the flours will get into the rice.

e) Some people make the tamarind mixtures and skip adding the ground powder into the tamarind mixture. Instead they sprinkle on the rice and then add needed tamarind paste and mix.

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