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Kovil puliyodarai recipe

by Jeyashri suresh
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Kovil puliyodarai

Kovil puliyodarai recipe – Temple-style puliyodarai recipe with full video and step-by-step pictures. Popular Iyengar puliyodarai recipe.

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

Vadam pairs well with puliyodarai.

Kovil Puliyodarai

Kovil puliyodarai

Kovil Puliyodarai recipe

Jeyashri suresh
Traditional Iyengar style puliyodarai recipe | Tamarind rice recipe
No ratings yet
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course Condiment, Lunch
Cuisine Indian
Servings 4

Ingredients
  

  • Big Lemon sized tamarind
  • 4 tbsp +2 tsp sesame oil
  • ½ tsp mustard seeds
  • 1 tbsp peanuts
  • 1 tbsp chana dal
  • 1 tbsp roasted gram
  • 1 tbsp urad dal
  • 2 red chilis
  • 2 cups water
  • Few curry leaves
  • ¼ tsp Asafoetida
  • ½ tsp turmeric powder
  • ½ tsp jaggery
  • 1 cup Cooked rice

To roast and grind

  • 1 tbsp chana dal
  • 1 tbsp urad dal
  • 1.5 tbsp Coriander seeds | dhaniya
  • 7 red chili
  • 1 tsp sesame seeds
  • 1 tsp black pepper

Instructions
 

  • 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.
  • Mix well and let this boil for 5 minutes.
  • Now add the ground powder to this.
  • You can reserve 1 tbsp of powder and add this while mixing the puliyodarai too.
  • Let this boil in medium low flame till it comes to a semi thick consistency.
  • Add the jaggery to this now and mix well.
  • Switch off the flame and add the 1 tbsp 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 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.

Video

Notes

1. Puliyodarai wrapped in banana leaf and consumed after 4-5 hours will enhance the taste to a different level.
2. The Pulikaichal mix for the Kovil puliyodarai can be stored in the refrigerator for 2 weeks. Store in a clean dry jar.
Keyword Navratri recipes, no onion garlic recipes, South Indian lunch recipes
Tried this recipe?Mention @jeyashriskitchen or tag #jeyashriskitchen!
  • 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.
  1. Puliyodarai wrapped in banana leaf and consumed after 4-5 hours will enhance the taste to a different level.
  2. The Pulikaichal mix for the Kovil puliyodarai can be stored in the refrigerator for 2 weeks. Store in a clean dry jar.

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61 comments

Krsnamitra Nitai Dasa April 21, 2017 - 3:58 am

Hi Jeyashri Madam, Thank you for the iyengar style tamarind rice. I tried and came out very well and shared with my friends.They liked it very much.now my friend is requested me to make tamarind rice for 350 people's for his home function.do you have any idea on ingredients for huge quantity? Thank you.Regards, Karthick

Reply
jeyashri suresh April 24, 2017 - 1:51 am

Thank you so much. Sorry i have never ventured into this much bulk cooking.

Reply
Chithra M August 24, 2018 - 2:30 pm

Hi Jeyashri thanks for the simple and wonder recipe. Guess we should use only first extract of tamarind juice. We can use the rest of the tamarind next day for some other dish. Am i right.

Reply
Tam October 13, 2019 - 10:54 pm

Very good recipe. I am learning to make. Is fenugreek left out or am l missing. Other recipes add fenugreek seeds.

Reply
Rajan March 16, 2021 - 1:57 pm

Dear Jeyashri, I tried for first time using your excellent video and it came so well... Tasted so good even with samai (Kuthrai valai) rice. Big thanks.

Reply
Jeyashri suresh March 17, 2021 - 1:59 pm

Thanks a lot for trying out and leaving your comments, Rajan sir.

Reply
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