Home Pongal Recipes Kovil puliyodarai recipe

Kovil puliyodarai recipe

by Jeyashri suresh

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 frm 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 learnt this recipe from her. Do try this and I am sure you will love it.

Also check out

  • Kalyana puliyodarai
  • Puliyodarai podi
  • Andhra style puliyogarae

Vadam pairs well with puliyodarai.




Puliyodarai 2

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


  • Big Lemon sized tamarind
  • 4 tbsp 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

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


  • 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.
  •  Soak the tamarind in 1.5 cups of hot water.
  •  Extract tamarind juice and keep aside.
  •  In a pan add 3 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.


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!

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prathibha Garre February 1, 2013 - 3:45 am

Temple puliyogre is something which can not be matched,it tastes really delicious..looks yumm and craving for it now jey

Nivedhanams Sowmya February 1, 2013 - 3:48 am

Looks so perfect like the temple puliyogare!!! delicious!! am bookmarking it!!!
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Ongoing Event – Tried and Tasted – Raks Kitchen

Rumana Ambrin February 1, 2013 - 4:09 am

After seeing Ur recipe. My mouth is watering..

LG February 1, 2013 - 4:28 am

I am hungry now 🙂 Can you please parcel that? Yuumy …

Priti S February 1, 2013 - 4:41 am

Looks just so yum ….love temple puliyodrai ….

Chitra February 1, 2013 - 4:49 am

Bookmarked. wanted to try this for long time ..thnx for sharing 🙂

Sangeetha Nambi February 1, 2013 - 4:51 am

OMG ! Literally mouth watering here…

sowmya(creative saga) February 1, 2013 - 4:53 am

My favourite..love it with appalam and curd..

Hamaree Rasoi February 1, 2013 - 4:58 am

The picture looks so good…love the closeup

Nisha February 1, 2013 - 5:05 am

loved the small measurements you have used , perfect for anyone to try. I'm going to try this soon

Veena Theagarajan February 1, 2013 - 5:06 am

yummy! My kids comes to temple only for temple puliyodarai

ShravsCookBookBlog February 1, 2013 - 5:19 am

puliyodarai….mmmm…i'm loving it :)…

Mahi February 1, 2013 - 6:21 am

I had puliyodarai prasadham in thiruppathi last year! Feeling nostalgic!
Thanks for the recipe jeyshri!

Ramya Krishnamurthy February 1, 2013 - 6:47 am

so authentic one:)my all time fav from childhood days:)

Shama Nagarajan February 1, 2013 - 7:11 am

wow…i wish to come down to ur house for lunch

Darjeeling February 1, 2013 - 7:17 am

Ooo, that sounds delicious! I've never had it, but I really would like to try this dish…

Helen Prabha February 1, 2013 - 9:17 am

Looks so delicious…. Will be wonderful with papas.

Vimitha Anand February 1, 2013 - 9:33 am

Tangy and comforting rice

Vijayalakshmi Dharmaraj February 1, 2013 - 9:54 am

looks so traditional n yumm… my most favorite…
Show your styles to the world begins!!!

Hema February 1, 2013 - 11:33 am

Very authentic and traditional dish, Perumal Koil puliyodaraikku thani manam than..

dassana February 1, 2013 - 1:05 pm

i love puliyodaria. my tamilian friend colleague use to get in her tiffin box and it used to be awesome. remembering her seeing your post.

Uma Ramanujam February 1, 2013 - 2:16 pm

I love it. As you said, there were days, I visit temples at my native just to grab this. Triple like!!!

Julie February 1, 2013 - 3:18 pm

Tempting one,love the way u presented:)
Flavors Of Cuisines-"Mexican"

Arthy Suman February 1, 2013 - 3:23 pm

My mom's and my all time favourite….very inviting…

divya February 1, 2013 - 4:33 pm

Simply droolworthy and yummy . Wonderful recipe.

Priya February 1, 2013 - 7:08 pm

My mom do very rarely this puliyodarai,have to give a try soon.

Sona S February 2, 2013 - 2:48 am

looks very tempting and delicious.. nice clicks..

Spill the Spices

RAKS KITCHEN February 2, 2013 - 3:45 am

Super like the pictures, everything perfect for the recipe. Wonderful presentation and great recipe. You still have it? 😉

Gayathri Ramanan February 2, 2013 - 4:23 am

traditional rice dish…looks very tempting…

radha February 2, 2013 - 6:44 pm

Iyengars make the best pulihora. Have been trying to master it for years. Maybe this finally has the solution. Will try soon

WeR SAHM February 3, 2013 - 2:06 pm

Delicious pulihora with its best n beautiful click

tinku shaji February 4, 2013 - 3:49 am

OMG this is my most wanted recipe.. bookmarked.. thanks

Revathi February 4, 2013 - 7:22 am

You have a nice blog.First time here and i like all ur recipes. When u r free please drop into my blog.

Unknown August 20, 2013 - 9:47 am

It looks great!!… but did you roast pepper also along with the roasted items coz i couldnt find it in the list but could see some in the picture.


jeyashri suresh August 20, 2013 - 1:49 pm

Thanks for mentioning. I added 1 tsp of pepper but forgot to mention in the post. Will update now.

reminiscence September 5, 2013 - 4:22 am

I love Puliyogare rice & though I haven't tasted the temple variety I remember it from my high school & college days & I'm glad to get such a detailed recipe. all the recipes are really good. they are easy to understand follow. Thx. Jeyashri!

Vishwanath Bhagat Sharma September 22, 2013 - 12:32 pm

Thanks a lot for sharing! Did not know it was so easy. I used to depend on ready made mixes from the market. Now I can personalize to my needs. Thanks again.

Saravanan L September 30, 2013 - 5:05 pm

Yummy recipe and thanks for sharing it.
Do we have to use black sesame seeds or
white sesame seeds for dry roasting?Please let us know,thanks.

jeyashri suresh October 2, 2013 - 7:05 am

I used white sesame seeds, but u can use either black or white. Updated in the post

Unknown February 5, 2016 - 4:38 pm

Amazing recipe

sapna v kumar October 12, 2013 - 6:44 am

Tried it!! Amazing recipe.. thank u so much 🙂

sapna v kumar October 12, 2013 - 6:45 am

Tried it!! amazing recipe. Thank you so much 🙂

USHA RAVIKUMAR December 9, 2013 - 1:50 pm

Iyengars do not use coriander seeds. This must be a variation. An authentic Iyengar puliyodharai is made with just tamarind, red chillies and salt, the seasoning being mustard seeds, channa dal, peanuts and curry leaves.
Your version is tasty too, but sorry, not authentic!

jeyashri suresh December 9, 2013 - 2:19 pm

Thanks for the message Usha. Actually this recipe i got from my friend's mom who is a typical iyengar and this recipe her mom passed on to her.
Anyway, thanks for stopping by.

Vidya Arvind February 18, 2014 - 1:49 pm

Hi Jeyashri….Visited your blog for the first time today while surfing the net for recipes….Am bookmarking the puliyodarai recipe and I have no doubt that I will be revisiting your blog for festival food recipes…Something I keep forgetting as I make festival food rarely….:-) Good luck to you and your blog…Keep the recipes and photos coming…

Vidya Arvind February 18, 2014 - 1:52 pm

Hi Jeyashri…Visiting your blog for the first time today while surfing the net for some recipe. Am bookmarking this puliyodarai recipe. Hope to revisit your blog for festival food recipes…Keep forgetting them as I make such dishes rarely. :-)….Good luck to you and your blog…Keep the recipes and photos coming….

harini March 6, 2014 - 7:54 am

Hi nice puliyodarai.i love it whether it is temple or iyengar whatever it may be.i have a doubt can i take tamarind to a normal orange size or more than that.

jeyashri suresh March 10, 2014 - 1:53 am

You can use normal orange sized tamarind.

Suganya Hariharan January 13, 2015 - 3:45 pm

looks great 🙂

Sri vani M October 23, 2015 - 1:23 pm

Tried this recipe and it came out sooooo good. Just loved the taste. Thanks Jeyashri.

Monica Malshe December 16, 2015 - 7:19 am

Hi Jeyashri, Tried making the puliyodarai, It came out so well, my family loved it.Thank you so much for the wonderful recipe.

Unknown May 13, 2016 - 6:05 am

Its really mouth watering.. Thanks for the recipe and it made me a star…

Tamizhmuhil Prakasam June 28, 2016 - 7:44 pm

Tried this recipe today. Came out so well. So yummy. Thank you so much.

Alboni - Boni's Healthy Twists July 31, 2016 - 1:32 pm

wow awesome !!! nice recipe , will try it for sure.

Unknown April 21, 2017 - 2:39 am

Hi Jeyashri madam,I tried above cooking steps for tamarind rice and came out very well… Now my friend is requested me to cook for huge quantity (350 people's) for home function. Is it possible to give ingredients for 350 people's? Thank you so much.

Thank you

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

jeyashri suresh April 24, 2017 - 1:51 am

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

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.

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.

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.

Jeyashri suresh March 17, 2021 - 1:59 pm

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


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