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Kovil puliyodarai
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Kovil Puliyodarai recipe

Traditional Iyengar style puliyodarai recipe | Tamarind rice recipe
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Condiment, Lunch
Cuisine: Indian
Keyword: Navratri recipes, no onion garlic recipes, South Indian lunch recipes
Servings: 4
Author: Jeyashri suresh


  • 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


  • 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.



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.