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Friday, June 10, 2011

Kovil Puliyodharai - Temple Puliyodharai Recipe

Kovil Puliyodharai
Kovil Puliyodharai has always made me wonder, it gives a divine taste.I tried this from Akshayapatram long back and since then whenever its puliyogare I go blindly with this recipe as my family loved this version as its very close to kovil puliyodharai. Thank you Priya for such a nice keeper recipe, am glad that I tried this. Once when I took this to office, my collegues were in praises for me :) I've already tried a slightly different version of Puliyogare and when I saw this first, I doubted whether adding the roasted powder seperately - will that give such a huge difference because my older version was close to this. But believe me, adding the roasted powder seperately gives a totally nice flavour and sure it tasted differently. Now I have 2 versions I never get bored of Puliyodharai :)
Kovil Puliyodharai Recipe

Kovil Puliyodharai Recipe - Ingredients

Preparation Time : 15 mins | Cooking Time : 30 mins | Serves : 2
Recipe Category: Main | Recipe Cuisine: South IndianRecipe Reference: Akshayapatram

Cooked Rice - 2 cups

For the pulikaichal:

Gingelly Oil (Nallenai) - 3 tbsp
Peanuts - a fistful (Skin removed)
Mustard Seeds - ½ tsp
Channa Dal - 1 tbsp
Urad Dal - 1 tsp
Dried Red chillies - 2
Curry Leaves - few
Powdered jaggery - 1 tsp
Turmeric Powder - 1/2 tsp
Hing (Perungayam) - a generous pinch
Tamarind - lemon sized ball
Salt - to taste

For the powder:

>Oil - 1 tsp
Channa Dal - 1 ½ tbsp
Urad dal - 1 tbsp
Coriander Seeds - ½ tbsp
Dried Red Chillies - 2
Fenugreek Seeds(Venthyam) - ½ tsp
Sesame seeds - 1 tbsp

Method:

  1. Heat oil and roast the ingredients 'for the powder' as above until golden brown.Allow it to cool and grind it to a fine powder. Keep aside.Then add 1/2 cup water to tamarind, let it soak for 15mins.Now squeeze out thick tamarind pulp and keep aside.
    How to make puliyodharai - Step1
  2. Heat gingelly oil in a kadai on medium low heat and add the peanuts. Roast until slightly browned. Now add mustard seeds,channa dal, urad dal,curry leaves, red chillies, turmeric powder and hing. Toast until they are browned evenly.Check and add salt.Now add the tamarind extract and allow it to boil for 10-15mins. Add jaggery and mix well.When oil begins to seperate and the mixture will become at one stage oozing out oil at the edges, at this stage switch off.
    How to make puliyodharai - Step2
  3. Take the cooked rice spread it in a wide bowl, drizzle a tsp of oil on top, add the pulikaichal mix well without mushing up the rice.Add salt if required. Now add the roasted powder and give a quick stir. Keep covered and allow it to rest atleast for 30mins before you serve.
    How to make puliyodharai - Step3
Serve with any papad of your choice / with any chips
How to make puliyodharai

Usually when I am planning to make puliyogare, I make the roasted powder the before day and refrigerate it. So on the day of making puliyogare, its only the pulikaichal and rice and you r done with your puliyogare in minutes.
Kovil Puliyodharai Recipe

My Notes:

  • Check the pulikaichal once mixed with rice and then add salt accordingly. This is a sticky puliyodharai version as it is in temples.
  • I just reduced the chillies quantity from the orginal as I felt a bit spicy for our taste buds, otherwise no major change at all. It was perfect.
  • Adding jaggery is optional, I always like that tangy sweet taste in my puliyodharai.
  • You can store both the pulikaichal and the roasted powder in fridge and it stays well for about a week. Do not reduce oil if you are planning to store.
  • You can use basmati or normal rice. This time I used normal rice but basmati rice is recommended.
Kovil Puliyodharai Recipe

57 comments:

  1. This looks absolutely inviting, beautifully presented..

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  2. I just loved the way u served...paper wid banana leaf gives the feeling of those parcelled puliyogre...no puliyogre beats the temple style one,I just love it...looks yummm..

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  3. Mmm.... mouthwatering!
    Loved that silver bowl.

    Rinku's Kitchen Treats - Kinnathappam Malabar Style

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  4. Looks just so perfect ...I really wish to have it :) and pics are so lovely ...gud one Sharmi

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  5. I love your pics..Puliyodharai looks absolutely delicious.

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  6. The banana leaf adds extra flavor when its packed and I absolutely love it! WIsh I could have some now :) Loved the click with bowl...

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  7. Love those pictures on banana leaf..the rice look scrumptious!

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  8. Love kovil puliyodharais,they have a special taste and flavour, love that silver bowl..delicious post..

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  9. yummy...and awesome presentation..:)

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  10. Puliyodharai looks yummy and mouthwatering, nice click and beautiful presentation.

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  11. Looks perfect.... I am not a big fan of puliyodharai... But if it is Kovil puliyodharai... I love it! and your look delicious....

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  12. This looks lovely and perfect. Nice presentation. Glad to follow you sharmi. Please visit my blog when time permits.
    http://myexperimentswithfood.blogspot.com

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  13. What a beautiful color and dish looks so lovely:)

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  14. wow wonderful pictures & looks so tempting and delicious ........

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  15. Mouthwatering here,lovely pictures dear,looks divine.

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  16. This looks awesome dear, I love your silver bowl :)

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  17. Delicious puliodharai :) I have enjoyed eating them at temples and your presentation of this dish is so authentic :) looks so damn good :)

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  18. Pls pass the parcel to me .. nothing more divine than this n masal vadai..

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  19. Looks liked it is ready to be packed for a trip. Absolutely delicious!

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  20. This is so inviting and your pics are just worth drooling…yum
    US Masala

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  21. absolutely delicious...awesome rice and clicks..

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  22. Nice puliyodharai!All the photos look lovely!

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  23. Finger licking delicious n beautiful looking!

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  24. I am going to try this kovil puliyodharai once I buy gingerly oil.

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  25. wonderful pics.. Looks great.. Nice preparation

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  26. Awesome clicks..!!! Puliodharai looks soo inviting!!

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  27. lovely clicks and great meal..

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  28. love the banana leaf presentation looks delicious

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  29. Wow.... This is my fav. Looks very mouthwatering. Mom makes this in the same way. Nice presentation.... YUM!

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  30. I love puliyodhari too .. your presentation looks good. I have posted a version in my blog too.

    Lovely space .. following you.

    Vardhini
    Event: Dish it Out - Spinach and Garlic
    Event: Healthy Lunchbox Ideas - Broccoli

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  31. Ahhh Sharmi, this recipe is full of punch -- I'm drooling from this side of the screen.....wanna grab that cute silver bowl and devour every bite!

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  32. the ones given in temples are the best, i adore when my mum makes looks nice!

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  33. we tooo make in the similar way,but i never tried adding coriander seeds.Flavouful puliyodarai and excellent presentation

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  34. God Bless you for this perfect looking kovil puliyodharai!

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  35. I tried ur recipe..taste was perfect like the one served in temple..my husband liked it very much..Thank you..keep posting new recipies

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  36. tried this recipe,tasted awesome,u rock!!

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  37. I was searching Puliyodharai Recipe on google and reached here. You've got a wonderful space. Happy to follow you. Excellent recipe.

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  38. Just tried and it came out well !! Thanks !

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  39. Thanks for the yummy recipe.. Today I made my first Puliyodharai and it came out very tasty. Thank you.

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  40. Wen i shld add the grounded powder to the tamarind paste..?u didnt mention tat?

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  41. @Geethu : Check the last step it is mentioned there :)

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  42. This was so wow. The dream recipe for Puliyogarai. Can I use other types of tamarind other than the brown soft one? Just for a change?

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  43. i tried this one - this is a keep sake recipe - great!.everyone loved it at home. ta

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  44. Hi sharmi, I have tried many versions but was never satisfied... This one is simply superb.. Thank you

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  45. Hi,

    Tried your puliyodharai. Came ok:( taste is fine, but I felt the tamarind is more. Since I am a bachelor and staying in PG, it would be better if you show it in ur pic about the quantity of tamarind (gooseberry, lemon size, peanut size, marble size, and so on) and also the thick and thin version of tamarind juice. sure, it will help for the beginners and newly married:)


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  46. I thought mentioning it as lemon size will be ok to understand...but still will surely show the quantity next time.

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  47. Thanks Sharmi,

    Since am staying in PG and also a beginner, that's why I asked.

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  48. Thanks Sharmi, for your updates. Since I am staying in a PG and cooking for myself, and also an enthusiastic beginner:) thought it will be good to know about that. Always I end up in messing in the tamarind part that's y:(

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  49. Fantastic recipe Sharmi! Tasted perfect...although we did use double the cooked rice quantity, probably because our tamarind was thicker and stronger :-) Thanks heaps!

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  50. Hi, im bala. I prepared this dish following every single line. My fiancee likes puliyodharai very much(temples).
    She melted for the taste after eating. Thanks to sharmi ji. Now she is asking for veg briyani. So, here I go. Thank u.

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  51. Hi Sharmi thank you for sharing...I just now i prepared...easy one and its really so nice...

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