↑

Sharmis Passions

Cooking and Clicking with Passion

You are here: Home / Aadi Perukku Special Recipes / Kovil Puliyodharai – Temple Puliyodharai Recipe

Kovil Puliyodharai – Temple Puliyodharai Recipe

by 71 Comments

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 Indian| Recipe 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.


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


Reader Interactions

Comments

  4. 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..

    Reply

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

    Reply

  70. 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!

    Reply

  100. 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:)

    Reply

  106. 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:(

    Reply

  108. Fantastic recipe Sharmi! Tasted perfect…although we did use double the cooked rice quantity, probably because our tamarind was thicker and stronger 🙂 Thanks heaps!

    Reply

  110. 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.

    Reply

  122. "கோவில்" புளியோதரை உணவு செய்முறை சிறப்பாக எழுதியுள்ளீர்கள். இது போல் "ஜெயில்" களி உணவு செய்முறையையும் எழுதவும். நன்றி.

    Reply

  130. I love this recipe. I follow this everytime I make puliyodharai. It comes out just perfect. Thanks you so very much for making my life easy.

    Reply

  132. I love this recipe. I follow this everytime I make puliyodharai. It comes out just perfect. Thanks you so very much for making my life easy.

    Reply

  138. Hi, sorry, your list of ingredients doesn’t mention rice. Suddenly, in the instructions, you mention adding cooked rice? How much rice should we prepare for this amount of puli?

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.