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    You are here: Home / RandomPosts / Puliyodharai | Puli Sadam

    Puliyodharai | Puli Sadam

    March 6, 2023 by Sharmilee J 74 Comments

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    Puliyodharai is a popular special South Indian rice, a temple style tamarind rice very flavourful and tastes divine. Puliyodharai or Kovil Puliyodharai is a tangy rice made with rice, tamarind, lentils, jaggery, peanuts and spices. Let us get on to learn Kovil Puliyodharai with step by step pictures and video for easy understanding and reference.

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    Puliyodharai also called as Puli Sadam or Tamarind rice is one of the most popular rice in Southern States of India. Though the preparation of Puliyodharai varies from each state to another it is one the travel staples as it does not get spoiled easily.

    Table of Contents
    1 About Puliyodharai
    2 Puliyodharai – Puli Sadam
    3 Puliyodharai Recipe Ingredients
    4 Puliyodharai | Puli Sadam
    5 Puliyodharai Recipe Step by Step
    6 Expert Tips
    7 Serving & Storing Suggestion
    8 Puli Sadam

    About Puliyodharai

    Puliyodharai is prepared on special days, festive occasions or for travel. Puliyodharai is prepared in 3 steps : first a homemade special freshly roasted spice mix is prepared using lentils second a tamarind paste is prepared with tadka, lentils, peanuts, jaggery etc finally both are added to cooked rice and mixed to make Puliyodharai.

    Puliyodharai – Puli Sadam

    I have shared 2 versions : one is the traditional temple style puliyodharai and second one is a easy and quick version of puli sadam. Though I always prefer the first version whenever I make puliyodharai the second version comes handy when I am pressed for time.

    Puliyodharai served in temples is popularly called as Temple Style Puliyodharai or Kovil Puliyodharai as we call in tamil. Kovil Puliyodharai has always made me wonder, it gives a divine taste. I love this so much that whenever its puliyodharai I go blindly with this recipe as my family loved this version as it tates just like in temples.

    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 wanted to try this, I doubted whether adding the roasted powder seperately – But believe me, adding the roasted powder seperately gives a totally nice flavour, crunch and sure it tasted differently.

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    Puliyodharai Recipe Ingredients

    • Cooked Rice – Cook rice separately in cooker or using drainig method, fluff it and spread it to cool down.
    • Tamarind – The quantity of tamarind slightly varies depending on the variety of it used so use accordingly.
    • Tadka – A simple tadka using mustard, red chillies, chana dal, hing and curry leaves is made.
    • Lentils – A special homemade spice mix is made using chana dal, toor dal, urad dal, sesame seeds, coriander seeds and red chillies.
    • Peanuts – Peanuts is one of the main ingredient for Puliyodharai.
    • Jaggery – Jaggery gives a nice tangy taste and balances the sourness.
    • Spice Powders – Turmeric powder is used here.
    • Gingelly oil – Gingelly oil is best for this recipe however you can replace it with regular cooking oil too.
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    If you have any more questions about this Kovil Puliyodharai Recipe do mail me at [email protected] In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

    Tried this Kovil Puliyodharai Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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    Print Recipe Pin Recipe

    Puliyodharai | Puli Sadam

    Puliyodharai is a popular special South Indian rice, a temple style tamarind rice very flavourful and tastes divine. Puliyodharai or Kovil Puliyodharai is a tangy rice made with rice, tamarind, lentils, jaggery, peanuts and spices. Let us get on to learn Kovil Puliyodharai with step by step pictures and video for easy understanding and reference.
    Prep Time15 mins
    Cook Time30 mins
    Total Time45 mins
    Servings2 people
    AuthorSharmilee J

    Ingredients

    • 3 cups cooked rice

    For the pulikaichal:

    • 1/4 cup tamarind
    • 1 and 1/2 cups water
    • 3 tbsp gingelly oil Nallenai
    • a fistful peanuts
    • 1 tsp mustard seeds
    • 1/2 tsp urad dal
    • 1 tbsp channa dal
    • 1 piece dried red chilli
    • few curry leaves
    • 1/4 tsp hing
    • 1/4 tsp turmeric powder
    • 1 tsp powdered jaggery
    • salt to taste

    For the powder:

    • 1/2 tsp gingelly oil
    • 1 and 1/2 tbsp channa dal
    • 1 tbsp urad dal
    • 1 tbsp coriander seeds
    • 3 piece dried red chillies
    • 1/2 tsp fenugreek seeds
    • 1 tbsp sesame seeds

    Instructions

    • To a bowl add 1/4 cup tamarind add 1 and 1/2 cups water.
    • Crush it well. The tamarind should be crushed well as you can see.
    • Tamarind extract is ready. Set aside.
    • To a kadai add 1/2 tsp gingelly oil heat it. Then add 1 tbsp urad dal, 1 and 1/2 tbsp chana dal, 1 tbsp coriander seeds, 2 red chillies, 1/2 tsp methi seeds and 1 tbsp sesame seeds. I used my kalchatti – stone cookware here.
    • Roast it in low flame until golden brown.
    • Transfer to a mixer jar cool down.
    • Then grind it to a slightly coarse powder as you can see.
    • To the same kadai add 3 tbsp gingelly oil and heat it. Now add a fistful of peanuts. Fry for a minute.
    • Add 1 tsp mustard seeds let it splutter.
    • Then add 1/2 tsp urad dal, 1 tbsp chana dal,1 red chilli, few curry leaves and 1/4 tsp hing.
    • Give a quick mix add 1/4 tsp turmeric powder, salt to taste give a mix and fry until dals are roasted.
    • Add prepared tamarind extract to strainer press well to extract pulp completely. I press and crush well while straining.
    • Discard the remains.
    • Give a quick mix. Let it boil.
    • Let it boil and reduce.
    • Stir in between. It takes time so keep an eye.
    • Water slowly starts reducing and the mixture becomes thick.
    • The mixture has become thick and oil has started to separate at the edges. this is the right consistency.
    • Add 1 tsp powdered jaggery.
    • Give a quick mix and switch off.
    • Pulikaichal is ready. Cool down for a while.
    • Now add 2 tsp of gingelly oil to 3 cups of cooked rice.
    • Mix it well.
    • Now add prepared pulikaichal to rice.
    • Then add roasted powder to it.
    • Mix it well.
    • Kovil Puliyodharai is ready. Scoop using a deep curved laddle.
    • Serve in banana leaf – This is how they serve in temples.
    • Perfect Puliyodharai is ready!
    • Kovil Puliyodharai is ready!

    Video

    Puliyodharai Recipe | Kovil Puliyodharai | Temple Style Puli Sadam

    Notes

    • Check and adjust salt after the pulikaichal reduces.
    • The grain of rice will be slighty stick as in temples so do not make too grain seperated. Rice should be perfectly cooked soft and fluffy.
    • Adding jaggery is optional, but I recommend adding it for a perfect balance.
    • You can store both the pulikaichal and the roasted powder in fridge and it stays well for about a week.
    • Do not reduce oil and I recommend using gingelly oil as it gives nice flavour to this dish.
    • I used regular white rice we use that is Ponni Puzhungal variety.
    Nutrition Facts
    Puliyodharai | Puli Sadam
    Amount Per Serving (125 g)
    Calories 464 Calories from Fat 297
    % Daily Value*
    Fat 33g51%
    Saturated Fat 3g19%
    Trans Fat 0.1g
    Polyunsaturated Fat 10g
    Monounsaturated Fat 19g
    Sodium 29mg1%
    Potassium 265mg8%
    Carbohydrates 35g12%
    Fiber 11g46%
    Sugar 9g10%
    Protein 11g22%
    Vitamin A 206IU4%
    Vitamin C 103mg125%
    Calcium 145mg15%
    Iron 4mg22%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
    Like our video?Subscribe to our youtube channel to get latest updates!

    Puliyodharai Recipe Step by Step

    1.To a bowl add 1/4 cup tamarind add 1 and 1/2 cups water.

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    2.Crush it well. The tamarind should be crushed well as you can see.

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    3.Tamarind extract is ready. Set aside.

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    4.To a kadai add 1/2 tsp gingelly oil heat it. Then add 1 tbsp urad dal, 1 and 1/2 tbsp chana dal, 1 tbsp coriander seeds, 2 red chillies, 1/2 tsp methi seeds and 1 tbsp sesame seeds. I used my kalchatti – stone cookware here.

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    5.Roast it in low flame until golden brown.

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    6.Transfer to a mixer jar cool down.

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    7.Then grind it to a slightly coarse powder as you can see.

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    8.To the same kadai add 3 tbsp gingelly oil and heat it. Now add a fistful of peanuts. Fry for a minute.

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    9.Add 1 tsp mustard seeds let it splutter.

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    10.Then add 1/2 tsp urad dal, 1 tbsp chana dal,1 red chilli, few curry leaves and 1/4 tsp hing.

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    11.Give a quick mix add 1/4 tsp turmeric powder, salt to taste give a mix and fry until dals are roasted.

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    12.Add prepared tamarind extract to strainer press well to extract pulp completely. I press and crush well while straining.

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    13.Discard the remains.

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    14.Give a quick mix. Let it boil.

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    15.Let it boil and reduce.

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    16.Stir in between. It takes time so keep an eye.

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    17.Water slowly starts reducing and the mixture becomes thick.

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    18.The mixture has become thick and oil has started to separate at the edges. this is the right consistency.

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    19.Add 1 tsp powdered jaggery.

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    20.Give a quick mix and switch off.

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    21.Pulikaichal is ready. Cool down for a while.

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    22.Now add 2 tsp of gingelly oil to 3 cups of cooked rice.

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    23.Mix it well.

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    24.Now add prepared pulikaichal to rice.

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    25.Then add roasted powder to it.

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    26.Mix it well.

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    27.Kovil Puliyodharai is ready. Scoop using a deep curved laddle.

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    28.Serve in banana leaf – This is how they serve in temples.

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    29.Perfect Puliyodharai is ready!

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    Kovil Puliyodharai is ready!

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    Expert Tips

    • Check and adjust salt after the pulikaichal reduces.
    • The grain of rice will be slighty stick as in temples so do not make too grain seperated. Rice should be perfectly cooked soft and fluffy.
    • Adding jaggery is optional, but I recommend adding it for a perfect balance.
    • You can store both the pulikaichal and the roasted powder in fridge and it stays well for about a week.
    • Do not reduce oil and I recommend using gingelly oil as it gives nice flavour to this dish.
    • I used regular white rice we use that is Ponni Puzhungal variety.

    Serving & Storing Suggestion

    You can serve with vathal or papad. Puliyodharai tastes best on its own too. You can store Puliyodharai in room temperature for 2 days. But you can store the pulikaichal and the roasted powder for about a week to 10 days in fridge.

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    Puli Sadam

    Puli Sadam is best for lunchbox and for travel as it doesn’t get spoiled easily, also the resting time enhances the flavour of puli sadam, yes try it and see. This version of Puli Sadam is very easy and quick to make during our busy days.

    Easy Puli SadamPin

    Puli Sadam Ingredients

    2 cups cooked rice
    1/4 cup tamarind (loosely packed)
    1/4 tsp fenugreek seeds
    2 tsp jaggery syrup
    3 tbsp peanuts
    water as required
    salt to taste

    To temper

    3 tsp oil
    1 tsp mustard seeds
    1/2 tsp urad dal
    a generous pinch hing
    1/8 tsp turmeric powder
    3 nos red chillies
    few curry leaves

    How to make Puli Sadam

    1. Dry roast peanuts until golden.Soak tamarind in 1 cup water,mash it well with your hands and Set aside.
      How to make Easy Puli Sadam - Step1Pin
    2. Dry roast fenugreek seeds in a pan until golden then using a mortar and pestle crush it to a coarse powder.Set aside.
      How to make Easy Puli Sadam - Step2Pin
    3. Heat oil – add mustard seeds and urad dal let it splutter.Add red chillies, curry leaves,turmeric powder and hing.Saute for a minute.
      How to make Easy Puli Sadam - Step3Pin
    4. Strain and add tamarind pulp.Let it boil.Cook in medium flame.
      How to make Easy Puli Sadam - Step4Pin
    5. Cook till it becomes thick.Then add fenugreek powder and cook for 2mins.
      How to make Easy Puli Sadam - Step5Pin
    6. Finally add jaggery syrup mix well and cook for few more mins till it becomes like a thokku(thick),then switch off.Add cooked rice along with roasted peanuts and mix well.
      How to make Easy Puli Sadam - Step5Pin

    Serve hot / warm.

    Easy Puli SadamPin
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    Filed Under: Aadi Perukku Special Recipes, Avani Avittam Recipes, Kanum Pongal Recipes, Lunchbox Recipes, RandomPosts, Varalakshmi Vratham Recipes, Variety Rice

    Reader Interactions

    Comments

    1. A 2 Z Vegetarian Cuisine

      June 10, 2011 at 2:14 am

      This looks absolutely inviting, beautifully presented..

      Reply
    2. Prathibha

      June 10, 2011 at 2:14 am

      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
      • Vijaya

        August 03, 2019 at 10:57 pm

        Can I add the powder to the tamarind paste and refrigerate it for a month

        Reply
        • Sharmilee J

          October 29, 2019 at 9:48 am

          Yes you can but not sure if it will last for a month.Add more oil for increasing shelf life.

          Reply
    3. Mahimaa's kitchen

      June 10, 2011 at 2:39 am

      looks so yummy!!

      Reply
    4. Rinku Naveen

      June 10, 2011 at 2:50 am

      Mmm…. mouthwatering!
      Loved that silver bowl.

      Rinku's Kitchen Treats – Kinnathappam Malabar Style

      Reply
    5. Kavitha Bhargav

      June 10, 2011 at 6:13 am

      Mouth watering

      Reply
    6. Priti

      June 10, 2011 at 6:27 am

      Looks just so perfect …I really wish to have it 🙂 and pics are so lovely …gud one Sharmi

      Reply
    7. Yummy Team

      June 10, 2011 at 6:31 am

      I love your pics..Puliyodharai looks absolutely delicious.

      Reply
    8. RAKS KITCHEN

      June 10, 2011 at 6:49 am

      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…

      Reply
    9. Sanjeeta kk

      June 10, 2011 at 7:13 am

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

      Reply
    10. Priya

      June 10, 2011 at 7:22 am

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

      Reply
    11. Mugdha

      June 10, 2011 at 7:29 am

      yummy…and awesome presentation..:)

      Reply
    12. Valarmathi Sanjeev

      June 10, 2011 at 7:40 am

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

      Reply
    13. Lavanya Selvaraj

      June 10, 2011 at 9:03 am

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

      Reply
    14. Zareena

      June 10, 2011 at 9:29 am

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

      Reply
    15. Rumana Rawat

      June 10, 2011 at 9:31 am

      What a beautiful color and dish looks so lovely:)

      Reply
    16. Kalyani

      June 10, 2011 at 1:50 pm

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

      Reply
    17. Suja

      June 10, 2011 at 3:00 pm

      Mouthwatering here,lovely pictures dear,looks divine.

      Reply
    18. Priya (Yallapantula) Mitharwal

      June 10, 2011 at 3:04 pm

      This looks awesome dear, I love your silver bowl 🙂

      Reply
    19. Nithya

      June 10, 2011 at 3:26 pm

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

      Reply
    20. Kalpana Sareesh

      June 10, 2011 at 4:14 pm

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

      Reply
    21. Cilantro

      June 10, 2011 at 4:54 pm

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

      Reply
    22. aipi

      June 10, 2011 at 7:11 pm

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

      Reply
    23. Krithi's Kitchen

      June 10, 2011 at 7:36 pm

      Lovely parcel… awesome and tasty puliyodharai..

      http://krithiskitchen.blogspot.com
      Event: Healing Foods – Banana

      Reply
    24. Sobha Shyam

      June 10, 2011 at 7:59 pm

      absolutely delicious…awesome rice and clicks..

      Reply
    25. Mahi

      June 10, 2011 at 8:06 pm

      Nice puliyodharai!All the photos look lovely!

      Reply
    26. divya

      June 10, 2011 at 10:33 pm

      Finger licking delicious n beautiful looking!

      Reply
    27. savitha ramesh

      June 11, 2011 at 12:09 am

      I do it the same way.Love ur pictures a lot.
      Veg / Fruit a month – Orange

      Reply
    28. Swathi

      June 11, 2011 at 3:58 am

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

      Reply
    29. Laxmi

      June 11, 2011 at 8:16 am

      wonderful pics.. Looks great.. Nice preparation

      Reply
    30. Ramya

      June 11, 2011 at 1:08 pm

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

      Reply
    31. Nitha

      June 11, 2011 at 9:00 pm

      lovely clicks and great meal..

      Reply
    32. Torviewtoronto

      June 12, 2011 at 1:57 am

      love the banana leaf presentation looks delicious

      Reply
    33. Sukanya Ramkumar

      June 12, 2011 at 3:47 am

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

      Reply
    34. Vardhini

      June 14, 2011 at 3:26 am

      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

      Reply
    35. Plateful

      June 15, 2011 at 2:27 pm

      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
    36. Ananda Rajashekar

      June 15, 2011 at 7:20 pm

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

      Reply
    37. jeyashrisuresh

      June 16, 2011 at 6:20 am

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

      Reply
    38. Anu Nandu

      June 20, 2011 at 2:41 am

      God Bless you for this perfect looking kovil puliyodharai!

      Reply
    39. abhinaya

      September 03, 2011 at 3:42 pm

      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

      Reply
    40. Dr Charu

      September 16, 2011 at 8:26 am

      tried this recipe,tasted awesome,u rock!!

      Reply
    41. thushani

      September 27, 2011 at 10:35 am

      absolutely delicious…

      Reply
    42. Amarendra

      February 23, 2012 at 9:13 am

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

      Reply
    43. LMKumari

      March 12, 2012 at 10:05 am

      Just tried and it came out well !! Thanks !

      Reply
    44. Unknown

      August 03, 2012 at 2:57 am

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

      Reply
    45. GeethuSathiyaN

      August 29, 2012 at 2:43 pm

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

      Reply
    46. Sharmilee! :)

      August 29, 2012 at 3:18 pm

      @Geethu : Check the last step it is mentioned there 🙂

      Reply
    47. Rechana

      September 22, 2012 at 1:09 pm

      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?

      Reply
    48. Unknown

      October 05, 2012 at 6:59 am

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

      Reply
    49. Unknown

      February 07, 2013 at 4:22 pm

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

      Reply
    50. anr

      May 17, 2013 at 8:03 am

      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
    51. SHARMILEE J

      May 17, 2013 at 5:55 pm

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

      Reply
    52. anr

      May 20, 2013 at 8:20 am

      Thanks Sharmi,

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

      Reply
    53. anr

      May 20, 2013 at 8:22 am

      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
    54. gothai ganan

      November 08, 2013 at 8:25 am

      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
    55. bala realistic

      December 02, 2013 at 4:47 pm

      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
    56. ARUN KARTHIK

      March 05, 2014 at 9:22 am

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

      Reply
    57. Maliney Malqs

      April 12, 2014 at 2:12 am

      Very nice one yummy

      Reply
    58. c.k

      April 24, 2014 at 9:51 am

      This is a fantastic recipe

      Reply
    59. brianda shivani

      August 03, 2015 at 11:28 pm

      hi made ts today ..it was very nice…tanq sharmi

      Reply
    60. Unknown

      October 05, 2015 at 5:09 pm

      Superb

      Reply
    61. Ramaraj

      October 08, 2015 at 5:05 am

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

      Reply
    62. Anu

      May 09, 2016 at 7:40 pm

      I tried it tnight and it was excellent

      Reply
    63. Unknown

      June 09, 2016 at 8:02 pm

      I tried it today and it was v nice..

      Reply
    64. Ezhil

      June 17, 2016 at 6:33 pm

      i tried your receipe, its awesome.thanks

      Reply
    65. Anu

      July 30, 2016 at 1:31 pm

      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
    66. Anu

      July 30, 2016 at 1:46 pm

      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
    67. jeevitha

      October 01, 2016 at 1:44 am

      Very nice recipe ?

      Reply
    68. Divya

      February 02, 2017 at 11:22 am

      Thanks a bunch…

      Reply
    69. Sivaroobini Kalaimani

      May 18, 2017 at 7:46 am

      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
      • Sivaroobini Kalaimani

        May 18, 2017 at 7:46 am

        Never mind, found it above the other ingredients. Sorry. 🙂

        Reply
      • Sharmilee J

        June 07, 2017 at 5:24 pm

        I have mentioned the rice measure at the beginning of the ingredients list

        Reply
    70. Arthy

      August 29, 2019 at 1:13 pm

      Tried it and it was awesome! Very detailed info, Thanks so much. we enjoyed it a lot! I think it is one of the best recipes I ever found

      Reply

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