Kovil Puliyodharai Recipe – Ingredients
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:
- 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.
- 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.
- 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.
Serve with any papad of your choice / with any chips
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.
A 2 Z Vegetarian Cuisine says
June 10, 2011 at 2:14 amThis looks absolutely inviting, beautifully presented..
Prathibha says
June 10, 2011 at 2:14 amI 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..
Mahimaa's kitchen says
June 10, 2011 at 2:39 amlooks so yummy!!
Rinku Naveen says
June 10, 2011 at 2:50 amMmm…. mouthwatering!
Loved that silver bowl.
Rinku's Kitchen Treats – Kinnathappam Malabar Style
Kavitha Bhargav says
June 10, 2011 at 6:13 amMouth watering
Priti says
June 10, 2011 at 6:27 amLooks just so perfect …I really wish to have it 🙂 and pics are so lovely …gud one Sharmi
Yummy Team says
June 10, 2011 at 6:31 amI love your pics..Puliyodharai looks absolutely delicious.
RAKS KITCHEN says
June 10, 2011 at 6:49 amThe banana leaf adds extra flavor when its packed and I absolutely love it! WIsh I could have some now 🙂 Loved the click with bowl…
Sanjeeta kk says
June 10, 2011 at 7:13 amLove those pictures on banana leaf..the rice look scrumptious!
Priya says
June 10, 2011 at 7:22 amLove kovil puliyodharais,they have a special taste and flavour, love that silver bowl..delicious post..
Mugdha says
June 10, 2011 at 7:29 amyummy…and awesome presentation..:)
Valarmathi Sanjeev says
June 10, 2011 at 7:40 amPuliyodharai looks yummy and mouthwatering, nice click and beautiful presentation.
Lavanya Selvaraj says
June 10, 2011 at 9:03 amLooks perfect…. I am not a big fan of puliyodharai… But if it is Kovil puliyodharai… I love it! and your look delicious….
Zareena says
June 10, 2011 at 9:29 amThis looks lovely and perfect. Nice presentation. Glad to follow you sharmi. Please visit my blog when time permits.
http://myexperimentswithfood.blogspot.com
Rumana Rawat says
June 10, 2011 at 9:31 amWhat a beautiful color and dish looks so lovely:)
Kalyani says
June 10, 2011 at 1:50 pmwow wonderful pictures & looks so tempting and delicious ……..
Suja says
June 10, 2011 at 3:00 pmMouthwatering here,lovely pictures dear,looks divine.
Priya (Yallapantula) Mitharwal says
June 10, 2011 at 3:04 pmThis looks awesome dear, I love your silver bowl 🙂
Nithya says
June 10, 2011 at 3:26 pmDelicious puliodharai 🙂 I have enjoyed eating them at temples and your presentation of this dish is so authentic 🙂 looks so damn good 🙂
Kalpana Sareesh says
June 10, 2011 at 4:14 pmPls pass the parcel to me .. nothing more divine than this n masal vadai..
Cilantro says
June 10, 2011 at 4:54 pmLooks liked it is ready to be packed for a trip. Absolutely delicious!
aipi says
June 10, 2011 at 7:11 pmThis is so inviting and your pics are just worth drooling…yum
US Masala
Krithi's Kitchen says
June 10, 2011 at 7:36 pmLovely parcel… awesome and tasty puliyodharai..
http://krithiskitchen.blogspot.com
Event: Healing Foods – Banana
Sobha Shyam says
June 10, 2011 at 7:59 pmabsolutely delicious…awesome rice and clicks..
Mahi says
June 10, 2011 at 8:06 pmNice puliyodharai!All the photos look lovely!
divya says
June 10, 2011 at 10:33 pmFinger licking delicious n beautiful looking!
savitha ramesh says
June 11, 2011 at 12:09 amI do it the same way.Love ur pictures a lot.
Veg / Fruit a month – Orange
Swathi says
June 11, 2011 at 3:58 amI am going to try this kovil puliyodharai once I buy gingerly oil.
Laxmi says
June 11, 2011 at 8:16 amwonderful pics.. Looks great.. Nice preparation
Ramya says
June 11, 2011 at 1:08 pmAwesome clicks..!!! Puliodharai looks soo inviting!!
Nitha says
June 11, 2011 at 9:00 pmlovely clicks and great meal..
Torviewtoronto says
June 12, 2011 at 1:57 amlove the banana leaf presentation looks delicious
Sukanya Ramkumar says
June 12, 2011 at 3:47 amWow…. This is my fav. Looks very mouthwatering. Mom makes this in the same way. Nice presentation…. YUM!
Vardhini says
June 14, 2011 at 3:26 amI love puliyodhari too .. your presentation looks good. I have posted a version in my blog too.
Lovely space .. following you.
Vardhini
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Plateful says
June 15, 2011 at 2:27 pmAhhh 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!
Ananda Rajashekar says
June 15, 2011 at 7:20 pmthe ones given in temples are the best, i adore when my mum makes looks nice!
jeyashrisuresh says
June 16, 2011 at 6:20 amwe tooo make in the similar way,but i never tried adding coriander seeds.Flavouful puliyodarai and excellent presentation
Anu Nandu says
June 20, 2011 at 2:41 amGod Bless you for this perfect looking kovil puliyodharai!
abhinaya says
September 3, 2011 at 3:42 pmI tried ur recipe..taste was perfect like the one served in temple..my husband liked it very much..Thank you..keep posting new recipies
Dr Charu says
September 16, 2011 at 8:26 amtried this recipe,tasted awesome,u rock!!
thushani says
September 27, 2011 at 10:35 amabsolutely delicious…
Amarendra says
February 23, 2012 at 9:13 amI was searching Puliyodharai Recipe on google and reached here. You've got a wonderful space. Happy to follow you. Excellent recipe.
LMKumari says
March 12, 2012 at 10:05 amJust tried and it came out well !! Thanks !
Unknown says
August 3, 2012 at 2:57 amThanks for the yummy recipe.. Today I made my first Puliyodharai and it came out very tasty. Thank you.
GeethuSathiyaN says
August 29, 2012 at 2:43 pmWen i shld add the grounded powder to the tamarind paste..?u didnt mention tat?
Sharmilee! :) says
August 29, 2012 at 3:18 pm@Geethu : Check the last step it is mentioned there 🙂
Rechana says
September 22, 2012 at 1:09 pmThis 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?
Unknown says
October 5, 2012 at 6:59 ami tried this one – this is a keep sake recipe – great!.everyone loved it at home. ta
Unknown says
February 7, 2013 at 4:22 pmHi sharmi, I have tried many versions but was never satisfied… This one is simply superb.. Thank you
anr says
May 17, 2013 at 8:03 amHi,
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:)
SHARMILEE J says
May 17, 2013 at 5:55 pmI thought mentioning it as lemon size will be ok to understand…but still will surely show the quantity next time.
anr says
May 20, 2013 at 8:20 amThanks Sharmi,
Since am staying in PG and also a beginner, that's why I asked.
anr says
May 20, 2013 at 8:22 amThanks 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:(
gothai ganan says
November 8, 2013 at 8:25 amFantastic recipe Sharmi! Tasted perfect…although we did use double the cooked rice quantity, probably because our tamarind was thicker and stronger 🙂 Thanks heaps!
bala realistic says
December 2, 2013 at 4:47 pmHi, 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.
ARUN KARTHIK says
March 5, 2014 at 9:22 amHi Sharmi thank you for sharing…I just now i prepared…easy one and its really so nice…
Maliney Malqs says
April 12, 2014 at 2:12 amVery nice one yummy
c.k says
April 24, 2014 at 9:51 amThis is a fantastic recipe
brianda shivani says
August 3, 2015 at 11:28 pmhi made ts today ..it was very nice…tanq sharmi
Unknown says
October 5, 2015 at 5:09 pmSuperb
Ramaraj says
October 8, 2015 at 5:05 am"கோவில்" புளியோதரை உணவு செய்முறை சிறப்பாக எழுதியுள்ளீர்கள். இது போல் "ஜெயில்" களி உணவு செய்முறையையும் எழுதவும். நன்றி.
Anu says
May 9, 2016 at 7:40 pmI tried it tnight and it was excellent
Unknown says
June 9, 2016 at 8:02 pmI tried it today and it was v nice..
Ezhil says
June 17, 2016 at 6:33 pmi tried your receipe, its awesome.thanks
Anu says
July 30, 2016 at 1:31 pmI 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.
Anu says
July 30, 2016 at 1:46 pmI 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.
jeevitha says
October 1, 2016 at 1:44 amVery nice recipe ?
Divya says
February 2, 2017 at 11:22 amThanks a bunch…
Sivaroobini Kalaimani says
May 18, 2017 at 7:46 amHi, 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?
Sivaroobini Kalaimani says
May 18, 2017 at 7:46 amNever mind, found it above the other ingredients. Sorry. 🙂
Sharmilee J says
June 7, 2017 at 5:24 pmI have mentioned the rice measure at the beginning of the ingredients list