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

    Puliyodharai | Puli Sadam

    Last Updated On: Jan 17, 2024 by Sharmilee J

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    Puliyodharai is a popular South Indian variety rice, a temple style tamarind rice very flavorful 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 Recipe with step by step pictures and video.

    puliyodharai served in banana leaf

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

    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 :

    • Traditional temple style puliyodharai – This is a authentic version of puliyodharai. 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.
    • Easy and quick version of puli sadam – This puli sadam recipe is quite simple and takes less time and effort so comes handy when you are in a hurry perfect to pack for lunchbox or travel.

    Video

    Though I always prefer the first version whenever I make puliyodharai the second version comes handy when I am pressed for time.

    I love this so much that whenever its puliyodharai I go blindly with this recipe as my family loved this version as it tastes just like in temples.

    puliyodharai served in banana leaf

    Puliyodharai Ingredients

    • Cooked Rice – Cook rice separately in cooker or using draining 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.
    a display of ingredients needed for making puliyodharai

    Pulikaichal and the puliyodharai powder can be made ahead of time and stored. You can make the rice fresh and mix it when needed.

    Once when I took this to office, my colleges 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 separately – But believe me, adding the roasted powder separately gives a totally nice flavor, crunch and sure it tasted differently.

    pulikaichal made in kalchatti needed to make puliyodharai

    Puliyodharai Recipe Step by Step

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

    soak tamarind in water

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

    crush it well

    3.Tamarind extract is ready. Set aside.

    tamarind extract is ready

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

    add the items to be roasted

    5.Roast it in low flame until golden brown.

    roast until golden

    6.Transfer to a mixer jar cool down.

    cool down then transfer to mixer jar

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

    grind it to a coarse powder

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

    heat oil add peanuts

    9.Add 1 teaspoon mustard seeds let it splutter.

    roast peanuts until golden

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

    add all the spices for tempering

    11.Give a quick mix add 1/4 teaspoon turmeric powder, salt to taste give a mix and fry until dal is roasted.

    give a quick mix

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

    strain and add tamarind extract

    13.Discard the remains.

    discard the remains

    14.Give a quick mix. Let it boil.

    let it boil

    15.Let it boil and reduce.

    let it boil and reduce

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

    stir in between let it reduce

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

    mixture starts to thicken

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

    mixture is thick and oil floats

    19.Add 1 teaspoon powdered jaggery.

    add powdered jaggery

    20.Give a quick mix and switch off.

    quick mix and switch off

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

    pulikaichal is ready

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

    add oil to rice

    23.Mix it well.

    mix it well

    24.Now add prepared pulikaichal to rice.

    add prepared pulikaichal to it

    25.Then add roasted powder to it.

    add the grind powder to it

    26.Mix it well.

    mix it well

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

    puliyodharai temple style is ready

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

    scoop and serve in banana leaf

    29.Perfect Puliyodharai is ready!

    puliyodharai ready to serve

    Kovil Puliyodharai is ready!

    Expert Tips

    • Check and adjust salt after the pulikaichal reduces.
    • The grain of rice will be slightly sticky as in temples so do not make too grain separated. 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.

    puliyodharai served in banana leaf

    Puli Sadam

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

    pulisadam served in traditional bowl

    How to make Puli Sadam

    1. Add little oil and roast 3 tablespoon peanuts until golden. Soak 1/4 cup tamarind in 1 cup water, mash it well with your hands and Set aside.
      How to make Easy Puli Sadam - Step1
    2. Dry roast 1/4 teaspoon 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 - Step2
    3. Heat 3 teaspoon oil – add 1/2 teaspoon mustard seeds and 1/2 teaspoon urad dal let it splutter. Add 3 red chilies, few curry leaves,1/4 teaspoon turmeric powder and a pinch of hing. Saute for few seconds.
      How to make Easy Puli Sadam - Step3
    4. Strain and add tamarind pulp. Let it boil. Cook in medium flame.
      How to make Easy Puli Sadam - Step4
    5. Cook till it becomes thick. Then add prepared fenugreek powder and cook for 2 minutes.
      How to make Easy Puli Sadam - Step5
    6. Finally add 1 teaspoon 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. Serve hot / warm.
      How to make Easy Puli Sadam - Step5

    Puli Sadam is ready!

    pulisadam served in traditional bowl

    If you have any more questions about this Puliyodharai Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

    Tried this 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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    Puliyodharai Recipe | Puli Sadam Recipe

    Puliyodharai is a popular South Indian rice, a temple style tamarind rice very flavorful 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 Recipe with step by step pictures and video for easy understanding and reference.
    Prep Time15 minutes mins
    Cook Time30 minutes mins
    Total Time45 minutes mins
    Servings2 people
    AuthorSharmilee J

    Ingredients

    PULIYODHARAI RECIPE

    • 3 cups cooked rice

    For the pulikaichal:

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

    For the powder:

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

    PULI SADAM RECIPE

    • 2 cups cooked rice
    • 1/4 cup tamarind tightly packed
    • 1/4 teaspoon fenugreek seeds
    • 1 teaspoon jaggery / jaggery syrup
    • 3 tablespoon peanuts
    • water as needed
    • salt to taste

    To temper

    • 3 teaspoon oil
    • 1/2 teaspoon mustard seeds
    • 1/2 teaspoon urad dal
    • a generous pinch hing
    • 1/4 teaspoon turmeric powder
    • 3 small red chilies
    • few curry leaves

    Instructions

    How to make Puliyodharai

    • 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 teaspoon gingelly oil heat it. Then add 1 tablespoon urad dal, 1 and 1/2 tablespoon chana dal, 1 tablespoon coriander seeds, 2 red chillies, 1/2 teaspoon methi seeds and 1 tablespoon 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 tablespoon gingelly oil and heat it. Now add a fistful of peanuts. Fry for a minute.
    • Add 1 teaspoon mustard seeds let it splutter.
    • Then add 1/2 teaspoon urad dal, 1 tablespoon chana dal,1 red chilli, few curry leaves and 1/4 teaspoon hing.
    • Give a quick mix add 1/4 teaspoon 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 teaspoon powdered jaggery.
    • Give a quick mix and switch off.
    • Pulikaichal is ready. Cool down for a while.
    • Now add 2 teaspoon 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!

    How to make Puli Sadam

    • Add little oil and roast 3 tablespoon peanuts until golden. Soak 1/4 cup tamarind in 1 cup water, mash it well with your hands and Set aside.
    • Dry roast 1/4 teaspoon fenugreek seeds in a pan until golden then using a mortar and pestle crush it to a coarse powder. Set aside.
    • Heat 3 teaspoon oil – add 1/2 teaspoon mustard seeds and 1/2 teaspoon urad dal let it splutter. Add 3 red chilies, few curry leaves,1/4 teaspoon turmeric powder and a pinch of hing. Saute for few seconds.
    • Strain and add tamarind pulp. Let it boil. Cook in medium flame.
    • Finally add 1 teaspoon 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. Serve hot / warm.
    • Puli Sadam is ready!

    Video

    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 Recipe | Puli Sadam Recipe
    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
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    Filed Under: Aadi Perukku Special Recipes, Avani Avittam Recipes, Kanum Pongal Recipes, Lunchbox Recipes, RandomPosts, Recent Posts, Travel Food Series, 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. Rumana Rawat

      June 10, 2011 at 9:31 am

      What a beautiful color and dish looks so lovely:)

      Reply
    15. Kalyani

      June 10, 2011 at 1:50 pm

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

      Reply
    16. Suja

      June 10, 2011 at 3:00 pm

      Mouthwatering here,lovely pictures dear,looks divine.

      Reply
    17. Priya (Yallapantula) Mitharwal

      June 10, 2011 at 3:04 pm

      This looks awesome dear, I love your silver bowl 🙂

      Reply
    18. 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
    19. Kalpana Sareesh

      June 10, 2011 at 4:14 pm

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

      Reply
    20. Cilantro

      June 10, 2011 at 4:54 pm

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

      Reply
    21. Sobha Shyam

      June 10, 2011 at 7:59 pm

      absolutely delicious…awesome rice and clicks..

      Reply
    22. Mahi

      June 10, 2011 at 8:06 pm

      Nice puliyodharai!All the photos look lovely!

      Reply
    23. divya

      June 10, 2011 at 10:33 pm

      Finger licking delicious n beautiful looking!

      Reply
    24. Swathi

      June 11, 2011 at 3:58 am

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

      Reply
    25. Laxmi

      June 11, 2011 at 8:16 am

      wonderful pics.. Looks great.. Nice preparation

      Reply
    26. Ramya

      June 11, 2011 at 1:08 pm

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

      Reply
    27. Nitha

      June 11, 2011 at 9:00 pm

      lovely clicks and great meal..

      Reply
    28. Torviewtoronto

      June 12, 2011 at 1:57 am

      love the banana leaf presentation looks delicious

      Reply
    29. 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
    30. 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
    31. 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
    32. 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
    33. Anu Nandu

      June 20, 2011 at 2:41 am

      God Bless you for this perfect looking kovil puliyodharai!

      Reply
    34. 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
    35. Dr Charu

      September 16, 2011 at 8:26 am

      tried this recipe,tasted awesome,u rock!!

      Reply
    36. thushani

      September 27, 2011 at 10:35 am

      absolutely delicious…

      Reply
    37. 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
    38. LMKumari

      March 12, 2012 at 10:05 am

      Just tried and it came out well !! Thanks !

      Reply
    39. 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
    40. GeethuSathiyaN

      August 29, 2012 at 2:43 pm

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

      Reply
    41. Sharmilee! :)

      August 29, 2012 at 3:18 pm

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

      Reply
    42. 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
    43. 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
    44. 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
    45. 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
    46. 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
    47. 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
    48. 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
    49. 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
    50. 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
    51. 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
    52. Maliney Malqs

      April 12, 2014 at 2:12 am

      Very nice one yummy

      Reply
    53. c.k

      April 24, 2014 at 9:51 am

      This is a fantastic recipe

      Reply
    54. brianda shivani

      August 03, 2015 at 11:28 pm

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

      Reply
    55. Unknown

      October 05, 2015 at 5:09 pm

      Superb

      Reply
    56. Ramaraj

      October 08, 2015 at 5:05 am

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

      Reply
    57. Anu

      May 09, 2016 at 7:40 pm

      I tried it tnight and it was excellent

      Reply
    58. Unknown

      June 09, 2016 at 8:02 pm

      I tried it today and it was v nice..

      Reply
    59. Ezhil

      June 17, 2016 at 6:33 pm

      i tried your receipe, its awesome.thanks

      Reply
    60. 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
    61. 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
    62. jeevitha

      October 01, 2016 at 1:44 am

      Very nice recipe ?

      Reply
    63. Divya

      February 02, 2017 at 11:22 am

      Thanks a bunch…

      Reply
    64. 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
    65. 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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