Kovil Puliyodharai is temple style tamarind rice very flavourful and tastes divine. Lets get on to learn kovil puliyodharai with step by step pictures for easy understanding and reference.
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 its very close to kovil puliyodharai.
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.
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.
Kovil Puliyodharai | Puli Sadam
Ingredients
For the pulikaichal:
- 3 tbsp gingelly oil Nallenai
- a fistful peanuts
- 1/2 tsp mustard seeds
- 1 tbsp channa dal
- 1 tsp urad dal
- 1 nos dried red chillies
- few nos curry leaves
- 1 tsp powdered jaggery
- 1/2 tsp turmeric powder
- a generous pinch hing / perungayam
- lemon sized tamarind
- salt to taste
For the powder:
- 1 tsp oil
- 1 and 1/2 tbsp channa dal
- 1 tbsp urad dal
- 1/2 tbsp coriander seeds
- 1 nos dried red chillies
- 1/2 tsp fenugreek seeds
- 1 tbsp sesame seeds
Instructions
- 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, chana 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 separate 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 at least for 30mins before you serve.
- Serve Kovil Puliyodharai with any papad of your choice / with any chips.
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.
How to make Kovil Puliyodharai
- 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.
Expert Tips
- 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.
Puli Sadam
I love puli sadam/ tamarind rice be it puliyodharai or puliyogare anything tangy I just love it.This is ammas recipe for puli sadam that I wanted to post and finally the travel series has pushed me to put this post now.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.
We had it with carrot kootu and homemade vadams.
Ingredients
Cooked Rice – 2 cups
Tamarind – 1/4 cup loosely packed
Fenugreek seeds – 1/4 tsp
Jaggery Syrup – 2 tsp(optional)
Peanuts – 3 tbsp
Water – as required
Salt – to taste
To temper
Oil – 3 tsp
Mustard Seeds – 1 tsp
Urad Dal – 1/2 tsp
Hing -a generous pinch
Turmeric powder – 1/8 tsp
Red Chillies – 3
Curry Leaves – few
How to make Puli Sadam
- Dry roast peanuts until golden.Soak tamarind in 1 cup water,mash it well with your hands and Set aside.
- Dry roast fenugreek seeds in a pan until golden then using a mortar and pestle crush it to a coarse powder.Set aside.
- Heat oil – add mustard seeds and urad dal let it splutter.Add red chillies, curry leaves,turmeric powder and hing.Saute for a minute.
- Strain and add tamarind pulp.Let it boil.Cook in medium flame.
- Cook till it becomes thick.Then add fenugreek powder and cook for 2mins.
- 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.
Serve hot / warm.
My Notes
- You can replace urad dal with channa dal too.
- If you are using fresh cookoed rice then spread it in a plate and cool down completely then add it.
- You can make the thokku the previous day and refrigerate it.It keeps well atleast for 3-4 days if refrigerated.
A 2 Z Vegetarian Cuisine
This looks absolutely inviting, beautifully presented..
Prathibha
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..
Vijaya
Can I add the powder to the tamarind paste and refrigerate it for a month
Sharmilee J
Yes you can but not sure if it will last for a month.Add more oil for increasing shelf life.
Mahimaa's kitchen
looks so yummy!!
Rinku Naveen
Mmm…. mouthwatering!
Loved that silver bowl.
Rinku's Kitchen Treats – Kinnathappam Malabar Style
Kavitha Bhargav
Mouth watering
Priti
Looks just so perfect …I really wish to have it 🙂 and pics are so lovely …gud one Sharmi
Yummy Team
I love your pics..Puliyodharai looks absolutely delicious.
RAKS KITCHEN
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…
Sanjeeta kk
Love those pictures on banana leaf..the rice look scrumptious!
Priya
Love kovil puliyodharais,they have a special taste and flavour, love that silver bowl..delicious post..
Mugdha
yummy…and awesome presentation..:)
Valarmathi Sanjeev
Puliyodharai looks yummy and mouthwatering, nice click and beautiful presentation.
Lavanya Selvaraj
Looks perfect…. I am not a big fan of puliyodharai… But if it is Kovil puliyodharai… I love it! and your look delicious….
Zareena
This looks lovely and perfect. Nice presentation. Glad to follow you sharmi. Please visit my blog when time permits.
http://myexperimentswithfood.blogspot.com
Rumana Rawat
What a beautiful color and dish looks so lovely:)
Kalyani
wow wonderful pictures & looks so tempting and delicious ……..
Suja
Mouthwatering here,lovely pictures dear,looks divine.
Priya (Yallapantula) Mitharwal
This looks awesome dear, I love your silver bowl 🙂
Nithya
Delicious puliodharai 🙂 I have enjoyed eating them at temples and your presentation of this dish is so authentic 🙂 looks so damn good 🙂
Kalpana Sareesh
Pls pass the parcel to me .. nothing more divine than this n masal vadai..
Cilantro
Looks liked it is ready to be packed for a trip. Absolutely delicious!
aipi
This is so inviting and your pics are just worth drooling…yum
US Masala
Krithi's Kitchen
Lovely parcel… awesome and tasty puliyodharai..
http://krithiskitchen.blogspot.com
Event: Healing Foods – Banana
Sobha Shyam
absolutely delicious…awesome rice and clicks..
Mahi
Nice puliyodharai!All the photos look lovely!
divya
Finger licking delicious n beautiful looking!
savitha ramesh
I do it the same way.Love ur pictures a lot.
Veg / Fruit a month – Orange
Swathi
I am going to try this kovil puliyodharai once I buy gingerly oil.
Laxmi
wonderful pics.. Looks great.. Nice preparation
Ramya
Awesome clicks..!!! Puliodharai looks soo inviting!!
Nitha
lovely clicks and great meal..
Torviewtoronto
love the banana leaf presentation looks delicious
Sukanya Ramkumar
Wow…. This is my fav. Looks very mouthwatering. Mom makes this in the same way. Nice presentation…. YUM!
Vardhini
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
Plateful
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!
Ananda Rajashekar
the ones given in temples are the best, i adore when my mum makes looks nice!
jeyashrisuresh
we tooo make in the similar way,but i never tried adding coriander seeds.Flavouful puliyodarai and excellent presentation
Anu Nandu
God Bless you for this perfect looking kovil puliyodharai!
abhinaya
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
Dr Charu
tried this recipe,tasted awesome,u rock!!
thushani
absolutely delicious…
Amarendra
I was searching Puliyodharai Recipe on google and reached here. You've got a wonderful space. Happy to follow you. Excellent recipe.
LMKumari
Just tried and it came out well !! Thanks !
Unknown
Thanks for the yummy recipe.. Today I made my first Puliyodharai and it came out very tasty. Thank you.
GeethuSathiyaN
Wen i shld add the grounded powder to the tamarind paste..?u didnt mention tat?
Sharmilee! :)
@Geethu : Check the last step it is mentioned there 🙂
Rechana
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?
Unknown
i tried this one – this is a keep sake recipe – great!.everyone loved it at home. ta
Unknown
Hi sharmi, I have tried many versions but was never satisfied… This one is simply superb.. Thank you
anr
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:)
SHARMILEE J
I thought mentioning it as lemon size will be ok to understand…but still will surely show the quantity next time.
anr
Thanks Sharmi,
Since am staying in PG and also a beginner, that's why I asked.
anr
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:(
gothai ganan
Fantastic 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
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.
ARUN KARTHIK
Hi Sharmi thank you for sharing…I just now i prepared…easy one and its really so nice…
Maliney Malqs
Very nice one yummy
c.k
This is a fantastic recipe
brianda shivani
hi made ts today ..it was very nice…tanq sharmi
Unknown
Superb
Ramaraj
"கோவில்" புளியோதரை உணவு செய்முறை சிறப்பாக எழுதியுள்ளீர்கள். இது போல் "ஜெயில்" களி உணவு செய்முறையையும் எழுதவும். நன்றி.
Anu
I tried it tnight and it was excellent
Unknown
I tried it today and it was v nice..
Ezhil
i tried your receipe, its awesome.thanks
Anu
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.
Anu
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.
jeevitha
Very nice recipe ?
Divya
Thanks a bunch…
Sivaroobini Kalaimani
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?
Sivaroobini Kalaimani
Never mind, found it above the other ingredients. Sorry. 🙂
Sharmilee J
I have mentioned the rice measure at the beginning of the ingredients list
Arthy
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