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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
Cook Time30 minutes
Total Time45 minutes
Servings2 people
AuthorSharmilee J

Ingredients

PULIYODHARAI RECIPE

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.
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