Kovil puliyodarai recipe – Temple-style puliyodarai recipe with full video and step-by-step pictures. Popular Iyengar puliyodarai recipe.
Visiting perumal temples in South India always reminds me of the puliyodarai they serve there as Prasadam. Puliyodarai | Tamarind rice is done in different ways in different places. Even at home also the recipe slightly varies from house to house. Even I have posted my mom’s style of making puliyodarai, kalyana puliyodarai, and Andhra style puliyogare. Apart from this, we have Puliyodarai podi in Jeyashris kitchen too.
Puliyodarai | Tamarind rice is traditionally made for festivals like Kannu pongal and aadi perukku. Since it has a longer shelf life, it is perfect for long-distance travel. This recipe of Iyengar kovil puliyodarai, I learnt from my friend Janani’s mom. We all are huge fans of her puliyodarai and mami always makes this for us during her visit. I am so glad that I learned this recipe from her. Do try this and I am sure you will love it.
Also check out
Vadam pairs well with puliyodarai.
Kovil Puliyodarai
Kovil Puliyodarai recipe
Traditional Iyengar style puliyodarai recipe | Tamarind rice recipe
Servings 4
Ingredients
- Big Lemon sized tamarind
- 4 tbsp +2 tsp sesame oil
- ½ tsp mustard seeds
- 1 tbsp peanuts
- 1 tbsp chana dal
- 1 tbsp roasted gram
- 1 tbsp urad dal
- 2 red chilis
- 2 cups water
- Few curry leaves
- ¼ tsp Asafoetida
- ½ tsp turmeric powder
- ½ tsp jaggery
- 1 cup Cooked rice
To roast and grind
- 1 tbsp chana dal
- 1 tbsp urad dal
- 1.5 tbsp Coriander seeds | dhaniya
- 7 red chili
- 1 tsp sesame seeds
- 1 tsp black pepper
Instructions
- Let’s soak the tamarind in 2 cups of hot water for 15 minutes.
- Extract thick tamarind juice and keep it aside.
Lets dry roast the ingredients to make the powder.
- Dry roast the 1 tbsp chana dal, urad dal, coriander seeds, red chili and black pepper.
- Once the dal turns light golden brown, switch off and add the sesame seeds.
- This gets cooked very fast, saute this till everything becomes golden brown color.
- When it is little warm, powder it finely in a mixer.
- Grinding this warm helps to powder well.
- In a pan add 4 tbsp of sesame oil.
- Add the mustard seeds, urad dal, 1 tbsp chana dal, peanuts, roasted gram, 2 red chilis and curry leaves.
- Once the dals turn golden brown add the tamarind water to this.
- Add salt, turmeric powder and asafoetida to this.
- Mix well and let this boil for 5 minutes.
- Now add the ground powder to this.
- You can reserve 1 tbsp of powder and add this while mixing the puliyodarai too.
- Let this boil in medium low flame till it comes to a semi thick consistency.
- Add the jaggery to this now and mix well.
- Switch off the flame and add the 1 tbsp of sesame oil.
- Pulikaichal is done.
- Cook ½ cup of raw rice | sona masoori rice and spread this on a plate.
- Once it is cool, smear 2 tsp of sesame oil.
- Add the 2-3 tbsp of tamarind paste and gently mix well, without breaking the rice.
- If you are taking this for travel or you are consuming it later, let the pulikaichal be little generous, as it will be perfect when you consume it later.
- You can temper some more peanuts to the puliyodarai at the time of mixing, this gives nice crunchy taste.
Video
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Notes
1. Puliyodarai wrapped in banana leaf and consumed after 4-5 hours will enhance the taste to a different level.
2. The Pulikaichal mix for the Kovil puliyodarai can be stored in the refrigerator for 2 weeks. Store in a clean dry jar.
- Let’s soak the tamarind in 2 cups of hot water for 15 minutes.
- Extract thick tamarind juice and keep it aside.
- Lets dry roast the ingredients to make the powder.
- Dry roast the 1 tbsp chana dal, urad dal, coriander seeds, red chili and black pepper.
- Once the dal turns light golden brown, switch off and add the sesame seeds.
- This gets cooked very fast, saute this till everything becomes golden brown color.
- When it is little warm, powder it finely in a mixer.
- Grinding this warm helps to powder well.
- In a pan add 4 tbsp of sesame oil.
- Add the mustard seeds, urad dal, 1 tbsp chana dal, peanuts, roasted gram, 2 red chilis, and curry leaves
- Once the dals turn golden brown add the tamarind water to this.
- Add salt, turmeric powder and asafoetida to this.
- Now add the ground powder to this.
- You can reserve 1 tbsp of powder and add this while mixing the puliyodarai too.
- Add the jaggery to this now and mix well.
- Let this boil in medium-low flame till it comes to a semi-thick consistency.
- Switch off the flame and add the 2 tsp of sesame oil.
- Pulikaichal is done.
- Cook ½ cup of raw rice | sona masoori rice and spread this on a plate.
- Once it is cool, smear 2 tsp of sesame oil.
- Add the 2-3 tbsp of tamarind paste and gently mix well, without breaking the rice.
- If adding the reserved podi, add this now.
- Mix well gently.
- If you are taking this for travel or you are consuming it later, let the pulikaichal be little generous, as it will be perfect when you consume it later.
- You can temper some more peanuts to the puliyodarai at the time of mixing, this gives nice crunchy taste.
- Puliyodarai wrapped in banana leaf and consumed after 4-5 hours will enhance the taste to a different level.
- The Pulikaichal mix for the Kovil puliyodarai can be stored in the refrigerator for 2 weeks. Store in a clean dry jar.
Temple puliyogre is something which can not be matched,it tastes really delicious..looks yumm and craving for it now jey
Just made bow
Looks so perfect like the temple puliyogare!!! delicious!! am bookmarking it!!!
Sowmya
Ongoing Event – Breakfast
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After seeing Ur recipe. My mouth is watering..
I am hungry now 🙂 Can you please parcel that? Yuumy …
Looks just so yum ….love temple puliyodrai ….
Bookmarked. wanted to try this for long time ..thnx for sharing 🙂
OMG ! Literally mouth watering here…
https://recipe-excavator.blogspot.com
My favourite..love it with appalam and curd..
The picture looks so good…love the closeup
loved the small measurements you have used , perfect for anyone to try. I'm going to try this soon
yummy! My kids comes to temple only for temple puliyodarai
https://great-secret-of-life.blogspot.com
puliyodarai….mmmm…i'm loving it :)…
I had puliyodarai prasadham in thiruppathi last year! Feeling nostalgic!
Thanks for the recipe jeyshri!
so authentic one:)my all time fav from childhood days:)
wow…i wish to come down to ur house for lunch
Ooo, that sounds delicious! I've never had it, but I really would like to try this dish…
Looks so delicious…. Will be wonderful with papas.
Tangy and comforting rice
looks so traditional n yumm… my most favorite…
Show your styles to the world begins!!!
VIRUNTHU UNNA VAANGA
Very authentic and traditional dish, Perumal Koil puliyodaraikku thani manam than..
i love puliyodaria. my tamilian friend colleague use to get in her tiffin box and it used to be awesome. remembering her seeing your post.
I love it. As you said, there were days, I visit temples at my native just to grab this. Triple like!!!
Tempting one,love the way u presented:)
Flavors Of Cuisines-"Mexican"
My mom's and my all time favourite….very inviting…
Simply droolworthy and yummy . Wonderful recipe.
My mom do very rarely this puliyodarai,have to give a try soon.
looks very tempting and delicious.. nice clicks..
Spill the Spices
Super like the pictures, everything perfect for the recipe. Wonderful presentation and great recipe. You still have it? 😉
traditional rice dish…looks very tempting…
https://foody-buddy.blogspot.com/
Iyengars make the best pulihora. Have been trying to master it for years. Maybe this finally has the solution. Will try soon
Delicious pulihora with its best n beautiful click
OMG this is my most wanted recipe.. bookmarked.. thanks
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You have a nice blog.First time here and i like all ur recipes. When u r free please drop into my blog.
Hi,
It looks great!!… but did you roast pepper also along with the roasted items coz i couldnt find it in the list but could see some in the picture.
regards
priya
Thanks for mentioning. I added 1 tsp of pepper but forgot to mention in the post. Will update now.
I love Puliyogare rice & though I haven't tasted the temple variety I remember it from my high school & college days & I'm glad to get such a detailed recipe. all the recipes are really good. they are easy to understand follow. Thx. Jeyashri!
Thanks a lot for sharing! Did not know it was so easy. I used to depend on ready made mixes from the market. Now I can personalize to my needs. Thanks again.
Yummy recipe and thanks for sharing it.
Do we have to use black sesame seeds or
white sesame seeds for dry roasting?Please let us know,thanks.
I used white sesame seeds, but u can use either black or white. Updated in the post
Amazing recipe
Tried it!! Amazing recipe.. thank u so much 🙂
Tried it!! amazing recipe. Thank you so much 🙂
Iyengars do not use coriander seeds. This must be a variation. An authentic Iyengar puliyodharai is made with just tamarind, red chillies and salt, the seasoning being mustard seeds, channa dal, peanuts and curry leaves.
Your version is tasty too, but sorry, not authentic!
Thanks for the message Usha. Actually this recipe i got from my friend's mom who is a typical iyengar and this recipe her mom passed on to her.
Anyway, thanks for stopping by.
Hi Jeyashri….Visited your blog for the first time today while surfing the net for recipes….Am bookmarking the puliyodarai recipe and I have no doubt that I will be revisiting your blog for festival food recipes…Something I keep forgetting as I make festival food rarely….:-) Good luck to you and your blog…Keep the recipes and photos coming…
Hi Jeyashri…Visiting your blog for the first time today while surfing the net for some recipe. Am bookmarking this puliyodarai recipe. Hope to revisit your blog for festival food recipes…Keep forgetting them as I make such dishes rarely. :-)….Good luck to you and your blog…Keep the recipes and photos coming….
Hi nice puliyodarai.i love it whether it is temple or iyengar whatever it may be.i have a doubt can i take tamarind to a normal orange size or more than that.
You can use normal orange sized tamarind.
looks great 🙂
Tried this recipe and it came out sooooo good. Just loved the taste. Thanks Jeyashri.
Hi Jeyashri, Tried making the puliyodarai, It came out so well, my family loved it.Thank you so much for the wonderful recipe.
Its really mouth watering.. Thanks for the recipe and it made me a star…
Tried this recipe today. Came out so well. So yummy. Thank you so much.
wow awesome !!! nice recipe , will try it for sure.
Hi Jeyashri madam,I tried above cooking steps for tamarind rice and came out very well… Now my friend is requested me to cook for huge quantity (350 people's) for home function. Is it possible to give ingredients for 350 people's? Thank you so much.
Thank you
Karthik
Hi Jeyashri Madam, Thank you for the iyengar style tamarind rice. I tried and came out very well and shared with my friends.They liked it very much.now my friend is requested me to make tamarind rice for 350 people's for his home function.do you have any idea on ingredients for huge quantity? Thank you.Regards, Karthick
Thank you so much. Sorry i have never ventured into this much bulk cooking.
Hi Jeyashri thanks for the simple and wonder recipe. Guess we should use only first extract of tamarind juice. We can use the rest of the tamarind next day for some other dish. Am i right.
Very good recipe. I am learning to make. Is fenugreek left out or am l missing. Other recipes add fenugreek seeds.
Dear Jeyashri, I tried for first time using your excellent video and it came so well… Tasted so good even with samai (Kuthrai valai) rice. Big thanks.
Thanks a lot for trying out and leaving your comments, Rajan sir.