Kovil / temple style puliyodharai is a popular South Indian rice dish that is often served in temples as a prasad or prasadam. Kovil puliyodharai is slightly different from the one which is prepared at home. Here comes the recipe.
Serves 3 to 4
Serves 3 to 4
- 1 cup – Raw rice ( uncooked)
- 1 big lemon sized – Tamarind
- 1/2 tsp – Turmeric powder
- 1 tbsp – Jaggery (powder /grated)
- Salt to taste
- 1/4 tsp – Oil
- 1 tbsp – Coriander seeds / dhania / malli
- 1 tsp – Fenugreek seeds / Methi / Vendhayam
- 1 tsp - Peppercorns / milagu
- 1 tbsp – Sesame seeds ( white / black)
- 3 tbsp – Sesame oil
- 1/2 tsp – Mustard seeds
- 1 tsp – Split black gram without skin / Ulunthu
- 1 tbsp – Bengal gram / Kadalai paruppu / chana dal
- 3 to 4 nos – Dry red chillies
- 5 tbsp – Peanuts roasted (remove skin)
- Fresh curry leaves
- 1/4 tsp – Asafoetida
- Soak tamarind in 1 cup warm water for about 15 mins then squeeze out the tamarind juice and keep aside.
- Wash and soak raw rice for 30 minutes. Pressure cook rice with 2 cups of water until it is well cooked. Spread cooked rice on a wide bowl / plate and let it cool completely.
- Heat oil in a pan, fry all the ingredients in the list 'for grinding' one by one in the same order as above until golden brown. Allow them to cool and grind it to a fine powder, set aside.
- Heat sesame oil in a pan, season with mustard seeds, split black gram, bengal gram, peanuts, curry leaves, dry red chillies and asafoetida, roast them well.
- Followed by turmeric powder and 1/2 of ground masala powder, saute for few seconds.
- Now add the tamarind extract along with required salt and allow it to boil for 10 to15 mins. Add jaggery and continue to cook. When oil begins to separate and the volume gets reduced by half, at this stage switch off the stove. Allow the mixture to cool.
- Take a wide bowl, add cooked rice, tamarind paste as needed (adjust according to your taste), remaining ground masala powder, a tbsp of sesame oil, salt if required and mix well without mashing the rice. Keep covered and allow it to rest at least for 30mins before you serve.
- You can store both the pulikarachal or tamarind paste and the roasted powder in fridge and it stays well for about a week.
- Always add tamarind paste / pulikarachal little by little, that way you will not end up adding too much tamarind paste than required.
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