Written by: 7aumsuvai

Puliyodharai is a famous rice item prepared in all South Indian household. Puliyodharai is one of my favorite dish. I love puliyodharai especially the one which served in temples. I was looking for this recipe and finally got it from my friend. I also like my mom’s way of making puliyodharai which I posted earlier. It is little bit different from what I am sharing here.



      • 1 cup – Raw rice / Boiled rice

For pulikarachal:

      • 3 tbsp – Sesame oil 
      • 1 no – Tamarind (lemon sized)
      • 1/2 tsp - Mustard Seeds
      • 1/2 tsp – Split black gram/ulunthu
      • 1 tbsp – Bengal gram / Kadala paruppu
      • 3 or 4 nos - Dried Red chillies
      • 4 or 5 nos - Curry Leaves
      • 2 pinches – Asafoetida
      • 2 tbsp – Roasted peanuts with no skin
      • 1/2 tsp - Turmeric Powder
      • Salt to taste

For powder:

      • 1/2 tsp- Oil 
      • 1 ½ tbsp – Bengal gram
      • 1 tbsp – Split black gram/ Ulunthu
      • ½ tbsp - Coriander Seeds
      • 2 nos - Dried Red Chillies
      • 1/2 tsp - Fenugreek Seeds
      • 1 tbsp - Sesame seeds

Puliyodharai process

Preparation method:

Making of pulikarachal:

  1. Soak tamarind in 1 cup warm water for about 15mins then squeeze out the tamarind juice and keep aside.
  2. Heat oil in a pan, fry all the ingredients in the list given 'for powder' 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.
  3. Heat sesame oil in a pan, Season with mustard seeds, split black gram, bengal gram, curry leaves, red chillies, turmeric powder and asafoetida.
  4. Now add the tamarind extract along with required salt and allow it to boil for 10-15mins. When oil begins to separate and the volume gets reduced by half, at this stage switch off the stove. Finally add the roasted peanuts and mix well. Allow the mixture to cool.


Making of puliyodharai:

  1. Wash and cook rice. Spread cooked rice on a wide bowl and let it cool completely.
  2. Take a wide bowl, add cooked rice and add the pulikarachal as needed (adjust according to your taste). Add salt if required and mix well without mashing up the rice.
  3. Now add the roasted powder and give a quick stir. Keep covered and allow it to rest at least for 30mins before you serve.



  • You can store both the pulikarachal and the roasted powder in fridge and it stays well for about a week.
  • If you are planning to store pulikarachal and roasted powder for few more days then add extra sesame oil to this recipe. 



  1. Traditional all time favourite rice and nicely done too..Super shots Shanthi.. I love ur bowl too

  2. Mouthwatering here....

  3. Just love it

    Event; Dish name starts with O

  4. Love this flavourful tangy rice, my favourite.

  5. perfect recipe to do on the go... will try your version soon. love it with potato chips yummmmm


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    Visit Cook like Priya

  6. My all time favorite. Tempting and delicious rice..

    Divya's Culinary Journey

  7. Puliyodharai looks yumm..Never made this but have tasted it.


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