Kovil Puliyodharai (Temple Tamarind Rice)

This is the recipe for Puliyodharai which is being served as prasadham in temples. It differs from that of usual puliyodharai in the addition of roasted spices powder. Here is that tasty puliyodharai recipe..

Recipe For : 2

Preparation Time : 20 minutes

Ingredients:

Cooked Rice          - 1 cup

Tamarind                - 2 lemon size

Mustard Seeds       - 1/2 tsp (Kadugu)

Urad Dal                  - 1 /2 tsp (Ulundham Parupu)

Fenugreek Seeds  - 1/2 tsp (Vendhayam)

Channa Dal             - 1 tsp (Kadalai Parupu)

Peanuts                    - 3 tsp (Nila Kadalai)

Dry Chilli                   - 2

Asafoetida                - as required (Perungayam)   

Salt                            - As required

Turmeric Powder     - a pinch

Chili Powder             - 1/2 tsp

Coriander Powder    - 1/2 tsp (Malli Thool)

Curry Leaves             - few

Gingely Oil                 - 2 tbsp

Roast in oil And Grind (1) :

Dry Red Chili       - 2

Roast in oil And Grind (2):

Coriander Seeds   - 1/4 tsp (Malli)

Cumin Seeds         - 1/4 tsp (Seeragam)

Black Pepper         - 6 to 8 (Milagu)

Channa Dal            - 1/4 tsp (Kadalai Parupu)

Procedure:

1. Wash and cook rice in 2.5 cups of water along with salt . Add 1 tsp of Gingely oil to cooked rice and let the rice cool.. Roast in oil and Grind everything under 'Roast in oil and Grind (1)' and 'Roast in oil and Grind (2)' separately.Don't add water while grinding the above. Just make it a powder.
2.   Extract juice from tamarind. Add salt, Turmeric powder, Chilipowder and coriander powder to the tamarind extract and keep it aside.
3. Heat oil in a pan.. Add mustard seeds, urad dal, fenugreek seeds, channa dal, pea nuts Red chili, Curry leaves and Asafoetida.. Once they turn golden brown add tamarind extract which has added powders.
4. Simmer it until oil leaves on the sides of the pan.
5. Now add ground spices powder and powdered dry chili to cooked rice. Add also the tamarind gravy and mix everything well. Grinding red chili separately gives nice texture to puliyodharai. Adjust the spices according to your taste.
6. Serve it with Potato curry or  Pappad . We had with vathakuna thengai thuvaiyal.

      

Puliyodharai ( Tamarind Rice)

Puliyodharai ( Tamarind Rice)

Gonna Travel??? Want to take rice from home which stays good for 2 days, only puliyodharai comes to our mind first!!!  Here is that basic puliyodharai receipe.

Ingredients:

Cooked Rice      - 1 cup

Tamarind           - 2 lemon size

For Sesoning:

Mustard Seeds    - 1 tsp

Urad Dal             - 1 tsp

Channa Dal         - 1 tsp

Peanuts               - 1 tsp

Dry Chilli           - 1

Garlic Pod          - 1

Asafoetida          - as required (Perungayam)   

Salt                     - As required

Turmeric Powder- a pinch

Curry Leaves      - few

Oil                       - As required

Procedure:

1. Take extract from tamarind.
2. Add Gingelly oil to cooked rice and let it cool. This is done to avoid rice from sticking to each other.
3. Heat oil in a pan.. Add everything under seasoning.. Once they turn golden brown add tamarind extract.
4. Simmer it until oil leaves on the sides of the pan.
5. Then mix it to the cooked rice.. Serve it with Potato curry or  Pappad ..  i am serving it with vathakuna thengai thuvaiyal.