puliyodharai recipe | temple style puliyodharai rice or tamarind rice

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puliyodharai recipe | temple style puliyodharai rice or tamarind rice with detailed photo and video recipe. basically a sour and spiced rice recipe, mainly prepared in south indian state of tamilnadu especially in hindu temples. it is offered as prasadam or nivedyam and then served to devotees. further it is also prepared during special occasions and festival seasons and served during celebration feast.
puliyodharai recipepuliyodharai recipe | temple style puliyodharai rice or tamarind rice with step by step photo and video recipe. perhaps it is one of the easiest and simplest south indian rice recipe. the puliyodharai podi or puliyodharai mix can be prepared well ahead and can be stored in a air tight container. basically puliyodharai can be prepared by simply mixing the spice mix with tamarind and cooked rice.

there are several ways and varieties to this simple tamarind rice recipe. the variations differ to each state and is referred as with different names. in karnataka the same recipe is prepared and extended by adding grated coconut to it. in kannada it is known as puliyogare which means sour and tempering. in andhra or telugu cuisine tamarind rice is known as pulihora which is a subtle version of tamarind rice. it is prepared with just tamarind, chilies and jaggery without much spices. also some variation could include onions and garlic too and is added to tempering before mixing the rice.

temple style puliyodharai ricesome easy tips and recommendations to be considered while preparing the tamil style tamarind recipe. firstly, cook the tamarind extract till the oil is released from sides, else the raw smell of tamarind will be there. also, adjust the amount of rice based on the concentration you are looking for. lastly, use leftover rice / cool the rice completely before mixing with pulikaachal.

finally i would like to highlight my other rice recipes collection with this post of temple style puliyodharai rice recipe. specifically, veg pulav, lemon rice, methi rice, mango rice, corn pulao, masale bhat, sambar rice, capsicum rice, tomato rice, jeera rice and pudina rice recipe. also i request you to visit my other recipes collection like,

temple style puliyodharai video recipe:

recipe card for temple style tamarind recipe:

puliyodharai recipe | temple style puliyodharai rice or tamarind rice
 
Prep time
Cook time
Total time
 
easy puliyodharai recipe | temple style puliyodharai rice or tamarind rice
Author:
Recipe type: rice
Cuisine: south indian
Serves: 3 Servings
Ingredients
for puliyodharai masala powder:
  • 1 tsp sesame oil / gingelly oil / nalla ennai
  • 1 tsp coriander seeds
  • 2 tsp urad dal
  • 2 tsp chana dal
  • ½ tsp pepper
  • ¼ tsp methi / fenugreek seeds
  • 4 dried kashmiri red chilli
  • 1 tbsp sesame / til
other ingredients:
  • 2 tbsp sesame oil / gingelly oil
  • 1 tsp mustard / rai
  • ½ tsp urad dal
  • ½ tsp chana dal
  • 2 tbsp peanuts, roasted
  • 1 dried kashmiri red chilli, broken
  • few curry leaves
  • pinch of hing / asafoetida
  • 1 cup tamarind extract
  • ¼ tsp turmeric / haldi
  • ½ tsp jaggery / gud
  • 1 tsp salt
  • 3 cup cooked rice
Instructions ( 1 cup =255 ml)
  1. firstly, heat 1 tsp gingelly oil and roast spices.
  2. further roast 1 tbsp sesame seeds till it turns golden brown.
  3. blend to fine powder and puliyodharai masala powder is ready.
  4. now in a large kadai heat 2 -3 tbsp gingelly oil.
  5. add in 1 tsp mustard, ½ tsp urad dal, ½ tsp chana dal and 2 tbsp peanuts. saute till mustard seeds splutter.
  6. further add 1 red chill, few curry leaves and pinch of hing. saute for few seconds.
  7. add 1 cup tamarind juice, ¼ tsp turmeric, ½ tsp jaggery and 1 tsp salt.
  8. mix well and boil the mixture for 10 minutes or till oil separates.
  9. further add 2-3 tbsp of prepared puliyodharai masala powder.
  10. continue to cook till the oil separates from sides. pulikaachal is ready.
  11. now add 3 cup cooked rice and mix gently.
  12. finally, puliyodharai - temple style is ready to serve.


how to make puliyodharai recipe with step by step photo:

  1. firstly, in a wide pan heat 1 tsp gingelly oil.
    puliyodharai recipe
  2. roast 1 tsp coriander seeds, 2 tsp urad dal, 2 tsp chana dal, ½ tsp pepper, ¼ tsp methi and 4 dried red chilli on low flame.
    puliyodharai recipe
  3. further roast 1 tbsp sesame seeds till it turns golden brown.
    puliyodharai recipe
  4. cool the spices completely and transfer to a small mixi jar.
    puliyodharai recipe
  5. blend to fine powder without adding any water. puliyodharai masala powder is ready.
    puliyodharai recipe
  6. now in a large kadai heat 2 -3 tbsp gingelly oil.
    temple style puliyodharai rice
  7. add in 1 tsp mustard, ½ tsp urad dal, ½ tsp chana dal and 2 tbsp peanuts. saute till mustard seeds splutter.
    temple style puliyodharai rice
  8. further add 1 red chill, few curry leaves and pinch of hing. saute for few seconds.
    temple style puliyodharai rice
  9. squeeze the juice from a ball sized tamarind soaked in 1 cup of warm water for 30 minutes.
    temple style puliyodharai rice
  10. also add ¼ tsp turmeric, ½ tsp jaggery and 1 tsp salt.
    temple style puliyodharai rice
  11. mix well and boil the mixture for 10 minutes.
    temple style puliyodharai rice
  12. continue to boil till the oil separates from the mixture.
    tamarind rice
  13. further add 2-3 tbsp of prepared puliyodharai masala powder depending on spice level.
    tamarind rice
  14. continue to cook till the oil separates from sides. pulikaachal is ready. you can store in a airtight container and use the mixture when required.
    tamarind rice
  15. now add 3 cup cooked rice and mix gently.
    tamarind rice
  16. finally, puliyodharai – temple style is ready to serve.
    temple style puliyodharai rice


notes:

  • firstly, prepare the mixture (pulikaachal) and mix rice when required. pulikaachal stays good for a month if cooked well.
  • also adjust the concentration of tamarind rice depending on your choice.
  • additionally, if using store brought tamarind pulp, dissolve in water and then add.
  • finally, puliyodharai / puliyogare taste great when prepared with gingelly oil – nalla ennai.

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Hebbar's Kitchen is all about Indian veg recipes. This blog is managed by me Archana and my husband, Sudarshan. I try to post my recipes with simple & easily available ingredients from kitchen. These posts are usually supported by short videos and photo recipes. Learn interesting recipes and share your feedback, as your feedback means a lot to me.

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