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.
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.
some 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
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
- firstly, heat 1 tsp gingelly oil and roast spices.
- further roast 1 tbsp sesame seeds till it turns golden brown.
- blend to fine powder and puliyodharai masala powder is ready.
- now in a large kadai heat 2 -3 tbsp gingelly oil.
- add in 1 tsp mustard, ½ tsp urad dal, ½ tsp chana dal and 2 tbsp peanuts. saute till mustard seeds splutter.
- further add 1 red chill, few curry leaves and pinch of hing. saute for few seconds.
- add 1 cup tamarind juice, ¼ tsp turmeric, ½ tsp jaggery and 1 tsp salt.
- mix well and boil the mixture for 10 minutes or till oil separates.
- further add 2-3 tbsp of prepared puliyodharai masala powder.
- continue to cook till the oil separates from sides. pulikaachal is ready.
- now add 3 cup cooked rice and mix gently.
- finally, puliyodharai - temple style is ready to serve.
how to make puliyodharai recipe with step by step photo:
- firstly, in a wide pan heat 1 tsp gingelly oil.
- 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.
- further roast 1 tbsp sesame seeds till it turns golden brown.
- cool the spices completely and transfer to a small mixi jar.
- blend to fine powder without adding any water. puliyodharai masala powder is ready.
- now in a large kadai heat 2 -3 tbsp gingelly oil.
- add in 1 tsp mustard, ½ tsp urad dal, ½ tsp chana dal and 2 tbsp peanuts. saute till mustard seeds splutter.
- further add 1 red chill, few curry leaves and pinch of hing. saute for few seconds.
- squeeze the juice from a ball sized tamarind soaked in 1 cup of warm water for 30 minutes.
- also add ¼ tsp turmeric, ½ tsp jaggery and 1 tsp salt.
- mix well and boil the mixture for 10 minutes.
- continue to boil till the oil separates from the mixture.
- further add 2-3 tbsp of prepared puliyodharai masala powder depending on spice level.
- 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.
- now add 3 cup cooked rice and mix gently.
- finally, puliyodharai – temple style is ready to serve.
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.
Very easy loved it
Thanks a lot 🙂
I prepared it. my husband loved it
Thanks a lot 🙂
thanks for the recipe… tried it out and came out pretty well… Cheers
Thanks a lot 🙂
Hi, I tried this recipe. followed exact measurements but its very sour. maybe it is beacuse my tamarind pulp.
yeah.. try to reduce the amount of tamarind..
Tried it today. Came out very well. I used to roam around temple in childhood for this special puliogare. Thank u so much for the recipe
Thanks a lot 🙂
Wonderful… !!!…Mouth watering… I appreciate ur recipes which are simple language with readily available ingredients…
Thanks a lot 🙂
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