For the last and final day of Rice dishes, I have my most favorite version of mixed rice dish, the Kovil Puliyodharai. When we visit any temple, the one aspect that I really look forward would be for the prasadam and hoping it will be puliyodharai. Nothing can beat the taste that’s so unique to temple.
Amma has so many versions of Puliyodharai, few more temple versions and andhra version too, including those with sesame seeds etc.
Today’s recipe was something we made for the Aadi Krithigai
and it was the highlight as it so much like the temple version.
All you need is just a papad, however you can make this cucumber pachadi
too as a side.
Puliyodharai Powder / Masala powder
Dry Red Chilli – 3 to 4 long
Channa dal – 2 tbsp
Urad Dal – 1 tbsp
Black peppercorn -1 tsp
Fenugreek seeds -1/2 tsp
Cumin Seeds – 1/2 tsp
Oil 1/2 tsp
For the Tamarind Paste / Pulikachal
Tamarind – 1 big lemon size
Oil – 2 -3 tbsp
Mustard seeds, Urad Dal – 1 tsp
Cumin seeds – 1/2 tsp
Dry Red Chilli – 4 to 5 Long
Channa dal – 1 tsp
Fenugreek seeds – 1/4 tsp
Asafoetida – 1/4 tsp
Curry leaves few
Ground nuts – 2 tbsp
Cashew nuts handful
Turmeric powder – 1/2 tsp
Salt to taste
Oil – 3 to 4 tbsp
For the Rice
Rice – 2 cups
Freshly ground black pepper – 2 tsp
How to make Kovil Puliyodharai
To make the masala powder
Heat oil and roast all the ingredients on slow flame to ensure even roasting. Cool and grind to smooth powder.
To make the Tamarind Paste / Pulikachal
Soak tamarind in 1 cup water and extract the pulp. Keep it aside.
Now heat the kadai with oil. Temper with mustard, urad dal, curry leaves, red chilis, ground nuts, cashew nuts, channa dal, cumin seeds, methi seeds. Saute well. Now add the extract and add 1 cup water.
Add turmeric powder, hing, and salt. Bring to boil. Then add the masala powder. Simmer and cook till the extract becomes thick. Takes about 10 mins in sim. Cool till the oil comes out on the sides.
To make the Rice
Wash and soak the rice in water for 15 to 20 mins. Pressure cook as you normally do.
Once the pressure cools down, spread on a bowl to cool it down.
Drizzle oil on the cooked rice, add the Pulikachal by 2 to 3 tsp along fresh pepper powder to the rice. Mix well with rice and masala.
Cooking with sesame oil makes this rice very tasty. You can make the masala powder ahead of time.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM