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    Home » Rice Recipes » Kovil Puliyodharai | Temple Style Puliyodharai

    Kovil Puliyodharai | Temple Style Puliyodharai

    Published: Nov 11, 2015 · Modified: Sep 23, 2020 by Srivalli · 9 Comments

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    For the last and final day of Rice dishes, I have my most favorite version of the mixed rice dish, the Kovil Puliyodharai. When we visit any temple, the one aspect that I really look forward would be the prasadam, and hoping it will be puliyodharai. Nothing can beat the taste that's so unique to the 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 papad, however, you can make this cucumber pachadi too as a side dish.

    Kovil Puliyodharai

    Ingredients Needed:

    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
    Groundnuts - 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 a slow flame to ensure even roasting. Cool and grind to a 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, groundnuts, 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 with fresh pepper powder to the rice. Mix well with rice and masala.

    Notes:

    Cooking with sesame oil makes this rice very tasty. You can make the masala powder ahead of time.

    Print Pin
    5 from 1 vote

    Kovil Puliyodharai | Temple Style Puliyodharai

    Course Main Dish - Rice
    Cuisine Tamil Nadu
    Author Srivalli
    Tried this recipe?Mention @cooking4all or tag #cooking4all!
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    Reader Interactions

    Comments

    1. Priya Suresh says

      November 12, 2015 at 9:02 am

      Wow, my mouth is watering here.. Wat a beautiful puliyodharai..

      Reply
    2. Pavani N says

      November 12, 2015 at 9:35 pm

      I love temple pulihora, they taste so flavorful and delicious. Bookmarked your version to try some time.

      Reply
    3. Sandhya Ramakrishnan says

      November 16, 2015 at 3:42 pm

      Kovil puliyodharai is a reason for me to go to temples. Love it!

      Reply
    4. Srividhya Gopalakrishnan says

      November 16, 2015 at 4:23 pm

      Bookmarking this recipe.

      Reply
    5. Sowmya :) says

      November 17, 2015 at 3:03 am

      So much flavour and taste. Bookmarking it!

      Reply
    6. Suma Gandlur says

      November 17, 2015 at 12:11 am

      Everyone at home love this version of pulihora. Temple ones absolutely taste divine.

      Reply
    7. Harini-Jaya R says

      November 24, 2015 at 1:42 am

      The temple foods taste divine, right? Love this version of pulihora.

      Reply
    8. Varadas Kitchen says

      May 07, 2016 at 2:30 pm

      This looks like a nice version. I have bookmarked it. I will try it soon.

      Reply
    9. vaishali sabnani says

      May 07, 2016 at 4:00 pm

      Yes the temple food is awesome , but i am drooling over this thali .

      Reply

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    srivalli

    Hi! Seasons change, yet there are some timeless recipes you can enjoy anytime. If you are sport for it, you are in the right place!

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