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.

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
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.

Notes:

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

Print Pin

Kovil Puliyodharai | Temple Style Puliyodharai

Course Main Dish - Rice

Cuisine Tamil Nadu

Author Srivalli

Tried this recipe?Mention @cooking4all or tag #cooking4all!

Comments

Priya Suresh says

November 12, 2015 at 9:02 am

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

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.

Sandhya Ramakrishnan says

November 16, 2015 at 3:42 pm

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

Srividhya Gopalakrishnan says

November 16, 2015 at 4:23 pm

Bookmarking this recipe.

Sowmya :) says

November 17, 2015 at 3:03 am

So much flavour and taste. Bookmarking it!

Suma Gandlur says

November 17, 2015 at 12:11 am

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

Harini-Jaya R says

November 24, 2015 at 1:42 am

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

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.

vaishali sabnani says

May 07, 2016 at 4:00 pm

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

Kovil Puliyodharai | Temple Style Puliyodharai

Reader Interactions

Comments

Leave a Reply Cancel reply