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Temple Puliyodharai (Kovil Puliyodharai)

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Published under: RiceSouth Indian

A famous traditional recipe served in temples as prasadam.
Temple Puliyodharai (Kovil Puliyodharai)

Rice – 2 cups
Tamarind – 100 gms
Fenugreek Seeds – 1 tsp
Black Peppercorns – 1 tsp
Coriander Seedss – 2 tsp
Dry Red Chillies – 10
Mustard Seeds – 2 tsp
Bengal Gram Dal – 1 tsp
Urad Dal – 1 tsp
Peanuts – 1 tblsp
Curry Leaves – few
Asafoetida Powder – little
Turmeric Powder – little
Jaggery – a small piece
Gingelly Oil – 1 cup
Salt as per taste

1. Wash the rice and transfer to a bowl.
2. Add 1 tsp oil, turmeric powder and 4 cups of water.
3. Pressure cook till done. The rice must not be sticky.
4. Spread the rice on a plate and cool.
5. Dry roast the fenugreek seeds, coriander seeds, red chillies, 1 tsp mustard seeds and peppercorns for 30 seconds.
6. Remove and grind to a powder.
7. Add water to tamarind and prepare a semi-thick tamarind extract.
8. Heat remaining oil in a pan.
9. Add mustard seeds, bengal gram dal, urad dal, peanuts, curry leaves and asafoetida powder.
10. Fry for 30 seconds.
11. Add the tamarind extract, salt and jaggery.
12. Bring to a boil.
13. When it starts to thicken, add the ground powder.
14. Mix well, remove and cool.
15. Mix with the rice and serve.


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