Easy N Tasty Temple Style Tamarind Rice Recipe
Kovil puliyodharai, a temple style tamarind rice recipe with full video and stepwise pictures. The spice powder added directly to the rice along with pulikachal makes information technology special.
Temple prasadams are ever special, flavourful and tasty at a different level.
One of the prasadams that comes to your mind when you recall well-nigh prasadam, next to sakkarai pongal ofcourse is, puliyodharai.
Jump to:
- Speciality
- My notes
- Recipe card
- Method
There are many temples which serves their signature puliyodharai. Practice share your favorite temple'southward puliyodharai that is all-time.
Initially, during childhood days, I know just small-scale temples near by, which serves hot prasadams prepared on either everyday ground or on special occasions.
In-spite of historic period and not much knowledge about food, we all loved the kovil prasadams. I am sure everyone have nostalgic memories when it comes to kovil prasadam.
These days prasadams are sold rather distributed. Yet there are many temples where temples serve food/ prasadam, follow the tradition.
The existent purpose of prasadam is distribution of food to all, I believe.
My personal favorites of temple prasadams are sakkarai pongal, ven pongal, puliyodharai, ladoo, sundal and thattai.
Speciality
Kovil puliyodharai is actually flavourful and unique than the one we prepare at abode.
Though what nosotros make is also flavourful, kovil puliyodharai has special flavours because of the spice pulverisation.
We call puli sadham at dwelling house which amma makes with homemade pulikachal which has no spice pulverization/ grinding part at all.
Just she volition do tadka and boil tamarind extract until it reduces to thick gravy.
Spice is from red chilli that is torn, added while tadka/ tempering. It is burst of flavour with the asafoetida we add mainly.
When the cookery shows started to emerge in the initial stages, or she read in some magazine, amma noted tried adding such spice powder.
The trick of calculation one-half spice powder to rice, rest to thicken the gravy was known fifty-fifty that fourth dimension.
Without any proper measurements, I tried several times afterwards I started to cook. Added more of dhaniya, roasted information technology also much.
It over powdered the puliyodharai, killed its real flavour. I stopped adding coriander seeds itself.
Now recently I learn the knack of adding it merely right without overdose.
My notes
What ever puliyodharai you brand, master thing I noticed is it tastes best the next day.
Atleast give some continuing time for best flavour. I got this recipe shared by my BIL, it sounded/ looked really promising and pushed me to try immediately.
As a puli sadam lover, wanted badly to attempt kovil puliyodharai for a long time and finally here it is.
Since tomorrow is aadi perukku , this might exist helpful too.
Recipe bill of fare
Kovil puliyodharai Recipe
Kovil puliyodharai, temple manner tamarind rice recipe with full video and stepwise pictures. The spice powder added directly to the rice forth with pulikachal makes it special.
Servings 10 People
Cup measurements
- 2 cups rice I apply either basmati or sona masuri
- ¼ loving cup tamarind
- 1 teaspoon red chilli powder
- ½ teaspoon turmeric
- i teaspoon jaggery
- ane sprig back-scratch leaves
- 1 tablespoon Sesame oil
- Salt as needed
To roast and powder
- 2 teaspoon oil
- six red chillies
- 1 & ½ tablespoon chana dal
- i & ½ tablespoon tablespoon coriander seeds
- 1 tablespoon urad dal
- 1 teaspoon black pepper
- 1 teaspoon fenugreek seeds
- 2 teaspoon sesame seeds
- 1 sprig curry leaves
To temper
- 2 tablespoon sesame oil
- i teaspoon mustard
- 1 tablespoon chana dal
- 1 tablespoon urad dal
- 6 cherry chillies
- ½ teaspoon asafoetida solid
- ½ cup peanuts
- 1 sprig curry leaves
Foreclose your screen from going night
Cooking rice:
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Cook rice for 4 whistles with ane:two water ratio.
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One time washed, cool down in a broad vessel with a tablespoon of sesame oil.
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I unremarkably add together ½ teaspoon salt equally my mom says it likewise helps in separating the grains.
Spice pulverization:
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Heat a kadai/ pan with two teaspoon oil.
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Add red chilli, chana dal, urad dal, methi seeds, coriander seeds and roast well in medium flame.
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Once dal is half roasted, add sesame seeds and roast until golden.
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Lastly add together curry leaves and give it a roast.
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Set aside for cooling downwardly and pulverization it coarsely.
Make pulikachal:
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Outset soak tamarind in h2o for 30 mins. Excerpt juice to get in total four cups of tamarind extract.
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In the same kadai, add sesame oil and temper with mustard, chana dal, urad dal, cherry-red chillies torn into pocket-sized pieces, asafoetida.
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One time mustard pops and dals are gilt, add back-scratch leaves. Add together turmeric, ruby chilli and immediately transfer to tamarind extract.
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Eddy with enough salt until it is thick (for 10-15 mins). Lastly add jaggery.
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Add together 2-3 tablespoon of the prepared spice powder. As it thickens further, switch information technology off.
Mixing:
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Take the cooked rice, fluff it to separate the grains.
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Sprinkle the remaining spice powder and add pulikachal. Yous may not require all, and then add together as needed.
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Tear some fresh curry leaves and add together to it. Add salt if needed.
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Add sesame oil if needed to balance the spice level.
- The puliyodharai will feel and await sticky, it is normal.
- I used kashmiri red chilli, best for the deep color. Byadgi chillies works too.
- Though we use chilli for tempering, while roast/ powder, crimson chilli pulverization is also added along with black pepper. all these contribute in different flavour at unlike stages.
- Black pepper, sesame seeds and curry leaves in grinding part are the highlights of the spice mix.
- When you gustation the puliyodharai after mixing, all the spice, salt and tangy notes should be on higher side every bit after rice tends to absorb a little.
- I used roasted peanuts, and then added lastly while tempering. If using raw peanuts, add forth dals.
Method
1. First soak tamarind in h2o for 30 mins. Excerpt juice to make it total 4 cups of tamarind excerpt.
two. Cook rice for 4 whistles with 1:two water ratio. One time done, cool downwardly in a wide vessel with a tablespoon of sesame oil.
I usually add ½ teaspoon salt as my mom says it besides helps in separating the grains.
3. Oestrus a kadai/ pan with two teaspoon oil. Add ruby-red chilli, chana dal, urad dal, methi seeds, coriander seeds and roast well in medium flame.
iv. Once dal is half roasted, add sesame seeds. Roast until golden. Lastly add back-scratch leaves and give it a roast.
5. Set aside for cooling downwards and powder it coarsely.
6. In the aforementioned kadai, add sesame oil and temper with mustard, chana dal, urad dal, cerise chillies torn into small-scale pieces, asafoetida.
7. In one case mustard pops and dals are golden, add curry leaves. Add turmeric, red chilli and immediately transfer to tamarind extract.
8. Boil with enough common salt until it is thick (for x-15 mins).
nine. Lastly add jaggery. Add ii-3 tablespoon of the prepared spice pulverisation.
10. Every bit information technology thickens further, switch it off. Take the cooked rice, fluff it to divide the grains.
11. Sprinkle the remaining spice powder and add pulikachal. You may not crave all, so add every bit needed.
12. Tear some fresh back-scratch leaves and add together to it. Add salt if needed. Add sesame oil if needed to balance the spice level.
Give minimum xxx mins standing time earlier serving. Tastes best as you increase the standing time.
Source: https://rakskitchen.net/kovil-puliyodharai-recipe-temple-style-tamarind-rice/
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