Recipe
Aromatic, tangy tamarind rice traditionally prepared as prasadam in South Indian temples.
Puliyodharai (Puliyodarai / Tamarind Rice) is a staple temple prasadam — tangy, aromatic and travel-friendly. Below is a clear, publish-ready recipe split into puliyodharai powder (dry grind), pulikaichal (tamarind base) and rice-mixing steps.
Ingredients
For Tamarind Base (Pulikaichal)
- Tamarind: Lemon-sized ball (about 1 cup thick extract)
- Gingelly oil (nallennai): 4 tbsp
- Mustard seeds: 1 tsp
- Chana dal: 1 tsp
- Urad dal: 1 tsp
- Dried red chillies: 3–4
- Curry leaves: Few
- Asafoetida (hing): 1/4 tsp
- Turmeric powder: 1/2 tsp
- Salt: As needed
Puliyodharai Powder (Dry Roast & Grind)
- Coriander seeds: 2 tbsp
- Chana dal: 1 tbsp
- Urad dal: 1 tbsp
- Black pepper: 1/2 tsp
- Fenugreek seeds (methi): 1/4 tsp
- Dried red chillies: 5–6
- White sesame seeds: 1 tbsp
For Mixing
- Cooked rice (cooled): 3 cups
- Gingelly oil: 1 tbsp (extra for mixing)
- Roasted peanuts: 2 tbsp
Method (Step-by-step)
- Prepare tamarind extract: Soak tamarind in warm water for 10–15 minutes. Squeeze and strain to get a thick, pulp-free extract.
- Make puliyodharai powder: Dry roast coriander seeds, chana dal, urad dal, black pepper, fenugreek and dried red chillies until aromatic. Roast sesame seeds separately until they pop. Cool, then grind to a fine powder.
- Make pulikaichal (tamarind base): Heat gingelly oil in a pan. Add mustard seeds; when they splutter add chana dal, urad dal, dried red chillies and curry leaves. Add asafoetida and turmeric. Pour tamarind extract, season with salt, and simmer until the mixture thickens and oil separates from the sides.
- Finish pulikaichal: Stir 2–3 tbsp of the prepared puliyodharai powder into the pulikaichal and cook for 2 more minutes to deepen the flavour. Allow to cool slightly.
- Mix with rice: Spread cooled rice on a large plate. Sprinkle puliyodharai powder and add pulikaichal in small portions; mix gently with a spatula to coat each grain without crushing. Adjust salt and tanginess. Add roasted peanuts and a drizzle of gingelly oil.
Tips & Storage
- Always use cooled rice to avoid a mushy texture.
- Pulikaichal stores well in an airtight jar in the fridge for up to 2 weeks.
- Adjust the chilli level to taste; temple-style uses moderate heat with deep roasted flavours.
- Use gingelly oil for authentic aroma; sunflower or vegetable oil will change the flavour profile.
Temple Notes
Temple puliyodharai is usually prepared in large brass or bronze vessels, with aged tamarind and gingelly oil for depth. It’s served as prasadam and often offered in banana-leaf parcels.
