Puliyodharai (Tamarind Rice)

Aromatic, tangy tamarind rice prepared traditionally as prasadam in South Indian temples.

Prep: 15 mins • Cook: 25 mins • Serves: 4–6

About the Dish

Puliyodharai or Puliyodarai is a staple South Indian temple prasadham — tangy, aromatic, and travel-friendly. This recipe is presented in three stages: puliyodharai powder (dry grind), pulikaichal (tamarind base), and rice mixing.

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 to taste

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, chana dal, urad dal, black pepper, fenugreek, and dried red chillies until aromatic. Roast sesame seeds separately until they pop. Cool and grind to a fine powder.
Make pulikaichal: Heat gingelly oil in a pan. Add mustard seeds; when they splutter, add chana dal, urad dal, dried chillies, and curry leaves. Add asafoetida and turmeric. Pour in tamarind extract, season with salt, and simmer until it thickens and oil separates.
Finish pulikaichal: Add 2–3 tbsp of puliyodharai powder to the pulikaichal and cook for 2 minutes. Cool slightly.
Mix with rice: Spread cooled rice on a large plate. Add puliyodharai powder and pulikaichal gradually. Mix gently, coating each grain. Adjust salt and tanginess. Add roasted peanuts and a drizzle of gingelly oil.

Tips & Storage

Always use cooled rice to prevent a mushy texture.
Pulikaichal keeps up to 2 weeks in the fridge in an airtight jar.
Adjust chilli level to taste; temple-style is moderately hot with deep roasted flavours.
Use gingelly oil for authentic aroma; sunflower oil alters flavour.

Temple Notes

Temple puliyodharai is traditionally prepared in large brass or bronze vessels using aged tamarind and gingelly oil for depth of flavour. It’s offered as prasadam and often served in banana-leaf parcels.