Kovil puliyodarai
Kovil Puliyodarai is a South Indian dish, particularly popular in the Tamil Nadu region of India. It is a flavorful and tangy tamarind rice preparation that is often offered as prasadam (a religious offering) in temples, hence the name “kovil,” which means temple in Tamil. Puliyodarai is also commonly prepared at home and enjoyed as a delicious rice dish.
SHELF LIFE OF PULI SADHAM
Rice stays for 2-3 days at room temperature. Avoid using your hands. Always pack after it is cool.pulikaichal stays good for 2 months
DESEED AND SOAK
Always deseed, remove fiber then soak tamarind in hot water. Adjust the amount of tamarind you use according to its sourness.
RICE FOR kovil PULI SADHAM
I used sona masoori rice. You can use raw rice, basmati rice, or any rice of your choice. Adjust water and soaking time accordingly.
OIL FOR PULI SADAAM
Sesame oil goes well with tamarind flavor and also helps with shelf life.
SIDE DISH FOR TAMARIND RICE
Varuval, vadam, curd based dishes are my favorite sides.
HOW THE MIX OF RICE HAS LESS SALT
Check seasoning after mixing rice. Add extra salt; cover for 15 minutes. Gently mix after that. Salt will be well-incorporated
VARIETY RICE RECIPES
Ingredients
to roast
1/3 cup coriander seeds 1/4 cup sesame seeds 1/2 tablespoon pepper 1 cup red chilli
pulikaichal
3 cups thick tamarind extract 1+1/2 thin tamarind extract Salt Turmeric powder Asafoetida 2 tablespoon sesame oil
to temper
1/4 cup sesame oil 1/2 tablespoon mustard seeds 2 tablespoon chana dal 1/2 tablespoon urad dal Red chilli Curry leaves
puliyodarai
Sesame oil 1/2 teaspoon mustard seeds 2 tablespoon roasted peanuts Red chilli curry leaves 2 cups cooked rice 1/2 tablespoon chana dal
Soak tamarind in lukewarm water for 10 - 15 min Discard the seeds and hard part prepare tamarind water Add sesame oil to a pan, and when the oil is hot add the ingredients under ’to temper’ and let them splutter
furthermore Add the tamarind extract, turmeric powder, and salt; allow it to boil for 15 minutes till the raw smell goes off
Furthermore, add the ground powder, oil, and jaggery; mix well and cook till the oil starts oozing out and the pulikaichal becomes thick
finally, add tempering and asafoetida; mix well and cook till pulikaichal thickens
puliyodarai
Temper mustard seeds, curd dal, red chilli, curry leaves, and peanuts in sesame oil
add to the tempering
Add pulikaichal; mix well
