Puliyodharai is a popular South Indian variety rice, a temple style tamarind rice very flavorful and tastes divine. Puliyodharai or Kovil Puliyodharai is a tangy rice made with rice, tamarind, lentils, jaggery, peanuts and spices. Let us get on to learn Kovil Puliyodharai Recipe with step by step pictures and video.
Puliyodharai also called as Puli Sadam or Tamarind rice is one of the most popular variety rice in Southern States of India. Though the preparation of Puliyodharai varies from each state to another it is one of the travel staples as it does not get spoiled easily.
About Puliyodharai
Puliyodharai is prepared on special days, festive occasions or for travel. Puliyodharai is prepared in 3 steps : first a homemade special freshly roasted spice mix is prepared using lentils second a tamarind paste is prepared with tadka, lentils, peanuts, jaggery etc finally both are added to cooked rice and mixed to make Puliyodharai.
Puliyodharai – Puli Sadam
I have shared 2 versions :
- Traditional temple style puliyodharai – This is a authentic version of puliyodharai. Puliyodharai served in temples is popularly called as Temple Style Puliyodharai or Kovil Puliyodharai as we call in tamil. Kovil Puliyodharai has always made me wonder, it gives a divine taste.
- Easy and quick version of puli sadam – This puli sadam recipe is quite simple and takes less time and effort so comes handy when you are in a hurry perfect to pack for lunchbox or travel.
Video
Though I always prefer the first version whenever I make puliyodharai the second version comes handy when I am pressed for time.
I love this so much that whenever its puliyodharai I go blindly with this recipe as my family loved this version as it tastes just like in temples.
Puliyodharai Ingredients
- Cooked Rice – Cook rice separately in cooker or using draining method, fluff it and spread it to cool down.
- Tamarind – The quantity of tamarind slightly varies depending on the variety of it used so use accordingly.
- Tadka – A simple tadka using mustard, red chillies, chana dal, hing and curry leaves is made.
- Lentils – A special homemade spice mix is made using chana dal, toor dal, urad dal, sesame seeds, coriander seeds and red chillies.
- Peanuts – Peanuts is one of the main ingredient for Puliyodharai.
- Jaggery – Jaggery gives a nice tangy taste and balances the sourness.
- Spice Powders – Turmeric powder is used here.
- Gingelly oil – Gingelly oil is best for this recipe however you can replace it with regular cooking oil too.
Pulikaichal and the puliyodharai powder can be made ahead of time and stored. You can make the rice fresh and mix it when needed.
Once when I took this to office, my colleges were in praises for me. I’ve already tried a slightly different version of Puliyogare and when I wanted to try this, I doubted whether adding the roasted powder separately – But believe me, adding the roasted powder separately gives a totally nice flavor, crunch and sure it tasted differently.
Puliyodharai Recipe Step by Step
1.To a bowl add 1/4 cup tamarind add 1 and 1/2 cups water.
2.Crush it well. The tamarind should be crushed well as you can see.
3.Tamarind extract is ready. Set aside.
4.To a kadai add 1/2 teaspoon gingelly oil heat it. Then add 1 tablespoon urad dal, 1 and 1/2 tablespoon chana dal, 1 tablespoon coriander seeds, 2 red chillies, 1/2 teaspoon methi seeds and 1 tablespoon sesame seeds. I used my kalchatti – stone cookware here.
5.Roast it in low flame until golden brown.
6.Transfer to a mixer jar cool down.
7.Then grind it to a slightly coarse powder as you can see.
8.To the same kadai add 3 tablespoon gingelly oil and heat it. Now add a fistful of peanuts. Fry for a minute.
9.Add 1 teaspoon mustard seeds let it splutter.
10.Then add 1/2 teaspoon urad dal, 1 tablespoon chana dal,1 red chilli, few curry leaves and 1/4 teaspoon hing.
11.Give a quick mix add 1/4 teaspoon turmeric powder, salt to taste give a mix and fry until dal is roasted.
12.Add prepared tamarind extract to strainer press well to extract pulp completely. Press and crush well while straining.
13.Discard the remains.
14.Give a quick mix. Let it boil.
15.Let it boil and reduce.
16.Stir in between. It takes time so keep an eye.
17.Water slowly starts reducing and the mixture becomes thick.
18.The mixture has become thick and oil has started to separate at the edges. this is the right consistency.
19.Add 1 teaspoon powdered jaggery.
20.Give a quick mix and switch off.
21.Pulikaichal is ready. Cool down for a while.
22.Now add 2 teaspoon of gingelly oil to 3 cups of cooked rice.
23.Mix it well.
24.Now add prepared pulikaichal to rice.
25.Then add roasted powder to it.
26.Mix it well.
27.Kovil Puliyodharai is ready. Scoop using a deep curved laddle.
28.Serve in banana leaf – This is how they serve in temples.
29.Perfect Puliyodharai is ready!
Kovil Puliyodharai is ready!
Expert Tips
- Check and adjust salt after the pulikaichal reduces.
- The grain of rice will be slightly sticky as in temples so do not make too grain separated. Rice should be perfectly cooked soft and fluffy.
- Adding jaggery is optional, but I recommend adding it for a perfect balance.
- You can store both the pulikaichal and the roasted powder in fridge and it stays well for about a week.
- Do not reduce oil and I recommend using gingelly oil as it gives nice flavour to this dish.
- I used regular white rice we use that is Ponni Puzhungal variety.
Serving & Storing Suggestion
You can serve with vathal or papad. Puliyodharai tastes best on its own too. You can store Puliyodharai in room temperature for 2 days. But you can store the pulikaichal and the roasted powder for about a week to 10 days in fridge.
Puli Sadam
Puli Sadam is best for lunchbox and for travel as it doesn’t get spoiled easily, also the resting time enhances the flavor of puli sadam, yes try it and see. This version of Puli Sadam is very easy and quick to make during our busy days.
How to make Puli Sadam
- Add little oil and roast 3 tablespoon peanuts until golden. Soak 1/4 cup tamarind in 1 cup water, mash it well with your hands and Set aside.
- Dry roast 1/4 teaspoon fenugreek seeds in a pan until golden then using a mortar and pestle crush it to a coarse powder. Set aside.
- Heat 3 teaspoon oil – add 1/2 teaspoon mustard seeds and 1/2 teaspoon urad dal let it splutter. Add 3 red chilies, few curry leaves,1/4 teaspoon turmeric powder and a pinch of hing. Saute for few seconds.
- Strain and add tamarind pulp. Let it boil. Cook in medium flame.
- Cook till it becomes thick. Then add prepared fenugreek powder and cook for 2 minutes.
- Finally add 1 teaspoon jaggery syrup mix well and cook for few more mins till it becomes like a thokku(thick),then switch off. Add cooked rice along with roasted peanuts and mix well. Serve hot / warm.
Puli Sadam is ready!
If you have any more questions about this Puliyodharai Recipe do mail me at [email protected]. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
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📖 Recipe Card
Puliyodharai Recipe | Puli Sadam Recipe
Ingredients
PULIYODHARAI RECIPE
- 3 cups cooked rice
For the pulikaichal:
- 1/4 cup tamarind
- 1 and 1/2 cups water
- 3 tablespoon gingelly oil Nallenai
- a fistful peanuts
- 1 teaspoon mustard seeds
- 1/2 teaspoon urad dal
- 1 tablespoon channa dal
- 1 piece dried red chilli
- few curry leaves
- 1/4 teaspoon hing
- 1/4 teaspoon turmeric powder
- 1 teaspoon powdered jaggery
- salt to taste
For the powder:
- 1/2 teaspoon gingelly oil
- 1 and 1/2 tablespoon channa dal
- 1 tablespoon urad dal
- 1 tablespoon coriander seeds
- 3 piece dried red chillies
- 1/2 teaspoon fenugreek seeds
- 1 tablespoon sesame seeds
PULI SADAM RECIPE
- 2 cups cooked rice
- 1/4 cup tamarind tightly packed
- 1/4 teaspoon fenugreek seeds
- 1 teaspoon jaggery / jaggery syrup
- 3 tablespoon peanuts
- water as needed
- salt to taste
To temper
- 3 teaspoon oil
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon urad dal
- a generous pinch hing
- 1/4 teaspoon turmeric powder
- 3 small red chilies
- few curry leaves
Instructions
How to make Puliyodharai
- To a bowl add 1/4 cup tamarind add 1 and 1/2 cups water.
- Crush it well. The tamarind should be crushed well as you can see.
- Tamarind extract is ready. Set aside.
- To a kadai add 1/2 teaspoon gingelly oil heat it. Then add 1 tablespoon urad dal, 1 and 1/2 tablespoon chana dal, 1 tablespoon coriander seeds, 2 red chillies, 1/2 teaspoon methi seeds and 1 tablespoon sesame seeds. I used my kalchatti – stone cookware here.
- Roast it in low flame until golden brown.
- Transfer to a mixer jar cool down.
- Then grind it to a slightly coarse powder as you can see.
- To the same kadai add 3 tablespoon gingelly oil and heat it. Now add a fistful of peanuts. Fry for a minute.
- Add 1 teaspoon mustard seeds let it splutter.
- Then add 1/2 teaspoon urad dal, 1 tablespoon chana dal,1 red chilli, few curry leaves and 1/4 teaspoon hing.
- Give a quick mix add 1/4 teaspoon turmeric powder, salt to taste give a mix and fry until dals are roasted.
- Add prepared tamarind extract to strainer press well to extract pulp completely. I press and crush well while straining.
- Discard the remains.
- Give a quick mix. Let it boil.
- Let it boil and reduce.
- Stir in between. It takes time so keep an eye.
- Water slowly starts reducing and the mixture becomes thick.
- The mixture has become thick and oil has started to separate at the edges. this is the right consistency.
- Add 1 teaspoon powdered jaggery.
- Give a quick mix and switch off.
- Pulikaichal is ready. Cool down for a while.
- Now add 2 teaspoon of gingelly oil to 3 cups of cooked rice.
- Mix it well.
- Now add prepared pulikaichal to rice.
- Then add roasted powder to it.
- Mix it well.
- Kovil Puliyodharai is ready. Scoop using a deep curved laddle.
- Serve in banana leaf – This is how they serve in temples.
- Perfect Puliyodharai is ready!
- Kovil Puliyodharai is ready!
How to make Puli Sadam
- Add little oil and roast 3 tablespoon peanuts until golden. Soak 1/4 cup tamarind in 1 cup water, mash it well with your hands and Set aside.
- Dry roast 1/4 teaspoon fenugreek seeds in a pan until golden then using a mortar and pestle crush it to a coarse powder. Set aside.
- Heat 3 teaspoon oil – add 1/2 teaspoon mustard seeds and 1/2 teaspoon urad dal let it splutter. Add 3 red chilies, few curry leaves,1/4 teaspoon turmeric powder and a pinch of hing. Saute for few seconds.
- Strain and add tamarind pulp. Let it boil. Cook in medium flame.
- Finally add 1 teaspoon jaggery syrup mix well and cook for few more mins till it becomes like a thokku(thick),then switch off. Add cooked rice along with roasted peanuts and mix well. Serve hot / warm.
- Puli Sadam is ready!
Video
Notes
- Check and adjust salt after the pulikaichal reduces.
- The grain of rice will be slighty stick as in temples so do not make too grain seperated. Rice should be perfectly cooked soft and fluffy.
- Adding jaggery is optional, but I recommend adding it for a perfect balance.
- You can store both the pulikaichal and the roasted powder in fridge and it stays well for about a week.
- Do not reduce oil and I recommend using gingelly oil as it gives nice flavour to this dish.
- I used regular white rice we use that is Ponni Puzhungal variety.
A 2 Z Vegetarian Cuisine
This looks absolutely inviting, beautifully presented..
Prathibha
I just loved the way u served…paper wid banana leaf gives the feeling of those parcelled puliyogre…no puliyogre beats the temple style one,I just love it…looks yummm..
Vijaya
Can I add the powder to the tamarind paste and refrigerate it for a month
Sharmilee J
Yes you can but not sure if it will last for a month.Add more oil for increasing shelf life.
Mahimaa's kitchen
looks so yummy!!
Rinku Naveen
Mmm…. mouthwatering!
Loved that silver bowl.
Rinku's Kitchen Treats – Kinnathappam Malabar Style
Kavitha Bhargav
Mouth watering
Priti
Looks just so perfect …I really wish to have it 🙂 and pics are so lovely …gud one Sharmi
Yummy Team
I love your pics..Puliyodharai looks absolutely delicious.
RAKS KITCHEN
The banana leaf adds extra flavor when its packed and I absolutely love it! WIsh I could have some now 🙂 Loved the click with bowl…
Sanjeeta kk
Love those pictures on banana leaf..the rice look scrumptious!
Priya
Love kovil puliyodharais,they have a special taste and flavour, love that silver bowl..delicious post..
Mugdha
yummy…and awesome presentation..:)
Valarmathi Sanjeev
Puliyodharai looks yummy and mouthwatering, nice click and beautiful presentation.
Lavanya Selvaraj
Looks perfect…. I am not a big fan of puliyodharai… But if it is Kovil puliyodharai… I love it! and your look delicious….
Rumana Rawat
What a beautiful color and dish looks so lovely:)
Kalyani
wow wonderful pictures & looks so tempting and delicious ……..
Suja
Mouthwatering here,lovely pictures dear,looks divine.
Priya (Yallapantula) Mitharwal
This looks awesome dear, I love your silver bowl 🙂
Nithya
Delicious puliodharai 🙂 I have enjoyed eating them at temples and your presentation of this dish is so authentic 🙂 looks so damn good 🙂
Kalpana Sareesh
Pls pass the parcel to me .. nothing more divine than this n masal vadai..
Cilantro
Looks liked it is ready to be packed for a trip. Absolutely delicious!
Sobha Shyam
absolutely delicious…awesome rice and clicks..
Mahi
Nice puliyodharai!All the photos look lovely!
divya
Finger licking delicious n beautiful looking!
Swathi
I am going to try this kovil puliyodharai once I buy gingerly oil.
Laxmi
wonderful pics.. Looks great.. Nice preparation
Ramya
Awesome clicks..!!! Puliodharai looks soo inviting!!
Nitha
lovely clicks and great meal..
Torviewtoronto
love the banana leaf presentation looks delicious
Sukanya Ramkumar
Wow…. This is my fav. Looks very mouthwatering. Mom makes this in the same way. Nice presentation…. YUM!
Plateful
Ahhh Sharmi, this recipe is full of punch — I'm drooling from this side of the screen…..wanna grab that cute silver bowl and devour every bite!
Ananda Rajashekar
the ones given in temples are the best, i adore when my mum makes looks nice!
jeyashrisuresh
we tooo make in the similar way,but i never tried adding coriander seeds.Flavouful puliyodarai and excellent presentation
Anu Nandu
God Bless you for this perfect looking kovil puliyodharai!
abhinaya
I tried ur recipe..taste was perfect like the one served in temple..my husband liked it very much..Thank you..keep posting new recipies
Dr Charu
tried this recipe,tasted awesome,u rock!!
thushani
absolutely delicious…
Amarendra
I was searching Puliyodharai Recipe on google and reached here. You've got a wonderful space. Happy to follow you. Excellent recipe.
LMKumari
Just tried and it came out well !! Thanks !
Unknown
Thanks for the yummy recipe.. Today I made my first Puliyodharai and it came out very tasty. Thank you.
GeethuSathiyaN
Wen i shld add the grounded powder to the tamarind paste..?u didnt mention tat?
Sharmilee! :)
@Geethu : Check the last step it is mentioned there 🙂
Rechana
This was so wow. The dream recipe for Puliyogarai. Can I use other types of tamarind other than the brown soft one? Just for a change?
Unknown
i tried this one – this is a keep sake recipe – great!.everyone loved it at home. ta
Unknown
Hi sharmi, I have tried many versions but was never satisfied… This one is simply superb.. Thank you
anr
Hi,
Tried your puliyodharai. Came ok:( taste is fine, but I felt the tamarind is more. Since I am a bachelor and staying in PG, it would be better if you show it in ur pic about the quantity of tamarind (gooseberry, lemon size, peanut size, marble size, and so on) and also the thick and thin version of tamarind juice. sure, it will help for the beginners and newly married:)
SHARMILEE J
I thought mentioning it as lemon size will be ok to understand…but still will surely show the quantity next time.
anr
Thanks Sharmi,
Since am staying in PG and also a beginner, that's why I asked.
anr
Thanks Sharmi, for your updates. Since I am staying in a PG and cooking for myself, and also an enthusiastic beginner:) thought it will be good to know about that. Always I end up in messing in the tamarind part that's y:(
gothai ganan
Fantastic recipe Sharmi! Tasted perfect…although we did use double the cooked rice quantity, probably because our tamarind was thicker and stronger 🙂 Thanks heaps!
bala realistic
Hi, im bala. I prepared this dish following every single line. My fiancee likes puliyodharai very much(temples).
She melted for the taste after eating. Thanks to sharmi ji. Now she is asking for veg briyani. So, here I go. Thank u.
ARUN KARTHIK
Hi Sharmi thank you for sharing…I just now i prepared…easy one and its really so nice…
Maliney Malqs
Very nice one yummy
c.k
This is a fantastic recipe
brianda shivani
hi made ts today ..it was very nice…tanq sharmi
Unknown
Superb
Ramaraj
"கோவில்" புளியோதரை உணவு செய்முறை சிறப்பாக எழுதியுள்ளீர்கள். இது போல் "ஜெயில்" களி உணவு செய்முறையையும் எழுதவும். நன்றி.
Anu
I tried it tnight and it was excellent
Unknown
I tried it today and it was v nice..
Ezhil
i tried your receipe, its awesome.thanks
Anu
I love this recipe. I follow this everytime I make puliyodharai. It comes out just perfect. Thanks you so very much for making my life easy.
Anu
I love this recipe. I follow this everytime I make puliyodharai. It comes out just perfect. Thanks you so very much for making my life easy.
jeevitha
Very nice recipe ?
Divya
Thanks a bunch…
Sivaroobini Kalaimani
Hi, sorry, your list of ingredients doesn’t mention rice. Suddenly, in the instructions, you mention adding cooked rice? How much rice should we prepare for this amount of puli?
Sivaroobini Kalaimani
Never mind, found it above the other ingredients. Sorry. 🙂
Sharmilee J
I have mentioned the rice measure at the beginning of the ingredients list
Arthy
Tried it and it was awesome! Very detailed info, Thanks so much. we enjoyed it a lot! I think it is one of the best recipes I ever found