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Jan 23, 2011

Iyengar Puliyodarai

Puliyodarai is a standard item in traditional Iyengar feasts. Triplicane Parthasarthy temple’s Puliyodarai is very famous.  It tastes so different from other Vishnu temples. This is easy to prepare,once its basic paste pulikachal is ready in hand, you can make puliyodarai rice any time.

 For Pulikachal
lFor Powder:
Coriander seeds                    2 Tbsp
Black Pepper                         2 Tbsp
Fenugreek seeds                   ½ tsp
Curry leaves                         2 stem
Red chili                               4 nos

  • Dry fry all above ingredients and grind coarsely.  Divide into 2 parts.One part you use it for pulikachal paste and other one part you use it for rice. Keep aside.
Ingredients for Pulikachal.

Tamarind:                              1 small apple size
Turmeric powder                     1 Tsp
Bengal gram                           2 Tbsp
Urdu dhal                               2 Tbsp
Whole red chilies                     10 no( broken into pieces)
Peanuts                                  2 Tbsp
Asafetida (Hing)                       2 Tsp
Gingili oil                                ½ cup
Jaggery                                  2 Tsbp
Curry leaves                           1 stem
Salt                                       as required

Method : 
  • Soak the tamarind in hot water for ½ hour.  Make tamarind into a thick pulp.
  • Heat the thick bottom pan add oil, when oil gets fuming add mustard seeds. When mustard seed starts spluttering, add dhals, chillies, curry leaves and Hing on it. Fry till the dhals, curry leaves are golden brown. Now add the tamarind pulp, salt, ½ of the ground powder and Jaggery.
  • When pulp gets thicken oil will ooze out. Switch off the stove. 
  • Transfer into airtight container.

Ingredients For Rice:

Raw Rice                     2  cup
Water                          2 1/2 - 3 cup
Turmeric Powder          ¼ tsp
Pulikachal                    6-7 Tbsp
Gingili Oil                     4 Tsp
Salt                             to taste
Seasoning: Peanuts, curry leaves, cashews (Fry it in oil and keep aside)

  • Wash and clean the rice.
  • Add water, oil, turmeric powder, salt,  3 tbsp of Pulikachal paste.
  • Cook it in the Electric rice cooker.
  • After rice is well cooked, transfer the rice into big plate. Add above seasonings, the left over part of the powder (PULIKKACHAL POWDER) , Pulikkachal paste and mix well with flat ladle, so rice will not get smashed.
  • Serve with Vadams, Fried pappad.
Note: This recipe,I used Basmati Rice. But Ponni or Sona Masuri rice is the best for Puliyodarai.


  1. Love tamarind rice. A favorite since childhood.
    Thanks for sharing. .

  2. Thank you for the recipe . Could you please share rasam recipe

    1. Thanks. You can see all my rasam recipes in Sathuamuthu(Rasam) index

  3. Can u pls tell me if we use readymade tamarind paste then how much amount to use?

  4. lovely authentic puli pregnant and my mouth is watering seeing the pic. what rice did you use?is it raw rice?

    1. Congrats. Raw rice is the best. In this recipe , I used Basmati Rice.


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