Kovil Puliyodharai/How to Make Temple Style Puliyodharai

Rice Prasadam are offering to God prepared with rice as the main ingredient and these from a majority of all the sacred food offerings.

This Temple style tamarind rice/Kovil Puliyodharai has a unique taste and flavor unlike the regular Puliyodharai. Temple style Puliyodharai, fresh Puliyodharai spice mix is used. This spice mix is stored in an air-tight container and stays fresh for months’ time.

Ingredients:

 Raw Rice                   2 Cups

Sesame Oil                2 Tablespoon

Turmeric Powder       ½ Teaspoon

Salt                           To Taste

Cashew nuts               1 Tablespoon

For Powder:

Black Pepper                2 Tablespoon

Cumin Seeds                 1 Tablespoon

Fenugreek Seeds          1 Tablespoon

Black Sesame Seed       2 Tablespoon

For Pulikachal

Sesame Oil                    3 Tablespoon

Tamarind                       1 Big Lemon Size

Mustard Seeds              1 Teaspoon

Chenna Dal                     2 Tablespoon

Urdh Dal                          1 ½ Tablespoon

Raw Peanuts                     ½ Cup

Katti Perungayam (Hing)    a small cube

Curry Leaves                     Few

Jaggery Powder                 1 Tablespoon

Preparation:

• Raw white rice washed and cooked with turmeric powder, to a dry consistency, so that the grains remain separate. The Prepared rice is drained and kept separately.
• Black Pepper, cumin seeds, Black Sesame seeds and Fenugreek seeds are separately fried brown and coarsely powdered.
• Puliyodharai
• Soak the tamarind in hot water and thick juice is squeezed out.
• Heat sesame oil in heavy bottom vessel , add in the mustard seeds, split white lentils, split Bengal gram, Peanuts, curry leaves and wait until they crackle.
• Pour in the tamarind extract, followed by turmeric powder, salt and asafetida.
• Bring it to boil, cook in medium flame until the oil starts floating on the top.
• Add in the powdered jaggery, mix it well or until it dissolves.
• Transfer the cooked rice in a big vessel/plate, add sesame oil, followed by tamarind paste/Puli katchal , Salt with a pinch of Turmeric Powder.
• Sprinkle Powdered mixture, mix it well.
• Cashew nuts deep fried in ghee and asafetida are added in mixed well with the final Puliyodharai preparation.

 Note:

• I use only basmati rice and drain out the starch water so that the rice does not stick.  Normally in temples Madappalli, they use only Raw white Rice.
• One important thing after you make the Puliyodharai remember not to serve it immediately as the rice needs some time to absorb the flavors, 1 hour after preparation should be ideal to serve.