Puliyodharai (Tamarind Rice)


Preparation of Puliyodharai involves 3 Steps
  1. Preparation of Pulikkaaichal Paste
  2. Preparation of Puliyodharai Powder
  3. Preparation of Puliyodharai and finally Garnishing it

Preparation of Pulikaaichal Paste


Ingredients


Puli (Tamarind) - Size of sweet lime/mozambi
Red chilly - 10
Vendhayam (Fenugreek) - 1 teaspoon
Kadugu (Mustard) - 2 teaspoon
Asafoetida (perungaayam) - size of small gooseberry
Sunflower oil - 3 teaspoon
Salt - 1 small kuzhi karandi


Preparation


  1. Prepare 2 and 1/2 tumblers of thick tamarind water 
  2. Heat oil in a pan and add asafoetida. Heat till it gets roasted
  3. Add mustard in the pan, then add vendhayam and finally add red chilly and roast them.
  4. Add the tamarind water in the pan
  5. Add salt, mix them thoroughly
  6. Close the pan and Heat it in medium flame till 1 tumbler of Pulikkaaichal paste is formed (might take 45 mins to 1 hour approx)


Preparation of Puliyodharai Powder


Ingredients

Dhaniya (coriander seed) - 100 grams
Red chilly - 15
Vendhayam (Fenugreek) - 2 teaspoon
Asafoetida (perungaayam) - small piece
Sunflower oil - 2 teaspoon
Salt - For taste

Preparation


  1. Heat oil in a pan and add asafoetida. Heat till it gets roasted
  2. Add vendhayam and stir
  3. Add red chilly and stir
  4. Finally add dhaniya and heat till it turns light red color
  5. Turn off the stove
  6. Separate the red chilly and asafoetida from the above roasted ingredients
  7. Put the red chilly and asafoetida in a mixer grinder and add salt
  8. Grind them coarsely
  9. Add dhaniya and vendhayam and grind nicely



Preparation of Puliyodharai



Garnishing of Puliyodharai


Gingely Oil - 2 Teaspoon Kadalai paruppu (bengal gram) - 2 teaspoon Ulutham paruppu (urid dhal) - 2 teaspoon Cashew nuts Ground nuts Kariveppilai (Curry leaves)


  1. Take 2 teaspoon gingely oil and heat in a pan
  2. Add all the above ingredients (except Ground nut & Curry leaves) and heat
  3. Turn off the stove
  4. Add groundnut and curry leaves in the pan and mix

Puliyodharai

  1. Take required amount of cooked rice
  2. Add turmeric powder and 2 teaspoon gingely oil and spread them nicely
  3. Let the rice cool down
  4. Add the garnished ingredients
  5. Add required amount of puliyodharai powder
  6. Add required amount of pulikaaichal
  7. Mix the rice thoroughly

































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59 comments:

  1. Unknown19 September 2013 at 16:22

    HI!

    New to your blog. Nice step-by-step picture presentation.

    We too prepare pulikaachal; a little different. We add black chick peas (karuppu konda kadalai) while seasoning - before adding tamarind water.
    We also use black sesame seeds while powdering the ingredients and add this coarsely ground powder to the tamarind water itself after its raw smell is gone.

    Shall visit your blog now & then for traditional recipes.

    Raji.

    ReplyDelete
    Replies
    1. Iyengar Thaligai20 September 2013 at 22:01

      Thanks for your comments Raja Lakshmi. We do not use chick peas / sesame for puliyodharai.

      Delete
    2. Balaji iyengar11 March 2019 at 23:28

      To add to the conversation, I would like to say that adding black chick peas is really tasty. These chick peas gets tamarind soar taste is interesting. Also sesame seeds are the secret behind the extra super taste.

      Delete
  2. Anonymous10 October 2013 at 11:34

    Thanks for sharing the wonderful recipe. I have been searching for the perfect koyil puliyotharai for preparing on purattasi saturday. But I did not find any recipe that matches the koyil puliyodharai look & Feel .
    Finally I ended up with this blog and found the recipe with detailed instructions and yes ,this picture matches exactly. I will try this week end :)

    Regards,
    Priya

    ReplyDelete
  3. Anonymous10 October 2013 at 11:36

    Forgot to ask.. a little clarification..adding these many chillies would not increase the spice level too much ?
    Or it will be alright at the end ?

    Regards,
    Priya

    ReplyDelete
    Replies
    1. Iyengar Thaligai20 October 2013 at 16:26

      Thanks for your comments Priya. The above quantity of ingredients can be used, will not be spicy.

      Delete
  4. Anonymous19 October 2013 at 21:26

    Excellent presentation....keep it up...
    Vanitha Krishnakumar

    ReplyDelete
  5. Unknown9 November 2013 at 02:29

    Kovil puliyodharai taste superb.. Very good receipe


    ReplyDelete
  6. Anonymous12 April 2014 at 23:39

    Hello,
    Is it enough that we prepare Puli Kacchal and mix it with cooked rice or also prepare the puliyodarai powder in addition? Can you please reply?

    Regards,

    R.Varadarajan

    ReplyDelete
    Replies
    1. Iyengar Thaligai18 April 2014 at 21:49

      Puliyodharai powder is necessary sir. Else taste will not be that good.

      Delete
  7. Anonymous17 August 2014 at 11:27

    looks great like perumal kovil prasadam. can I use gingely oil in all stages.

    ReplyDelete
  8. Anonymous29 October 2014 at 08:41

    Puliyodharai thottuka best combination enna maami?

    ReplyDelete
    Replies
    1. seeking21 November 2014 at 18:34

      I thought gotsu (made with brinjal and tomato) would be an ideal side dish to go with Pulioharai.

      Delete
  9. Anonymous8 December 2014 at 05:26

    Hello maami - thanks for the detailed recipe. Can you please give a starting point for the final step.. that is, ratio of cooked rice to pulikachal paste to puliyodharai powder?

    Thanks,
    Radhika

    ReplyDelete
  10. Anonymous27 December 2014 at 10:11

    Preparation looks awesome and sure i will try mami.But my doubt is why you add chilles without removing its stem (Kombu) and you added as it is and grinded too. Can i know the reason mami..

    ReplyDelete
    Replies
    1. Iyengar Thaligai8 August 2015 at 21:31

      There is no specific reason. If you want you can remove the stick

      Delete
  11. Anonymous27 March 2015 at 13:03

    That was really Bokwas...please come to Karnataka especially in and around Melkote, Hiremagalur, Hassan, Gorur, or Bindinginavile or Nonavinkere . If you eat the Iyengar Puliyogare prepared in the temples here.. you will never ever accept substandard preparations like this..

    ReplyDelete
    Replies
    1. Unknown14 April 2015 at 00:23

      Dear Madam...whoever has written the above comment...guess you have never travelled out of Karnataka. You should also visit Iyengar temples in Tamil Nadu as well to have more knowledge before commenting. If possible, please provide a constructive feedback as to why the recipe was not upto the mark instead of calling it as Bakwas which is quite a rude word. I thank Andal Renganathan for posting this recipe. I'm preparing it for this Tamil New Year's Day and hope it comes out well as shown in the picture.

      Delete
    2. Anonymous14 April 2015 at 13:43

      I fully agree with Ms Anitha Sukumaran. Taste is a matter individual preference. I followed the instructions here to make Pulioharai and I liked it very much. I notice there is a difference between this and that made in Karnataka style, although I can't describe. I like the version posted here, just my choice. That does not mean that I would put down all other types.

      Delete
    3. Anonymous2 September 2015 at 16:30

      I too second Anitha... I have had puliodharai at Melkotai... it is sooo different from what we tamil iyengars prepare. You can immediately make out the difference in the taste and I personally like the one posted here (for me this is authentic Tamil Iyengar puliodharai) and I won't call the Karnataka version BAKWAS and SUBSTANDARD but personally I don't like Karnataka's puliogare.

      Delete
    4. revathy18 September 2015 at 08:41

      I have tried versions of kovil puliyogare from many bloggers. but to be frank.... this is the best... My son is a die hard lover of kovil prepared puliyogare, hence I had been trying to please him for months now... and finally when I made this for vinayagar chathurthi... he simply loved it and gave me loads of hugs n kisses.... thanks to the author.from now on, this will be my recipe for perfect kovil puliyodarai.

      Delete
  12. Preety24 April 2015 at 01:13

    I m from Karnataka but I love each of your recipes. .it helps me attuned to authenticity of iyengar cuisine.......each culture has unique taste n I respect them all.

    ReplyDelete
  13. Anonymous11 June 2015 at 13:54

    today tried it really came out very well .thank u for sharing it

    ReplyDelete
  14. Unknown17 September 2015 at 15:07

    this recipe has come out wowwwww . i really dont have any idea about karnataka puliotharai . but i can bet this is 100 times best in taste . calling food as bakwas and substandard shows how bakwas that madam is ...... . maintain some standard while u comment .

    ReplyDelete
  15. Unknown29 September 2015 at 08:23

    Wonder full taste it matches with all essential aspects matches with same perumal temples prasadam

    ReplyDelete
  16. Sukanya18 October 2015 at 16:40

    Ma'am, you had removed the red chillies and asafetida from the powder mixture before grinding it. But you have not mentioned whether we add it back at any stage. Please explain. Or is it only to infuse the powder with flavor and smell?

    ReplyDelete
    Replies
    1. Iyengar Thaligai31 December 2015 at 19:25

      Hi Sukanya, red chillies and asafoetida needs to be separated and grinded first. Then add the dhaniya and vendhayam.

      Delete
  17. mysoorkar15 November 2015 at 14:43

    The puli katchal part of the recipe includes use of red chillies vendhayam kadugu. Kindly clarify whether these ingredients need to be powdered. Perhaps they turn to a paste after boiling them whole in tamarind paste for an hour ? Andal Amma avargal has maintained stoic silence inspite of the provocative comments. I have learnt two important lessons, how to prepare authentic Puliyodarai food and secondly food for
    thought , how to remain unflappable in the face of karma kaTora nudi. .

    ReplyDelete
    Replies
    1. Iyengar Thaligai31 December 2015 at 19:27

      No need to powder them sir. Let them be along with pulikaaichal paste as it is.

      Delete
  18. mysoorkar15 November 2015 at 14:56

    A correction please , I meant karna kaTora (not easy on the ears)

    ReplyDelete
  19. India19 November 2015 at 08:57

    Hello Ma'am,
    Recipe looks amazing, will surely try, can v stock d pulikachal n d powder separately? R everything shud b prepared fresh? Pls explain

    ReplyDelete
    Replies
    1. Iyengar Thaligai31 December 2015 at 19:29

      Yes. You can stock the pulikaaichal and powder in refridgerator.

      Delete
  20. Anonymous26 November 2015 at 21:13

    thank you for the recepie .tryed it came out very well

    ReplyDelete
  21. Anonymous25 December 2015 at 10:19

    Perfect recipe....came out well and taste is similar to temple prasadam...Thank you Andal

    ReplyDelete
  22. Iyengar Thaligai31 December 2015 at 19:30

    Thank you for all your comments. Glad that the recipe is useful.

    ReplyDelete
  23. Unknown15 January 2016 at 22:20


    Hello mam going to try your receipe .thanks for the detail instructions.

    ReplyDelete
  24. Anonymous22 February 2016 at 23:53

    Just prepared this recipe.
    Thank you so much.it came out very well like perumal kovil prasadam.
    Nandri ��

    ReplyDelete
  25. Anonymous30 March 2016 at 22:26

    Jaggery not necessary?

    ReplyDelete
    Replies
    1. prvpriya14 April 2022 at 03:25

      Jaggery is not added in Puliodarai in the traditional iyengar recipe. Every State every town has its own Puliyodarai recipe.

      Delete
  26. Anonymous23 April 2016 at 04:50

    Thank you for this recipe and step by step pictures. I will try this soon but appreciate all the rave reviews. I also appreciate mysoorkar's comment on Ms. Andal Ranganath's silence on negative comments. In addition to her cooking expertise, she must be a jnana yogi.... having mastered to deal with both positives and negatives equally.

    Ms. Andal Ranganathan, thank you for keeping this only about food and sharing your knowledge of recipes.

    ReplyDelete
  27. Perugu Balu17 July 2016 at 15:59

    Good recipe Kindly share such nice information Thanks u Ms Andal Ranganathan
    Mrs Perugu Uma balasubramanyam

    ReplyDelete
  28. Anonymous25 August 2016 at 21:51

    The recipe details looks different than usual .. Next in todo list over the weekend and then i like to comment in.

    ReplyDelete
  29. Unknown22 September 2016 at 20:14

    Yummy puliyodharai

    ReplyDelete
  30. Unknown22 September 2016 at 20:38

    Yummy puliyodharai

    ReplyDelete
  31. pradeepa24 September 2016 at 18:35

    Very tasty recipe. Prepared like the same mentioned above. Came out very well. Got Very good appreciation from my husband.thank u

    ReplyDelete
  32. Annonymus6 November 2016 at 14:09

    I prepared this today.it was tooo good.thank you Amma.��������

    ReplyDelete
  33. Annonymus6 November 2016 at 14:10

    I prepared this today.it was tooo good.thank you Amma.��������

    ReplyDelete
  34. Venkateswari28 November 2016 at 17:11

    I tried this recipe. It came out very well as delicious temple prasadam... excellent recipe Mami...after a long, I got this recipe.... thank you very much... your blog has authentic traditional recipes.... great job

    ReplyDelete
  35. Jayarao11 January 2017 at 11:22

    Its very nice of you to add this puliyogare recipe to the blog. I have lived 20 years in Tn and now in Ka, I respect every cuisine. Yes, it is different.
    This is the best iyengar puliyogare recipe I have heard or come across.
    Thank you Andal mam

    ReplyDelete
  36. Unknown26 April 2017 at 14:41

    Hi, thank you so much for this recipe. it felt easy to follow your step by step instructions. Can you please share the recipe for iyengar style buttermilk (mor) as it would be helpful for summer.


    thank you

    ReplyDelete
  37. Andal Gokul21 May 2017 at 16:40

    Thank u Andal Ranganathan for such a wonderful receipe. I tried this and came out very well.when ever I get any doubts on iyyengar receipies I refer this website and is very useful for me.But I don't find any receipies for milagai karimidhu. Can anyone post the recipie?

    ReplyDelete
  38. Anonymous21 June 2017 at 08:18

    Thank you for this all time favourite tasty recipe.
    Just one question, can the pulikachhal and puliodhare powder mixed and stored?

    ReplyDelete
  39. Jenni16 December 2017 at 18:53

    This comment has been removed by the author.

    ReplyDelete
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  41. Ask microbiology8 January 2020 at 20:18

    Your selection of topic is very good and also well written. Thanks for sharing. I feel like all your ideas are incredible! Great job

    ReplyDelete
  42. Pravin Unnikrishnan1 July 2020 at 11:16

    Is it a good idea to add little jaggery in the pulikatchal recipe

    ReplyDelete
  43. Ms.Aruna2 August 2020 at 21:51

    I come back here like I used to make STD calls to my grandmother in 1980’s to ask what do I need to cook an item? Wonderful and appropriate for a Brahmin like me who still follows our tradition in the USA. Great effort!

    ReplyDelete
  44. Anonymous20 October 2023 at 13:24

    One doubt I use perungayam powder but u use a piece which can be separated what to do?

    ReplyDelete

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