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

































51 comments:

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

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

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

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  5. Kovil puliyodharai taste superb.. Very good receipe


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

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

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  8. Puliyodharai thottuka best combination enna maami?

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

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

      Delete
  11. 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. 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.

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    2. 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.

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    3. 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.

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    4. 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. 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.

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

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

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

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

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

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

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

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

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

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

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

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  25. Jaggery not necessary?

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  26. 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.

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

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

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

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

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

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  32. 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

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  33. 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

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  34. 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

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  35. 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?

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

    ReplyDelete