Kovil Puliyodharai has always made me wonder, it gives a divine taste.I tried this from Akshayapatram long back and since then whenever its puliyogare I go blindly with this recipe as my family loved this version as its very close to kovil puliyodharai. Thank you Priya for such a nice keeper recipe, am glad that I tried this. Once when I took this to office, my collegues were in praises for me :) I've already tried a slightly different version of Puliyogare
and when I saw this first, I doubted whether adding the roasted powder seperately - will that give such a huge difference because my older version was close to this. But believe me, adding the roasted powder seperately gives a totally nice flavour and sure it tasted differently. Now I have 2 versions I never get bored of Puliyodharai :)
Kovil Puliyodharai Recipe - Ingredients
Cooked Rice - 2 cups
: 15 mins
| Cooking Time
: 30 mins
| Recipe Cuisine
: South Indian
| Recipe Reference
For the pulikaichal:
Gingelly Oil (Nallenai) - 3 tbsp
Peanuts - a fistful (Skin removed)
Mustard Seeds - ½ tsp
Channa Dal - 1 tbsp
Urad Dal - 1 tsp
Dried Red chillies - 2
Curry Leaves - few
Powdered jaggery - 1 tsp
Turmeric Powder - 1/2 tsp
Hing (Perungayam) - a generous pinch
Tamarind - lemon sized ball
Salt - to taste
For the powder:
>Oil - 1 tsp
Channa Dal - 1 ½ tbsp
Urad dal - 1 tbsp
Coriander Seeds - ½ tbsp
Dried Red Chillies - 2
Fenugreek Seeds(Venthyam) - ½ tsp
Sesame seeds - 1 tbsp
- Heat oil and roast the ingredients 'for the powder' as above until golden brown.Allow it to cool and grind it to a fine powder. Keep aside.Then add 1/2 cup water to tamarind, let it soak for 15mins.Now squeeze out thick tamarind pulp and keep aside.
- Heat gingelly oil in a kadai on medium low heat and add the peanuts. Roast until slightly browned. Now add mustard seeds,channa dal, urad dal,curry leaves, red chillies, turmeric powder and hing. Toast until they are browned evenly.Check and add salt.Now add the tamarind extract and allow it to boil for 10-15mins. Add jaggery and mix well.When oil begins to seperate and the mixture will become at one stage oozing out oil at the edges, at this stage switch off.
- Take the cooked rice spread it in a wide bowl, drizzle a tsp of oil on top, add the pulikaichal mix well without mushing up the rice.Add salt if required. Now add the roasted powder and give a quick stir. Keep covered and allow it to rest atleast for 30mins before you serve.
Serve with any papad of your choice / with any chips
Usually when I am planning to make puliyogare, I make the roasted powder the before day and refrigerate it. So on the day of making puliyogare, its only the pulikaichal and rice and you r done with your puliyogare in minutes.
- Check the pulikaichal once mixed with rice and then add salt accordingly. This is a sticky puliyodharai version as it is in temples.
- I just reduced the chillies quantity from the orginal as I felt a bit spicy for our taste buds, otherwise no major change at all. It was perfect.
- Adding jaggery is optional, I always like that tangy sweet taste in my puliyodharai.
- You can store both the pulikaichal and the roasted powder in fridge and it stays well for about a week. Do not reduce oil if you are planning to store.
- You can use basmati or normal rice. This time I used normal rice but basmati rice is recommended.
Labels: Aadi Perukku Special Recipes, Avani Avittam Recipes, Lunchbox Recipes, Rice Varieties, Varalakshmi Vratham Recipes, variety rice