Kovil Puliyodharai Recipe - Ingredients
Preparation Time : 15 mins | Cooking Time : 30 mins | Serves : 2
Recipe Category: Main | Recipe Cuisine: South Indian| Recipe Reference: Akshayapatram
Recipe Category: Main | Recipe Cuisine: South Indian| Recipe Reference: Akshayapatram
Cooked Rice - 2 cups
For the pulikaichal:
Gingelly Oil (Nallenai) - 3 tbspPeanuts - 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 tspChanna 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
Method:
- 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.
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.
My Notes:
- 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.
