Kovil Pulioyodharai who doesn’t love to have a dhonai full of temple style puli sadam. I have some nostalgic memories of style childhood. Born in a south indian state so I have experienced all the south indian rituals , we so visit the south indian temples and the offerings are passed to us in the form of prashadam .. There are so many rice varieties offer to got in south indian temples and they are made in very large quantity so that no one goes empty hand. Even though the quantity is more taste is equally delicious and after a prayer you will walk out of the temple with happy tummy too. Puli sadam, curd rice, lemon rice, all varieties sundals, kozhukattais all are offered to god in some festive occasions. Kovil puliyodharai is completely different to taste and it is the best way to make delicious puli sadam.
In my college day a friend of my used to bring this puliyodharai in a paper parcel when ever we had culturals , her mom used to make it and it was the best puliyodharai I ever had. So recently I was talking to the same friend I happen ask her the recipe and she happily got the recipe from her mom just to share with me. I tried this Puliyodharai 2-3 times , I have made it with normal rice and then recently I made it with basmati rice. I love it both the ways. Puli kachal is something which can be made and stored in refrigerator for one month it keeps well for long period. That is one reason this rice is perfect to pack for long travels. In the early years when we used to go to rajasthan by train puli sadam was a must to pack with lemon rice appalam , poori.. This is the perfect lunch box recipe too , if you are planning to make the pulikachal ahead it is so easy to mix up with rice and pack them with potato fry or appalam. The aromatic Puliyodharai mix is the key to make this puliyodharai the kovil style.Now moving on to the delicious recipe of making Puliyodharai.
Kovil Puliyodharai
| Category | Preparation time Cook Time | |
|---|---|---|
|
Rice Varities
|
15 mins 20 mins |
- In dry pan roast all the ingredients under puliyodharai mix powder together in a low flame till it gets roasted.
- Cool down the roasted ingredients and grind them to powder. You can store this powder in airtight container and use it as needed.
- In a bowl soak tamarind with 1 cup water for 15 mins. Mash the tamarind nicely in the water and them extract the tamarind juice.
- In a pan heat oil add mustard seeds, let them splutter and then add Asafoetida, urad dal , ground nuts.
- Saute them till light brown. Add the tamarind extract , red chilly pd , turmeric pd,salt to taste and then let it boil till the water evaporates and the mixture get thickens ( not too thick) .
- The oil will float on top of the puli kachal. Now it is time to add 2-3 tbsp or as needed of the prepared puliyodharai mix pd.
- Now mix the pulikachal in the cooked rice and mic it will till all the rice gets coated with the pulikachal.
- You can enjoy it hot or cold with some appalam or potato fry .
- If you allow the pulikachal mixed with the rice to rest for some time before you serve it will taste more better the more the time you give the more tastier it will be.
- For garnish fry the cashew in oil/ ghee till light brown and then use them for garnish.
- You can make the puli kachal ahead and store it in refrigerator for a month too.
- You can either serve the rice warm or cold, they taste good either way.
- You can make the puliyodharai mix pd ahead and store it in airtight container for 2-3 weeks.
lovely & cute props
Delicious and tempting puli sadam.. The tangy rice with generous drizzle of gingelly oil and loads of peanuts makes the rice even more tasty.. Beautiful clicks da.. Love the beautiful props you have used here..
Beautiful pictures of a homely meal…
Love this spicy version of puliyodharai,long grain rice and the cashew on top looks like a spicy and yummy pulao/biryani, lovely presentation and pics manju 🙂