Kovil style puliyodharai/temple style tamarind rice

 


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
at 


Puliyodharai paste or pulikaaychal




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. Add puliyodharai powder and mix well.
  7. 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). 
  8. 1 cup raw rice, cook rice with each grain separate (to get separate grains add a tsp of gingelly oil on washed rice before cooking the rice). 2 cups of water for 1 cup of rice to cook. Cook in a pressure pan for 3 whistles.
  9. Spread the rice in a pan. Add the tamarind/puliyodharai paste and mix well. Add 1 tsp salt and 1 tbsp gingelly  oil. Garnish with curry leaves. Kovil style puliyodharai is ready to eat.

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