Puliyodharai, Iyengar Puliyodharai Recipe, Temple Puliyodharai

iyengar-puliyodharai-pulikaachal

Iyengar Puliyodharai Recipe also called as Kovil / Temple Puliyodharai, Puli sadam. Tamarind rice using home made Puliyodharai paste – Puliyodharai mix. South Indian Tamil Style recipe. Its also called as puliyogare in Kannada.

I still remember my tryst with Iyengar Puliyodharai. My first job after graduation was at a lending institution. One day I was having lunch with my manager in the pantry. The branch manager, Krishnan entered the pantry ( a 3 table tiny pantry) and since the other tables were not yet cleaned, my manager, Amrita offered a seat in our table. He had brought his mothers Puliyodharai for lunch. He offered us a taste of the Puliyodharai. It was absolutely divine. He told us that his mother makes the best tamarind rice in the whole world and I had to agree. He told, “You know whats the secret of a good Puliyodharai? Its all in the making of pulikaachal (tamarind paste)”. If done the proper way, Puliyodharai can be so delicious. Here is how to do Iyengar style Puliyodharai / kovil Puliyodharai.

Here is the video of how to make Puliyodharai, Iyengar Puliyodharai Recipe, Temple Puliyodharai

First, we will make a spice powder.

We will be dry roasting the ingredients one by one separately.
# Dry roast coriander seeds on medium flame till the seeds slightly changes in colour and one or two seeds splutter. Remove to a plate and set aside to cool.
# Dry roast white sesame seeds on medium flame till the seeds slightly changes in colour and becomes light brown. Remove to a plate and set aside to cool.
# Dry roast methi seeds (fenugreek – vendhayam), black pepper and dry red chillies on medium flame till the the methi seeds turn golden and one or two seeds splutter. Remove to a plate and set aside to cool.

iyengar-puliyodharai-pulikaachal-recipe-dry-roast

The spices are roasted and ready!

iyengar-puliyodharai-pulikaachal-recipe-spices

Once the spices are cool, grind it in a mixie to a powder. Set aside.

iyengar-puliyodharai-pulikaachal-recipe-mix-powder

Tamarind Pulp

Soak a big lemon size tamarind in two cups of water for 30 minutes. Squeeze the tamarind to extract the pulp. Strain the pulp and discard the seeds and the fibre. Set aside.

iyengar-puliyodharai-pulikaachal-recipe-tamarind

Pulikaachal – Tamarind Paste – Tamarind mix with powder

Heat sesame oil (gingely oil – nalla ennai) in a pan until hot. Gingely Oil is the traditional oil used for the preparation of puliyodharai. Do not use any other oil. The flavour of gingely oil is very important for puliyodharai.
Add in the mustard seeds. Let the mustard seeds splutter. Add dry red chillies and chana dal. Roast till the chana dal is golden. Add in the tamarind extract / pulp.

iyengar-puliyodharai-pulikaachal-recipe-temper

Add in the hing (perungayam – asafoetida), turmeric powder and curry leaves. Let it simmer on a low flame.

iyengar-puliyodharai-pulikaachal-recipe-powders

In the mean time, dry roast the peanuts until the skin turns slightly black here and there and the peanuts are nicely roasted. Remove from heat and set aside to cool. Remove the skin and add it to the tamarind mixture simmering on the pan.

iyengar-puliyodharai-pulikaachal-recipe-peanuts

Add in the salt and jaggery. Jaggery balances the sourness of the tamarind. Jaggery is very important for puliyodharai.

iyengar-puliyodharai-pulikaachal-recipe-jaggery

Cover the pan with a lid and simmer the tamarind mixture on a low flame for 20 minutes. Saute once in a while to avoid the mixture from burning at the bottom. After 20 minutes, the mixture would have reduced and thickened and the gingely oil would have separated and can be visibly seen on the sides of the pan. The tamarind mixture is ready.

iyengar-puliyodharai-pulikaachal-recipe-oil

Switch off the flame and add in the ground spice powder. Tamarind paste mix – pulikaachal is ready.

iyengar-puliyodharai-pulikaachal-recipe-pulikaachal

Let the mixture completely cool down. Bottle it in glass jar and store it and use it as required. The pulikaachal paste can be stored in the refrigerator for up to a month.

iyengar-puliyodharai-pulikaachal-recipe-1-31

Mixing and Assembly!
We will be using cooked rice and will be mixing it with pulikaachal. I have a tip for cooking rice that stays fluffy and does not become mushy. The secret for fluffy rice is to soak the rice in water for at least half an hour. I usually use Indian raw rice (sona masuri) variety. I add 2 cups of water for every cup of soaked and drained rice. I cook my rice in a rice cooker. You can do the same in the pressure cooker too. Cook for 2 whistles and allow the pressure to settle naturally.
Cook 1 cup (250 ml) of rice with 2 cups of water and cook it to firm texture. Allow it to cool completely. Once the rice is cool, Mix half of prepared tamarind paste – pulikaachal and 1/4 teaspoon of salt and a tablespoon of sesame oil.Β  Mix well to combine. Adjust seasoning if necesary. The best way to combine the rice and the pulikaachal is to use your hands. As the pulikaachal is thick, a spatula does not do a good job.

iyengar-puliyodharai-pulikaachal-recipe-mix-with-hand

Do not consume the tamarind rice immediately. The flavour develops after an hour. Enjoy with papad or appalam.

This pulikaachal will be enough for 2 cups of dry raw rice (uncooked).

iyengar-puliyodharai-pulikaachal-recipe

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iyengar-puliyodharai-pulikaachal-recipe

Puliyodharai, Iyengar Puliyodharai Recipe, Temple Puliyodharai

Iyengar Puliyodharai Recipe – Kovil / Temple Puliyodharai, Puli sadam. Tamarind rice using home made Puliyodharai paste – Puliyodharai mix. South Indian Tamil Style recipe.

  • Total Time: 40 mins
  • Yield: 250-300 ml pulikaachal 1x

Ingredients

Scale

Spice Powder

  • 3 teaspoon coriander seeds
  • 3/4 teaspoon fenugreek seeds (vendayam)
  • 4 dry red chillies (add more for spicy)
  • 3 teaspoon white sesame seeds
  • 1.5 teaspoon black pepper (use less according to spice levels)

For Tamarind paste / pulikaachal

  • 1/3 cup sesame oil (gingely oil / nallennai)
  • 1 teaspoon mustard seeds
  • 2 teaspoon chana dal
  • 4 dry red chillies
  • 1 teaspoon hing (asafoetida)
  • 1.5 teaspoon turmeric
  • 3 sprigs curry leaves
  • 1/2 cup peanuts (use less if you want less nuts in puliyodharai)
  • 3 teaspoon salt
  • 2 tablespoon jaggery
  • Big lemon sized tamarind

To Serve

  • Rice as required

Instructions

Spice Powder

  1. Dry roast all the ingredients listed under spice powder separately till slightly dark and golden. Set aside on a plate to cool. Once the spices are cool, grind it in a mixie to a powder. Set aside.

Tamarind Pulp

  1. Soak a big lemon size tamarind in two cups of water for 30 minutes. Squeeze the tamarind to extract the pulp. Strain the pulp and discard the seeds and the fibre. Set aside.

Pulikaachal – Tamarind Paste – Tamarind mix with powder

  1. Heat sesame oil in a pan until hot. Add in the mustard seeds. Let the mustard seeds splutter. Add dry red chillies and chana dal. Roast till the chana dal is golden. Add in the tamarind extract / pulp.
  2. Add in the hing, turmeric powder and curry leaves. Add in the roasted peanuts. Add in the salt and jaggery.
  3. Cover the pan with a lid and simmer the tamarind mixture on a low flame for 20 minutes.
  4. Switch off the flame and add in the ground spice powder. Allow it to cool completely. Bottle and use.

Mixing and Assembly!

  1. Cook 1 cup (250 ml) of rice with 2 cups of water and cook it to firm texture. Allow it to cool completely. Once the rice is cool, Mix half of prepared tamarind paste – pulikaachal and 1/4 teaspoon of salt. Add little oil. Mix well to combine.
  2. Serve with appalam.
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Category: Main Dish
  • Cuisine: Tamilnadu

Keywords: puilodharai

135 thoughts on “Puliyodharai, Iyengar Puliyodharai Recipe, Temple Puliyodharai”

  1. Absolutely love this Pulli sorre recipe! Made it for temple prayers & for ponggal festival – such a hit! Thank you! ❀️
    Followed the recipe to the dot – good instructions & so easy to follow!






        1. I love your recipes. How much in grams is the amount of tamarind? I live in New York and our lemons are the size of golf balls and baseballs. So, weight of tamarind would really help. Thank you.






    1. Hi
      I am planning to make this for Golu, for a large group of guests. If I use 4 cups of rice how much pulikachal do I need to make

      1. Thank you recipie came out good. I made it in large quantity and stord in fridge but I can taste fermented taste. Can you please help me to fix it.

  2. dreamingthruthetwilight

    Thank you for sharing this recipe. it is a favourite dish, but I never made it on my own.






  3. Enjoyinggoodfood

    Hi kannamma,

    I tried out to his recipe today and it came out very well!!
    Just one quick question..Is it ok to reduce the amount of black pepper used in the recepie…I got review from a family member that pepper taste was dominating…as one of the posts had mentioned earlier..

      1. Thanks for the recipe! I have already made the pulikachal with the recommended pepper and feel the same as pepper flavor is a bit high otherwise it is excellent.

        How to now reduce the pepper flavor in the pulikachal directly? Please advise.

  4. Satya Swaroop

    Kannamma:

    Your Iyengar puliodharai is simply superb. Keep posting more traditional dishes. All the best.

  5. I love you recipe and i have tried to can you tell me how to make chicken noodles can you please share me the recipe please mam

  6. Hi Suguna,
    Thx a ton for this recipe. Just made it & savoured it. Loved by my family too.. had no thoughts of buying MTR… i follow yr sambar powder recipe and hv forwarded to many.. and now this will b the 2nd recipe that i shall recommend to all…

  7. Rama Munikoti

    Hi Ms. Suguna,

    Looks very authentic and I admired the detailed attention to making Tamarind sauce.

    As regards Gingelly oil. I see posts that say many store bought brands taste bitter
    or have gone rancid.

    Any tips on how to choose the best quality giggly oil ? Any brands you can recommend ? What to look for ? How to store ?

    We live Toronto, Canada and we have access to lot of south Indian grocery stores.

    Also, authentic Puloyogare recipes generally recommend only Black sesame seeds . You recommend whites. Any comments ?

    1. Thank you Rama. I am not sure of the brands that are available in canada. Any cold pressed / wood pressed sesame oil will be good. I just store it in a cool place and get in small quantities.
      I use white sesame seeds for the colour.

    2. You can drop a small piece of jaggery in the gingely oil to reduce its bitter taste and it will not go rancid for a long time.






  8. Hi Suguna,
    Wanted to know for how long the paste mixed with rice or the puliyodarai rice stays good. We’re planning to take it on a plane trip and was curious to know

  9. Hi Suguna,
    Could you tell me for how many cups of raw rice would above tamarind paste be sufficient for? Last night I cooked restaurant style veggie biryani. it came out very well. Thank you so much!

  10. Mini Shyam Sundar

    Kanamma, wonderful recipe, planning to try it out today. How can we add chana dal to the puliodahari, I remember having kovil puliodharai that has black kondakadalai. Thanks a lot.

  11. Hi Suguna,

    I was wondering the best way to store the paste and powder if made in advance? We live in Australia and I was hoping to send some interstate – any chance this would be ok for a few days (up to a week at the latest) if packed securely and mailed?

    Thank you,
    Aparna

      1. Thank you so much for your reply! This recipe was so good we ended up keeping it for ourselves so I had to make another batch to mail interstate πŸ™‚

        I’m a big fan of your recipes – I’ve followed your idli and hotel sambar recipes with fantastic results so thank you so much for sharing your recipes with us! I make sure to mention and tag @kannammacooks on instagram when I post pictures of my results too.

        <3
        Aparna






    1. Hey there,
      How did you prep & send it via courier?
      I plan on doing the same by next week so that it reaches its destination by Diwali.
      Would appreciate tips
      When the person you sent it to received it after that 1 week travel, how long did it last?

  12. Vijayalakshmi Mahesh

    Hi maam , your puliyodharai recipe is simply superb! Just made it…came out so well.
    Thanks a lot for this awesome recipe!






  13. Sangeetha sripal

    Simply easy to understand south Indian culture, the way you describe ingredients






  14. K SRINIVASAN

    Ma’am…. Thank you so much for sharing your recipe. Tried it out today and everyone in our family just loved it. I used to follow a different recipe. This pulikaichal definitely tasted better. Thanks once again.






  15. Kiruthika Venkadachalam

    Tried a few times and it came out well. Feell happy that I too being an average in cooking can do it so well. A big thank you.






  16. Thank you for generously sharing this recipe!

    I suggest have one simple suggestion for improvement. It would be very helpful to have at least an approximate estimate of how much puliodharai can be made using the paste. How many will eat feed? Or at least how many cups of paste or will yield…

    This way once can easily scale up the recipe ingredients when making larger quantity without losing the proper ratio of ingredients.

    I struggle with getting consistent taste when I have to adjust a recipe to feed a larger group then usual…






  17. Super. Instead of using peanuts we can use chinna also. That will also give good taste. Thank you so much. I am always prepare puliyodharai in the same way. I am 66 years old.






  18. Hello Suguna…. thank you for the receipe….it tasted soo good… everyone liked it in my family…. thanks again

  19. If we use hand for mixing rice, so it’s will be good for next day ?
    Please let me know madam.

  20. Prema Srirama

    Superb recipe πŸ‘ŒπŸ‘ŒMy family liked it v much as well as my friends. Thanks 😊






  21. You’re awesome!!! πŸ˜€ The recipe was a bomb, and the family absolutely couldn’t get enough of it!!!

  22. Hi. Tried the recipe today. Had no doubts as to how it may turn out as it’s from you. As usual excellent. Thanks a lot






    1. sesame n sesame oil is must as flavor n taste comes thru dat; in karnataka style, we add dry kobbarai too; n lill more jaggery; like 1:1 ratio of tamarind n jaggery






  23. Savithri Seetharaman

    I tried Ur recipe as u have mentioned and did as prasadham for Navaratri 5th day. Came out very well. Many has asked to share this recipe. Thanks a ton mam. Since it is Ur recipe I tried directly as prasadham without any doubts. On 7th day iam planning to try Ur kalkandu sadham. Thank u mam for Ur service

  24. Tried it. Very nice. I want to make larger quantity to and sent to my children who are working and away from me.. is it enough to multiple the spice quantity and d tamarind paste. Thank u for your suggestion.






    1. I’ve prepared puliyotharai just wth powder; chilly oil n sesame; evn omiting dals n peanuts tastes amazing– see to it salt, sour n sweet r appropriate;

  25. Dear kannamma
    My son 7 year old son loves it a lot… My entire family asking me to prepare this puliyodharai almost every Saturday…… everyone loves it .
    Thank you so much😍😍😍😍😍

  26. I tried this recipe today, it tastes divine. I think my search for perfect puliogare recipe ends here. Thank you so much for the recipe.

  27. Made Puliyodharai using this recipe for a potluck dinner and everybody loved it. Thanks so much for this recipe. Tastes exactly like the ones served in the temples.

  28. Once I mix it with rice, can I store the rice in container? Going for a two day trip. Should I keep mixed rice at room temperature or fridge? Love your site.good job kannamma..!






  29. NALINI RAO GIRIDHAR

    Hi Suguna,
    I would like to make a larger quantity of the Pulikaachal and store it for repeated use. But the peanuts change colour and turn stale after some time. So can I make plain Pulikaachal and add fresh seasoning every time I mix Puliyodarai rice? In which case, will any of the proportions change?






  30. Very clearly explained…. no doubts abt anything, will try tomorrow, very excited evn before trying, sure it will come out well, will post my comments on my experience soon, thxs a lot

  31. Uma Thangaraj

    Best ever puliyodharai..in my pregnancy.. loved it so much… all credits goes to u.. thank u so much..






  32. Hi Suguna…Happy New Year…I can’t wait to try this recipe…what are the traditional accompaniments ( if any …example, raita, specific curry…etc) for this dish?

    Many thanks!

  33. This recipe has been really useful. I come here to the same site over over again whenever i cook for guests or new dishes to hit KANNAMACOOKS.!!! Thank u so much






  34. Hi ma’am….I tried this today in large quantity. 5 times more than that is mentioned. So mine went very watery. Any tips to make it semi solid?

      1. Mine came watery too. and I added the powdered spices as well.
        Can it be simmered after adding the powdered spice?

  35. Really nice…. Your explanation made me to do this recipe… I hope it’ll come out very well






  36. The recipe is really awesome. Everyone in my home loved it. Thanks for the post. Just loved it????






  37. Hi the above said pulikachal qty holds good for how much rice? If we mix in moderate rice to pulikachal ratio! And can you suggest how much pulikachal is needed for a gud 40 to 50 ppl!
    There s a get together at home ! Tia

  38. Hello…thanks for this awesome recipe. Just a small doubt.
    Instead of white sesame seeds can we add black ones. What difference will it make.?
    Thanks.






  39. Dear sugu sis.,
    Made this and thoroughly enjoyed every morsel of it. I used to rely on my mom and friend for pulikaichal as I always felt making this is an Herculean task. As you posted this I prepared the podi same day. And the next day I made this to pack lunch. you made it possible. Tasted real yumm.my son relished it and went for second serving. I should thank you deary. Pl keep going.






  40. Sunita Ganti

    Hi Suguna,
    I tried this on my husband’s birthday and it came very well. We stay in US. As you know we carry puliodarai paste when we go for small trips in summer. Now we are very lucky to get this yummy recipe. Thank you very much.






  41. Hello Maam all ur recipes r mouth-watering n typical tamil nadu style recipe ur annaporna sambar was a big hit in my family name friends.

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