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Kovil Style Puliyodharai / Tamarind Rice Recipe

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Puliyodharai is a perfect travel food not to mention their divine taste when it’s served as prasadham. The kovil style puliyodharai / puliyogare always tastes different and more delicious than we usually prepare in the home. I guess that’s how this puliyodharai derived a name exclusively as “kovil style puliyodharai” :). One of my friend’s grandmother is so good at preparing this rice because they use to cook occasionally for their family temple. Lucky for me, paattima shared her recipe with me and now I am seen as “pulikaichal Expert” in my home. So, in this post I gonna share the recipe for both puliyodharai and pulikaichal. Let’s relish in the divine taste of tangy tamarind rice.

For The Pulikaichal Paste:

Gingelly Oil (Nallenai) – 3 tbsp

Peanuts – a fistful (Skin removed)

Mustard Seeds – ½ tsp

Urad Dal – 1 tsp

Channa Dal – 1 tbsp

Dried Red chillies – 2

Curry Leaves – few

Dried Red chillies – 2

Powdered jaggery – 1/2 tsp

Turmeric Powder – 1/2 tsp

Hing (Perungayam) – a generous pinch

Tamarind – lemon sized ball

Salt – to taste

Pulikaichal Powder:

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

Pepper – 1/2 tsp


  1. Heat a pan and roast the ingredients mentioned under ‘Pulikaichal powder’  until golden brown. Keep aside, allow it to cool and grind it to a fine powder.

  • Add 1/2 cup water to lemon sized tamarind and soak for a while. Later squeeze out thick tamarind pulp and keep aside.
  • Heat gingelly oil in a kadai  and add the peanuts. Roast until slightly browned. Now add mustard seeds, channa dal, urad dal, curry leaves, red chillies, turmeric powder and hing. Saute until they are roasted and now add the tamarind juice, salt and allow it to boil for 10-15mins.

  • Add jaggery and mix well. When the mixture turns to be little thick in consistency and the oil separated from it add the ground dry powder. Boil it for 5 mins for a paste like mixture and switch off the flame. Now mix the cooked rice with the pulikaichal paste prepared. Check for salt and add if required.

  • For more spicy version, you can add the grinded powder again while mixing it with the rice. Yummy and tangy kovil style puliyodharai is ready! Serve hot with any pappad or spicy potato roast.


My Notes:

  • The pulikaichal powder can be grinded and stored in fridge so that you can use this ready made powder while preparing the pulikaichal paste in a jiffy.
  • Adding jaggery is optional and pulikaichal paste can be stored in the fridge about a week.
  • Make sure rice is not over cooked and let it be seperated for a perfect non sticky variety rice.


Proud Momma & a Lifestyle blogger. I blog to keep myself sane,more or less writing about geeky parenting adventures, DIY Craft tutorials & scrumptious recipes that empowers every mom to stay inspired and living an elegant life in a creative way.