Temple Style Puliyodharai / Koil Puliyodharai | How to make Temple Style Puliyodharai / Koil Puliyodharai

By Menaga Sathia  |  10th May 2018  |  
5 from 2 reviews Rate It!
  • Temple Style Puliyodharai / Koil Puliyodharai, How to make Temple Style Puliyodharai / Koil Puliyodharai
Temple Style Puliyodharai / Koil Puliyodharaiby Menaga Sathia
  • Prep Time

    15

    mins
  • Cook Time

    30

    mins
  • Serves

    2

    People

36

2

About Temple Style Puliyodharai / Koil Puliyodharai Recipe

Koil Puliyodharai ,the name itself tempting me;always wonder me about the taste,yes it gives a divine taste. Country : FRANCE

Temple Style Puliyodharai / Koil Puliyodharai

Ingredients to make Temple Style Puliyodharai / Koil Puliyodharai

  • rice -1 cup
  • For Spice Powder :
  • coriander seeds - 1 tbsp
  • Dry red chilli - 4
  • Black pepper corns - 1 tsp
  • fenugreek seeds -1/2 tsp
  • Channa dal - 1 tbsp
  • sesame seeds -1 tsp
  • For tamarind Paste / Pulikaachal
  • Old tamarind - 1 big lemon size
  • salt -to taste
  • turmeric powder - 3/4 tsp
  • jaggery -1/2 tsp
  • TO TEMPER :
  • Gingelly oil -1/4 cup +1 tbsp
  • mustard seeds - 1 tsp
  • Urad dal -1/2 tsp
  • Channa dal -2 tsp
  • Roasted peanuts -hand fistcul
  • curry leaves - 2 sprig
  • hing -3/4 tsp
  • dry red chillies -3

How to make Temple Style Puliyodharai / Koil Puliyodharai

  1. First Cook the Rice with 2 cups water .Cook it to firm texture.Cool it completely,mix with 1 tbsp gingelly oil.Keep it aside.
  2. Spice Powder : Dry roast all the ingredients given under spice powder seperately,till nice aroma comes.let it be cool .once it cooled down grind to a fine powder in mixie.Keep it aside.
  3. For Pulikaachal : Soak the tamarind in hot water,extract ,extract and strain the pulp.Heat remaining oil in a vessel ,temper with mustard seeds,urad dal,pinched red chillies,curry leaves,hing one by one.
  4. Then add the peanuts and tamarind pulp withturmeric powder salt .Cover with lid and cook in low flame for 20 mins until raw smell goes away .Now add the spice powder and jaggery ,stir well and switch off the flame.
  5. Allow it to cool completely and store it in a clean bottle and use it whenever you want.
  6. Now take the 1/2 cup Pulikachaal paste mix with cooled rice and required salt well.Keep covered and allow it to rest atleast 30 mins before serve
  7. Serve with Vadam/ Potato roast /Masal Vada

My Tip:

*Dont reduce the gingelly oil amount.It gives authentic taste. *You can stored the remaining pulikachaal paste in fridge upto a week . *Try to use old tamarind for the authentic colour and taste. *Adding jaggery is optional but it enhances the taste .

Reviews for Temple Style Puliyodharai / Koil Puliyodharai (2)

Sanchris Mpsj8 days ago

Reply

Hema Mallik6 months ago

Would love to try this.
Reply
Menaga Sathia
6 months ago
Try it,sure you love it,Thx u hema !!