Name: Temple Style Puliyodharai / Koil Puliyodharai recipe by Menaga Sathia at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Ingredients: 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

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

Ingredients Serving: 2

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

Instructions

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.
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.
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.
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.
Allow it to cool completely and store it in a clean bottle and use it whenever you want.
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
Serve with Vadam/ Potato roast /Masal Vada

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