Name: Temple puliyodare recipe by Priyadharshini Selvam at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: Rice – 2 Cups; Tamarind – 1 Large Lemon Sized Ball; Mustard Seeds – 1 tsp; Urad Dal – 2 tbsp; Chana Dal – 2 tbsp; Peanuts - 3 tbsp; Fenugreek seeds -1/4 tsp; Coriander Seeds – 1 tsp; Til or Sesame Seeds – 1 tsp; Hing – 1/4 tsp; Turmeric – 3/4 tsp; Curry Leaves – 10 to 12; Spicy Red Chillies – 6 to 8; Salt to taste; Sugar/Jaggery – ¼ tsp; Sesame Oil – 4 tbsp

Ingredients Serving: 4

Rice – 2 Cups
Tamarind – 1 Large Lemon Sized Ball
Mustard Seeds – 1 tsp
Urad Dal – 2 tbsp
Chana Dal – 2 tbsp
Peanuts - 3 tbsp
Fenugreek seeds -1/4 tsp
Coriander Seeds – 1 tsp
Til or Sesame Seeds – 1 tsp
Hing – 1/4 tsp
Turmeric – 3/4 tsp
Curry Leaves – 10 to 12
Spicy Red Chillies – 6 to 8
Salt to taste
Sugar/Jaggery – ¼ tsp
Sesame Oil – 4 tbsp

Instructions

In a small bowl, soak tamarind in 1/4 cup boiling hot water for about 10 mins. Let the tamarind cool. Extract the pulp. You can add water again to the tamarind to get enough pulp.
In a wok, heat 2 tsp oil.Add 1 tbsp urad dal and 1 tbsp chana dal. Fry till they are light brown.
Add the coriander seeds and sesame seeds.Stir-fry for 10 to 15 seconds.Add 2 red chillies.Stir-fry for 5 to 7 seconds. Turn off the heat.Let the mix cool. Grind to a fine powder.
Cook rice as usual. Spread the rice out in a plate. Drizzle about 2 tbsp oil on the rice and mix well. Add salt, turmeric and curry leaves to the rice and mix well.
Heat the remaining oil and add mustard seeds to it. When the mustard seeds splutter, add 1 tbsp urad dal and 1 tbsp chana dal. Fry till the dals are light brown.
Add the fenugreek seeds and stir-fry till the seeds just start to change colour. Add split red chillies, peanuts and fry for ½ min. Add asafoetida and tamarind pulp.
Cook over medium heat, while stirring constantly. Cook till the water in the pulp evaporates leaving behind a thickish paste, with oil leaving the sides.
Add the sugar/jaggery and mix well. Add the paste to the rice and mix well. Add the roasted spice powder and mix well.
Cover and keep for 15 mins before eating to get an excellent flavour.

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