I’ve always loved the puliyodharai served in temples and always wanted to make it at home to have it when ever I feel like. This is the closest I could getto that temple one.
The key is the masala powder and roasted peanut added to the recipe. At my home they never used to add the podi but I like it with the podi. it gives the nice aroma.

Tamarind Rice / Iyengar Kovil Puliyodharai / Puli Sadam

Tamarind Rice / Iyengar Kovil Puliyodharai / Puli Sadam
  • Tamarind - big lemon size
  • Rice - 4 cup
  • Sesame oil - 4 tsp
  • Mustard seed - ¼ tsp
  • Channa dhal - 1 tsp
  • Asafoetida - 1 pinch
  • Red chili - 7 nos
  • Curry leaves - 1 strand
  • Peanut - ½ cup
  • Turmeric Powder - 1 tsp
To fry and grid :
  • Red Chili - 5 nos
  • Channa dhal - 2 tsp
  • Coriander seed - 2 tsp
  • Fenugreek seed - ¼ tsp
  • Sesame seed - 1 tbsp
  1. Extract tamarind juice to not more than 1- 1.5 cups.
  2. Fry the items given in to fry in a pan with little oil until golden brown and the sesame seed starts crackling. Grind this to fine powder.
  1. Heat oil - 4 tbsp in a pan, when it's hot, add mustard, channa dhal, asafoetida, red chili, peanut, curry leaves and fry this for a minute.
  2. Remove the fried peanut at this stage if you like it crunchy which is the way I do it. But it's optional step.
  3. Add tamarind juice extract, turmeric and salt. Allow this to cook till oil separates in medium flame and stir often, it going to take around 20-30 mins.
  4. Add ground powder - 2 tsp and mix well. Keep it on the stove for about 5 minutes in low flame.
  5. Add the rice and mix gently. Taste for salt and add if required.
  6. Add the remaining ground powder if any now and allow the rice mix to stay for 30 min before serving.
  1. Use the whole batch of ground powder if needed for enhanced taste.
  2. Peanut enhances the taste
  3. Cashew nuts can also be added to enhance the taste.
  4. You can grind the podi in bulk and save it in refrigerator for future usage upto 2 months.

(*) Serve with Pappads, Applam, Vadam.