Puliyodharai – Temple Style Tamarind Rice – That Divine Taste

Puliyodharai, also known as tamarind rice, is one of the most popular and traditional South Indian mixed rice dishes. It’s simple to prepare and flavorful enough to be eaten without any side dish. Ideal for school lunch boxes, office-goers, and travel meals, this dish appeals to both kids and adults alike. Once you make it at home, your family is sure to love it.

For some, rice always needs to be accompanied by curry, stir-fry, and papad. But for others, mixed rice varieties are a favorite, and among those, puliyodharai holds a special place. The aroma and flavor of homemade puliyodharai are irresistible.

There are several variations of puliyodharai – some prepare it as plain tamarind rice, while others enrich it with freshly ground masala. The key to its authentic taste lies in the spice blend that includes roasted dry red chilies, coriander seeds, fenugreek, mustard seeds, and more.

This is an ideal lunch box recipe. Pair it with a simple potato fry or even just a crispy appalam (papad), and you have a complete, satisfying meal.

Even those who usually find plain rice boring will enjoy puliyodharai. It delivers a unique taste experience that delights the senses.

So let’s see how to make this delicious Kovil Style Puliyodharai that’s sure to become a family favorite!

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Preparation Time

30-40 Minutes

Serve

4-6 Person

Cooked rice – 1 cup (grains separated)
Tamarind – 150 grams
Turmeric powder – 1 teaspoon
Salt – 1 teaspoon (adjust to taste)
Jaggery – 2 tablespoons
Sesame oil (Nalla ennai) – as needed

Mustard seeds – 1/2 teaspoon
Fenugreek seeds – 1/4 teaspoon
Cumin seeds – 1 teaspoon
Chana dal – 2 tablespoons
Urad dal – 2 tablespoons
Peanuts – 100 grams
Dried red chilies – 4
Curry leaves – 2 sprigs
Asafoetida powder – 1/2 teaspoon

Urad dal – 1 tablespoon
Black sesame seeds – 1 teaspoon
Fenugreek seeds – 1/2 teaspoon
Mustard seeds – 1/2 teaspoon
Chana dal – 2 teaspoons
Coriander seeds – 2 teaspoons
Cumin seeds – 2 teaspoons
Black pepper – 1 teaspoon
Asafoetida powder – 1 teaspoon
Dried red chilies – 15

Kadai - For dry roasting spices
Spatula - For stirring while roasting
Plate - To cool roasted spices
Mixer grinder -To grind roasted spices
Small bowl - To store ground spice powder
Small bowl - To store ground spice powder, To soak tamarind

To the tamarind extract, add:Salt,Turmeric powder,
Let it simmer on medium heat.
Next, add: The ground Puliyodharai spice powder (as needed)
Jaggery: Stir well and continue cooking until the oil starts to separate and the mixture thickens slightly. Turn off the heat.

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Tamarind choice: Aged tamarind gives better color and depth of flavor.
Rice texture: Make sure the rice is cooled and separated. Adding a little oil helps.
Oil quantity: A slightly generous amount of oil gives the authentic non-sticky puliyodharai texture.
Spice roasting: Don’t under or over-roast. Just enough to release aroma without burning.
Jaggery: Use sparingly to balance sourness and spice.
Storage: The pulikachal (tamarind gravy) can be made in advance and refrigerated for up to a week.

This Temple-Style Puliyodharai delivers the same divine taste as prasadam offered in South Indian temples. The fragrant spice powder, mild sweetness, tangy tamarind, and the aroma of sesame oil – that’s the secret behind its irresistible flavor. Once you try this recipe, you’ll find yourself making it again and again!

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