Rice
Prasadam are offering to God prepared with rice as the main ingredient and
these from a majority of all the sacred food offerings.
Prasadam are offering to God prepared with rice as the main ingredient and
these from a majority of all the sacred food offerings.
This
Temple style tamarind rice/Kovil Puliyodharai has a unique taste and flavor
unlike the regular Puliyodharai. Temple style Puliyodharai, fresh Puliyodharai
spice mix is used. This spice mix is stored in an air-tight container and stays
fresh for months’ time.
Temple style tamarind rice/Kovil Puliyodharai has a unique taste and flavor
unlike the regular Puliyodharai. Temple style Puliyodharai, fresh Puliyodharai
spice mix is used. This spice mix is stored in an air-tight container and stays
fresh for months’ time.
Ingredients:
Raw Rice 2 Cups
Sesame
Oil 2 Tablespoon
Oil 2 Tablespoon
Turmeric
Powder ½ Teaspoon
Powder ½ Teaspoon
Salt To Taste
Cashew
nuts 1 Tablespoon
nuts 1 Tablespoon
For
Powder:
Powder:
Black
Pepper 2 Tablespoon
Pepper 2 Tablespoon
Cumin
Seeds 1 Tablespoon
Seeds 1 Tablespoon
Fenugreek
Seeds 1 Tablespoon
Seeds 1 Tablespoon
Black
Sesame Seed 2 Tablespoon
Sesame Seed 2 Tablespoon
For
Pulikachal
Pulikachal
Sesame
Oil 3 Tablespoon
Oil 3 Tablespoon
Tamarind 1 Big Lemon Size
Mustard
Seeds 1 Teaspoon
Seeds 1 Teaspoon
Chenna
Dal 2 Tablespoon
Dal 2 Tablespoon
Urdh
Dal 1 ½ Tablespoon
Dal 1 ½ Tablespoon
Raw
Peanuts ½ Cup
Peanuts ½ Cup
Katti Perungayam (Hing) a small cube
Curry
Leaves Few
Leaves Few
Jaggery
Powder 1 Tablespoon
Powder 1 Tablespoon
Preparation:
- Raw
white rice washed and cooked with turmeric powder, to a dry consistency, so
that the grains remain separate. The Prepared rice is drained and kept separately. - Black
Pepper, cumin seeds, Black Sesame seeds and Fenugreek seeds are separately fried
brown and coarsely powdered. - Puliyodharai
- Soak
the tamarind in hot water and thick juice is squeezed out. - Heat
sesame oil in heavy bottom vessel , add in the mustard seeds, split white
lentils, split Bengal gram, Peanuts, curry leaves and wait until they crackle. - Pour
in the tamarind extract, followed by turmeric powder, salt and asafetida. - Bring
it to boil, cook in medium flame until the oil starts floating on the top. - Add
in the powdered jaggery, mix it well or until it dissolves. - Transfer
the cooked rice in a big vessel/plate, add sesame oil, followed by tamarind
paste/Puli katchal , Salt with a pinch of Turmeric Powder. - Sprinkle
Powdered mixture, mix it well. - Cashew
nuts deep fried in ghee and asafetida are added in mixed well with the final Puliyodharai
preparation.
Note:
- I
use only basmati rice and drain out the starch water so that the rice does not
stick. Normally in temples Madappalli,
they use only Raw white Rice. - One
important thing after you make the Puliyodharai remember not to serve it
immediately as the rice needs some time to absorb the flavors, 1 hour after
preparation should be ideal to serve.