Madurai Meenakshi Amman Puliyodharai | kovil puliyodarai

ByVidya Srinivasan
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Madurai Meenakshi Amman Puliyodharai | Pulilaichal | kovil puliyodarai | Kovil Puliyodarai | Temple style puliyodarai | Iyengar style puliyodarai | pulikaichal | puli sadam | tamarind rice with step-by-step pictures and video recipe. Check out the Tamarind rice and if you like the video pls SUBSCRIBE to my channel.

Puliyodharai with rice, peanuts, and spices in a wooden bowl.

Kovil puliyodarai

Kovil Puliyodarai is a South Indian dish, particularly popular in the Tamil Nadu region of India. It is a flavorful and tangy tamarind rice preparation that is often offered as prasadam (a religious offering) in temples, hence the name “kovil,” which means temple in Tamil. Puliyodarai is also commonly prepared at home and enjoyed as a delicious rice dish.

SHELF LIFE OF PULI SADHAM

Rice stays for 2-3 days at room temperature. Avoid using your hands. Always pack after it is cool.pulikaichal stays good for 2 months

DESEED AND SOAK

Always deseed, remove fiber then soak tamarind in hot water. Adjust the amount of tamarind you use according to its sourness.

RICE FOR kovil PULI SADHAM

I used sona masoori rice. You can use raw rice, basmati rice, or any rice of your choice. Adjust water and soaking time accordingly. 

Traditional South Indian Puliyodharai in a glass jar.

OIL FOR PULI SADAAM

Sesame oil goes well with tamarind flavor and also helps with shelf life. 

SIDE DISH FOR TAMARIND RICE

Varuval, vadam, curd based dishes are my favorite sides.

HOW THE MIX OF RICE HAS LESS SALT

Check seasoning after mixing rice. Add extra salt; cover for 15 minutes. Gently mix after that. Salt will be well-incorporated

VARIETY RICE RECIPES

Ingredients

to roast

1/3 cup coriander seeds

1/4 cup sesame seeds

1/2 tbsp fenugreek seeds

1/2 tbsp pepper

1 cup red chilli

pulikaichal

3 cups thick tamarind extract

1+1/2 thin tamarind extract

Salt

Turmeric powder

Asafoetida

2 tbsp sesame oil

to temper

1/4 cup sesame oil

1/2 tbsp mustard seeds

2 tbsp chana dal

1/2 tbsp urad dal

Red chilli

Curry leaves

puliyodarai

Sesame oil 

1/2 tsp mustard seeds

2 tbsp roasted peanuts 

Red chilli

curry leaves

2 cups cooked rice

1/2 tbsp chana dal

Traditional South Indian tamarind rice dish served in a wooden bowl.

how to make Madurai Meenakshi Amman Puliyodhara with step-by-step pictures

  •  Add the ingredients under ‘to roast’; saute well . Allow them to cool and grind them to a fine powder without adding water, and keep them aside

Coriander seeds being added to a pan for Puliyodharai preparation.

Toasting sesame seeds for traditional Puliyodharai recipe in a wok.

Roasting spices for Madurai-style Puliyodharai in a traditional pan.

Bright red dried chilies in a cup for making puliyodharai, a traditional South Indian tamarind rice.

Roasting tamarind, mustard seeds, and spices for traditional Puliyodharai.
Traditional South Indian Puliyodharai preparation.

  • Soak tamarind in lukewarm water for 10 – 15 min
  • Discard the seeds and hard part
  • prepare tamarind water
  • Add sesame oil to a pan, and when the oil is hot add the ingredients under ‘to temper’ and let them splutter

Sesame oil 1/4 cup for authentic flavor and aroma.

Adding mustard seeds to hot oil for traditional Puliyodharai recipe.

Preparing traditional Puliyodharai with tamarind and spices in a wok.
Roasted split yellow gram being cooked for traditional Puliyodharai recipe.

Traditional South Indian Puliyodharai preparation with tamarind and rice.

An aromatic spice blend for traditional Madurai-style Puliyodharai with curry leaves and red chili.

  • furthermore Add the tamarind extract, turmeric powder, and salt; allow it to boil for 15 minutes till the raw smell goes off

Thick tamarind water being prepared with 3 cups of water for traditional Puliyodharai.

Salt 1 tbsp added to tamarind mixture for puliyodharai.

Turmeric powder for traditional Puliyodharai preparation.

Traditional Madurai Puliyodharai being boiled for 15 minutes.

  • Furthermore, add the ground powder, oil, and jaggery; mix well and cook till the oil starts oozing out and the pulikaichal becomes thick

Ground spice powder for Madurai-style Puliyodharai in a wok.

Traditional South Indian tamarind rice being prepared with sesame oil.

Traditional Madurai-style Puliyodharai (Tamarind Rice) being prepared in a pan.

Traditional South Indian Puliyodharai preparation.
  • finally, add tempering and asafoetida; mix well and cook till pulikaichal thickens

Traditional South Indian Puliyodharai preparation.

Asfoetida in traditional Puliyodharai preparation with spices and tamarind.

Traditional Madurai Puliyodharai tamarind rice in a pan with spices.

puliyodarai

  • Temper mustard seeds, curd dal, red chilli, curry leaves, and peanuts in sesame oil

Black cast iron skillet with tamarind-based Puliyodharai mixture for Madurai style.

Mustard seeds being added to hot oil for making Puliyodharai, a South Indian tamarind rice dish.

Traditional South Indian tamarind rice preparation with mustard seeds and spices.

Curry leaves, red chili, and spices in a skillet for Madurai Puliyodharai.

Hand adding roasted peanuts and curry leaves to a pan for traditional Madurai Puliyodharai.

Cooking peanuts and spices for Madurai Puliyodharai in a traditional cast iron skillet.

Tempering for traditional Madurai Meenakshi Amman Puliyodharai with spices and nuts.

  • add to the tempering 

Steamed white rice in a large bowl, ready for traditional South Indian puliyodharai.

Puliyodharai with tamarind and rice, traditional South Indian temple-style dish.

  • Add pulikaichal; mix well

Traditional South Indian Puliyodharai rice dish with tamarind, spices, and peanuts.

Puliyodharai with rice, peanuts, and spices in a wooden bowl.

puliyodarai

kovil puli sadam
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Ingredients

to roast

  • 1/3 cup coriander seeds
  • 1/4 cup sesame seeds
  • 1/2 tbsp fenugreek seeds
  • 1/2 tbsp pepper
  • 1 cup red chilli

pulikaichal

  • 3 cups thick tamarind extract
  • 1 +1/2 thin tamarind extract
  • Salt
  • Turmeric powder
  • Asafoetida
  • 2 tbsp sesame oil

to temper

  • 1/4 cup sesame oil
  • 1/2 tbsp mustard seeds
  • 2 tbsp chana dal
  • 1/2 tbsp urad dal
  • Red chilli

puliyodarai

  • Sesame oil
  • 1/2 tsp mustard seeds
  • 2 tbsp roasted peanuts
  • Red chilli
  • curry leaves
  • 2 cups cooked rice
  • 1/2 tbsp chana dal

Instructions

  • Add the ingredients under 'to roast'; saute well . Allow them to cool and grind them to a fine powder without adding water, and keep them aside
  • Soak tamarind in lukewarm water for 10 - 15 min
  • Discard the seeds and hard part
  • prepare tamarind water
  • Add sesame oil to a pan, and when the oil is hot add the ingredients under 'to temper' and let them splutter
  • furthermore Add the tamarind extract , turmeric powder and salt; allow it to boil for 15 minutes till the raw smell goes off
  • Furthermore, add ground powder, oil and jaggery; mix well ann cook till oil starts oozing out and the pulikaichal becomes thick
  • finally, add tempering and asafoetida; mix well and cook till pulikaichal thickens
  • puliyodarai
  • Temper mustard seeds, curd dal, red chilli, curry leaves and peanuts in sesame oil
  • add to the tempering
  • Add pulikaichal; mix well

Video

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Traditional South Indian tamarind rice dish served in a wooden bowl.

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