Temple Puliyodharai is a classic Tamil Nadu recipe that’s close to my heart. Every bite reminds me of visiting temples during festivals, where this tangy rice would be served as prasadam. The perfect balance of sour tamarind, spicy chilis, and nutty peanuts makes this dish truly special. I’ve made this countless times, and it never fails to bring smiles to my family’s faces.
About the Recipe
This recipe recreates the authentic taste of temple-style tamarind rice at home. The secret lies in roasting and grinding fresh spices, and getting the right balance of tamarind and jaggery. While it might look complex, I’ve broken it down into simple steps anyone can follow. The result is a deeply flavorful rice dish that’s perfect for both everyday meals and special occasions.
Why You’ll Love This Recipe
You’ll love how the ingredients work together to create layers of flavor. The tangy tamarind sauce coats each grain of rice perfectly, while roasted spices add depth and warmth. Crunchy peanuts and dal give wonderful texture, and curry leaves add their unique aroma. It’s also great for meal prep since it stays good for 2-3 days at room temperature.
Temple Puliyodharai Kovil Puliyodharai
Cooking Tips
– Cook the rice slightly firm, not mushy
– Roast spices on low heat until fragrant
– Use good quality tamarind for best results
– Let the tamarind sauce cool before mixing with rice
– Add more oil if needed – it helps preserve the rice longer
Serving and Storing Suggestions
Serves 4-6 people. Total prep time: 45 minutes. Serve at room temperature with papad or cooling cucumber raita. Stores well for up to 3 days in an airtight container at room temperature. No refrigeration needed.
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Nutrient Benefits
This recipe provides good amounts of protein from peanuts and lentils. Tamarind is rich in antioxidants and helps digestion. Spices like fenugreek and black pepper have anti-inflammatory properties. The gingelly oil used is rich in healthy fats and vitamin E.
Temple Puliyodharai (Kovil Puliyodharai)
Ingredients
- 2 cups Rice
- 100 gms Tamarind
- 1 tsp Fenugreek Seeds
- 1 tsp Black Peppercorns
- 2 tsp Coriander Seedss
- 10 Dry Red Chillies
- 2 tsp Mustard Seeds
- 1 tsp Bengal Gram Dal
- 1 tsp Urad Dal
- 1 tbsp Peanuts
- Curry Leaves (few)
- Asafoetida Powder (little)
- Turmeric Powder (little)
- Jaggery (a small piece)
- 1 cup Gingelly Oil
- Salt as per taste
Instructions
- Wash the rice and transfer to a bowl.
- Add 1 tsp oil, turmeric powder and 4 cups of water.
- Pressure cook till done. The rice must not be sticky.
- Spread the rice on a plate and cool.
- Dry roast the fenugreek seeds, coriander seeds, red chillies, 1 tsp mustard seeds and peppercorns for 30 seconds.
- Remove and grind to a powder.
- Add water to tamarind and prepare a semi-thick tamarind extract.
- Heat remaining oil in a pan.
- Add mustard seeds, bengal gram dal, urad dal, peanuts, curry leaves and asafoetida powder.
- Fry for 30 seconds.
- Add the tamarind extract, salt and jaggery.
- Bring to a boil.
- When it starts to thicken, add the ground powder.
- Mix well, remove and cool.
- Mix with the rice and serve.
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Frequently Asked Questions
Can I make this recipe less spicy?
Yes. Reduce the number of red chilies and black peppercorns. You can start with half the amount and adjust to your taste.
How long can I store this rice?
When made with enough oil and stored in an airtight container, it stays good for 2-3 days at room temperature.
Can I use leftover rice for this recipe?
Yes, day-old rice works great. Just make sure it’s not too soft or mushy
