The faith of many South Indian people is so deep and true that they frequently visit temples for the welfare of their family and others. Whenever they visit temples for such purpose, they always seek the blessings of god, even in the form of Prasadam. One of such divine foods or prasadam we have is Kovil Puliyodharai / Tamarind Rice, which serves the taste along with blessings. Today, we’re here to learn the recipe, the Kovil Puliyodharai / Tamarind Rice, in our kitchen. Welcome to the world of Hotspot Kitchen to enjoy and relish the authentic and traditional Cuisines, with Kovil Puliyodharai, today’s special recipe.
Welcome to the world of Hotspot Kitchen to enjoy and relish the authentic and traditional South Indian (Iyer) Cuisine, with Kovil Puliyodharai / Tamarind Rice, today’s special recipe.
As a first step in Kovil Puliyodharai recipe, to a pan add and heat oil.
Roast coriander seeds, channa dal, red chillies, and fenugreek individually, in the pan.
Take the roasted coriander seeds, channa dal, red chillies, and fenugreek in a mixer grinder jar and grind them to a semi powder state. Half of the grinded mixture should be used while preparing Puliyodharai gravy, and the rest while preparing the Puliyodharai Rice.
To a pan, add 100 ml of Gingelly oil. When oil is hot, add the mustard; when it splutters, add roasted peanut, channa dal, curry leaves, turmeric powder, and asafoetida powder.
Then add half portion of the grinded mixture to the Kovil Puliyodharai gravy.
Then add the prepared tamarind juice to the Kovil Puliyodharai gravy. Add salt for taste.
Let the gravy boil well in high flame, and when it attains a stage where the oil floats above, the gravy is ready. Put off the stove.
Meanwhile, grind a whole red chilli and sesame seeds and keep aside.
Take some cooked rice in a wide bowl or plate; add a spoon of gingelly oil to it, so that the cooked rice would be non-sticky.
Take the oiled cooked rice in a pan; add the remaining grinded mixture, the grinded sesame and red chilli mix, and prepared tamarind gravy to it; mix them well.
Garnish the Kovil Puliyodharai with Curry leaves, roasted cashews, and peanut.
After 10 minutes the Kovil Puliodharai will be ready to be served with piety.
Ingredients
Directions
As a first step in Kovil Puliyodharai recipe, to a pan add and heat oil.
Roast coriander seeds, channa dal, red chillies, and fenugreek individually, in the pan.
Take the roasted coriander seeds, channa dal, red chillies, and fenugreek in a mixer grinder jar and grind them to a semi powder state. Half of the grinded mixture should be used while preparing Puliyodharai gravy, and the rest while preparing the Puliyodharai Rice.
To a pan, add 100 ml of Gingelly oil. When oil is hot, add the mustard; when it splutters, add roasted peanut, channa dal, curry leaves, turmeric powder, and asafoetida powder.
Then add half portion of the grinded mixture to the Kovil Puliyodharai gravy.
Then add the prepared tamarind juice to the Kovil Puliyodharai gravy. Add salt for taste.
Let the gravy boil well in high flame, and when it attains a stage where the oil floats above, the gravy is ready. Put off the stove.
Meanwhile, grind a whole red chilli and sesame seeds and keep aside.
Take some cooked rice in a wide bowl or plate; add a spoon of gingelly oil to it, so that the cooked rice would be non-sticky.
Take the oiled cooked rice in a pan; add the remaining grinded mixture, the grinded sesame and red chilli mix, and prepared tamarind gravy to it; mix them well.
Garnish the Kovil Puliyodharai with Curry leaves, roasted cashews, and peanut.
After 10 minutes the Kovil Puliodharai will be ready to be served with piety.