Temple Style Puliyodharai | Puliyogare | Pulihora | Pulisadam | Tamarind Rice Recipe | Variety Rice

Perumal Kovil or Iyengar style Tamarind Rice recipe INGREDIENTS: FOR PULIKAACHAL Gingelly oil -50ml Mustard seeds - ½ tablespoon Urad Dal - 1.5 tablespoon Chana Dal - 1.5 tablespoon Groundnut / peanut - ⅓ cup Tamarind - size of a lemon Red Chilli - 3 Curry leaves - 1 stringfull Asafoetida - 1 inch piece Turmeric powder - 1 teaspoon Salt - as needed Jaggery - 3-4 tablespoon FOR DRY MASALA / PODI Urad dal - 2 tablespoons Chana dal - 2 tablespoons Cumin seeds / jeera - 1 teaspoon Coriander seeds / dhaniya - 3-4 tablespoons Black pepper corns - 1 tablespoon Fenugreek seeds / methi - ½ teaspoon Sesame seeds - 1.5 tablespoon Red chilli - 2 Curry leaves - 2-3 leaves FOR FINAL RICE PREPARATION (3 servings) Gineglly oil - 30ml Mustard seeds - ½ tablespoon Urad Dal - 1 tablespoon Chana Dal - 1 tablespoon Groundnut / peanut - ⅓ cup Asafoetida powder - 1 teaspoon Turmeric powder - 1 teaspoon Red Chilli - 2 Curry leaves - 1 stringfull Salt - as needed Cooked rice - 500 grams Pulikaachal - add batch wise as needed Dry masala - add batch wise as needed RECIPE: FOR PULIKAACHAL 1. Soak tamarind in 500ml water to extract pulp. 2. Heat gingelly oil, splutter msutard seeds. Simultaneously add chana dal, urad dal and groundnut. Roast till peanut crack open (chana dal & urad dal will roast to golden brown color by this time). 3. Add red chilli and curry leaves. 4. Pour the tamarind extract and add salt, turmeric powder and asafoetida. 5. Cook till the water content is completely gone. 6. When almost done, add jaggery. 7. If completely cooked, oil will release from the sides. 8. Cool to room temperature and this can be stored in a dry, clean, air tight jar, in cooked properly with no water and sufficient oil; this can last for even a month. FOR DRY MASALA/PODI 1. In a thick bottomed vessel, add chana dal, urad dal, jeera, dhaniya & methi seeds, pepper corns, red chilli, curry leaves and sesame seeds. 2. Dry roast till crisp and aromtic. Cool to room temperature. 3. Grind to coarse powder, but close to fine powder. This can be stored in air tight container. FOR FINAL RICE PREPARATION 1. Cool the cooked rice. Fluff the rice by adding 1-2 tablespoon gingelly oil and gently mix and break big rice lumps. 2. Heat gingelly oil and splutter mustard seeds. Simultaneously add chana dal, urad dal and groundnut. Roast till peanut crack open (chana dal & urad dal will roast to golden brown color by this time). Add red chilli, curry leaves, asafoetida powder and turmeric powder. Switch off the flame. 3. Add rice. In batches, add the pulikaachal and podi as per need. Mix evenly and gently without mashing the rice. TEMPLE STYLE PULISADAM IS READY!!! TIPS: 1. Take tamarind according to how old it is (old tamarind - more sour dark color, new tamarind - less sour light color) 2. Asafoetida can be added all together only in pulikaachal or in parts in 2 or all 3 steps. Add it mindfully. 3. Alter the tumeric powder as per tamarind color. 4. Alter the number of chillies in all 3 steps as per your taste. 5. Cook the rice for 12 minutes or 3 whistles, for separate and nonsticky texture. Avoid adding hot rice, this can make pulisadam sticky and clumpy. #kanmanifoodstudio #pulisadam #templestyle #templestylepulihora #puliyodharai #puliyodharairecipe #pulihora #pulihorarecipe #puliyogare #puliyogarerecipe #templestylefood #prasadam #kovilpuliyodharai #puratasispecial #purataasi #perumalkovil #varietyrice #varietyricerecipe #lunchbox #lunchboxrecipe #lunchboxideas #lunchideas #simplelunchrecipes #tamarindrice #tamilanadu #tamilsamayal #traditionalfood #traditionalcooking #traditionalrecipe #easyrecipe #easycooking