Temple Style Puliyodharai (Tamarind Rice)
Authentic South Indian Food Creator · Home Chef
Rate this recipe
Puliyodharai, also known as tamarind rice or puli sadam, is one of the most beloved temple prasadam dishes in South India. The tangy, spicy flavors of this iconic rice dish transport you straight to the temple corridors where devotees eagerly await their share of this divine offering. What makes this recipe truly special is the aromatic paste that can be prepared in advance and stored, making your busy weekday meals absolutely effortless.
The beauty of kovil puliyodharai lies in its perfect balance of tanginess from tamarind, the earthiness of roasted spices, and the crunch of peanuts and sesame seeds. Every Tamil household has their own cherished version, often passed down through generations. This recipe captures that authentic temple-style taste that pairs wonderfully with vadams, appalam, or even a simple potato curry.
What sets this recipe apart is the technique of preparing and storing the puliyodharai paste properly, ensuring it stays fresh for more than 10 days. This means you can enjoy freshly made tamarind rice anytime by simply mixing the paste with hot rice. Whether you're packing it for lunch boxes, preparing for festivals, or serving it as a comforting weekend meal, this puliyodharai never fails to impress.
Looking for more rice recipes? Browse all vegetarian recipes →
Ingredients(14 items)
Instructions
💡 Tap a step to mark it doneSoak tamarind in warm water for 15 minutes. Extract thick pulp and strain it to remove seeds and fiber. Set aside.
Heat sesame oil in a kadai or heavy-bottomed pan over medium heat.
Add mustard seeds and let them splutter. Then add urad dal and chana dal, sauté until golden brown.
Add peanuts and fry until they turn crispy and light golden.
Add dried red chillies and curry leaves. Sauté for a minute until aromatic.
Add sesame seeds and fry for 30 seconds until they start to pop.
Add turmeric powder and hing, mix well for a few seconds.
Pour in the extracted tamarind pulp carefully as it may splutter. Stir well.
Add salt and jaggery. Mix thoroughly and let it cook on low-medium flame.
Keep stirring frequently to prevent sticking. Cook until the mixture thickens and oil separates from the sides (about 15-20 minutes).
The paste is ready when it reaches a thick, jam-like consistency and leaves the sides of the pan. Turn off heat and let it cool completely.
Store the cooled paste in a clean, dry glass jar. Refrigerate for longer shelf life (up to 10-15 days).
To prepare puliyodharai: Take hot cooked rice, add 2-3 tablespoons of the paste per cup of rice, and mix gently until well combined.
Garnish with additional roasted peanuts or cashews if desired. Serve warm or at room temperature.
Tips and Tricks
- Ensure the paste is cooked until oil separates completely - this is key to longer storage life
- Always use a dry spoon to scoop out paste from the jar to prevent spoilage
- Adjust the quantity of paste according to your taste preference - start with less and add more if needed
- Use good quality sesame oil for authentic temple-style flavor
- The paste should be thick enough to coat the back of a spoon - if too runny, cook longer
- Let the rice cool slightly before mixing with paste to prevent it from becoming mushy
- Store in glass containers rather than plastic for better preservation
⚠️ Nutrition values could not be verified for this recipe. Please check manually.
Related Tags
