Ingredients :

Tamarind

1 lemon size

Turmeric Powder

1/2 teaspoon

Red Chillies

Hing

1/4 teaspoon

Salt

to Taste

For Grinding:
Oil

1 teaspoon

Coriander Seeds

2 tablespoon

Red Chillies

Channa dal

1 tablespoon

Urid dal

2 teaspoon

Fenugreek seeds

1/2 teaspoon

Pepper

1 teaspoon

Sesame Seeds

2 teaspoon

For Seasoning:
Gingelly Oil

2 tablespoon

Mustard Seeds

1 teaspoon

Channa dal

2 teaspoon

Peanuts

1 tablespoon

Curry Leaves

Few

Method:
1.

Soak the tamarind in 1 cup of water and extract the juice and keep it aside

2.

Heat oil in a pan, add the grinding ingredients except sesame seeds and fry it until the dals
turn golden brown color

3.

Finally add sesame seeds and fry for 30 seconds and remove the fried ingredient from flame
and allow it to cool off. The reason of adding sesame seeds at the last is that they would get
burnt easily while we try frying the dals. So it should be always added last

4.

Take the fried and cooled ingredients in a mixer and grind it to a smooth powder

5.

Heat gingelly oil in a pan, add mustard seeds when the oil is hot. When the mustard seeds
starts to sputter, add channa dal and peanuts and fry till they turn golden brown color

6.

Next add broken red chillies and curry leaves and fry for another 20 seconds

7.

Then add extracted thick tamarind juice and add turmeric powder along with salt and hing and
mix well

8.

Allow the tamarind mixture to boil atleast for 5 minutes to get rid off the raw smell of
tamarind

9.

Now add the ground powder and mix well to get rid off lumps. Keep the flame in medium and
allow the puliyodharai mixture to boil well and attain a thick paste like consistency

10. When the Puliyodarai mixture gets thicken, remove the pulioyodharai from flame.

11. We can store the puliyodharai mixture in an air tight container and refrigerate and use it for 24 days. If we plan to refrigerate, then we should be generous in using gingelly oil :-)

12. Take cooked rice and allow it to cool off so that the rice is very fluffy. Then add the
puliyodharai mixture and a teaspoon of gingelly oil and gently mix it with a wooden spatula to
avoid mashing of rice. The yummy, spicy Kovil Puliyodharai is ready for neivedhyam and also
for serving.

Kovil Puliyodharai / Temple Puliyodharai