Fragrant, comforting, and easy to serve as a complete meal, puliyodharai recipe | temple style puliyodharai rice or tamarind rice is a vegetarian south indian rice made with sesame oil / gingelly oil / nalla ennai, coriander seeds, and urad dal in about 35 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 20 minutes
  • Total time: 35 minutes
  • Yield: 3 Servings
  • Category: rice
  • Cuisine: south indian

Ingredients

for puliyodharai masala powder:

  • 1 tsp sesame oil / gingelly oil / nalla ennai
  • 1 tsp coriander seeds
  • 2 tsp urad dal
  • 2 tsp chana dal
  • ½ tsp pepper
  • ¼ tsp methi / fenugreek seeds
  • 4 dried kashmiri red chilli
  • 1 tbsp sesame / til

other ingredients:

  • 2 tbsp sesame oil / gingelly oil
  • 1 tsp mustard / rai
  • ½ tsp urad dal
  • ½ tsp chana dal
  • 2 tbsp peanuts (roasted)
  • 1 dried kashmiri red chilli (broken)
  • few curry leaves
  • pinch of hing / asafoetida
  • 1 cup tamarind extract
  • ¼ tsp turmeric / haldi
  • ½ tsp jaggery / gud
  • 1 tsp salt
  • 3 cup cooked rice

Method

  1. firstly, heat 1 tsp gingelly oil and roast spices.
  2. further roast 1 tbsp sesame seeds till it turns golden brown.
  3. blend to fine powder and puliyodharai masala powder is ready.
  4. now in a large kadai heat 2 -3 tbsp gingelly oil.
  5. add in 1 tsp mustard, ½ tsp urad dal, ½ tsp chana dal and 2 tbsp peanuts. saute till mustard seeds splutter.
  6. further add 1 red chill, few curry leaves and pinch of hing. saute for few seconds.
  7. add 1 cup tamarind juice, ¼ tsp turmeric, ½ tsp jaggery and 1 tsp salt.
  8. mix well and boil the mixture for 10 minutes or till oil separates.
  9. further add 2-3 tbsp of prepared puliyodharai masala powder.
  10. continue to cook till the oil separates from sides. pulikaachal is ready.
  11. now add 3 cup cooked rice and mix gently.
  12. finally, puliyodharai - temple style is ready to serve.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.