Kovil Puliyodharai/ Tamarind Rice Temple Style.

Kovil Puliyodharai

Ingredients

Cooked rice( Ponni par boiled variety) - 2 cups

Tamarind extract- 1/4 cup or Tamarind paste- 1 tsp

Turmeric powder- 1/4 tsp

Salt to taste

Curry leaves- few

Mustard seeds- 1 tsp

Split gram dal/ Channa dal- 1 tsp

Split black gram/ Urad dal- 1 tsp

Whole red chilly- 4 nos

Gingelly oil- 3 tbsp

Dry roast and grind below ingredients to fine powder

Whole red chilli- 4 to 5 nos

Coriander seeds- 3 tbsp

Iyengar Puliyodharai

Method

Grind red chilly and coriander seeds to fine powder. Allow the cooked rice to cool, add tamarind paste, turmeric powder and salt to rice. Mix with fingers until tamarind paste is well mixed with rice. Heat gingelly oil in a kadai when hot add mustard seeds, when mustard crackles add urad dal, Channa dal and curry leaves. When dals are browned add rice and ground powder. Reduce heat and mix the rice well until everything is mixed well. 

( Normally kovil puliotharai will be bland and should me fully made with gingelly oil. Its optional to increase the heat and tanginess. If required Puliyodharai can be garnished with fried cashew nuts and roasted peanuts).

Tamarind Rice