Puliyodharai | Puliyogare | Temple puli sadam recipe

Puliyodharai or puli sadam also called as Puliyogare in Karnataka is a popular variety rice recipe prepared by mixing cooked rice with spicy tamarind paste.

Puliyodharai or puliyogare is a famous temple prasadam recipe, everyone likes it and love to taste it. There is a special flavor in the prasadam, which is offered in temples and that nice aroma pull us towards the queue 😉

We can prepare the same kovil puliyodharai in home, with the help of the special puliyodharai powder added at last. The trick for a good puliyodharai recipe is in that powder.there are many versions to make tamarind rice. The method today I showed is a no onion and no garlic method.

There are two other methods to make Tamarind rice, one uses onions and another one is my mom’s version made with leftover rice. Soon I will post those versions also.

Puli rice stays good for two days when made without onions. You can make this base puli paste and powder and store them separately in the fridge up to a week also. And just heat and mix with rice whenever needed.

Serve this with Potato fry, tastes heavenly.

For similar variety rice recipes:

Lemon rice

Tomato pulao

Mint rice

Capsicum pulao

Cabbage pulao

Let us see the recipe of this temple style prasadam puliyodharai:

Puliyodharai | Puliyogare | Temple puli sadam

Sangskitchen

Puliyodharai or puli sadam also called as Puliyogare in Karnataka is a popular variety rice recipe prepared by mixing cooked rice with flavorful tamarind paste.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Breakfast, dinner, lunch, Main Course

Cuisine Indian

Servings 3

Calories 150 kcal

Ingredients

  

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Ingredients:

• 2 cups cooked rice
• 1 lemon size tamarind

Dry roast & grind:

• ½ tsp coriander seeds
• ½ tsp sesame black ellu
• ½ tsp fenugreek vendhayam
• ¼ tsp peppercorns
• ½ tsp gram
• ½ tsp urad dal
• 4 redchillies

To make Puliyodharai paste:

• 2 tbsp gingelly oil
• ½ tsp mustard
• ½ tsp fenugreek
• 3 redchillies
• Few curry leaves
• ¼ tsp hing
• ½ tsp turmeric powder
• 1 tsp crystal salt
• ¼ cup roasted groundnuts
• 1 tsp jaggery

Instructions

 

Preparation:

• Cook rice separately and keep aside.
• Soak tamarind in some warm water for 10 mins. When it becomes soft, squeeze and extract thick tamarind water. Keep it ready.

How to make puliyodharai powder:

• In a pan dry roast coriander seeds, fenugreek, peppercorns, sesame seeds, gram dal, urad dal, and red chillies.
• Fry them without any oil in low flame for five minutes until nice aroma arises.
• Be careful not to burn the lentils.
• Let this mixture cool down and grind these into a coarse powder. Puliyodharai powder is ready.

How to make Puliyodharai paste:

• In a kadai, heat gingelly oil, add mustard and fenugreek seeds.
• Add required red chillies and few curry leaves. Add some hing.
• Now add tamarind extract and mix well.
• Put some turmeric powder and required salt.
• Let the tamarind water boil for around ten minutes until it reduces in quantity.
• After some time tamarind thickens, now add the ground masala powder.
• Add dry fried groundnuts and mix with the paste.
• Now again Puliyodharai paste thickens. Add cooked rice and mix well in low heat.
• You can cover and keep for 5 mins until the tamarind is well absorbed by the cooked rice.
• Finally, add powdered jaggery, mix well.
• Puliyodharai or Puliyogare is ready to serve or offer as prasadam.

Notes

Tips/Notes: 1. Adding jaggery enhances the taste and balances the sour taste of puli sadam. Hence do not avoid adding it at last. 2. Adjust the quantities of red chillies based on your liking. 3. You can add onions if you like. 4. For any kind of tamarind based gravy or rice always add fenugreek/vendhayam to cool down the body temperature. 5. If you use raw groundnuts then add them before red chillies and fry in oil for 5 mins in medium flame. Continue the process after that.

Nutrition

Calories: 150kcal

Keyword pulisadam, puliyodharai, puliyogare, tamarind rice, variety rice

Tried this recipe?Let us know how it was!

Preparation:

• Cook rice separately and keep aside.
• Soak tamarind in some warm water for 10 mins. When it becomes soft, squeeze and extract thick tamarind water. Keep it ready.

How to make puliyodharai powder:

• In a pan dry roast coriander seeds, fenugreek, peppercorns, sesame seeds, gram dal, urad dal, and red chillies.

• Fry them without any oil in low flame for five minutes until a nice aroma arises.
• Be careful not to burn the lentils.
• Let this mixture cool down and grind these into a coarse powder. Puliyodharai powder is ready.

How to make Puliyodharai paste:

• In a kadai, heat gingelly oil, add mustard and fenugreek seeds.
• Add required red chillies and few curry leaves. Add some hing.

• Now add tamarind extract and mix well.

• Put some turmeric powder and required salt.

• Let the tamarind water boil for around ten minutes until it reduces in quantity.

• After some time tamarind thickens, now add the ground masala powder.

• Add dry fried groundnuts and mix with the paste.

• Finally, add powdered jaggery, mix well.
• Now again Puliyodharai paste thickens. Add cooked rice and mix well in low heat.

• You can cover and keep for 5 mins until the tamarind is well absorbed by the cooked rice.
• Puliyodharai or Puliyogare is ready to serve or offer as prasadam.

Tips/Notes:

1. Adding jaggery enhances the taste and balances the sour taste of puli sadam. Hence do not avoid adding it at last.
2. Adjust the quantities of red chillies based on your liking.
3. You can add onions if you like.
4. For any kind of tamarind based gravy or rice always add fenugreek/vendhayam to cool down the body temperature.
5. If you use raw groundnuts then add them before red chillies and fry in oil for 5 mins in medium flame. Continue the process after that.