Puliyodharai | Puliyogare | Temple puli sadam
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.
Ingredients
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
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