PULIYODARAI (TAMARIND RICE) - TEMPLE STYLE RECIPE

POPULAR SOUTH INDIAN RICE DISHPuliyodarai, or Tamarind Rice, is a beloved South Indian dish traditionally served in temples. Tangy, spicy, and aromatic, it’s simple yet full of flavor. This temple-style recipe brings the authentic taste right to your kitchen.

TANGY AND SLIGHTLY SPICYPrep Time: 15 min
Cooking Time: 15 mins
Servings : 04

INGREDIENTS:
For the Tamarind Paste:
1 Lemon-sized Tamarind Ball (or 3 tbsp tamarind paste)
1 cup Water
2 tsp Oil
1 tsp Mustard Seeds
1 tsp Chana Dal (split chickpeas)
1 tsp Urad Dal (split black gram)
2-3 Red Chili Powder
10-12 Curry Leaves
1/4 tsp Turmeric Powder
Salt to Taste
1 tsp Jaggery (optional, balances tanginess)

For the Rice:
2 cups Cooked Rice (preferably cooled and slightly dry)
2 tsp Sesame Oil or Gingelly Oil
2 tbsp Roasted Peanuts or Cashews (optional)

FLAVOR ENHANCEMENTSINSTRUCTIONS:
1. Prepare Tamarind Pulp
Soak tamarind in warm water for 10–15 minutes.
Mash and strain to extract a smooth pulp.

2. Make Tamarind Masala
Heat oil in a pan.
Add mustard seeds and let them splutter.
Add chana dal, urad dal, dried red chilies, curry leaves, and fry until golden.
Add turmeric powder, asafoetida, and sauté for a few seconds.
Pour the tamarind pulp and cook on low heat until it thickens slightly.
Add salt and jaggery. Adjust tanginess if needed. Let it cool.

3. Prepare the Rice
Cook rice and allow it to cool slightly to avoid mushiness.
Drizzle sesame oil over the rice for authentic temple flavor.

4. Combine Rice and Tamarind Paste
Add the tamarind paste to the rice gradually.
Mix gently until every grain is coated with the tangy paste.
Garnish with roasted peanuts or cashews if desired.

5. Serve
Serve warm or at room temperature.
Pairs perfectly with papad, yogurt, or simple vegetable curry.

TIPS FOR TEMPLE-STYLE PULIYODARAI
Use slightly dry rice; avoid sticky rice.
Adjust tamarind according to your tang preference.
Always fry spices until aromatic for authentic flavor.
Sesame oil is key for that classic temple aroma.

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IN CONCLUSION

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