Sunday, May 10, 2015

Kovil Puliyodarai / Milagu Puliyodarai / Temple Tamarind rice

Kovil Puliyodarai / Milagu puliyodarai


              Parasadam is food that has first been offered to God and then offered to His deitys. Each and Every temple as it own unique prasadam, like Thirupati Ladoo, Srivilliputhur Palkova, Pazhani Panchamirtham.  And all Perumal temple is famous for Perumal theertham (Holy water) and puliyodarai.  Been born and bought up in Triplicane, I am very much attached to Parthasarathy temple. I have lot of memories related to Parthasarathy temple.

          One of my childhood Muslim friend always ask me to get extra pulisadam and vadai from Parathasarathy temple for her, when ever I visit the temple. It tastes thats good. Even thought we replicate the original  parsadam recipes in our home, it still miss the divine taste which we get in temples.

           Sharing this recipe to Blogging Marathon 52 under the theme " Traditional Temple Recipes". Do Check  Blogging Marathon page for the other Blogging Marathoners doing BM#52.
Always prepare this recipe with freshly ground peppercorns, which give unique taste and flavour to this dish.

Preparation time: 20 ~ 30 minutes
Cooking time: 30 minutes
Yield: 3 ~ 4
Source: sarasyummybites 

Ingredients:
1 cup raw rice
20 grams / small lime size tamarind
Salt to taste

For Seasoning:
30 ml / 2 tbsp sesame oil + 1 tsp oil for rice
1/2 tsp mustard seeds
1/4 tsp fenugreek seeds
1/2 tsp cumin / jeera
20 grams / 1.5 tbsp channa dhal
20 grams 1.5 tbsp urad dhal
1/4 tsp asafoetida/ hing
1/2 tsp turmeric powder
Cashews broken into pieces (optional)
3/4 ~1 tsp freshly ground pepper corns or more to taste
Curry leaves as needed

Method:
For rice:
1. Wash the rice for 3 ~ 4 times with water and soak it for 20 minutes.
2. Cook the rice with open pot method or using rice cooker with 2 cups of water.
3. Spread the cooked rice on the big plate and cool it completely.

For Pulikachal:
4. While rice is cooking soak the tamarind with 1/4 cup of warm water for few minutes. Gently squeeze the soaked tamarind with your fingers and strain the juice in separate bowl. Add extra 1/4 cup of warm water and extract the remaining juice from the tamarind and mix both the tamarind juice together and keep it aside.
5.  Heat oil in a heavy bottom pan or kadai in medium heat.
6. When oil gets hot, add mustard seeds, allow it to splutter.  Then add jeera, channa dhal, urad dhal, jeera, fenugreek seeds, hing and  curry leaves(then add cashew). 
7. when seasoning ingredients get roasted to golden brown color, pour in extracted tamarind juice, turmeric powder and salt. 
8. Boil the mixture in medium heat till reduce it to half and looks like a thick sauce consistency. At this stage oil will separate from the mixture.
9. Now add freshly ground raw pepper and adjust salt (spice) to taste.  Mix once and turn off the heat.

Preparing puliyodarai:
10.  In a large and wide mixing bowl, mix puliyodarai mixture with cooled rice gently until masala spread evenly over the rice.
11. Add 1 tbsp of raw sesame / gingerly oil to the rice mixture and mix once. Adjust salt to taste.
12. Serve at room temperature or best to served after 4 ~ 5 hours from mixing the rice with masala. Will stay fresh for 2 ~ 3 hours at room temperature when packed in container which is not air tight one.

Kovil Puliyodarai


 Kovil Puliyodarai / Milagu Puliyodarai 
Preparation time: 20 ~ 30 minutes
Cooking time: 30 minutes
Yield: 3 ~ 4
Source: sarasyummybites 

Ingredients:
1 cup raw rice
20 grams / small lime size tamarind
Salt to taste

For Seasoning:
30 ml / 2 tbsp sesame oil +  1 tsp oil for rice
1/2 tsp mustard seeds
1/4 tsp fenugreek seeds
1/2 tsp cumin / jeera
20 grams / 1.5 tbsp channa dhal
20 grams 1.5 tbsp urad dhal
1/4 tsp asafoetida/ hing
1/2 tsp turmeric powder
Cashews broken into pieces (optional)
3/4 ~1 tsp freshly ground pepper corns or more to taste
Curry leaves as needed

Method:
For rice:
1. Wash the rice for 3 ~ 4 times with water and soak it for 20 minutes.
2. Cook the rice with open pot method or using rice cooker with 2 cups of water.
3. Spread the cooked rice on the big plate and cool it completely.

For Pulikachal:
4. While rice is cooking soak the tamarind with 1/4 cup of warm water for few minutes. Gently squeeze the soaked tamarind with your fingers and strain the juice in separate bowl. Add extra 1/4 cup of warm water and extract the remaining juice from the tamarind and mix both the tamarind juice together and keep it aside.
5.  Heat oil in a heavy bottom pan or kadai in medium heat.
6. When oil gets hot, add mustard seeds, allow it to splutter.  Then add jeera, channa dhal, urad dhal, jeera, fenugreek seeds, hing and  curry leaves(then add cashew). 
7. when seasoning ingredients get roasted to golden brown color, pour in extracted tamarind juice, turmeric powder and salt. 
8. Boil the mixture in medium heat till reduce it to half and looks like a thick sauce consistency. At this stage oil will separate from the mixture.
9. Now add freshly ground raw pepper and adjust salt (spice) to taste.  Mix once and turn off the heat.

Preparing puliyodarai:
10.  In a large and wide mixing bowl, mix puliyodarai mixture with cooled rice gently until masala spread evenly over the rice.
11. Add 1 tbsp of raw sesame / gingerly oil to the rice mixture and mix once. Adjust salt to taste.
12. Serve at room temperature or best to served after 4 ~ 5 hours from mixing the rice with masala. Will stay fresh for 2 ~ 3 hours at room temperature when packed in container which is not air tight one. 


 www.sarasyummybites.com


Kovil Puliyodarai

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