Wednesday, June 11, 2014

Puliyodarai | Temple-style Iyengar Puliyodarai Recipe | Rice Variety

During my growing-up years, picnic was like a magical word and since we plan for it very rarely, say, once or twice a year only, we kids used to eagerly await for such short outings. Mom had a picnic set comprising of a set of cups, plates and spoons, all enclosed in a cute, compact carrier. Iam reminiscing how happy I had felt when she used to take it out from the attic a day before we set on a picnic. I used to help wash it and keep it ready for the next day. We fill up 'Milton' Cooler with cold water and what a joy to have a family day-out with cousins! As most of my childhood was spent at Trichy, our favourite picnic spot was the famous 'Mukkombu' which is a dam constructed across the river Cauvery. It still stands as a beautiful picnic spot for people in and around Trichy. Needless to say, our menu for such picnics would be this Puliyodarai and curd rice with 'Vadaams' or papads. This recipe is from my mom's diary in which she had mentioned 'Temple-style recipe' specifically. Though I love my MIL's instant, no-grind Puli Saadam equally, I would share this famous 'Iyengar Puliyodarai' for my second day of Blogging Marathon under the theme Picnic Hampers

Preparation time - 5mins
Cooking time - 20mins
Yields - 1cup Pulikaichal paste

Red chilli - 20 (adjust according to the chilli variety and spice level)
Channa Dal / Kadalaparuppu - 3tblsp + 1tblsp for tempering
Urad Dal - 3tblsp
Coriander seed - 4tblsp
Black sesame seed - 2tsp
Peppercorn - 2-3tsp
Sesame oil - 1/2cup
Mustard seed - 1tblsp
Peanut - 3tblsp
Curry leaves - 2 sprigs
Tamarind - 1/4cup, soaked in hot water
Asafoetida - 1tsp
Salt - As needed
Turmeric powder - 2tsp


1.  In 1tblsp oil, roast Red chilli, channa dal, urad dal, coriander seed ans pepper first. As they start turning golden, add the sesame seeds and roast until it starts to splutter. Allow it to cool and grind this into a powder.

2.  Use required amount of water and extract about 2cups of thick tamarind juice and set aside.


3.  Heat 1/4cup of sesame oil in a pan, temper it with mustard, channa dal and peanut. Once they brown, add curry leaves, followed by tamarind extract, ground spice powder,asafoetida, salt and turmeric powder. Let it boil for about 10mins, until it starts thickening.


4.  Add the remaining oil and simmer it for another 5-7mins until the desired consistency is attained.


Pulikaichal is ready. This could be stored in an air-tight container, preferably refrigerated for more than a month for instant use for everyday cooking.

To Make Puliyodarai:

Mix in a tblsp of sesame oil into cooked rice and allow it to cool. Let the grains be separate. Now, add required Pulikaichal paste and mix well. Check taste and if needed, add salt or more pulikaichal paste according to your preference.


  1. The Milton cooler surely brings back so many fond memories..guess I forgot to mention Milton in my puliyodarai and can have anytime..

  2. Perfect dish for the picnic hamper. Pulihora brings so many memories for sure.

  3. I can happily have this tangy puliyodarai rite now, this temple style puliyodarai makes me nostalgic.

  4. Temple style puliyodhari looks wonderful !

  5. Perfect fit in a picnic hamper!