- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: Temple Puliyodharai
- 2 cup Rettai Kili VIP Kichdi Ponni rice (Cooked)
- 3 teaspoon Coriander seeds
- 1 teaspoon fenugreek seeds
- 3 dry red chilies
- 2 teaspoon white sesame seeds
- 2 teaspoons black pepper
- 1/3 cup sesame oil
- 1 teaspoon mustard seeds
- 2 teaspoon chana dal
- 4 dry red chilies
- 1 teaspoon hing (asafoetida)
- 2 teaspoons turmeric
- 3 sprigs of curry leaves
- 1/2 cup peanuts
- 3 teaspoon salt
- 2 tablespoons jaggery
- Big lemon-sized tamarind.
“Temple Puliyodarai, also known as temple tamarind rice, is a beloved South Indian dish made with the fragrant Rettaikili Kitchadi Ponni rice, known for its unique texture and taste. This dish features a tangy, spicy, and aromatic profile that captures the essence of traditional temple cuisine.”
Step 1: Soak the tamarind in 2 cups of water for 30 minutes and make the tamarind juice set aside.
Step 2: Dry roast, coriander seeds, fenugreek seeds, red chilies, white sesame seeds, and black pepper one by one and let it cool.
Step 3: Once the roasted spices are cool, grind them in a mixer grinder in powder form and keep them aside.
Step 4: Heat 2 tablespoons of sesame oil in a pan. Add mustard seeds and allow them to splutter.
Step 5: Add 1 dry red chili, and 1 teaspoon of chana dal and fry it until golden brown.
Step 6: Add the tamarind juice, hing, turmeric powder, curry leaves, peanuts, jaggery, and salt as required, and bring it to boil on low flame for 20 minutes.
Step 7: After 20 mins, switch off the flame, add the prepared spice powder, and let it cool.
Step 8: In a mixing bowl, add 2 cups of cooked Rettai Kili VIP kichdi Ponni rice, add 3 tablespoons of prepared Puliyodarai mix and salt to taste. Mix well.