“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.”


Temple Puliyodarai

  • Author: Rettai Kili
  • 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.



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.

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