Srirangam Temple's Puliyodharai Recipe

INTRODUCTION:

Puliyodharai, also known as Tamarind Rice, is a cherished South Indian delicacy with a tangy flavor. Served as prasadham in temples, it holds a special significance in spiritual and culinary traditions. Among the many variations, Srirangam Temple's rendition stands out for its unmatched taste, making it a favorite in Tamil Nadu and beyond. It is also called Pulihogare/Pulihogara in other southern states of India.

RECIPE IN A SHORT VIDEO:

INGREDIENTS:

• Uncooked Rice - 250g
• Tamarind - 125g
• Coriander seeds - 50g
• Black peppercorns - 1 tbsp (5g)
• Red chilli - 50g
• Fenugreek seeds - 50g
• Turmeric powder - 15g (2 1/2 tbsp)
• Asafoetida - 10g (1 tbsp)
• Mustard - 25g (2 1/2g)
• Gram dal - 75g (5 tbsp)
• Urad dal - 30g (2 tbsp)
• Hot Water - 1 litre
• Crystal Salt - 40g
• Gingelly Oil - 180g

DIRECTIONS:

• Soak the tamarind in the 1 litre of hot water for an hour. After an hour, squeeze the soaked tamarind and strain to extract tamarind pulp into a separate bowl.

• Heat a pan on low flame and add the coriander seeds and black peppercorns to the pan. Dry roast them until fragrant or for about 3 minutes.
• Once roasted, remove the coriander seeds and black peppercorns from the heat and allow them to cool down until warm. Then grind them to a fine powder in a mixer.

• In the same pan, heat 2 tablespoons of gingelly oil over low flame. Then add fenugreek seeds and dried red chilli to the pan. Roast them until they turn brown or for about 3 minutes.

• Once roasted, allow the red chilli and fenugreek seeds to cool down completely. Then add them to the mixer and grind to a coarse powder.
• In the same pan or a separate pan, heat 140g of gingelly oil over low flame. Add the mustard, gram dal, and urad dal to the pan, and fry for 30 seconds.
• Add the turmeric powder and asafoetida to the pan and fry for a minute or until the lentils turn brown.
• Add the tamarind pulp extract to the pan and stir-cook for 2 minutes.
• Add the crystal salt to the pan and mix well. Cook for 20 minutes over low flame or until the gravy thickens.
• Add the ground red chilli and fenugreek seeds mixture to the pan and mix well. Stir-cook for 2 minutes as the mixture thickens even more.
• Add a tablespoon of gingelly oil to the pan and mix well. Cook until the oil separates or for 2 minutes.
• Puliyodharai (Tamarind Rice) paste is ready. It can be stored in an airtight container for a month.
• Cook the rice until it is 90% done and spread it on a plate to allow it to cool down.
  Spread a tablespoon of gingelly oil (25g) and ground coriander seeds and black peppercorns over the cooked rice and mix well.
• Add the puliyodharai paste to the rice and mix well. 

CONCLUSION:

Puliyodharai, the cherished South Indian delight with tangy flavor and spiritual significance, is a must-try dish. Srirangam Temple's version stands out for its unmatched taste. Bring this authentic delight into your home and savor the essence of South India on your plate. Enjoy the bliss of Puliyodharai, a true culinary treasure.