Kovil Pulihora | Koyil Puliyodarai | Temple Tamarind Rice as Made in a Temple

This is the recipe for Kovil Pulihora or Tamarind Rice as made in a temple. Called Koyil Puliyodarai in Tamil Nadu, this is a divine prasadam that many of us look forward to on a temple visit.

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Yesterday, I went to the Venkateshwara Temple at Fanaswadi in Mumbai. Located in Kalbadevi, this temple is over 90 years old and is often fondly called Mumbai’s own mini-Tirupati.

See some pics at http://playingwithmemories.com/2014/01/14/venkateswara-balaji-temple-fanaswadi-mumbai/

One of the traditions that you can follow at this temple is deciding to offer various food items as Prasadam to the Lord. This Prasadam is then given to the devotee. This offering requires one to inform the temple authorities in advance.

One this visit, we were accompanied by a couple who had never visited the temple and during the course of the visit, the lady mentioned that she would like to buy some prasadam. This is not normally possible, but I decided to pop down to the office and ask. When I did, to my surprise, they said they would check, and lo and behold we got Kovil Pulihora (Tamarind Rice) and Ksheerannam.

Now the Kovil Pulihora (Koyil Puliyodarai) or the Tamarind Rice we get in temples is always so treasured because it has a unique flavour that sets it apart from the Pulihora we make at home.  So I had a chat with the temple cook to understand what they do different.

This is the recipe I got from this gentleman.

How to Make Kovil Pulihora | Koyil Pulihora | Tamarind Rice As Made In Temple

Ingredients

1. Rice – 1 Cups
2. Sesame Oil – 1 tbsp
3. Turmeric – 3/4 tsp
4. Curry Leaves – 10 to 12
5. Salt – To taste
6. For Tamarind Paste
   1. Tamarind – 1.5” ball
   2. Jaggery – 1/4 tsp
   3. Water – 1/4 Cup
7. For Spice Powder
   1. Sesame Oil – 1/2 tsp
   2. Udad Dal – 2 tsp
   3. Chana Dal – 1 tbsp
   4. Coriander Seeds – 1 tbsp
   5. Til or Sesame Seeds – 1 tsp
   6. Red Chillies – 2 to 3
8. For Tempering
   1. Sesame Oil – 1 tbsp
   2. Rai or Mustard Seeds – 1 tsp
   3. Udad Dal – 2 tsp
   4. Chana Dal – 1 tsp
   5. Fenugreek Seeds – 1/4 tsp
   6. Hing – 1/4 tsp
   7. Spicy Red Chillies – 3 or 4

Method to Make Kovil Pulihora | Koyil Puliyodarai

1. To extract Tamarind Pulp:
   1. In a small bowl, soak tamarind in 1/4 cup boiling hot water for about 10 mins.
   2. Let the tamarind cool. Extract the pulp. You can add water again to the tamarind to get enough pulp.
2. To make the Spice Powder:
   1. In a wok, heat 2 tsp oil.
   2. Add 1 tbsp udad dal and 1 tbsp chana dal.
   3. Fry till they are light brown.
   4. Add the coriander seeds and sesame seeds.
   5. Stir-fry for 10 to 15 seconds.
   6. Add 2 red chillies.
   7. Stir-fry for 5 to 7 seconds.
   8. Turn off the heat.
   9. Let the mix cool.
   10. Grind to a fine powder.
3. Cook rice as usual.
4. Spread the rice out in a plate.
5. Drizzle about 2 tbsp oil on the rice and mix well.
6. Add salt, turmeric and curry leaves to the rice and mix well.
7. Heat the remaining oil and add mustard seeds to it.
8. When the mustard seeds splutter, add 1 tbsp udad dal and 1 tbsp chana dal.
9. Fry till the dals are light brown.
10. Add the fenugreek seeds and stir-fry till the seeds just start to change colour.
11. Add split red chillies and fry for ½ min.
12. Add asafoetida and tamarind pulp.
13. Cook over medium heat, while stirring constantly.
14. Cook till the water in the pulp evaporates leaving behind a thickish paste, with oil leaving the sides.
15. Add the jaggery and mix well.
16. Add the paste to the rice and mix well.
17. Add the roasted spice powder and mix well.
18. Let the Kovil Pulihora rest for at least one hour before eating.

Tips

• Tamarind should be sufficiently tangy. If you have “new” tamarind or one that is very light in colour, increase the quantity of tamarind.
• The tamarind pulp should be thick but of pouring consistency. Do not make it too thin.
• Rice should be cooked such that the grains separate. The rice should not be sticky or have excess water.
• If you are cooking rice in a pressure cooker, you can also pressure cook the tamarind along with it in a separate bowl.
• Kovil Pulihora tastes better if you fry the red chillies separately and crush them by hand before mixing in the Pulihora.

I eat Kovil Pulihora with cool Perugu (aka Curd). 🙂

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Kovil Pulihora | Koyil Puliyodarai | Tamarind Rice as Made in a Temple

Aruna

This is the recipe for Kovil Pulihora (Koyil Puliyodarai) or Tamarind Rice as made in a temple. This recipe varies from the traditional tamarind rice we make at home and so needs a post of its own.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Course Main Course, Mains

Cuisine Andhra, Indian, Karnataka, South Indian, Tamil Nadu

Servings 4 People

Calories 285 kcal

Ingredients

  

1x2x3x

• 1 Cups Rice
• 1 tbsp Sesame Oil
• 3/4 tsp Turmeric
• 10 to 12 Curry Leaves
• Salt to taste

For Tamarind Paste

• 1.5" ball Tamarind
• 1/4 Cup Water
• 1/4 tsp Jaggery

For Spice Powder

• 1/2 tsp Sesame Oil
• 2 tsp Udad Dal
• 1 tbsp Chana Dal
• 1 tbsp Coriander Seeds
• 1 tsp Til or Sesame Seeds
• 2 to 3 Red Chillies

For Tempering

• 1 tbsp Sesame Oil
• 1 tsp Rai or Mustard Seeds
• 2 tsp Udad Dal
• 1 tsp Chana Dal
• 1/4 tsp Fenugreek Seeds
• 1/4 tsp Hing
• 3 or 4 Spicy Red Chillies

Instructions

 

To Extract Tamarind Pulp

• In a small bowl, soak tamarind in 1/4 cup boiling hot water for about 10 mins.
• Let the tamarind cool.
• Mash and squeeze the tamarind well to extract the pulp.
• Discard the tamarind and save the pulp.

To Make the Spice Powder

• In a wok, heat 1/2 tsp oil.
• Add 2 tsp udad dal and 1 tsp chana dal.
• Fry till they are light brown.
• Add the coriander seeds and sesame seeds.
• Stir-fry for 10 to 15 seconds.
• Add 2 or 3 red chillies.
• Stir-fry for 5 to 7 seconds.
• Turn off the heat.
• Let the mix cool.
• Grind to a fine powder.

Getting the Rice Ready

• Cook rice as usual.
• Spread the rice out in a plate.
• Drizzle about 1 tbsp oil on the rice and mix well.
• Add salt, turmeric and curry leaves to the rice and mix well.

Getting the Tempering Ready

• Heat 1 tbsp oil.
• Add mustard seeds to it.
• When the mustard seeds splutter, add 2 tsp udad dal and 1 tsp chana dal.
• Fry till the dals are light brown.
• Add the fenugreek seeds and stir-fry till the seeds just start to change colour.
• Add split red chillies and fry for a few seconds.
• Add asafoetida and tamarind pulp.
• Cook over medium heat, while stirring constantly.
• Cook till the water in the pulp evaporates leaving behind a thickish paste, with oil leaving the sides.
• Add the jaggery and mix well.

Making Kovil Pulihora | Koyil Puliyodarai

• Add the paste to the rice and mix well.
• Add the roasted spice powder and mix well.
• Let the Kovil Pulihora rest for at least one hour before eating.

Nutrition

Calories: 285 kcalCarbohydrates: 46 gProtein: 6 gFat: 9 gSaturated Fat: 1 gPolyunsaturated Fat: 3 gMonounsaturated Fat: 3 gSodium: 151 mgPotassium: 110 mgFiber: 4 gSugar: 1 gVitamin A: 394 IUVitamin C: 51 mgCalcium: 50 mgIron: 2 mg

Keyword Kovil Pulihora, Koyil Puliodarai, Puihora, Tamarind Rice

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!