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