Puliyodharai/Kovil Sadam Recipe

Cooking Directions

• STEP 1.In a pressure cooker add 2 cups washed rice, 2 cups rice. Cook for 2 to 3 whistles, turn heat to low and simmer for another 2 minutes.Allow the pressure to release naturally.
• STEP 2.Keep the rice aside to cool fully.
• STEP 3.In a preheated pan add 2 tbsp chana dal. Roast on low to medium heat till light brown. Then add ½ tsp methi seeds,1 tsp black pepper corn, 4 dry red chillies. Roast together for 2 to 3 minutes till aromas come through. Turn off the heat and allow it to cool.
• STEP 4.Transfer Roasted spices to the small jar of the mixer grinder and grind to a smooth powder. Keep aside.
• STEP 5.In a preheated pan add 4 tbsp sesame (gingelly) oil, add1 tsp mustard seeds and allow it to crackle. Add 1 tbsp raw chana dal and roast on low for 2 to 3 minutes till chana dal turns light brown. As it is raw chana dal it will take a few minutes to roast.
• STEP 6.Add 3 dry chillies and saute. Add 2 sprigs curry leaf, ¼ cup roasted peanuts and ½ tsp jaggery, 2 tsp tamarind paste. Saute and allow the jaggery to melt and mix well with the tamarind paste and other ingredients.
• STEP 7.Then add 1 ½ tsp turmeric, the ground roasted powder and mix. Drizzle a little oil over the pan and continue to mix. Adding oil when it is cooked adds to the flavour.
• STEP 8.Continue to cook the masala for a few minutes on very low heat.
• STEP 9.At this stage turn off the heat. Add the cooked rice, add salt to taste and stir well till completely combined with the masala. Do not let the rise get mashed.
• STEP 10.Turn on the heat again and saute for a few moments. Turn off the heat. Puliyodharai is ready

Special Comments

• STEP 1.Make tamarind paste by soaking a large lemon size ball of tamarind in warm water till it softens. Remove any fibres, skin and seeds. Grind it into a smooth paste.
• STEP 2.When keepin the rice to cool, spread it out on a wide plate and drizzle a little oil to prevent it from getting stuck together.