Vishu Recipes | Simple Vishu Sadya Recipes | Vishu Sadhya lunch menu

In this post, I have shared a collection of Vishu recipes / Vishu Sadya recipes. Vishu (Malayalam: വിഷു) is one of the most important Hindu festivals celebrated in Kerala. Its also called as Malayali New Year in Kerala, India. Vishu falls on the first day of the month of Medam in the Malayalam Calendar (April 14 or 15 in the Gregorian calendar). Its the traditional new year of Kerala.

 Vishu festival is marked by family time, preparing colourful auspicious items and viewing these as the first thing on the Vishu day which is called as Vishukkani. The Malayalam word "kani" literally means "that which is seen first", so "Vishukkani" means "that which is seen first on Vishu". The traditional belief is that the new year will be better if one views auspicious and joyful things as the first thing on Vishu. Therefore, Malayali's spend the day before preparing a tray full of auspicious items like golden blossoms of the Indian laburnum / Konna flowers (Kani Konna), money, silver items, cloth (pattu), mirror, rice, coconut, betel leaves, arecanut, cucumber, fruits and other harvested products. All these are arranged in a tray and kept in front of idol of Vishu / Guruvayurappan/ Krishna. This setting is the first thing they see when they wake up on the Vishu day. 

Mirror in Vishukani is a symbol of seeing yourself as a part of abundance you see in the form of kani. The tradition is that elders light the lamps after waking up, then wakes up juniors in the family. As soon as you wake up, you walk to the kani eyes closed, and sees Kani as the first scene of the year. Please watch THIS VIDEO for more details. 

Days before Vishu, people start bursting fireworks at their houses and it concludes with lot of fireworks on day of Vishu. People wear new clothes Puthukodi or Vishukodi and they eat a feast called Vishu Sadhya.There is also a popular tradition of elders giving money to younger ones or dependents of the family. This is called Vishukkaineetam.

 

Sadhya (feast) is a major part of all Kerala festivals, special dishes called Vishu Kanji, Thoran and Vishu katta are also made on this day in some parts of the state. Vishu Kanji is made of rice, coconut milk and spices. Vishu katta is a delicacy prepared from freshly harvested rice powder and coconut milk served with jaggery. Thoran is a side dish that is prepared with different vegetables. Other important Vishu delicacies include Veppam poo rasam (a bitter preparation of neem) and Mambazha pulissery (a sour or ripe mango soup).

SOURCE : WIKIPEDIA and my Malayali friend Sowmya.

I will try to share Vishu Kanji and Vishu katta recipes in future. Today I have shared a simple Vishu sadya recipes menu which I prepared last year. I wanted to share it along with other Vishu sadya items list. I hope you will find the recipes, method of preparation and list of items useful to make sadya on your own. Ok, lets see the easy Vishu sadya recipes menu with 16 items spread in a banana leaf (plate).

Check out my Onam Sadya Recipes for more sadya recipes ideas. 

• Simple Onam sadya 1

• Onam sadhya menu 2

• Onam sadya menu 3

• Onam sadya menu 4
• Onam Sadya menu 5

 

Vishu sadya | How to make Vishu sadya

Vishu sadya | Vishu sadya recipes list | How to make Vishu sadya

 

Cuisine: Kerala

Category: Lunch

Serves: 3

Prep time: 30 Minutes

Cook time: 60 Minutes

Total time: 90 Minutes

 

Chitra Ganapathy

INGREDIENTS

On the banana leaf Kerala matta rice / Red rice Parippu curryParippu curry Kerala Sambar Rasam Beetroot pachadi Avial Mixed veg thoran Potato or beans mezhukkupuratti Mango pickle or lemon pickle Inji puli Shakkara varatti Nendran banana chips Pazham / Banana Pappadam / Papad Salt Pink palada payasam Ada pradhaman Water Curd or sambaram Other Vishu sadhya items Kootu kari Cabbage thoran Kalan Olan Mambazha puliserry Erissery Moru curry Beans mezhukkupuratti Ulli theeyal Shakkara payasam Jackfruit payasam Semiya payasam Rice Payasam Click HERE for more details

HOW TO MAKE VISHU SADYA

1. Shop and collect all the required items for sadhya the previous day and keep it ready.
2. Wash and chop all the required vegetables. Wash and soak the matta rice, Ada for pradhaman. Soak tamarind for sambar and puli inji separately.
3. Grate or slice the coconut into pieces and grind it to take coconut milk for payasam. Set aside.
4. Take the required coconut. Add green chilli, cumin seeds and grind it for avial, thoran and parippu curry.
5. Take 2 to 3 cookers. Place toor dal adding water, turmeric powder, a drop of oil for making sambar. Keep a small container inside the cooker and place the chopped vegetables for sambar.
6. Place a plate over the bowl and arrange the chopped vegetables for avial. Add salt and little water. Cover the cooker and pressure cook for 2 whistles in low flame.
7. In another cooker, take the chopped veggies for mixed veg thoran. Keep a small container and place the grated cabbage for thoran. Place a small plate and keep the grated beetroot for pachadi. Cook everything in low flame for one whistle.
8. In the 3rd cooker, take the matta rice and pressure cook till done.
9. Once the veggies are cooked well, take them out and add the coconut paste for avial, thorans, beetroot pachadi and boil them.
10. Make sambar and puli inji. Lastly make payasams.
11. Serve all the items in banana leaf following this order. Enjoy !

Try this yummy Vishu Sadhya at home and enjoy with your family and friends !

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Mangalore Cucumber Sambar | Southekayi Sambar Recipe

Mangalore Cucumber sambar (Southekayi sambar in Kannada) was in my try list for years. I have tasted this kind of sambar in temples and marriage functions. When I was looking for the recipe, I came across this one in Udupi recipes YouTube channel. I tried it for the first time. It came out so well, colourful and tasty with a nice aroma. Its taste was so close to the Karnataka temple style sambar and more like Brahmin's arachuvitta sambar recipe. I am glad to share this post in my blog. 

Friends, do try this Karnataka temple style sambar with Mangalore cucumber and enjoy with plain rice adding ghee. Tastes great !

Mangalore Cucumber sambar | Southekayi sambar

Mangalore Cucumber sambar | Southekayi sambar recipe

 

Cuisine: Karnataka

Category: Side dish 

Serves: 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

To Pressure cook Mangalore cucumber (Southekayi) - 1/2 Tamarind – Big Gooseberry size Jaggery - 1 tbsp Turmeric powder - 1/4 tsp Toor dal - 1/3 cup Salt & water - as needed To temper Cooking Oil or Ghee - 2 tsp Mustard seeds - 1/2 tsp Urad dal - 1/2 tsp Red chilli – 1 Curry leaves - few To roast and grind Cooking oil - 1 tsp Fenugreek seeds - 1/4 tsp Urad dal - 2 tsp Coriander seeds - 1 tbsp Cumin seeds - 1 tsp Byadagi red chilli - 2 to 3 (Add more for spicy taste) Curry leaves - few Grated Coconut - 1/3 cup

HOW TO MAKE MANGALORE CUCUMBER SAMBAR

1. Wash and chop the cucumber into big pieces. Soak tamarind in water and take the extract. Set aside.
2. Pressure cook toor dal adding turmeric powder, few drops of cooking oil and water. Set aside.
3. Keep a box inside the cooker and place the cucumber pieces.
4. Pressure cook in low flame for one whistle. Open the cooker and remove the bowl. Mash the dal. Add the cooked cucumber pieces to the cooker.
5. In a kadai, heat a tsp of oil. Roast all the ingredients given under “ to roast and grind” till nice aroma emits. Grind everything to a smooth paste adding coconut.
6. Add the paste to the cooked toor dal. Add tamarind extract, jaggery, salt and required water.
7. Boil well for few minutes till its aromatic. Lastly switch off the flame. Temper the ingredients and add to it.
8. Garnish with coriander leaves. Enjoy with plain rice.

METHOD - STEP BY STEP PICTURES

Wash and chop the cucumber pieces with skin. Keep it in a bowl. Soak tamarind in required water and take the extract. Set aside. In a pressure cooker, take the dal, add required water, turmeric powder and little oil. Place a bowl inside the cooker and keep the chopped cucumber pieces. No need to add water. Close the cooker. Pressure cook for one whistle in low flame. Open the cooker after the steam is released. Heat oil in a small kadai. Roast all the ingredients given under “ to roast and grind” till golden and aromatic. Grind everything to a smooth paste adding grated coconut. In a bowl, take the tamarind extract, ground masala paste, cooked toor dal, turmeric powder, salt, jaggery and cooked cucumber pieces. Mix well and check the consistency. Add more water if needed. Boil the sambar for few minutes till raw smell of tamarind goes away. Switch off the flame and garnish with coriander leaves. Temper in ghee and add to the gravy. Mix well and serve with plain rice. Enjoy !

Note

You can use chow chow / Chayote or mixed vegetables instead of cucumber. Make sure the cucumber pieces are not over cooked. No need to add water in the bowl that you place inside the cooker. You can also add little sambar powder for variations.

Try this temple style Mangalore Cucumber sambar and enjoy !

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Avarekalu bath is one of the most delicious rice varieties that is prepared every year during avarekalu season. People in Karnataka make use of this season and prepare avarekalu recipes every single day. I too started making them after learning from my friends and neighbours. People here make Avarekalu sagu, avarekalu pulao, uppittu, avarekalu sambar, palya, avarekalu huli etc.

Every year, avarekalu mela is conducted at food street in V V puram and in different places of Bangalore during January to March. I have also attended one and relished some of the yummy avarekalu dishes, sweets and snacks from different stalls. I have shared many avarekalu recipes in my blog so far. But I wanted to try this most popular, restaurant style avarekalu rice bath for long time. Finally it happened this year. 

This Hyacinth beans rice / Avarekalu rice bath is a simple and quick one pot recipe that can be made in a pressure cooker easily.Its a working women and bachelor friendly recipe. I have used only avarekalu in this recipe. You can also use vegetables like carrot, beans, potato to make it more healthy and colourful. 

Lets see how to make this yummy Karnataka style Avarekalu rice bath with step by step pictures.

Check out my other AVAREKALU RECIPES  too.

Avarekalu rice bath recipe - Karnataka Avarekalu Bath

Avarekalu rice bath recipe - Karnataka style Lilva beans rice

 

Cuisine: Karnataka

Category: Main course

Serves: 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Lilva beans / Hyacinth beans / Avarekalu - 1/2 cup Sona masoori rice - 1 cup Water - 2 cups Cooking oil - 2 tbsp Bay leaf - 1 Black stone flower - 1 Cardamom - 1 Big onion – 1(finely chopped) Tomato – 1 (-do-) Coriander powder – 1/2 tsp Salt - as needed To grind Coconut - 2 tbsp Cinnamon - 1 Cloves - 2 Green chilli - 2 to 3 Ginger - 1 inch Garlic - 5 cloves Mint leaves - few Coriander leaves - few

HOW TO MAKE AVAREKALU RICE BATH

1. Wash and soak Sona masoori water in 2 cups of water.
2. Grind all the ingredients given under “to grind” to smooth paste.
3. Heat oil in a cooker. Add bay leaf, cardamom and black stone flower.
4. Saute onion till transparent. Add tomato and saute till mushy.
5. Now add the ground masala and saute till mushy.
6. Lastly add dhania powder, salt and soaked rice with water. Let the water roll boil.
7. Cover the cooker. Pressure cook in low flame for one whistle.
8. Open the cooker after the steam is released naturally. Fluff the rice and serve with raita.

METHOD - STEP BY STEP PICTURES

Wash and soak the Sona masoori rice in 2 cups of water. Set aside. Wash Avarekalu and set aside. Grind all the ingredients given under “To grind” to a smooth paste. Wash the avarekalu. I have used Hitikida avarekalu ( i.e squeezed ones). You can use whole ones with skin. Heat oil in a cooker base. Saute bay leaf, cardamom and black stone flower. Saute onion till transparent. Add tomato and saute till mushy. Then add the ground masala paste and saute for few minutes. Add avarekalu and saute for a minute. Add soaked rice along with water, coriander powder and salt. Mix well and wait for the water to come to a boil. This helps for the masala to blend with rice else masala floats on top after the rice is cooked. Now cover the cooker with a lid and pressure cook in very low flame for one whistle. Open the cooker after the steam is released naturally. Fluff the rice gently and serve with raita. Enjoy !

Note

I have used Hitikida avarekalu. You can use whole ones. For variations, you can add more vegetables like carrot, beans and potato. For variations, you can saute all the ingredients given under “to grind” in little oil and then grind to smooth paste.

Try this easy, yummy Avarekalu rice bath at home and enjoy !

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Pressure Cooker Rasam Rice – One Pot Rasam Rice | Rasam Sadham

One pot rasam rice / Rasam sadam in pressure cooker is one of my favourite when it comes to one pot recipes. Usually I make it for Raksha and Sendhil whenever I go out for monthly shopping. I prepare potato curry and appalam / papad along with this rasam rice as side dish. Tastes yummy and great. We love this combo. I have been making this rice for years but somehow I din’t post in my blog. So today I thought of sharing this simple and yummy one pot rasam rice as it would be helpful for packing lunch box and for a short trip /picnic during this summer holidays.

I followed this recipe from Yogambal Sundar’s YouTube channel. I made some small changes in the recipe as per my needs. Every time it comes out so well. Consistency of this rasam rice can be varied as per your liking. I like it slightly goey and watery. So I used rice and water in 1:5 ratio.

Friends, come lets see how to make this easy and yummy one pot rasam rice in a pressure cooker. You can make the same in an Instant pot as well by setting in pressure cook mode.

Do check out my One pot Sambar rice too. 

Pressure cooker rasam rice - One pot rasam rice recipe

Pressure cooker rasam rice - One pot rasam rice recipe - Tamilnadu style rasam sadam.

 

Cuisine: Tamil nadu

Category: Main course

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Raw rice or Steamed rice - 1/2 cup Toor dal - 1 tbsp Water - 2.5 cups Salt - as needed Ripe tomato - 1 (finely chopped) Tamarind - Small gooseberry size Turmeric Powder - 1/4 tsp Rasam Powder or sambar powder - 1/2 tsp To temper Ghee - 1 tbsp Mustard seeds - 1/2 tsp Asafoetida / Hing - 1/4 tsp Pepper Cumin Powder - 1 tsp Crushed garlic – 4 cloves Red Chilli - 1 Green Chilli - 1 Curry Leaves - Few Coriander Leaves - to garnish

HOW TO MAKE RASAM RICE

1. Wash the rice and toor dal. Add water and soak till use or around 30 minutes.
2. Heat ghee in a pressure cooker base. Splutter mustard seeds, hing, curry leaves, red chilli and green chilli.
3. Add a tsp of pepper cumin powder, garlic and saute for a minute.
4. Now add the tomato and saute till mushy. Add sambar or rasam powder.
5. Add 1/2 cup of tamarind extract. turmeric powder, salt and mix well. Lastly add the soaked rice and toor dal. Add  2.5 cups water and required salt.
6. Pressure cook in low flame for 2 whistles. Switch off the flame and allow the pressure to release naturally.
7. Open the cooker and mix well. Garnish with coriander leaves.
8. Enjoy with potato curry and papad.

METHOD - STEP BY STEP PICTURES

Wash and soak raw rice or steamed rice along with toor dal. Add 2.5 cups of water and soak it for 30 minutes. Grind equal quantity of pepper and cumin seeds to a fine powder. Set aside. Heat ghee in a pressure cooker base. Splutter mustard seeds, hing, curry leaves, red chilli and green chilli. Add 1 tsp of pepper cumin powder and crushed garlic. Saute for a minute. Add tomato and saute till mushy. Add tamarind extract, sambar powder or rasam powder, turmeric powder and salt. Mix well. Add the soaked rice and toor dal. Add water and mix well. Check for taste. Pressure cook in low flame for 2 whistles or cook till rice becomes mushy. Switch off the flame. Open the cooker after the steam is released. Mix well and serve with papad and potato curry. Enjoy !

Note

Adjust the quantity of water as per your need. I love mushy rasam rice. So I used more water. Do not skip pepper cumin powder. It helps to give nice flavor. Add rasam powder for typical rasam rice taste. I used sambar powder.

Easy, yummy, one pot rasam rice is ready to enjoy !

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South Indian Tomato rice in Instant pot–How to make tomato rice in Instant pot

Here is a South Indian style (Tamil nadu style thakkali sadam) tomato rice as my first recipe post using Instant pot. I bought an instant pot for my own use few months back and started cooking some easy, one pot meals. I tried rice kheer, ven pongal, vegetable biryani, North Indian lunch menu and tomato rice so far. Everything came out so well and satisfactory in my first attempt. I just love this gadget.

In my opinion, I would say an instant pot is more like a pressure cooker or electric rice cooker with advanced features like delay start, slow cooking etc. It will be so helpful if you are a working women, student or a bachelor for hassle free cooking.

Even though I am a housewife, I like to cook everything quickly , spend less time in kitchen without any compromise in taste and health. So most of the time, I do use my pressure cooker for my cooking. So this instant pot, better than a pressure cooker in some aspects has won my heart. 

You can just saute all the ingredients directly, add water and pressure cook with delay start mode on. By the time you come back from office, your food will be ready, hot and fresh. Soon I will try to make a series of some easy and quick instant pot recipes. I hope you will find it useful.

Now lets see how to make our South Indian style tomato rice / thakkali sadam in instant pot with step by step pictures.

Instant pot tomato rice

How to make tomato rice in instant pot

 

Cuisine: Indian

Category: Main course

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Cooking oil – 3 tbsp Cinnamon – 1 Cloves – 3 Cardamom –1 Bay leaf – 1 Black stone flower / kalpasi – 1 Fennel seeds – 1/2 tsp Ginger garlic paste – 1 tbsp Ripe tomato – 4 Big onion – 2 Mint leaves – handful Green peas – handful Red chilli powder – 1 to 1.5 tsp Turmeric powder – 1/4 tsp Garam masala powder – 1/4 tsp Water – 1.5 cups Basmati rice – 1 cup (soaked in water for 15 minutes)

HOW TO MAKE TOMATO RICE IN INSTANT POT

1. Wash and chop onion, tomato finely. Wash and soak basmati rice for 15 minutes.
2. Switch on Instant pot and press SAUTE button. Add oil and heat it.
3. Saute whole garam masala items and fennel seeds. Add onion and saute till transparent. 
4. Add ginger garlic paste and mix till raw smell goes off. Add mint leaves and mix well.
5. Add tomato pieces, required salt and saute till mushy. 
6. Add red chilli powder, turmeric powder, garam masala powder and mix well. 
7. Add water and washed rice. Mix well and check for taste.
8. Close the lid. Keep the pressure valve button in sealing position.
9. Press CANCEL button and press PRESSURE COOK button. Set the time for 8 minutes in normal pressure. After cooking, instant pot will go to warm mode and releases the steam naturally.
10. Wait till the pressure valve button moves to vent position naturally. It takes 11 minutes.
11. Now press OFF button and open the lid. Fluff the rice gently and serve hot with onion raita.

METHOD - STEP BY STEP PICTURES

Wash and soak the basmati rice for 15 minutes. In the mean time, wash and chop onion, tomato finely. Switch on the instant pot and press saute button. Add oil and once its heated, add the whole garam masala one by one. Add fennel seeds and saute for a minute. Add onion, ginger garlic paste and saute till onion turns transparent. Add mint leaves and mix well. Now add tomato pieces and required salt. Saute till tomato turns mushy. Add red chilli powder, turmeric powder and garam masala powder. Saute for a minute.  Lastly add the soaked rice. Mix well and check for taste. Add more salt or chilli powder if required. Add green peas. Mix well and close the instant pot. Press cancel button to suspend the saute mode. Now press pressure cook button and set the time to 8 minutes in normal mode. Make sure pressure valve button is in sealing position.  Once its cooked, instant pot will go to warm mode by itself and pressure starts to release. Wait till the pressure valve handle moves to vent position naturally. It took 11 minutes for me. Press Off button. Now open the instant pot and fluff the rice gently with a fork like ladle. Serve hot with onion raita ! Enjoy !

Note

Make sure pressure valve/ steam release button is in sealing position before turning on pressure cook mode. For variations, you can skip garam masala powder.

Easy, yummy tomato rice is ready in instant pot under 20 minutes. Try and enjoy !

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Kovil Puliyodharai Recipe –Temple Style Tamarind Rice

Making a perfect Kovil puliyodharai / Temple style tamarind rice must be the dream for many. Me too not an exception. Whenever we visit temples, I never forget to buy a pack of tamarind rice from temple’s prasadam stall. Sometimes my FIL buys an extra packet of puli sadam just for me. I love the flavor of puli sadham packed in banana leaf or served in donnai (hand pressed plantain leaf bowls). I have always wanted to recreate that taste in my kitchen and tried so many recipes titled temple style puliodharai but never satisfied with the result.

 
Recently I tried this kovil puliyodharai recipe from Royal Dakshin YouTube channel and was so happy with the outcome. I altered the quantity of ingredients as per my requirement and tried it. It tasted so close to the puli sadam served in Tamil nadu temples. I have tasted this kind of puliodharai in perumal koil madapalli and some other temples near Trichy, Kumbakonam. But one thing I observed is, this recipe needs some standing time for all the taste and flavor to blend well. Also if you store this tamarind rice in a bowl lined with banana leaf, it tastes exactly like kovil puliyodharai. 

Friends, do try this Tamilnadu temple style tamarind rice during this festival month and share your feedback with me. Lets see the making with step by step pictures and video !

Temple style puliodharai / Kovil puliyodharai recipe

Tamil nadu temple style puliyodharai recipe with stepwise pictures.

Cuisine: South Indian

Category: Main course

Serves: 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

For Pulikachal Paste Gingely oil - 3 tbsp Mustard seeds - 1 tsp Urad dal - 1 tsp Chana dal - 1 tbsp Roasted peanuts - 2 tbsp Curry leaves - few Red chilli - 2 ( pinched into 2) Hing/ asafetida - 1/4 tsp Red chilli powder - 1/2 tsp Jaggery - 1 tsp Tamarind - Lemon size Salt & water - as needed For spice powder (Dry roast) Coriander seeds - 1.5 tsp Chana dal - 1.5 tsp Urad dal - 3/4 tsp Fenugreek seeds - 1/2 tsp Red chilli - 4 Pepper corns - 1/2 tsp Cumin seeds - 1/4 tsp Black or white sesame seeds - 2 tsp ( I used black ones) Asafetida / Hing - 1/4 tsp Curry leaves - 5 For tamarind rice Raw rice or steamed rice - 1 cup Water - 2 cups for raw rice / 3 cups for steamed rice Gingely oil - 1 tbsp + few drops for cooking rice Curry leaves - Few ( to decorate) Banana leaf - to store and serve the rice

HOW TO MAKE KOVIL PULIYODHARAI

1. Heat a kadai and dry roast all the ingredients given under “For spice powder”.
2. Cool down and grind to a fine powder. Set aside.
3. Heat oil the kadai and splutter mustard seeds, urad dal, chana dal, red chilli, roasted peanuts, curry leaves and hing.
4. Add 1.5 cups of tamarind extract, required salt, turmeric powder, chilli powder, jaggery.
5. Let it roll boil till oil floats on top and becomes semi thick paste.
6. Lastly add 2 tsp of ground puliyodharai spice powder and boil for a minute.
7. It thickens more and leaves oil on sides. Switch off the flame. Cool down and store in a box. 
8. Pulikachal paste is ready. You can refrigerate and use up to 2 weeks. Store the remaining spice powder in an air tight box.
9. To make Kovil puliyodharai, wash and pressure cook one cup of raw rice adding 2 cups of water and few drops of gingely oil.
10. Spread the rice in a plate, cool down. Add the required tamarind rice paste and the spice powder. Mix well.Check for taste, add more if needed.
11. Add little gingely oil, mix gently. Garnish with chopped curry leaves and cover the bowl with a banana leaf.
12. Give a standing time of one or two hours. Serve and enjoy !

METHOD - STEP BY STEP PICTURES

Heat a kadai and dry roast all the ingredients given under “For spice powder”. Cool down and grind to a fine powder. Set aside. Soak lemon size tamarind in 1 cup warm water for 20 minutes. Take 1.5 cups extract. Keep it aside. Heat oil in the same kadai. Splutter mustard seeds, urad dal, chana dal, red chilli, curry leaves, hing. Add 1.5 cups of tamarind extract, turmeric powder, red chilli powder, required salt and jaggery. Boil till the raw smell leaves and starts to leave the oil. When the paste becomes semi thick, add the ground spice powder. Mix till thick and leaves oil. Pulikachal / tamarind rice paste is ready. Switch off the flame. Cool down the paste completely and store in a clean box. Use a clean spoon to handle. Stays good for 2 weeks under refrigeration. Also store the remaining spice powder in a box. To make temple style tamarind rice : Wash and pressure cook 1 cup of raw rice. Add 2 cups of water, few drops of oil and pressure cook in low flame for one whistle. Open the cooker after the steam is released. Spread the rice in a plate. Add 2 tsp of gingely oil. Cool down. Add the required paste, 1 to 2 tsp of spice powder and mix gently to coat evenly. Add more gingely oil if required. Garnish with fresh curry leaves. Keep the rice in a bowl lined with banana leaf. Cover it with another banana leaf and give a standing time for an hour or two to enjoy the original temple style puliyodharai. Enjoy !

Note

Adjust the quantity of red chillies used for grinding for more spicy taste. Boil the tamarind paste till it leaves oil for best taste. Mixing spice powder along with tamarind paste in the rice is the highlight of this puli sadam. Do not hesitate to use more gingely oil. It gives nice flavor and also helps to pacify the body heat generated due to tamarind.

Try this easy, yummy, Kovil puliyodharai recipe and share your feedback with me.

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