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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Senaga Guggillu Recipe – Brown Chana Sundal / Kala Chana Sundal

Every year during Varalakshmi Vratham, I post some Andhra special recipes. So today’s post is an Andhra style sundal recipe which is called as guggillu in Telugu. Here I have used brown chana / black chana ( Sengalau in Telugu, Chickpeas in English) to make this sundal for varalakshmi pooja vrat and neivedyam. You can use white chickpeas / kabuli chana to prepare this dish. It is also prepared in most of the temples and served as prasadam. In Telugu, chana sundal recipe is called as Senaga Guggillu. Its not only a healthy and simple recipe but tastes delicious. In Tamilnadu, we call this as karuppu konda kadalai sundal. Both the recipes are almost similar in preparation with slight variations in ingredients. Friends, do check out the Senaga guggillu recipe with step by step pictures and prepare this for Varalakshmi Vratham festival tomorrow.

Check out my other Sundal varieties too !

Check out my Varalakshmi Vratham recipes collection.

Black chana sundal / Senaga Gugillu Recipe

Brown chana / Black chana / Kala Chana sundal / Senaga Guggillu in Telugu for Varalakshmi pooja prasadam. Its an Andhra style recipe.

Cuisine: Andhra

Category: Snack

Serves: 4

Prep time: 10 Hours

Cook time: 20 Minutes

Total time: 10H 20 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 240ml Black chana / Brown chana / Senagalu / Konda kadalai - 1 cup Water - to soak chana Salt - as needed To temper Cooking oil - 1 tbsp Mustard seeds - 1 tsp Urad dal - 1 tsp Chana dal - 2 tsp Cumin seeds - 1/2 tsp Curry leaves - Few Ginger - 1 tsp (finely chopped) Red chilli - 1 (Pinched into two) Green chilli - 1 (Slit into two) Asafetida/ Hing - 1/4 tsp Turmeric powder – 1/4 tsp To Garnish Coriander leaves - 2 tbsp Grated coconut - 1/3 cup

HOW TO MAKE SENAGA GUGGILLU / BROWN CHANA SUNDAL

1. Wash and soak chana/ chickpeas overnight or for minimum 6 hours.
2. In a pressure cooker, cook the chana adding required water.
3. Cook in low flame for 2 whistles. Open the cooker, drain the excess water.
4. Heat oil in a kadai. Temper mustard seeds, urad dal, chana dal, red chilli, green chilli, curry leaves and hing.
5. Add cooked chana, turmeric powder, required salt and mix well. Boil for few minutes.
6. Lastly add the grated coconut, chopped coriander leaves and mix well.
7. Cook for a minute and remove in a plate. Offer to God and serve as prasadam.

METHOD - STEP BY STEP PICTURES

Wash and soak brown chana/chickpeas in water overnight or for minimum 6 hours. TIP : If you want to make soft sundal, add a pinch of baking soda while soaking the chana. Drain the water before cooking. Add fresh water, wash it once and then pressure cook it. Take a pressure cooker, add the soaked chana. Add required water to cover it. Close the cooker and keep in high flame till steam / vapour starts to come out. Lower the flame immediately. Cook for 2 whistles in low flame. Switch off the flame. Open the cooker and drain the excess water. Reserve the cooked chana in a plate. Heat oil in a kadai and when it gets heated, splutter mustard seeds, urad dal, chana dal, hing, curry leaves, red chilli, green chilli, chopped ginger. Saute till dal turns golden in color.  Add the cooked chana/ senagalu, turmeric powder and required salt along with little water. Mix well and boil till all the water is evaporated. Lastly add the grated coconut, finely chopped coriander leaves. Mix well and offer as prasadam/ naivedaym to God. Later you can serve everyone. Enjoy !

Note

For variations, you can skip green chilli and use more red chillies. Don’t skip hing / asafetida as it helps to prevent gas trouble from boiled chana. You can also use white chana instead of brown ones. If you like, you can sprinkle lemon juice at the end to get a mild tangy taste.

Andhra style brown chana sundal recipe is ready to relish !

 

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Pottukadalai Urundai With Jaggery – Karthigai Deepam Recipes

I prepared pottukadalai urundai with jaggery for Karthigai deepam festival. Even though It was my first trial, it was so easy to make. It came out very well. Its cooking procedure is similar to kadalai mittai/ peanut chikki. Roasted gram dal also known as chutney dal( pori kadalai / pottukadalai in Tamil) should be fresh and crispy. The consistency of jaggery syrup is important to make this urundai perfect. Its a healthy snack for kids. Friends, do try it and share your feedback with me. Lets see how to make pottukadalai urundai with jaggery with step by step pictures.

Pottukadalai urundai recipe with jaggery

Pottukadalai urundai recipe with jaggery - It can be prepared for Karthigai deepam, Navaratri festival.

Cuisine: South Indian

Category: Sweet

Serves: 8

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 240ml Pottukadalai / roasted gram dal / chutney dal - 1 cup Powdered jaggery - 1/2 cup Cardamom powder - 1/4 tsp Water - 1/4 cup Ghee or rice flour - to grease the hands

HOW TO MAKE POTTUKADALAI URUNDAI

1. Heat a kadai and roast the pottukadalai till its hot. Switch off and cool down.
2. Melt jaggery in a kadai adding water. Strain the syrup.
3. Boil the jaggery syrup till frothy. Pour few drops of syrup and gather with fingers.
4. It should form a hard ball with firm shape. Switch off the flame at this consistency.
5. Add the fried gram dal and mix quickly. Grease hands with ghee and make balls.
6. Arrange in a plate. Store in an air tight box and enjoy.

METHOD - STEP BY STEP PICTURES

Heat a kadai and roast the pottukadalai for 2 minutes without changing the color. Switch off the flame and let it cool down. Transfer to a plate. Take jaggery in a wide kadai. Add water and melt it. Strain the syrup using a wire mesh. Wash the kadai and add the syrup. Boil till frothy and thick. Take little water in a plate. Add few drops of syrup. Try to gather using your fingers and make a hard ball. It should make a “tong” sound when your drop it. Switch off the flame and add the cardamom powder, fried gram dal / pottukadalai. Mix quickly to coat the syrup. Grease your hands with ghee or rice flour. Make balls roughly when hot. Roll it tightly once it becomes warm. Arrange in a plate. After making the balls, you will find some dal sticking to the kadai. To remove the dals that is sticking to the kadai, heat the kadai slightly. Remove with a ladle and make the balls.   Store in an air tight box. Stays good for a week. Enjoy !

Note

Pootukadalai should be crispy. So do not skip the roasting part else urundai may turn soggy. The consistency of jaggery syrup is important to get the perfect urundai. It should make a hard ball.

Try this easy, healthy pottukadalai urundai with jaggery and give your kids. They will love it !

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Sundal Varieties For Navratri – Navarathri Sundal Recipes

In South India, Sundal is the most important and must prepare prasadam recipes during Navaratri. 9 varieties of sundal is prepared during these nine days / 9 sundal vagaigal (Nava means 9 , ratri is night) festival in Tamil nadu. Apart from tradition, there are some scientific reasons to consume legumes / navadhaniyam during Navratri days. Though we can make varieties of sweets and snacks, sundal recipes are mainly prepared and distributed as prasad to friends and relatives who visit our house Golu.

The most common sundal varieties are chana /chickpeas/  kondakadalai sundal using white and brown ones, peas/ pattani sundal, green gram dal / pachai payaru sundal, Cowpeas / karamani sundal, Field beans/ mochai sundal, Kidney beans / rajma sundal, moong dal/ paasi paruppu sundal, and 9 mixed legumes / navadhaniyam sundal. 

The basic preparation of sundal recipes is very simple. For this, legumes are soaked overnight, pressure cooked, tempered with spices and finally garnished with grated coconut. Some sundal recipes like chana dal sundal, sweet corn, green gram, cowpeas, moong dal sundal recipes can be prepared instantly without soaking. 

All sundal recipes should be prepared without onion and garlic as we are offering to God. But nowadays people make variations by adding garam masala, sundal powder etc. So far I have shared more than 15 different types of sundal recipes in my blog. Lets see the list of all sundal recipes under one page in this post.

• Black Chana Sundal / Karuppu kondakadalai sundal

• Green peas sundal / Pattani sundal

• Green Gram Sweet & spicy sundal without soaking

• Chana dal sundal / Kadalai paruppu sundal

• Thengai mangai pattani sundal / beach style sundal

• Sweet corn sweet sundal & spicy sundal

• Cowpeas/ Karamani sundal without soaking

• Moong dal sundal / Paasi paruppu sundal

• Kidney beans / Rajma sundal

• Peanut sundal / Verkadalai sundal

• White cowpeas sweet sundal / Vella Karamani sundal

• Chickpeas sundal / Vella kondakadalai sundal

• Green gram masala sundal & sweet sundal

• Navaratna sundal / Rangoli sundal

CLICK FOR NAVARATRI RECIPES COLLECTION

CLICK THIS LINK ON HOW TO KEEP GOLU AT HOME.

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Kara Seedai Recipe – Spicy Seedai Recipe With Rice Flour

Kara seedai / Spicy seedai recipe is one of the easy and interesting seedai varieties. Recently we bought this seedai in a shop and loved its spicy taste. For every Gokulashtami /Krishna jayanthi, we get varieties of seedai in Salem Lakshmi sweets. I have seen masala seedai, mint seedai, kara seedai, vennai seedai in the menu. I wish to try all of them and share in my blog.  To begin with, I started with this kara seedai recipe. 

Traditionally seedai recipe is prepared using processed rice flour/ homemade rice flour by soaking and grinding raw rice/ maavu arisi. But its a time consuming process to make a small batch. So I started using store bought idiyappam flour or kozhukattai flour to make sweet seedai and spicy seedai. 

I have tried Double horse, Nirapara, Anil brands so far. All are good. Even if we use store bought dry flour, we must roast it to make crunchy seedai. If you make seedai without roasting the rice flour, seedai may stick to the tongue while eating. It won’t be light and crunchy as well. Also this seedai takes more time to cook. So you have to fry it patiently. Please keep this point and try this recipe. I am sure you won’t be disappointed with the results. I have also used pottukadalai maavu instead of roasted urad dal flour/ uluthamaavu. Color of the seedai may vary based on the quantity of chilli powder. Mine was not so dark in color but it tasted spicy and flavorful just like store bought ones. 

Friends. do try this kara seedai recipe for this Krishna jayanthi festival and share your feedback with me. 

Check out my other Gokulashtami recipes and video below

Kara seedai recipe / spicy seedai recipe

Kara seedai recipe / spicy seedai recipe with store bought rice flour

Cuisine: Tamil nadu

Category: Snacks

Serves: 30 to 50

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Store bought idiyappam flour / kozhukattai flour - 1/2 cup Roasted gram flour / Pottukadalai maavu - 1 tbsp Soft butter - 2 tsp (at room temperature) Red chilli powder - 1/2 tsp Hing/ asafetida - 1/4 tsp Powdered coconut - 1/2 tsp (optional) Cumin seeds or black sesame seeds - 1/2 tsp Salt - as needed Cooking oil - to deep fry

HOW TO MAKE KARA SEEDAI RECIPE

1. Heat a kadai and dry roast the rice flour in medium flame for few minutes.
2. Remove the flour as soon as it starts to fume slightly.
3. Cool down the flour, Sieve and take rice flour, roasted gram flour. Add other ingredients except cooking oil and water.
4. Mix well to spread the butter evenly. Add water gradually and make a soft, smooth, non-sticky dough.
5. Roll seedai and spread in a cotton cloth, rest for 5 minutes and deep fry in oil.
6. Fry in batches by tossing them till bubbles cease. Remove and drain in a tissue.
7. Cool down and store in a box. Enjoy for a week !

KARA SEEDAI RECIPE - STEP BY STEP PICTURES

Heat a kadai and dry roast the idiyappam / kozhukattai flour for few minutes in medium flame without burning. Remove as soon as the flour starts to fume. Switch off the flame and draw a line to check it. Cool down.  Sieve the rice flour and roasted gram flour to a avoid bursting( most important step).  Add chilli powder, salt, hing and powdered coconut. Add soft butter at room temperature. Mix it well to spread the butter evenly. Add water gradually and make a smooth, non-sticky , soft dough. Roll seedai and spread in a cotton cloth. I got around 100 seedai. Make 2 rod shapes for baby Krishna. Let it dry for 5 minutes.   Heat oil to deep fry. Drop a pinch of dough. If it rises to the top immediately, oil temperature is right. Fry a batch of seedai in medium flame. Do not disturb or stir the seedai as soon as you drop them. Leave for a minute and then toss the seedai gently. (If you are a beginner and afraid of seedai bursting in oil, try this tip. Heat oil in a small tadka kadai. Drop one or two seedai and check it it burst or disperse in oil, If not, you can proceed for frying in big batches). This seedai takes more time to cook. So cook it patiently in medium flame by tossing it in between. Remove the seedai after the bubbles cease. Do not burn them. Remove in a tissue paper and drain the oil. Seedai becomes slightly darker in color as it cools down. It becomes more crunchy the next day. Store in an air tight box once the seedai cools down completely. It stays good for a week. Enjoy !

Note

Adjust the quantity of red chilli powder as per your taste. Do not forget to sieve the flour to avoid bursting. Dry roast the rice flour for best seedai. Do not skip it.

Try this easy, yummy, Kara seedai recipe and share your feedback with me.

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