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Ugadi Festival Recipes

Kovil Pulihora or Puliyodarai (Made in Temple) | Ugadi Special

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 Kovil Pulihora or Puliyodarai (Made in Temple) | Ugadhi Special
One of the conventions that you can take after at this sanctuary is choosing to offer different nourishment things as Prasadam to the Lord.
Pulihora
Votes: 4
Rating: 3.5
You:
Rate this recipe!
Course Lunch
Cuisine South Indian
Keyword Kovil Pulihora or Puliyodarai
Servings
Peope
MetricUS Imperial
Ingredients
Course Lunch
Cuisine South Indian
Keyword Kovil Pulihora or Puliyodarai
Servings
Peope
MetricUS Imperial
Ingredients
Pulihora
Votes: 4
Rating: 3.5
You:
Rate this recipe!
Instructions
Tamarind Pulp Extraction
  1. Soak tamarind in 1/4 cup boiling hot water for about 10 minutes in a small bowl.
  2. Let the tamarind cool. Extract the pulp. Add enough water to the tamarind to get enough pulp.
Spice Powder Preparation
  1. In a Kadai, heat 2 tsp oil.
  2. Add 1 tbsp udad dal and 1 tbsp chana dal and fry till they are light brown.
  3. Add the coriander seeds and sesame seeds and stir-fry for 10 to 15 seconds.
  4. Next add 2 red chillies and stir fry for 5 to 7 seconds.
  5. Turn off the heat.
  6. Let the mix cool down.
  7. Grind to a fine powder.
  8. Cook rice as usual.
  9. Spread the rice out in a plate.
  10. Drizzle about 2 tbsp oil on the rice and mix well.
  11. Add salt, turmeric and curry leaves to the rice and mix well.
  12. Heat the remaining oil and add mustard seeds to it.
  13. When the mustard seeds splutter, add 1 tbsp udad dal and 1 tbsp chana dal.
  14. Fry till the dals are light brown.
  15. Add the fenugreek seeds and stir-fry till the seeds just start to change colour.
  16. Add split red chillies and fry for ½ min.
  17. Add asafoetida and tamarind pulp.
  18. Cook over medium heat, while stirring constantly.
  19. Cook till the water in the pulp evaporates leaving behind a thickish paste, with oil leaving the sides.
  20. Add the sugar/jaggery and mix well.
  21. Add the paste to the rice and mix well.
  22. Add the roasted spice powder and mix well.
  23. Let the rice “sit” for at least one hour before eating.
Recipe Notes

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.
Pulihora tastes better if you fry the red chillies separately and crush them by hand before mixing in Pulihora.


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