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Saturday, April 11, 2009



Iyengar Puliyodharai is a very famous dish. That too perumal koil puliyodharai has its own tongue tickling taste.


Cooked rice


Puliyodharai podi

For Pulikkachal:

Tamarind pulp – 2 cups

Mustard seeds- 1 tsp.

Chenna dal – 1 tsp

Dry red chillies – 4

Methi seeds – ½ tsp

Groundnuts- 2 tsp.

Curry leaves - few


Turmeric powder

Gingelly oil


For powder:

Pepper -1 tsp

Dry red chillies – 4 to 5

Coriander seeds - 4 tablespoons

Chenna dal – 2 tsp

Methi seeds – ¼ tsp.


Soak tamarind in lukewarm water , extract pulp and keep aside.

Dry roast pepper, red chillies, coriander seeds, chenna dal and methi seeds and powder it in a mixie. This can be stored in an air-tight container.

In a heavy bottomed pan, heat gingelly oil, add all the ingredients except the tamarind pulp. When they turn golden brown, add the pulp and stir till it becomes like a paste . This is pulikkachal. This can be stored for 2 to 3 months in a refrigerator.

While making puliyodharai, add a spoonful of this paste to the cooked rice and a spoon of the powder alongwith a teaspoon of fresh gingelly oil. Puliyodharai is ready.


  1. OMG - this looks so good Shanthi Maami!

    You are so right about the puliyodharai at the temples - they do taste good - I miss them. Especially at Oppiliappan koil where they make it even without salt!

    I will surely try this soon. Its lunch time for me now and this makes my tummy growl even more - just not fair!

  2. Shanthi Maami,

    Wanted to send you a quick update on this. I followed your recipe and made this on the weekend - my lunch menu was coconut rice, puliyodharai, lemon rice, avial and vazhakkai chips. Chitranam!! The puliyodharai came our super and my mil was impressed too...Thanks for the great recipe!

  3. i have been looking for this receipe for a longtime.Thanks so much.Will surely try it.

  4. Wow!!! This tastes great. You are wonderful. Thanks alot. This is one of the best taste I had till now

  5. Iyengar Puliyodharai is always sought after! I'm reminded of the wonderful prasadam in nanganallur anjaneyar koil :)Thanks for sharing the authentic recipe!

  6. Good Job... Your recipes are presented in a simple and clear fashion... Raghavan

  7. Made this. Very nice. Different from what I usually make. Had a peppery taste. But wanted to confirm if there are missing ingredients - like jaggery, til and copra. Are these optional?

  8. Yes Radha, they are optional only

  9. Thanks. Did get a few compliments.


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