Pulihora Temple Style Tamilnadu Recipe Ingredients Cooking

Pulihora Temple Style Tamilnadu is a sacred and traditional rice dish beloved across South India, especially in the temples of Tamil Nadu and Andhra Pradesh, where it is offered as prasadam on festive days and special poojas. Known commonly as pulihora or tamarind rice, this recipe blends tangy tamarind with aromatic spices, crunchy lentils, peanuts, and curry leaves to create a dish that is rich in flavor and cultural significance. Pulihora is not just food; it carries centuries of tradition and devotional offerings in temple kitchens. For more details, check the Incredible India.

Recipe Card

Ingredients With Exact Quantities

Main Ingredients

• 2 cups cooked Basmati rice (fluffy, cooled)
• 1 large lemon-sized tamarind (soaked and extracted to ½ cup pulp)
• ¼ teaspoon turmeric powder
• 2 teaspoons jaggery (optional, balances sourness)
• 1½ teaspoons salt (adjust to taste)

Seasoning & Tempering

• 4 tablespoons sesame oil (traditional gingelly oil)
• 1 teaspoon mustard seeds
• 1 tablespoon chana dal
• 1 tablespoon urad dal
• ¼ cup roasted peanuts
• 8–10 dried red chillies
• ½ teaspoon asafoetida (hing)
• 1 sprig fresh curry leaves

Ground Spice Powder (Optional But Authentic)

• 2 teaspoons coriander seeds
• 1 teaspoon fenugreek seeds
• 3 teaspoons sesame seeds
• 4 dried red chillies (for spice)

Step-By-Step Instructions

1. Prepare Tamarind Pulp (10 mins)

Soak a lemon-sized tamarind in ½ cup warm water for 10 minutes. Squeeze and strain to extract thick tamarind juice, discarding seeds and fiber. Set aside. This tangy base is what defines Pulihora.

2. Cook Rice (15 mins)

Wash 1½ cups of basmati rice until water runs clear. In a rice cooker or pressure cooker, add 3 cups water (rice:water ratio 1:2). Cook until grains are firm but not mushy. Spread on a wide plate to cool so grains remain separate. Add a drizzle (1 tsp) of sesame oil to prevent sticking. Understanding Pulihora Temple Style Tamilnadu is essential.

3. Make Spice Powder (Optional, 10 mins)

Dry roast coriander seeds, fenugreek seeds, dried red chillies, and sesame seeds till aromatic. Cool and grind coarsely. This temple-style dry powder adds texture and depth. Set aside.

4. Prepare Tamarind Sauce (Pulikachal) (15 mins)

Heat 3 tablespoons of sesame oil in a heavy pan on medium heat. Add mustard seeds; when they splutter, add chana dal and urad dal. Roast until golden brown. Toss in dried red chillies, curry leaves, and hing. Stir for 30 seconds.

Pour in the tamarind extract, turmeric powder, and salt. Bring to a simmer. Cook on low for about 10–12 minutes until the sauce thickens and oil starts separating at the edges. Stir in jaggery to balance the sourness. Switch off the heat and let it cool slightly. This relates to Pulihora Temple Style Tamilnadu.

5. Combine Rice With Tamarind Mix (5 mins)

In a large mixing bowl, add the cooled rice and drizzle the remaining sesame oil. Mix gently with a spatula or clean hands. Pour the tamarind mixture evenly over the rice. Sprinkle roasted peanuts and optional spice powder. Fold gently to coat all rice grains without breaking them.

6. Final Touches (5 mins)

Taste and adjust seasoning. Garnish with extra curry leaves for fragrance. Traditional temple style encourages resting the rice for at least 10–15 minutes so flavors deepen.

Pro Tips From Personal Cooking Experience

When I visited the temples of Tamil Nadu during Navratri, I noticed priests encourage resting the pulihora for a while after mixing; this resting time lets the tamarind flavor seep in beautifully. I personally recommend using unbroken rice grains to get the authentic texture you’ll remember from temple prasadam. Learn more about Pulihora Temple Style Tamilnadu.

• Use sesame oil — it gives the characteristic aroma that generic oils can’t match.
• Cool rice thoroughly — warm rice can turn mushy when mixed.
• Add jaggery gradually — it should improve, not overpower.
• Grind spice powder coarsely — fine powders can make the dish pasty.

Chef’s Notes: Substitutions And Storage Tips

Substitutions

• Oil: Use coconut oil if you want a lighter flavor, though the temple style calls for sesame oil.
• Nuts: Cashews can replace peanuts for richer taste.
• Tamarind: Ready-made tamarind concentrate works in a pinch, but let it simmer to remove sour rawness.

Storage

• Leftovers can be stored in an airtight container in the fridge for up to 2 days.
• The tamarind sauce (pulikachal) can be refrigerated for up to one week.
• For longer storage, freeze tamarind paste in small portions.

Nutrition Information Per Serving

Note: Values are estimates based on standard ingredients used in temple pulihora recipes. Actual values vary with specific brands and ingredient quantities.

Frequently Asked Questions About Pulihora Temple Style Tamilnadu

Is Pulihora the Same As Puliyodharai?

Yes. Pulihora, puliyodharai, puliyogare, and tamarind rice are regional names for similar dishes characterized by the use of tamarind and spices in rice.

Can I Make This Vegan And Gluten-Free?

Absolutely. This recipe is naturally vegan and gluten-free as it contains no dairy or wheat ingredients.

Why Is Tamarind Used In Temple Food?

Tamarind’s sourness symbolizes purity and devotion in many South Indian traditions. Furthermore, it’s a natural preservative which helps the dish stay fresh for long poojas and prasadam servings.

For more cultural context on Tamil temple traditions, visit the TTD Official Website and learn about how prasadam like pulihora plays a role in offerings and rituals.