Pulihora Temple Style Tamilnadu Recipe Ingredients Cooking

Know the details about the Pulihora Temple Style Tamilnadu Recipe Ingredients Cooking, Pulihora Temple Style Tamilnadu Cooking Procedure

Divine Flavors: Temple-Style Tamilnadu Puliyogare Recipe


Puliyogare, or Tamarind Rice, is a cherished South Indian dish that has a special place in Tamil Nadu’s culinary and cultural landscape. The temple-style Puliyogare from Tamil Nadu is particularly renowned for its unique flavors and spiritual significance. Often served as ‘prasadam’ (a devotional offering made to a god) in temples, this tangy and spicy rice dish is a true delight.

Pulihora Temple Style Tamilnadu Recipe Ingredients Cooking


Puliyogare’s importance extends beyond its delicious taste. It’s a common dish prepared during festivals and special occasions. As a part of religious rituals in Tamil Nadu, Puliyogare is often offered as ‘prasadam’ because it stays fresh for a long time without refrigeration.


Ingredients and Quantity

Here’s what you’ll need:

  1. Rice – 2 cups
  2. Tamarind pulp – 1 cup
  3. Green chilies – 6
  4. Turmeric powder – 1 tsp
  5. Roasted peanuts – 1/2 cup
  6. Chana dal (Split Bengal Gram) – 2 tbsp
  7. Urad dal (Split Black Lentils) – 2 tbsp
  8. Mustard seeds – 1 tsp
  9. Dried red chilies – 2
  10. Curry leaves – a few
  11. Asafoetida (Hing) – a pinch
  12. Salt – to taste
  13. Sesame oil – 4 tbsp

Nutritional Information

A single serving of Puliyogare contains approximately:

  • Calories: 260
  • Carbohydrates: 40g
  • Protein: 5g
  • Fat: 8g

Please note, these values can vary based on the exact quantity of ingredients used.

Preparation Time and Cooking Time

  • Preparation Time: 20 minutes
  • Cooking Time: 30 minutes

Cooking Steps Overview

Here’s a brief overview of the cooking process:

  1. Cook the rice and set it aside.
  2. Prepare the tamarind pulp.
  3. In a pan, prepare the tempering with sesame oil, mustard seeds, dal, peanuts, chilies, curry leaves, and asafoetida.
  4. Add the tamarind pulp, turmeric powder, and salt.
  5. Mix the cooked rice with the tamarind mixture.

Step-by-Step Cooking Procedure

  1. Cook the Rice: Rinse the rice thoroughly and cook until it’s done. Ensure the grains are separate and not mushy. Set aside to cool.
  2. Prepare the Tamarind Pulp: Soak tamarind in warm water for about 15 minutes. Squeeze to extract the pulp and strain.
  3. Prepare the Tempering: Heat sesame oil in a pan. Add mustard seeds, chana dal, urad dal, peanuts, green chilies, dried red chilies, curry leaves, and asafoetida. Sauté until the dals turn golden brown and the peanuts are roasted.
  4. Add the Tamarind Pulp: To the same pan, add the tamarind pulp, turmeric powder, and salt. Let it simmer until the raw smell of tamarind goes away.
  5. Mix with Rice: Finally, add the cooked rice to the tamarind mixture and mix gently. Ensure all the rice is well coated with the tamarind mixture.
  6. Serve the Puliyogare warm or at room temperature.


  • Use a wide pan while mixing the rice to prevent breaking the grains.
  • Adding a bit of jaggery can balance the tartness of tamarind if desired.

Things to Know

Puliyogare can be stored for up to two days at room temperature, making it a great choice for travel or picnic.


Q: Can I use basmati rice for Puliyogare? A: Yes, you can use basmati rice. However, traditionally, short-grain rice is used for this dish.

Q: Can I add other vegetables to this dish? A: While traditional temple-style Puliyogare doesn’t include vegetables, you can customize the recipe to your liking.

Experience the divine taste of tradition with this Temple-Style Tamilnadu Puliyogare recipe. Happy cooking!

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