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
About
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
Importance
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.
Recipe
Ingredients and Quantity
Here’s what you’ll need:
- Rice – 2 cups
- Tamarind pulp – 1 cup
- Green chilies – 6
- Turmeric powder – 1 tsp
- Roasted peanuts – 1/2 cup
- Chana dal (Split Bengal Gram) – 2 tbsp
- Urad dal (Split Black Lentils) – 2 tbsp
- Mustard seeds – 1 tsp
- Dried red chilies – 2
- Curry leaves – a few
- Asafoetida (Hing) – a pinch
- Salt – to taste
- 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:
- Cook the rice and set it aside.
- Prepare the tamarind pulp.
- In a pan, prepare the tempering with sesame oil, mustard seeds, dal, peanuts, chilies, curry leaves, and asafoetida.
- Add the tamarind pulp, turmeric powder, and salt.
- Mix the cooked rice with the tamarind mixture.
Step-by-Step Cooking Procedure
- 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.
- Prepare the Tamarind Pulp: Soak tamarind in warm water for about 15 minutes. Squeeze to extract the pulp and strain.
- 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.
- 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.
- 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.
- Serve the Puliyogare warm or at room temperature.
Tips
- 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.
FAQ
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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