Kovil Puliyodharai Recipe | Temple style Puliyodharai | Pulikachal Recipe | The Indus Valley

Ingredients For Tamarind Paste:

• Tamarind - lemon-sized ball
• Water - 1 cup

For Puliyodarai Powder:

• Coriander seeds - 2 tablespoons
• Chana dal (split Bengal gram) - 1 tablespoon
• Urad dal (split black gram) - 1 tablespoon
• Dry red chillies - 4 to 6 (adjust according to spice preference)
• Fenugreek seeds - 1/2 teaspoon
• Sesame seeds - 1 tablespoon
• Peanuts - 2 tablespoons
• Asafoedita (hing) - a pinch

For Tempering:

• Sesame oil - 3 tablespoons
• Mustard seeds - 1 teaspoon
• Chana dal (split Bengal gram) - 1 teaspoon
• Urad dal (split black gram) - 1 teaspoon
• Peanuts - 2 tablespoons
• Curry leaves - a sprig
• Asafoetida (hing) - a pinch
• For Tamarind Rice:
• Cooked rice - 2 cups
• Turmeric powder - 1/4 teaspoon
• Salt to taste