Parasadam is food that has first been offered to God and then offered to His deitys. Each and Every temple as it own unique prasadam, like Thirupati Ladoo, Srivilliputhur Palkova, Pazhani Panchamirtham. And all Perumal temple is famous for Perumal theertham (Holy water) and puliyodarai. Been born and bought up in Triplicane, I am very much attached to Parthasarathy temple. I have lot of memories related to Parthasarathy temple.
One of my childhood Muslim friend always ask me to get extra pulisadam and vadai from Parathasarathy temple for her, when ever I visit the temple. It tastes thats good. Even thought we replicate the original parsadam recipes in our home, it still miss the divine taste which we get in temples.
Sharing this recipe to Blogging Marathon 52 under the theme " Traditional Temple Recipes". Do Check Blogging Marathon page for the other Blogging Marathoners doing BM#52.
Always prepare this recipe with freshly ground peppercorns, which give unique taste and flavour to this dish.
Kovil Puliyodarai / Milagu PuliyodaraiPreparation time: 20 ~ 30 minutesCooking time: 30 minutesYield: 3 ~ 4Source: sarasyummybitesIngredients:1 cup raw rice20 grams / small lime size tamarindSalt to tasteFor Seasoning:30 ml / 2 tbsp sesame oil + 1 tsp oil for rice½ tsp mustard seeds¼ tsp fenugreek seeds½ tsp cumin / jeera20 grams / 1.5 tbsp channa dhal20 grams 1.5 tbsp urad dhal¼ tsp asafoetida/ hing½ tsp turmeric powderCashews broken into pieces (optional)¾ ~1 tsp freshly ground pepper corns or more to tasteCurry leaves as neededMethod:For rice:1. Wash the rice for 3 ~ 4 times with water and soak it for 20 minutes.2. Cook the rice with open pot method or using rice cooker with 2 cups of water.3. Spread the cooked rice on the big plate and cool it completely.For Pulikachal:4. While rice is cooking soak the tamarind with ¼ cup of warm water for few minutes. Gently squeeze the soaked tamarind with your fingers and strain the juice in separate bowl. Add extra ¼ cup of warm water and extract the remaining juice from the tamarind and mix both the tamarind juice together and keep it aside.5. Heat oil in a heavy bottom pan or kadai in medium heat.6. When oil gets hot, add mustard seeds, allow it to splutter. Then add jeera, channa dhal, urad dhal, jeera, fenugreek seeds, hing and curry leaves(then add cashew).7. when seasoning ingredients get roasted to golden brown color, pour in extracted tamarind juice, turmeric powder and salt.8. Boil the mixture in medium heat till reduce it to half and looks like a thick sauce consistency. At this stage oil will separate from the mixture.9. Now add freshly ground raw pepper and adjust salt (spice) to taste. Mix once and turn off the heat.Preparing puliyodarai:10. In a large and wide mixing bowl, mix puliyodarai mixture with cooled rice gently until masala spread evenly over the rice.11. Add 1 tbsp of raw sesame / gingerly oil to the rice mixture and mix once. Adjust salt to taste.12. Serve at room temperature or best to served after 4 ~ 5 hours from mixing the rice with masala. Will stay fresh for 2 ~ 3 hours at room temperature when packed in container which is not air tight one.