Kovil Puliyotharai

    I am a huge fan of all tangy dishes. At the same time, i don't like simple tamarind rice eventhough its tangy. But when its come to kovil puliyodharai or puliyogare, am again a huge fan for its aroma not for its tangy nature. In my current location, i couldn't find temple who offers puliyogare so was badly missing that for past 8 months. Being a food blogger do you think i can survive by missing it ??!! Noway ! Searched it in google and Prepared finally. Now its for your views.

PULIKACHAL:

Tamarind Syrup	2 cups
Bengal Gram	1 spoon
Urad Dhall	1 1/2 spoon
Turmeric	1/4 spoon
Gingelly Oil	3 spoons
Red Chilly	2 Nos.
Curry Leaf	1 Twigs
Peanuts	5 to 6 Nos.
Cashew	5 to 6 Nos.
Gingelly Oil	3 spoons
Jaggery	1 spoon
Mustard	1/2 spoon
Salt	To Taste

PULIYOTHARAI POWDER:

Channa Dhall	1 tblsp
Sessame Seeds	1 spoon
Urad Dhall	1 tblsp
Dhaniya	1 1/2 tblsp
Red chilly	6 Nos.
Pepper	1 spoon

Cooked Rice

1 1/2 cup

METHOD:
    Take heavy bottomed pan, heat 3 spoons of gingelly oil. Add mustard, once splutters, add curry leaf and red chilly, do a saute, then add channa dhall, urad dhall, Peanut and cashew, when all turns to golden brown color, now pour in 2 cups of tamarind syrup by adding turmeric powder, jaggery and half of the salt as per your taste. Mix well. Simmer it until it comes to thick paste consistency. Now "Pulikachal" is ready !

    Now take another pan. Dry roast the ingredients one by one listed under "Puliyotharai Powder". Allow it to cool. Once done, grind it coarsely. Now we'll see how to prepare Puliyotharai/Tamarind Rice

    Take wide pan, add cooked rice. Now add the pulikachal, mix well until the color of the rice turns brown color. Adjust with salt parallely. Once done, add 1 1/2 spoon of puliyotharai powder, give soft stir which should not break the rice shape. Now all done. Its time to taste with some pappad.

Note: Excess "Pulikachal" and "Puliyotharai Powder" can be refrigerated.

♬ Sangeetha♡Nambi ♬