In Kovil Puliyodharai, Coriander seeds, pepper corns and groundnut is a must which differentiate this puliyodharai from regular Tamarind Rice. In my hometown Trichy, my grandmom’s house is just a steps from Srirangam Ranganathar temple and I have gone there a zillion times. I never miss to buy this puliyodharai along with other prasadam’s which tastes divine. While in Chennai, I had lot of chances to taste the Parthasarthy temple puliyodhari which is famous. Though we could not recreate the same taste as done in temple madapalli, we can try this Temple Style Puliyodharai which atleast near that taste.
1. Adjust red chilli’s as per your spice level for this Temple Style Puliyodharai.
2. Use only gingelly oil for this rice which enhances the taste.
3. Addition of coriander seeds and pepper corns is a must for this Kovil Puliyodharai.
4. Use hing, curry leaves and gingelly oil generously which gives nice aroma to this rice.
5. This puli kachal can be stored for 3 weeks under refrigeration and 4 to 5 days when kept outside.