Recipes‎ > ‎


posted 28 Jul 2014, 19:29 by R A   [ updated 28 Jul 2014, 19:29 ]
One of the most favourite neivedhyams one can expect at Perumal Kovil is Puliyodharai. Though one might not get the exact taste as that, it always gives immense pleasure to make it from scratch right from preparing Pulikaichal to the end dish. 

Rice - 2 cups
Pulikaichal - 1 cup
Gingely Oil - 1/4 cup
Salt  - Use this only for adjusting as Pulikaichal will have salt in it. 
Mustard seeds - 1 tsp
Bengal gram - 2 tbsp
Curry Leaves - a few

Pressure cook rice. (If you are cooking rice in the proportion of 1:3 cook rice for tamarind rice in the proportion of 1:1 3/4 or 1:2). When the steam settles, transfer the rice to a shallow bowl or to a large plate and spread it with the back of laddle. Do not mash. Heat half of the gingely oil and pour it over the rice and mix again. Again don't mash. 

In the remaining oil add the mustard seeds and let it splutter. Add Bengal gram and fry till golden brown. Spread curry leaves on the rice and pour this on the curry leaves and let the rice cool. Once cool, add the Pulikaichal little by little and mix it with the rice. Again the mixing need to be done with the back of the laddle. Ensure the rice and paste do not stand separately but all the grains are evenly coated. Adjust salt after tasting it. (If it is done as a neivedhyam, taste it after doing neivedhyam).