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Puli Sadam| Kovil puliyodharai

Puli Sadam| Kovil puliyodharai
Cook Time1 hr 20 mins
Course: Main Course
Cuisine: karanataka cuisine, South Indian, Tamilnadu cuisine
Servings: 4 servings
Author: Jinoo Jayakrishnan
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to roast and grind

  • 1 tsp urad dal
  • 1 tsp peppercorns
  • 1.5 tsp sesame seeds
  • 1/8 tsp fenugreek seeds
  • 2 tsp chana dal
  • 2 tbsp coriander seeds
  • 6 dry red chillies

for tamarind extract

  • 2 cups water
  • 1/4 cup tamarind

for tamarind rice paste

  • 3 tbsp sesame oil
  • 1 tsp mustard seeds
  • 1/2 tsp urad dal split
  • 1 tsp chana dal
  • 2 dry red chilli
  • 1 spring curry leaves
  • 2 tbsp peanuts
  • 1/4 tsp turmeric powder
  • 1 pinch hing
  • salt to taste
  • 1 tbsp jaggery
  • 1.5 cups rice


  • dry roast all the ingredients given under "to roast and grind". roast until slightly brown, cool and grind to fine powder. 
  • for tamarind extract heat 2 cups water, add tamarind and keep it aside until use. 
  • heat sesame oil in a pan and crackle mustard seeds. add urad dal, chana dal, red chilli, curry leaves, peanuts and turmeric powder. 
  • roast for half a minute and add prepared powder, hing, mix well. 
  • strain and add tamarind extract to the pan, salt to taste and mix well. 
  • close and cook for 5 minutes in medium flame. 
  • open and add jaggery, let it boil in simmer while stirring in between until it forms a thick paste leaving out oil on all sides of pan. 
  • cook the rice, let it cool and add the prepared paste to it. mix well with fork and serve with fryums.