Groundnut Oil Tamarind Rice
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Temple Recipe · Wood Pressed Groundnut Oil
Puliyodharai
The sacred tamarind rice of Tamil Nadu temples — sharp, spiced, fragrant with groundnut oil. Puliyodharai travels well, keeps for days, and tastes better the longer it sits.
Ingredients
| Cooked rice, cooled | 2 cups |
| Tamarind extract (thick) | ½ cup |
| Sree Kumaran Wood Pressed Groundnut Oil | 3 tbsp |
| Mustard, chana dal, urad dal, dry red chilli, curry leaves, peanuts | 1 tsp each |
| Turmeric, asafoetida, salt, jaggery | to taste |
Method
- Heat oil. Temper mustard, dals, peanuts, chilli, curry leaves. Add tamarind extract, turmeric, salt, jaggery. Cook on medium 10 minutes until thick and fragrant — this is the puliyodharai paste.
- Mix the hot paste gently through cooled rice until every grain is coated. Rest 10 minutes before serving. The flavour deepens as it stands.
Groundnut oil is the only correct oil for puliyodharai. The Brahmin temples of Tamil Nadu have never used anything else. The roasted nut character of cold-pressed oil is what makes this rice taste like it came from a temple kitchen rather than a home.
Made with Sree Kumaran Wood Pressed Groundnut Oil
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