Madapalli Puliyodharai | Temple Style Tamarind Rice is not just food – it’s a divine experience. This humble yet soul-satisfying rice dish is one of the most cherished prasads offered in Vishnu and Hanuman temples across the world. While many of us prepare tamarind rice at home, nothing truly compares to the unique flavor, aroma, and spiritual essence of temple-style puliyodharai. I was fortunate to learn this authentic recipe from a friend whose family is closely associated with the Divyadesams around Sirkazhi, where the madapalli (temple kitchen) recipes are preserved with utmost devotion. The result is a tangy, aromatic, and utterly addictive dish that tastes just like the puliyodharai served in Tirumala Madapalli—an offering so divine, it lingers in your memory long after the last bite.

Madapalli Puliyodharai is a temple staple and is served as prasad year-round, but it gains extra significance during Vaikunta Ekadasi, Purattasi Saturdays (dedicated to Lord Venkateswara), Hanuman Jayanthi, and other major temple festivals. In many homes, it’s also a go-to offering for Navaratri, Aadi Perukku, and special pujas, since it keeps well without refrigeration and is perfect for distributing as prasadam to devotees. The long shelf life of tamarind rice makes it a traditional favorite for festivals, temple gatherings, and travel food too.

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What’s Special about Temple Puliyodharai?

We’ve all wondered why temple prasad tastes so irresistibly delicious. In most large temples, there is a dedicated madapalli (temple kitchen) where prasadam is prepared fresh in large quantities every single day. I truly believe that the divine blessings infused in the cooking make the prasadam extra special. Beyond that, the process itself adds to the magic—cooking in traditional uruli (large bronze vessels) over an open flame imparts a subtle smoky flavor, elevating the taste of rice, pongal, or any other prasadam served in temples. It’s this unique combination of devotion, tradition, and technique that makes temple-style puliyodharai so unforgettable.

Ingredients

Every component of Madapalli Puliyodharai is thoughtfully chosen to craft that revered, temple-style flavor:

• Tamarind brings the essential tang that makes this rice both soul-soothing and vibrant.
• A balanced mix of dal, spices, and asafoetida in the spice powder adds depth, aroma, and a savory complexity that’s far more nuanced than basic seasonings.
• The first tempering, with sesame oil, legumes, peanuts, and chilies, contributes rich texture, gentle heat, and an inviting nuttiness that gives the dish its crunchy, golden charm.
• The second tempering—mustard seeds, turmeric, and curry leaves in aromatic oil—adds layers of fragrance, warmth, and a final burst of flavor.
• Sesame oil isn’t just any cooking medium; its distinctive nutty aroma is critical to that authentic temple fragrance.
• Cooked rice, ideally soft yet firm (Ponni or Sona Masoori), acts as the canvas for these bold flavors.

Together, this ensemble of ingredients produces a temple-style puliyodharai that's savory, tangy, aromatic, and textured—perfect for prasadam, festivals, or a soul-hugging meal.

See recipe card for quantities.

Instructions

Hint: When preparing the spice powder, ensure you roast the dals and spices evenly on medium heat. This brings out the aroma and prevents any bitterness. Also, always stir continuously when mixing the Puliyodharai paste with the spice powder to avoid lumps.

Variations

 1. Iyengar-Style Puliyodharai

This traditional version includes roasted sesame seeds, adding a nutty aroma and flavor. It's commonly served as prasadam in temples.

2. Andhra Pulihora

A spicier variant from Andhra Pradesh, this version incorporates green chilies and ginger, offering a zesty kick. It's quick to prepare and perfect for lunchboxes.

3. Karnataka Puliyogare

In this Karnataka-style tamarind rice, dry coconut (kopra) and mustard seeds are added to the spice mix, creating a distinct flavor profile. It's a delightful twist on the traditional recipe.

4. Pacha Puli Sadam (Instant Raw Tamarind Rice)

For a quick fix, this recipe uses raw tamarind and red chili paste mixed directly with hot rice, eliminating the need for boiling tamarind. It's ideal for busy days or travel.

Storage

• Store the Puliyodharai paste in an airtight container in the refrigerator. It will stay fresh for up to 5–6 days.
• Keep the cooked rice separate from the paste if storing longer, and combine just before serving to maintain the best texture and flavor.
• This dish does not freeze well, as the texture and taste of tamarind rice may change upon thawing.
• For best results, always reheat gently on a low flame or in a microwave before serving.

Related

Looking for other recipes like this? Try these:

Pairing

• Serve hot with a dollop of ghee for an extra aromatic and rich flavor, just like in temples.
• Pair with papad (appalam), pickle, or yogurt (curd) to balance the tanginess.
• Garnish with freshly roasted sesame seeds or a few curry leaves for added aroma and texture.
• This tamarind rice also makes a perfect prasadam or festive dish for Navaratri, Vaikunta Ekadasi, or special poojas.
• For a lighter meal, enjoy it with vegetable stir-fries

Recipe Card

The post Madapalli Puliyodharai | Temple Style Tamarind Rice appeared first on Subbus Kitchen.

Lemon Rice is a vibrant and comforting South Indian dish, loved for its refreshing citrus flavor and aromatic tempering of spices. Cooked rice is infused with freshly squeezed lemon juice, curry leaves, green chilies, and a touch of turmeric, creating a dish that is both simple and irresistibly flavorful. It’s a staple in many households, often prepared for festivals, special occasions, or as a wholesome everyday meal that can be enjoyed on its own or paired with accompaniments like papad, pickle, or any poriyal like Potato fry.

Lemon Rice is a beloved part of South Indian cuisine and is often prepared as a quick, refreshing meal year-round. It holds a special place during festivals and religious occasions, particularly in Tamil Nadu and Karnataka, where it is commonly made for Aadi Perukku (a festival dedicated to rivers and water bodies). It is also one of the most popular prasadam (temple offerings), as its tangy, non-perishable nature makes it ideal for distribution. Beyond festivals, Lemon Rice is a go-to dish for travel, picnics, and packed lunches because it stays fresh for hours and tastes even better as the flavors meld over time.

Perfect Pairings for Lemon Rice

If you're packing this for a lunch box, Lemon Rice with  lady’s finger fry (okra) as an ideal accompaniment that brings texture and flavor contrast 

For a flavorful twist, try Masala Lemon Rice, which elevates the classic with freshly ground masala spices. It plays beautifully with any stir-fry vegetables or papad—especially if you’re craving something crunchy 

Want to swap the base entirely? The Lemon Sevai (lemon-seasoned rice noodles) uses the same vibrant tempering as Lemon Rice but delivers a different mouthfeel—perfect if you're in the mood for something lighter or a little change in texture

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Ingredients

These carefully chosen ingredients make Lemon Rice irresistibly flavorful. Tangy lemon brightens the dish, turmericadds color and subtle earthiness, while mustard seeds, dals, peanuts, and asafoetida create a crunchy, aromatic tempering. Curry leaves and chilies add freshness and mild heat, and a touch of sesame oil ties all the flavors together for a vibrant, comforting South Indian classic.

• Lemon
• Cooked rice
• Turmeric powder
• Salt
• Fenugreek powder
• Sesame oil
• Mustard seeds
• Split urad dal
• Split Bengal gram (channa dal)
• Peanuts
• Asafoetida (hing)
• Curry leaves
• Green chili
• Red chili

See recipe card for quantities.

Instructions

Spice-up the Lemon Rice

• Roasted Fenugreek & Red Chili Paste: Dry roast ¼ teaspoon of fenugreek seeds with 2 red chilies, grind them, and mix into the rice. This adds a rich, aromatic flavor that elevates the dish.
• Fresh Masala for Masala Lemon Rice: Add freshly prepared masala to transform your Lemon Rice into a flavorful Masala Lemon Rice. Follow our recipe here for step-by-step instructions.
• Crunchy Peanuts: Toss in fried peanuts to give the rice a satisfying crunch and nutty depth.
• Chilies for Flavor & Spice: Use a combination of red and green chilies to enhance both the heat and aroma.
• Ginger Twist: Finely chopped ginger can be added in place of asafoetida (hing) for a unique flavor and refreshing taste.

Top Tip

Here are expert tips to make your Lemon Rice truly shine:

• Use cooled or day-old rice: Prevents clumping and keeps grains fluffy.
• Temper spices in hot oil: Mustard seeds, dals, and chilies release maximum aroma and flavor.
• Add lemon juice last: Preserves the bright, tangy flavor without overpowering the dish.
• Optional crunch: Toss in fried peanuts for added texture.
• Ginger twist: Finely chopped ginger can replace hing for a fresh, zesty note.

Related

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with Lemon Rice

The post Lemon Rice appeared first on Subbus Kitchen.

Reading Time: 6 minutes

Thatta Payiru Sadam is a staple one-pot recipe from Kongu Cuisine. Kongu Nadu comprises of Western Tamilnadu districts such as Coimbatore, Erode, Thirupur, Salem, Karur, Namakkal,Dharmapuri etc. Rice is predominately used as staple food along with cholam, kambu, kezhvaragu and different kinds of pulses. Arisi Paruppu Sadam is one of the most common one-pot recipe from Kongu cuisine. In Arisi Paruppu Sadam we use thoor dal and rice. Thatta Payiru Sadam is also similar to Arisi Paruppu Sadam but instead of toor dal we use Black-eyed Cow peas which we call as Thatta Payiru or Karamani Payiru in Tamil. This is also a one-pot Rice recipe that is rich in protein and fiber. A perfect kids Lunch Box recipe.

Benefits of Black-eyed Cow Peas:

Black-eyed peas are highly nutritious and associated with many impressive health benefits. These are not peas but rather a type of bean. Black-eyed peas are high in protein and fiber, along with micronutrients such as folate, copper, and thiamine. Due to their content of protein and soluble fiber, adding black-eyed peas to your diet is a great way to boost weight loss. It improves digestive health, and support better heart health.

Tips for making Thatta Payiru Sadam:

1. Cowpeas needs atleast 2 hours of soaking. If you are planning to make for lunch box, we can soak the cowpeas overnight too.
2. Traditionally in Kongu Cuisine, boiled rice is used. But we can use regular white raw rice we use in our kitchen.
3. Soak the rice for atleast 30 mins. Soaking helps the rice to get cooked quickly.
4. Shallots are used in this recipe. We can also use regular big onions.
5. Garlic is optional we can exclude.
6. We can also temper whole masalas like cinnamon, cloves, fennel etc.
7. Pressure cook only for 3 whistles. This will make the rice fluffy without getting sticky and mushy.

You may also want to try:

• Madurai Kizhangu Pottalam : a mouth-watering accompaniment made with mashed potatoes and spices. The masala we make is the uniqueness of this Kizhangu pottalam. The prepared mashed potato are then parceled in banana leaf. A perfect side for Curd rice or anyother South indian Kuzhambu/Rasam!
• Pattanam Pakoda: a very popular street side snack in Chennai and many cities of TamilNadu. Crispy outside, soft inside this pakoda is so tasty and mouth-watering. Serve with hot tea/coffee and enjoy this delicious snack!
• Nellai Iru Puli Kuzhambu :  is prepared using both butter milk and tamarind. Since the sourness coming from two sources, its called Iru Puli Kuzhambu.  Its a tangy gravy with a mix of spice. This goes very well with Paruppu usuli, roasted potato/vazhakkai, vazhakaai puli kootu. We can add vegetables of our choices in this kuzhambu.
• Ghee Rice (Nei Soru): also referred popularly as Nei Soru in tamil is a very mild, yet delicious rice variety. Its a pulao with mild spices flavored with ghee. Quick, easy to make perfect one-pot rice variety!
• Tomato Biryani: a biriyani variety that has a rich flavor or tomato along with masala. Serve with Raita of your choice and enjoy this aroma rich Tomato Biryani

Recipe card for Thatta Payiru Sadam | Karamani Sadam | Cow Peas Rice

Instructions with step by the Pictures:

• Wash and soak the thattapayiru for 2-3 hours. We can soak over night too.

• After 2 hours, wash and soak the rice for 30 mins.

• Heat ghee in a pressure cooker. Add mustard seeds and allow it to sputter. Add chana dal and fry till it is light golden color. Next, add the red chili, curry leaves and give a mix.

• Add chopped garlic and saute for couple of mins.Next, add sliced onions and saute the onions till translucent.

• When the onions turn translucent, add chopped tomatoes to the pressure cooker.

• Add turmeric powder, sambar powder and give a mix.

• Then, add 2.5 cups of water along with salt. Give a gentle mix.

• Add the soaked, draind rice and thatta payiru.

• Close the pressure cooker with lid and put the whistle. Allow the rice to get cooked for 3 whistles.

• Allow the pressure to release naturally. Arisi Paruppu Sadam is now ready!

• Give a gently mix and serve the delicious rice along with any stir-fried vegetables.

The post Thatta Payiru Sadam | Karamani Sadam | Cow Peas Rice appeared first on Subbus Kitchen.

Butter beans pulao recipe adapted from Andhra style Pachi mirchi pulao. Spicy Butter beans pulao recipe with full video and step-by-step pictures.

Fresh Butter beans, I have very fond memories of my growing years. We get to the town market and whoever goes to the market, amma will ask them to buy that. She adds it to vegetable biryani and even while writing, I could recall that taste. Later we started getting it in the nearby market, we used to buy it frequently as we all love it.

Amma makes butter beans kurma, butter beans curry, and also makes a simple sundal out of it. We love it more in the Vegetable Pulao | biryani. I used to get this in Singapore too, where I lived for 12 years. But after moving to Hongkong, I have never seen this in the Indian shop or local market. This year during my India visit, I happened to see this in the local market in Chennai and got a bunch of it and peeled it, and brought it home.

Also, when I visited Hyderabad this time, I happened to see the Pachamirchi pulao (green chili pulao) on a restaurant menu, so wanted to try a spicy version of the butter beans pulao. I have added curd in the pulao, so that it will balance the spiciness. Also, the addition of ghee neutralizes the spiciness. But still, this is a spicier version of the pulao. So reduce the chilis as per your taste.

Also check out, Veg brinji sadam, Kala chana pulao, Cashew pulao, Cabbage peas pulao

 

• Wash and soak the basmati rice in 1.25 cups of water for 15 minutes.

• In a mixie jar add the 4-5 green chili, coriander leaves, mint leaves, 3 cloves garlic, fennel seeds, and 1 small piece of stone flower.
• I made a little spicier pulao, so added 5 green chilis
• Pulse this into a coarse paste and keep it aside.
• Do not add water while doing this.

• In a pressure cooker, add 1 tbsp of oil and add 2 thinly sliced onions.
• Add little salt.
• Cook till they become light golden brown.

• Now add the coarsely ground paste to this.
• Cook for 2 minutes till the raw smell goes off.
• Add 1 tbsp of yogurt to this. Adding yogurt balances the spiciness of the pulao.

• Now add 1 cup of butter beans.
• If you don’t get butter beans at your place, replace them with peas or cooked chana.
• Now add the washed and soaked basmati rice.

• Check for salt.
• Cover and cook for 1 whistle.
• Keep in low flame for 10 minutes.
• Now switch off the flame.
• Let the pressure subside on its own

• Open and add 1 tsp of ghee.
• Gently mix from the sides.
• Spicy butter beans pulao is ready.

• Serve with any raita of your choice.

1. Alter the spiciness according to your preference.
2. If you don’t get butter beans at your place, use green peas of cooked chana too.
3. The butter beans pulao recipe is inspired by Andhra-style pacha mirchi pulao

The post Butter beans pulao recipe appeared first on Jeyashri's Kitchen.

Narthangai sadam | Citron rice – Easy to make Narthangai rice recipe- Citron rice recipe with full video and step-by-step pictures. Narthangai | kolungikai | Kichilikai is a seasonal fruit available in South east Asia.

We South Indians, usually make Lemon rice, a very easy variety rice recipe. We usually make this for lunch boxes or during festivals like aadi perukku and Kannum pongal. I am not a big fan of Lemon rice during my childhood days, but later post wedding started liking it. Amma makes yummy lemon rice and coconut rice. She also makes this Narthangai sadam, which is my mama’s favorite. It is made in a similar way but we use Narthangai juice instead of lemon juice.

We used to get Narthangai during December | and January period. Usually, amma makes pachadi or cuts them and adds salt and sun dry them for making uppu Narthangai. I wanted to post Amma’s version of Narthangai sadam. This time during our trip to Chennai, got a few Narthangai | Citron and tried the Narthangai sadam recipe. It turned out very well. If you get Narthangai in your place do give this a try.

Apart from making pachadi and rice, amma uses it for making juice (same as lemon juice), rasam and in Panagam too.

Check out Narthangai pachadi, Orange peel pachadi

 

• Wash ½ cup of raw rice and pressure it to cook by adding 1 cup of water. Water depends on the nature of the rice. If it is old it absorbs an extra ½ cup of water.  Cook for 3-4 whistles.
• Spread the cooked rice on a wide plate and keep it aside.

• In a mixie jar add the 1-2 green chili, ginger, a few curry leaves, and coriander leaves.
• Pulse this once or twice and let it become a coarse paste.
• Do not add any water.

• In a pan add 1 tbsp of oil.
• Add 1 tbsp of urad dal, 1 tbsp chana dal, 3 tbsp peanuts, 1 tsp mustard seeds, and asafoetida.
• Saute this, once the dals started turning golden, add the ground paste.
• Saute for a minute and the turmeric powder and salt.

• Switch off the flame and add the Narthangai juice | and citron juice.
• I used one full medium-sized narthangai, which gave around 4 tbsp of juice.

• Add this to the cooked rice now.

• Gently mix this well.
• Garnish with a few coriander leaves.
• Narthangai sadam is ready.

• Serve with simple appalam or vadam. This pairs well with potato curry or seppan kizhangu roast.

1. Always switch off the flame and add the Narthangai juice.
2. Grinding the chili and ginger gives an amazing flavour to the Narthangai sadam.
3. You can follow the same recipe for lemon rice but, reduce the quantity of lemon juice.
4. This no onion no garlic narthangai sadam can be packed for lunch box too.

The post Narthangai sadam |Citron rice appeared first on Jeyashri's Kitchen.

Curry leaves masala rice – Easy karuveppilai masala rice recipe, perfect for lunch box too – Recipe with full video and step-by-step pictures.

Usually, we make curry leaves rice in the South Indian style. Curry leaf is an aromatic herb used widely in South cuisine. It lends an amazing flavour to the dishes. We widely use this in sambar, rasam, poriyals,kootu,aviyal, kurmas,podis, and chutney. I have tried curry leaves pulao and shared the recipe also in Jeyashris kitchen.

A few days back I tried curry leaves masala rice and everyone at home loved it. So I thought I will shoot a video and document the recipe here. I used onion and ginger garlic paste in this recipe. Also, fennel seeds are added to give a nice flavour.

Many times we see people take out the curry leaves from their food and discard it. But if you add this way, even kids will eat without any fuss.

Also, check out pepper-flavored curry leaves rice, pineapple mocktail, curry leaves thokku, curry leaves pulao.

Check out how to store curry leaves

• Cook the rice and spread it in a wide bowl.
• I used sona masoori rice, you can also use parboiled rice or basmati rice.

• In a pan add the urad dal and roast for 2 minutes on medium flame.
• Now add the sesame seeds and keep sauting. The seeds will pop up and the dal will turn golden brown.

• Now add the curry leaves and fennel seeds and cook for a minute.
• Switch off the flame.
• Let this be in the heat for a minute.

• Transfer this to a mixie jar and when it is warm powder this.
• You can make this in advance too and store it for a week.

• In the same pan add oil add the finely chopped onions and slit green chilis.
• Saute this till they are translucent.
• Now add the ginger garlic paste.
• Cook till the raw smell goes off.

• Now add the frozen peas and cook for 3 minutes. If needed add 1 tbsp of water and cook.

• Add the cooked rice to this.
• Sprinkle the curry leaves spice powder on the top.

• Gently mix well.
• You can keep the flame low.
• Cook for 2 minutes and switch off.

• Roast cashew nuts in ghee, this step is optional.
• You can just add 1 tsp of ghee if you do not want to add cashew nuts. Else you can add peanuts instead of cashew nuts.

• Add this to the rice.
• Mix well gently
• Curry leaves masala rice is ready to serve.

• Any raita or papad or vadam pairs well with this.

The post Curry leaves masala rice appeared first on Jeyashri's Kitchen.