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.

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

1. Soak the tamarind in warm water for about 10 minutes and extract a thick juice. Alternatively, you can dissolve 2 tablespoons of tamarind paste in 1 cup of water and set it aside.

2. Heat a pan and dry roast all the ingredients—urad dal, channa dal, fenugreek seeds, peppercorns, red chilies, asafoetida, and curry leaves—until the dals turn golden brown and release a fragrant aroma..

3. Allow the roasted mixture to cool completely, then transfer it to a mixer jar and grind into a fine powder. Set this spice powder aside for later use.

4. Heat oil in a pan. Once hot, add split urad dal, channa dal, peanuts, curry leaves, asafoetida, and red chilies. Sauté until the dals turn golden brown and aromatic.

5. Add the tamarind juice along with salt and let it boil for about 10 minutes.

6. After it has reduced slightly, add the prepared spice powder and mix well. Stir continuously to ensure the powder blends smoothly with the tamarind base—otherwise, lumps may form.

7. Keep stirring and allow the mixture to simmer on a low flame until it thickens into a paste. Once the Puliyodharai mix reaches a thick consistency, switch off the flame.

8. Step 2: Form into ball shape with your hands

9. Heat oil in another pan and add mustard seeds. Allow them to crackle. Next, add turmeric powder and curry leaves, mix briefly, and switch off the flame.

10. Pour this tempering over the Puliyodharai mixture. Your delicious Madapalli Puliyodharai is now ready to serve!

11. Spread the cooked rice in a wide plate or bowl. Add a little salt and sesame oil—keep in mind that the Puliyodharai mix already contains salt, so just about ¼ teaspoon is enough—and mix gently. Spoon in 3–4 tablespoons of the Puliyodharai mixture and fold it into the rice carefully. 

12. Your Temple Style Tamarind Rice is now ready to serve!”

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

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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

Print

Madapalli Puliyodharai | Temple Style Tamarind Rice

Experience the authentic taste of Madapalli Puliyodharai | Temple Style Tamarind Rice, a tangy, aromatic dish served as prasadam in Vishnu and Hanuman temples. This temple-style tamarind rice is made with a unique blend of roasted spices, tempering, and freshly cooked rice, delivering the exact flavor and aroma you would find in temple kitchens. Perfect for festive occasions, special pujas, or a soul-satisfying meal, this recipe brings the divine taste of temple prasadam right to your home.

Course Festival, Rice Varieties

Cuisine Indian, South Indian, Tamil Nadu

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 4 people

Calories 270kcal

Author Sowmya Venkatachalam

Equipment

• 1 Heavy Bottomed Pan
• 1 Mixer Grinder

Ingredients

• 1 Lemon Size Tamarind or 2 Tablespoon Tamarind Paste
• 1½ teaspoon Salt Adjust to your taste

For Spice Powder

• 1 teaspoon Urad Dal
• 1 teaspoon Split Bengal Gram (Channa Dal / Kadalaparuppu)
• ½ teaspoon Fenugreek seeds
• 1 teaspoon Peppercorns
• 10 Red Chili
• 1 Pinch Asafoetida (Asafetida / Hing)
• 1 sprig Curry leaves

First Tempering

• 3 tablespoon Sesame Oil
• 2 teaspoon Split Urad Dal
• 2 teaspoon Split Bengal Gram (Channa Dal / Kadalaparuppu)
• 1 tablespoon Peanuts
• 6 nos Red Chili
• 1 pinch Asafoetida (Asafetida / Hing)

Second Tempering

• 1 tablespoon Sesame Oil
• 1 teaspoon Mustard Seeds
• ½ teaspoon Turmeric Powder
• 1 sprig Curry Leaves

Tamarind Rice

• 2 Cups Cooked Rice
• ½ teaspoon Salt adjust to your taste
• 1 teaspoon Sesame Oil
• 1 sprig Curry Leaves

Instructions

Prepare Tamarind Juice

• Soak the tamarind in warm water for about 10 minutes and extract thick juice. Alternatively, dissolve 2 tablespoons of tamarind paste in 1 cup of water and set aside.
  1 Lemon Size Tamarind

Make the Spice Powder

• Heat a pan and dry roast urad dal, channa dal, fenugreek seeds, peppercorns, red chilies, asafoetida, and curry leaves until the dals turn golden brown and aromatic.
  1 teaspoon Urad Dal, 1 teaspoon Split Bengal Gram (Channa Dal / Kadalaparuppu), ½ teaspoon Fenugreek seeds, 1 teaspoon Peppercorns, 10 Red Chili, 1 Pinch Asafoetida (Asafetida / Hing), 1 sprig Curry leaves
• Let the mixture cool completely, then grind into a fine powder using a mixer. Set aside.

First Tempering

• Heat sesame oil in a pan. Add split urad dal, channa dal, peanuts, red chilies, curry leaves, and a pinch of asafoetida.
  3 tablespoon Sesame Oil, 2 teaspoon Split Urad Dal, 2 teaspoon Split Bengal Gram (Channa Dal / Kadalaparuppu), 1 tablespoon Peanuts, 6 nos Red Chili, 1 sprig Curry Leaves, 1 pinch Asafoetida (Asafetida / Hing)
• Sauté until the dals turn golden brown and aromatic.

Cook Tamarind Base

• Add the tamarind juice and salt to the pan and bring it to a boil for about 10 minutes.
  1½ teaspoon Salt
• Stir in the prepared spice powder gradually, mixing continuously to avoid lumps.
• Simmer on very low flame until the mixture thickens into a paste. Switch off the flame once thick.

Second Tempering

• In another small pan, heat sesame oil and add mustard seeds. Allow them to crackle.
  1 tablespoon Sesame Oil, 1 teaspoon Mustard Seeds
• Add turmeric powder and curry leaves, mix briefly, and switch off the flame.
  ½ teaspoon Turmeric Powder, 1 sprig Curry Leaves
• Pour this tempering over the Puliyodharai mixture

Assemble with Rice

• Spread the cooked rice in a wide plate or bowl.
  2 Cups Cooked Rice
• Add ¼ teaspoon of salt and a little sesame oil, mixing gently.
  ½ teaspoon Salt, 1 teaspoon Sesame Oil
• Add 3–4 tablespoons of Puliyodharai mixture and fold gently into the rice. Add more if desired, mixing carefully to coat the rice evenly.
• Temple Style Tamarind Rice is now ready to serve!

Video

Notes

Tips for Perfect Madapalli Puliyodharai

1. Use fresh tamarind – Fresh tamarind or good-quality paste gives the best tangy flavor. Avoid overly processed tamarind pastes as they can be too sweet or diluted.
2. Roast the spices properly – Dry roast the dals and spices until golden and aromatic; under-roasting can make the spice powder bland.
3. Mix spice powder slowly – Always stir continuously when adding the spice powder to tamarind juice to avoid lumps.
4. Simmer on low heat – Allow the Puliyodharai paste to thicken gently; high heat may make it bitter.
5. Use freshly cooked rice – Slightly firm, warm rice absorbs the flavors better. Avoid rice that’s too soft or overcooked.
6. Tempering makes a difference – Don’t skip the second tempering with mustard, turmeric, and curry leaves—it adds authentic temple aroma.
7. Adjust tanginess and spice – Taste and tweak tamarind or red chili according to preference.
8. Storage tip – Store paste and rice separately for best results if making ahead; recombine before serving.

Nutrition

Serving: 0.5Cup | Calories: 270kcal | Carbohydrates: 36g | Protein: 5g | Fat: 12g

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

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These kind of chicken kebabs can be found only at an Afghani restaurant, in fact that’s where I got to taste them for the first time and have been so much in love with them ever since that I resorted to experimenting with the ingredients to get the exact flavour that is so appealing to your taste buds and this is the closest I could get after 3 or 4 trials. Infused with a subtle hint of cardamom & saffron flavour. spiced up with turmeric, coriander, black pepper, some ginger garlic paste and some small green chillies for a little sting, these kebabs are one of a kind. They can be grilled on the barbecue or under a broiler till they are just done, not over done so that they are soft and moist inside when you bite into them. They go so well with naan or rice. You could also roll them in a chapati(flat bread) with some condiments and enjoy them for lunch. So yummy!

Ingredients:
1 lb chicken breasts
1 medium size onion
2 small green chillies
1/2 cup cilantro
1 tsp black pepper
1/2 tsp turmeric
1 tsp coriander powder
6 green cardamoms
1 tsp ginger garlic paste
1 tbs vegetable oil
1 egg yolk
a pinch of saffron
salt to taste

Instructions:
1. Clean, wash and cut the chicken breasts into cubes and towel dry them.
2. Finely chop onion, green chillies and cilantro.
3. Mix together all the ingredients with the chicken cubes except the egg yolk and oil. Mince them together in a meat grinder.
4. Remove in a bowl and then add the egg yolk and 1 tbs oil to the chicken mince and mix well.
5. Now make golf ball size rounds of the kebab mince and set aside. Oil the flat metal skewers and with wet hands take a kebab round in one hand and place the flat metal skewer on it with the other, envelope the kebab mince around the skewer smoothening it evenly and shaping it like a sausage to your desired length. Keep wetting your hands as you shape them, otherwise the mince will stick to your hands and become unmanageable.
6. Once you are done shaping all of them, baste them with oil.  place them gently on a cookie sheet covered with tin foil with a wire wrack or grill grate on it.
7. Grill them under the oven broiler for 3-4 mins on each side until just done. When you turn them over to grill on the other side baste them again with oil.  The kebabs should not be over done. They taste delicious when they are moist but cooked.
8. Let them rest for 2 minutes them gently slide them out carefully using oven gloves while still hot.
9. Enjoy with naan or roti, salad and chutney.

Print

Chicken Shammi Kebabs Afghani Style!

Course Appetizer, Dinner, Main Course, Non Vegetarian, Quick and Easy

Cuisine Afghani Cuisine, Indian Cooking

Keyword afghani kebabs, chicken kebabs, chicken seekh kebab, chicken shammi, grilled chicken kebabs, ground chicken kebab, kabobs, Shammi kebabs

Prep Time 10 minutes

Cook Time 12 minutes

Total Time 22 minutes

Author Fouzia

Ingredients

• 1 lb chicken breasts
• 1 medium size onion
• 2 small green chillies
• 1/2 cup cilantro
• 1 tsp black pepper
• 1/2 tsp turmeric
• 1 tsp coriander powder
• 6 green cardamoms
• 1 tsp ginger garlic paste
• 1 tbs vegetable oil
• 1 egg yolk
• a pinch of saffron
• salt to taste

Instructions

• Clean, wash and cut the chicken breasts into cubes and towel dry them.
• Finely chop onion, green chillies and cilantro.
• Mix together all the ingredients with the chicken cubes except the egg yolk and oil. Mince them together in a meat grinder.
• Remove in a bowl and then add the egg yolk and 1 tbs oil to the chicken mince and mix well.
• Now make golf ball size rounds of the kebab mince and set aside. Oil the flat metal skewers and with wet hands take a kebab round in one hand and place the flat metal skewer on it with the other, envelope the kebab mince around the skewer smoothening it evenly and shaping it like a sausage to your desired length. Keep wetting your hands as you shape them, otherwise the mince will stick to your hands and become unmanageable.
• Once you are done shaping all of them, baste them with oil.  place them gently on a cookie sheet covered with tin foil with a wire wrack or grill grate on it.
• Grill them under the oven broiler for 3-4 mins on each side until just done. When you turn them over to grill on the other side baste them again with oil.  The kebabs should not be over done. They taste delicious when they are moist but cooked.
• Let them rest for 2 minutes them gently slide them out carefully using oven gloves while still hot.
• Enjoy with naan or roti, salad and chutney.

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The post Chicken Shammi Kebabs Afghani Style! appeared first on Mama's Secret Recipes.

“Sundal” a south indian delicacy is a delicious salad which is mostly enjoyed as a snack especially at the beach.
Strolling along the shore at the Marina Beach (Chennai, India) on a hot summer evening, all you would crave for is this “sundal”. It is a tongue tingling melange of boiled dried yellow peas tossed with chopped pink onions, grated fresh coconut, green chillies, green mango, ginger, cilantro, salt and drizzled with freshly squeezed lemon juice, then infused with flavour by tempering with mustard seeds, dried red chillies, curry leaves and asafoetida. Such a popular street snack to enjoy at the beach and so yummy!

This ‘sundal’ is usually made with dried whole yellow peas called ‘battani’ in tamil. If you don’t find it in the stores the best alternative is chickpeas. I prefer using the dried chickpeas to the canned ones even though it is more time saving and convenient. Canned food has always been my last priority for most of the food items as you know it not only contains preservatives but most of its nutrients are lost during the canning process, therefore are not as flavourful and tasty as well. It probably takes the same time to dump the dried chickpeas into the instant pot, add water and close the lid as it takes to open a can of chickpeas and rinse before using them. Why not make good choices and reap the health benefits by incorporating wholesome foods in our diet and avoiding canned foods?

It is best to hydrate the chickpeas prior to cooking. If they are soaked all the way through, then they not only swell up and soften evenly but also in less amount of time. It is much easier cooking them in the Instant Pot as it not only saves time but is so convenient. You could also pressure cook them in the Instant pot without soaking them but it would take longer – between 45 minutes to an hour, while pre soaked chickpeas are al dente tender in 35 minutes. Slow cooking them in the Instant Pot retains all their water soluble nutrients such as vitamins, minerals and antioxidants. Pre soaking them and draining away the water does break down the complex sugars that produce gas but very slightly (upto 25%). I prefer not to drain out the soaking water to prevent the loss of the valuable nutrients.

With this ‘sundal’ are tagged so many memories too. Here is one …..
I remember, I still remember
the taste, the flavour
the whiff of the aroma
that hit our olfactory nerves
as we sat watching the waves
dancing in glee
bouncing on the shore
as if they were enjoying
our company!
Yes, I still remember
those little vendors
scooping out the ‘sundal’
with their little hands
while we sat waiting,
drooling with impatience
over this sensational concoction,
this melange of flavours
that stimulates your brain
and leaves you craving for it
over and over again!
But in all this ecstatic endeavour
little did we realize how hard
those little hands worked
to combat their dire needs
to help, support and provide
for their poverty stricken families.
They were little kids indeed
but burdened down
by so many responsibilities!!

Here’s the recipe:

Ingredients:
1 cup chickpeas
1/2 a medium onion
1-2 green chillies
1/4 cup cilantro chopped
1/4 cup coconut grated
1/3 cup green mango chopped or grated
1 inch piece of ginger julienned and chopped.
Juice of half a lemon
a pinch of asafoetida
a few curry leaves
1/4 tsp mustard seeds
1 tsp ghee(clarified butter)
1 – 2 dried red chilies

Instructions:
1. Soak the chickpeas overnight or at least for 8+ hours to hydrate them to the core.
2. Place the soaked chickpeas in the Instant Pot and Pressure cook on manual for 30 – 35 minutes till they are soft but al dente.  It is up to you to use the same water to cook or discard it. I prefer not to lose the valuable nutrients in the water so I use the same. Sauté till the chickpeas absorb all the water left in the Instant pot. If you forgot to soak them, just cover them up with boiling water and simmer on the stove till they are soft and tender. Or slow cook in the Instant pot.
3. Add to the boiled chickpeas, chopped onions, green chilli, ginger, cilantro, grated coconut, squeeze in the lemon juice and toss them we till they get mixed well.
4. Heat the ghee in a tadka (tempering) pan. When hot, crackle the mustard seeds, then add dried red chillies followed by curry leaves and asafoetida. Immediately pour the tempering over the chickpeas. Toss once more to mix well. Enjoy!

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