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Puliodharai Temple Madapalli Style

My father used to offer Puliodharai for Sri Parthasarathy Perumal during 1950’s, by paying the specified amount. As a 10 year old kid, I vividly remember the cook in the madapalli spreading the steaming Puliodharai Rice over the oily granite stone slab, maintained for decades using a long wooden ladle. The heart gets filled with the aroma emanating from the madapalli. The soaked gingili oil in the granite stone, used for decades along with the masala is contributing to the distinct taste , which no body can replicate. Those days, the Gingili oil used to be extracted from sesame seeds by crushing using the ox-driven shaft. This is the uniqueness attributed to the Triplicane Sri Parthasarathy Swamy Temple Puliodharai. I do not think any one can claim, he/she can replicate the taste and aroma attributed to the Triplicane Sri Parthasarathy Swamy Temple Puliodharai.

Ingredients	for Pulikachal
Tamarind:	Apple size
Turmeric powder	1 teaspoon
Chenna Dahl	2 table spoon
Udad Dahl	2 table spoon
Red Chillies	12 to 15 nos
Asafoetida	2 teaspoon
Gingili Oil	1/2 to 3/4 cup
Jaggery pieces	2 table spoon
Curry Leaves	5 to 8
Salt	to taste

Puli Kachal	Powder
Coriander seeds	2 Table spoon
Black Pepper	2 Table spoon
Fenugreek seeds	½ cup
Groundnut Raw	2 Table spoon
Curry leaves	12 to 15 dried
Red chili	4 Nos

Ingredients	for Rice
Rice	2 cup
Water	5 to 6 cups

Cooking the Rice : Do not use aromatic rice

Look for and remove stones, if any, for not repenting later on. Clean the rice repeatedly till the starch goes out. You should be able to see individual grains clearly. You can use slightly less than usual water, for steaming. This is to prevent the cooked rice from getting soggy. I normally dip my fingers and decide the water to be added using the middle finger Phalanges for the ratios, as practiced by my elder generations. Cover the top of the rice with a lid with holes to allow the steam to pass through and at the same time, avoiding the cooked rice from splashing. Cook it in the Pressure cooker for 3 whistles and allow a good 15 to 20 minutes to cool off. Do not touch the whistle. I have used Sona Masoori Rice for this preparation.
This concludes the preparation of cooked rice for the Puliodharai.

Gingili Oil made by Idhayam is good for making the Puliodharai Rice. I normally use only this Idhayam Oil after trying out other oils.

Preparation of Pulikachal Powder

The Red Chillies may not be cut into pieces. At the maximum, it can be cut into 2 pieces. The user can hand pick and set aside the Red Chillies and savour the rest. I am incorporating this, as one of the suggestions from a viewer.

Preheat a kadai to eliminate any water or moisture. Dry fry all above ingredients on a slow fire. Allow the ingredients to cool off in the kadai itself. This will avoid moisture from playing havoc. Then grind them coarsely in a dry mixi. Divide into 2 parts. Each Half portion is to be used for making the Pulikachal Paste and also for the rice in the powdery form. Cover the portions and keep them handy, lest you may forget.

This concludes the preparation of Pulikachal Powder for the Puliodharai.

Preparation of Tamarind Extract

Soak the tamarind in warm water for ½ hour. As the tamarind is getting soaked, you can prepare a good cup of coffee and enjoy the drink. Then repeatedly squeeze the juice concentrate out and store separately. You can add water after each squeezing to get maximum juice extract.

I suggest you should wear an apron and a specs used for reading to protect yourself, while preparing the concentrate, as the tamarind extract will splash during heating. Take a thick bottom kadai and add oil. Apply low heat, when oil gets fuming add mustard seeds. When mustard seed starts spluttering, add dahls, chillies, curry leaves and Asafoetida on it. Fry till the dhals, curry leaves are golden brown. Normally I add Chena dahl first and after it turns light brown, I take it out and keep it separately to avoid Chena dahl from turning black. Now add the tamarind Juice, salt and the first portion of the Pulikachal Powder. Then add the shaved Jaggery. Keep the flame in low fire and keep stirring till the concentrate reduces and the oil starts floating. At this stage you can switch off the flame and allow the concentrate to cool in the same kadai for atleast 5 to 10 minutes. Do not cover the concentrate as it is cooling off.

This concludes the preparation of Pulikachal Extract from Ingredients.

Preparation of Puliodharai Rice

After rice is well cooked, transfer the rice into large tray. Add above seasonings, the second part of the dry Pulikachal Powder and soft turn the mix well with flat spatula. Do not apply force. Add the Puliodharai Extract in small stages, until you are satisfied with the colour and uniformity. You can always store the excess Puliodharai Extract for later use. This will result in the Puliodharai with individually distinct, uniformly coated masala and colour, appealing to the eyes. During the cooling, switch off the fan and avoid cool breeze and air draft.

Do’s and Dont’s

Avoid touching the Puliodharai preparation at any point of time.

Avoid use of any damp cloth, spoon etc during the preparation.

Use dried and flat wooden spatula for turning the Puliodharai.
Add little bit of Idhayam Gingeli oil, if the Puliodharai is too dry.

Do not use aromatic rice like Basmati.

Switch off fan, exhaust during cooling.

Use side dishes like Curd, Papad etc.

Serve in a plate with Curd, Potato Chips and spoon. Keep the fan at minimum while enjoying the Puliodharai. For a good curd setting you can go through my post :

http://kitchenpride.blogspot.in/2013/01/curd-setting-in-earthen-pot.html