Dum Puliyodharai/ Puli Sadham/ Temple Style Tamarind Rice

This recipe is the preparation in Madurai Meenakshi Amman temple.

Ingredients:
1.Tamarind - one small lemon size
2.to saute:
Mustard 1 tbsp; channa dhal- 2 tbsp,urad dhal- 2 tbsp; hing- 1/2 tbsp; curry leaves - one handful
3.to roast and grind:
Pepper-1 tbsp;coriander seeds-2 tbsp; sesame seeds - 2 tbsp,fenugreek seeds - 1 tbsp
4.red chillies- 7 cut into half
5.Ponni rice - 1.5 cup
6.salt to taste
7.sesame oil - 5 tbsp
8.turmeric powder - 1 tbsp

Procedure:

In a pan,dry roast ingredients for roasting one after another until they splutter. Cool abd grind them coarsely.

Then take a thick bottom pan and add 3tbsp of sesame oil. Add mustard seeds,channa dhal,urad dhal,red chillies, hing and curry leaves. I used Prestige Pressure pan.

Measure and add tamarind juice. We need around three cups of water for a cup of rice including tamarind extract.

For the 1.5cups of rice 4.5 cups would be needed. Add turmeric powder and salt after adding water. Let it boil first. Now add the rice.

After adding rice close the pan tight and keep something heavy. It could be anything like a pounding stone as shown in this picture.

Cook in high flame for nearly ten minutes.
Once all water evaporates check if rice is cooked.

Now add the powder blended in the beginning. It is optional to add roasted / frued groundnuts.
This recipe is identical to the prasad served in temples.