Kovil Puliyodharai

The hypnotising chant of mantras, the echo of the temple bell, the fragrance of camphor and sandalwood, the rustle of silks, the feeling of reverence and awe and the unforgettable taste of puliodharai are the evergreen memories of temples etched in my mind…Puliyodharai also known as pulihora in Telugu and Puliyogare in Kannada is a perfect blend of sourness and spices in one delectable dish… Without much ado, lets get to the recipe.

Recipe Source: My Aunt Thulasi

From Top Clockwise: Green Chillies, Tamarind, Dry Red Chillies, Coriander Seeds, Channa Dal, Urad Dal, Fenugreek Seeds, Pepper. In the Center: Sesame Seeds


Cooked Rice – 1.5 Cups

Tamarind – A lemon sized ball
Dry Red Chillies – 3
Green Chillies – 4
Asofoetida – A pinch

Oil – 3 Tablespoons

For Powder:

Urad Dal – 1 1/4 Teaspoons
Channa dal – 1 1/2 Teaspoons
Dhaniya – 2 1/4 Teaspoons
Dry Red Chillies – 3
Fenugreek Seeds (Vendhayam, Menthulu) – A pinch
Black Pepper – A few

Sesame Seeds – 1.5 Tablespoons

For Seasoning:

Mustard seeds – 1/2 Teaspoon
Curry Leaves – 7 or 8
Urad dal – 1 Teaspoon
Channa dal – 1 Teaspoon



Soak Tamarind in 3 cups of water, along with salt. Extract the tamarind juice and keep aside. Heat a teaspoon of oil , add asofoetida and fry dry red chillies. To this, add the tamarind extract and the green chillies and simmer on a low heat till it reaches a semi solid consistency. Keep stirring now and then.

Dry roast each of the ingredients mentioned under Powder section seperately and grind them together, except sesame seeds. Grind the roasted sesame seeds seperately.

Add all the ground powders to the tamarind extract and remove from heat. Mix the required quantity with cooked rice. Finish off with seasoning. For best results, use gingelly oil. It imparts a certain flavour to the recipe.

The puliyodharai mix has a long shelf life. Whenever necessary mix the desired quantity with cooked rice and add seasoning.


Tomato Rice

Tomato Rice
Tomato Rice used to be a staple part of my diet when I was away from home, working. Its so easy to prepare and is definitely bound to set your kitchen afire with aromatic flames!


Source: My Mom


Clockwise: Tomato, Ginger, Garlic, Green Chillies, Onion

Cooked Rice – 1.5 Cups
Onion – 1 Big
Tomatoes – 2 Medium
Ginger – 1 Inch
Garlic – 5 Flakes
Green Chillies – 4 – 5

From Top Clockwise: Cinnamon, Cloves, Bayleaves, Saunf

Bay Leaves – 2
Cinnamon – 1 inch stick
Cloves – 3
Cardomom – 2
Saunf (Sombu) – 1/2 Teaspoon

Oil – 3 Tablespoons
Salt – As per taste
Turmeric – A pinch


First, slice the onion into thin slices, dice the tomatoes into cubes, split the green chillies and crush the ginger and garlic. Heat oil in a saucepan and add saunf, cinnamon, cloves, cardamom and bay leaves. Take care not to burn the spices. Add green chillies and fry for a minute. Add onion and saute for two minutes. Add ginger and garlic. Fry till the onions turn brown. Now add tomatoes along with salt and a pinch of turmeric. Fry till the oil separates out. Finally add the cooked rice and mix well. Garnish with chopped coriander.

A cucumber/onion/tomato raitha is a good accompaniment to this rice.

Milk · Rice

Lemon Rice & Kiwi Milkshake

Kiwi Fruit

The sun was as usual at its zenith yesterday and our hopes of a cool drizzle to quench our parched bodies were wasted. I was not in a mood for an elaborate lunch, so Sai and I settled in for lemon rice with peanut chutney, along with a glass of kiwi milkshake.

I tasted the kiwi fruit in US, for the very first time. I cannot say that I was thrilled by its taste. It tasted more or less like a berry. We had bought a dozen at our local farmer’s market last weekend and after a couple of tastings, they were forgotten in the recesses of my refrigerator, till Sai reminded me of Kiwi Milkshake.

Here goes the recipe:

Kiwi Milkshake:


Kiwi – 2
Milk – 1 Cup
Sugar – 1 Teaspoon
Vanilla Extract – 1 Teaspoon
Vanilla Icecream – 1 Scoop

Peel the kiwis and blend with the rest of the ingredients till smooth. Hmm..Lip Smacking!!

Lemon Rice:


Cooked Rice – 1 Cup
Green Chillies – 4 – 5
SplitGinger – 1 inch piece Crushed
Raw Groundnuts – 3 Tablespoons
Curry Leaves – 10
Urad Dal – 1 Teaspoon
Mustard seeds – 1 Teaspoon
Channa dal – 1 Teaspoon
Lemon – 1
Oil – 2 Tablespoons
Turmeric – A pinch.
Coriander (Finely Chopped) – 1 Tablespoon

Juice the lemon and mix the juice with the rice along with salt. In a skillet, heat the oil and add mustard seeds, urad dal, channa dal and the curry leaves. After the mustard seeds splutter, add green chillies and ginger. Fry for a minute. Add the groundnuts and fry till they turn golden brown. Add a pinch of turmeric and toss in the rice. Mix well and garnish with coriander.

Serve with groundnut chutney.

Groundnut/Peanut Chutney:


Groundnuts – 1 Cup
Garlic Flakes – 3
Green Chillies – 3
Tamarind – a cherry sized ball
Jeera – 1 Teaspoon
Water – 1/2 Cup

Oil – 1 Tablespoon
Mustard Seeds – 1 Teaspoon
Curry Leaves – 5

Fry groundnuts without oil till light brown. Grind with the rest of the ingredients till smooth. Finish off with a seasoning of mustard seeds and curry leaves.