Kovil Pulioyodharai who doesn’t love to have a dhonai full of temple style puli sadam. I have some nostalgic memories of style childhood. Born in a south indian state so I have experienced all the south indian rituals , we so visit the south indian temples and the offerings are passed to us in the form of prashadam .. There are so many rice varieties offer to got in south indian temples and they are made in very large quantity so that no one goes empty hand. Even though the quantity is more taste is equally delicious and after a prayer you will walk out of the temple with happy tummy too. Puli sadam, curd rice, lemon rice, all varieties sundals, kozhukattais all are offered to god in some festive occasions. Kovil puliyodharai is completely different to taste and it is the best way to make delicious puli sadam.
In my college day a friend of my used to bring this puliyodharai in a paper parcel when ever we had culturals , her mom used to make it and it was the best puliyodharai I ever had. So recently I was talking to the same friend I happen ask her the recipe and she happily got the recipe from her mom just to share with me. I tried this Puliyodharai 2-3 times , I have made it with normal rice and then recently I made it with basmati rice. I love it both the ways. Puli kachal is something which can be made and stored in refrigerator for one month it keeps well for long period. That is one reason this rice is perfect to pack for long travels. In the early years when we used to go to rajasthan by train puli sadam was a must to pack with lemon rice appalam , poori.. This is the perfect lunch box recipe too , if you are planning to make the pulikachal ahead it is so easy to mix up with rice and pack them with potato fry or appalam. The aromatic Puliyodharai mix is the key to make this puliyodharai the kovil style.Now moving on to the delicious recipe of making Puliyodharai.