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Tuesday, January 3, 2017


How to make Kovil puliyodharai, How to make temple style puliyodharai, How to make Milagu puliyodharai

I have always been fascinated by the 'Puliyodharai prasadam' served in Perumal temples. Adding black pepper powder gives an exotic flavour to the temple puliyodharai. Earlier, the tradition of prasadam offered to devotees at temples, has always been viewed as a divine blessing and we would get it in limited portions. Nowadays, we can have the prasadam as indulgence, buy and eat from the stalls in the temple, not direct from the Madapalli though. There is not much difference in the method, but the cooking technique and spices and the preparation with great care to offer to the Lord makes the difference. The cooking technique in 'Madapalli' (temple kitchen) is always traditional and made in a big old fashioned stove called 'kottai aduppu'. Only specific utensils and specific spices are used. There would be a very big, stone slab to spread the rice and mix the puliyodharai. Thirunagai puliyodharai prasadam is said to be best. Also puliyodharai prasadam in Tiruvallikeni, Ahobila mutt and Andavan ashramam will taste divine.
Check out other puliyogare recipes posted by me.

Cooked rice
Gingelly oil
Black pepper - 2 tablespoons

Ingredients for Pulikkachal:
Gingelly oil - 1/2 cup
Mustard seeds - 1 tsp.
Urad dhal - 1 tsp.
Chenna dal - 1 tsp.
Groundnuts - 2 tsp.
Methi seeds - 1/2 tsp
Cashews - 10
Curry leaves - few
Tamarind - tennis ball size
Hing - 1 tsp
Turmeric powder - 1 tsp.
Salt - as needed (preferably crystal sea salt - kal uppu)

How to make Kovil puliyodharai, How to make temple style puliyodharai, How to make Milagu puliyodharai
Nagai prasadam pic.courtesy:Sri.Pazhaveri Sriraman swami
                                                          Thanks to Thirunagai madapalli for the recipe


Soak tamarind in lukewarm water, extract thick pulp and keep aside.

Powder black pepper and keep aside. (Black pepper can also be dry roasted until hot and powdered).

In a heavy bottomed pan, heat gingelly oil, temper with the ingredients mentioned in "for pulikkachal", one by one in order. When they turn golden brown, add the tamarind pulp. When it comes to rolling boil, add turmeric powder, hing, salt and stir frequently until it becomes like a paste. This is pulikkachal. This can be made in large quantities and stored for more than 2 to 3 months if prepared perfect.

Cook rice in such a way that the grains are separate and not sticky. Spread the cooked rice in a plate, add little gingelly oil and allow it to cool. When cool, add pulikkachal to the cooked rice, according to requirement and powdered black pepper(to suit your tastebuds) and gingelly oil.  Mix gently without breaking the grains. 
Kovil puliyodharai /Temple style puliyodharai is ready.

Only raw rice (pachcharisi) is used in temples. The cooked rice should not be mushy. The grains should be separate without sticking. 
Mix rice gently without any lumps. 

Wednesday, December 28, 2016



This is another easy to make Iyengar special spicy rice, with the flavour of mustard seeds and tamarind, offered to God on the month of margazhi. 


Raw rice - 1 cup
Salt - to taste
Ghee - 1 tsp.
Gingelly oil - 1 tablespoon

Mustard seeds - 2 tsp.
Dry red chillies - 4 or 5
Tamarind - key lemon sized ball
Grated coconut - 1/4 cup
Hing - 1/4 tsp.
Turmeric powder - 1/8 tsp.

To temper in gingelly oil:
Mustard seeds - 1/8 tsp.
Urad dhal - 1 tsp.
Chenna dal - 1/2 tsp.
Groundnuts - 1 tsp.
Hing - 1/4 tsp.
Curry leaves - 2 sprigs


Soak tamarind in lukewarm water for 5 minutes and grind all the items given in "for the paste" with little water to a paste.

Cook rice in such a way that the grains are separate and not sticky. Spread the cooked rice in a plate and add a spoon of fresh gingelly oil and allow it to cool a bit.

In a kadai, heat gingelly oil and temper the ingredients mentioned in "to temper" until they turn golden brown. Keep aside.

In the same kadai, heat oil add the ground paste and saute in medium heat until the raw smell is diffused. When oil leaves the sides, add cooked rice, ghee, required salt and mix well without breaking the grains. Add the tempering to the rice and mix gently. Alternatively, you can add the cooked paste, ghee and temperings to the cooked rice also.

Iyengar special kadugorai is ready. Serve with fried papads or appalam or vadaam of your choice.

Thursday, October 27, 2016


How to make maalaadu, How to make roasted gram ladoo

Maladu / Maa ladoo is an easiest, simplest and quick to make, healthy sweet made with pottukadalai (roasted gram). Ladoo courtesy: My sister Radha. The ladoos in the picture were made by my sister. 


Pottukadalai (Roasted gram) - 2 cups 
Sugar - 1 and 1/2 cups OR Boora sugar - 1 and 1/2 cups. 
Cashews - 10 
Ghee - 3/4 cup 
Powdered cardamom - 1/2 tsp. 


Heat a pan and dry roast pottukadalai until hot. Pound it to a fine powder. Powder the sugar finely using a mixie. OR you can also use the boora chakkarai (boora sugar) which will be available in the stores. 

Break cashews into small pieces and fry it in a spoon of ghee until golden brown. Keep aside.

Melt ghee in the same pan. This should be warm while shaping the balls. 

Mix together powdered pottukadalai, powdered sugar, cardamom powder and ghee-fried cashews. Add the melted ghee little by little and shape into balls. (DO NOT POUR IN THE ENTIRE GHEE. POUR A LADLE OF GHEE AND SHAPE FOUR OR FIVE BALLS) Repeat the procedure for the entire mixture. Shape all the balls tightly. 

NOTE: Little milk can be sprinkled if felt difficult to shape.


How to make pottukadalai mullu murukku, How to make pottukadalai manakkombu, How to make pottukadalai murukku, How to make roasted gram murukku

This crispy savoury is very easy to make and termed by different names like Manakkombu / Mullu murukku / Magizhampoo thenkuzhal / Mullu thenkuzhal / Magizhampoo murukku etc. 


Idiyappam flour / Processed rice flour / Store bought rice flour - 2 cups
Pottukadalai powder (Roasted gram powder) - 1/2 cup
Butter - 50 gms.
Cumin seeds / Ajwain - 1 tsp.
Chilli powder - 1/4 tsp.
Hing - 1/4 tsp.
Salt - to taste
Oil - for deep frying


Melt butter. Mix all the ingredients in a wide bowl, without water. Keep aside.

Take out a small portion from the above mixture, add little water and knead it to a medium-soft, manageable dough.

Heat oil in a kadai. Fill the dough in a three starred achu (what we call as mullu thenkuzhal achu) and press it firmly in a circular motion, directly into the oil. Alternatively, you can press in greased ladles and slide gently into the oil. Ensure medium heat, and fry on both sides until golden brown and crisp. 
Drain on a kitchen towel to remove excess oil. When cool, store in an air-tight container.


Ensure medium heat of oil while frying. 

Do not let the dough to rest for a long time as it will absorb more oil. Take out only little portions of the mixed flour and knead with water as and when required. 

When cool, store in air-tight containers at room temperature.

Wednesday, October 26, 2016


Kaju badam barfi recipe, How to make kaju badam barfi, How to make cashew almond barfi


Cashewnuts - 1 cup
Almonds - 1 cup
Sugar - 3 cups
1st quality saffron strands - 3 finger pinch
Milk - approximately 1/4 cup
Melted butter or ghee - 1/2 cup
2 to 3 drops of yellow food colour (optional)

Kaju badam barfi recipe, How to make kaju badam barfi, How to make cashew almond barfi


Soak cashewnuts in water for an hour. Soak almonds separately in hot water for an hour. Soak saffron in 2 tablespoons on warm milk.

Sliver 6 almonds. Keep aside. Peel the remaining almonds. Drain soaked water and grind cashews and almonds in a mixie, to a fine powder. Add very little milk and grind again to a smooth thick paste. Use as little milk as possible while grinding.

Grease a tray with melted ghee and keep ready.

Combine the ground paste and sugar in a heavy-bottomed pan, and cook on medium heat. Now the sugar will dissolve and the mixture will become watery. Keep stirring continuously in medium heat, until the mixture begins to thicken. Add slivered almonds, reduce heat and keep stirring until the mixture leaves the sides of the pan and turns like a dough. Wet your fingers, pinch a little from the dough and roll it to a small ball. If you can and it doesn't stick to your hand, then it is done. Alternatively you can take a pinch from the dough and rub it to a plate. If you can roll without sticking, then it is done. Switch off the stove, add ghee little by little, simultaneously stirring the mixture until the ghee mixes well. Now add soaked saffron alongwith soaked milk and mix until it spreads well in the dough. Pour the mixture to the greased tray and level the surface evenly with a flat spoon or spatula. Cut into rectangle shape or desired shape with a knife, when cool.

Delicious kaju badam barfi / kaju badam kesar barfi is ready. Store at room temperature in an air-tight container.

The colour from saffron itself will be enough for the burfi. You can use food colour if your prefer to.