Hotel style Kovil puliyodharai recipe || Temple style

 To make Kovil Puliyodarai (Sanctuary Style Tamarind Rice), you'll require the accompanying fixings:

For the Rice:

1. 1 cup of crude rice (ideally a short-grain assortment like Ponni rice)

2. 2 cups of water for cooking rice

3. A touch of turmeric powder

4. 1 teaspoon of gingelly oil (sesame oil)

For the Tamarind Glue:

1. A lemon-sized chunk of tamarind

2. 1/4 cup of water

3. 1 teaspoon of gingelly oil

For the Puliyodarai Flavour Blend:

1. 2 tablespoons of gingelly oil

2. 1 teaspoon of mustard seeds

3. 1 teaspoon of chana dal (split chickpeas)

4. 1 teaspoon of urad dal (split dark gram)

5. 10-12 curry leaves

6. 2-3 dried red chilies (acclimate to your zest inclination)

7. 1/2 teaspoon of fenugreek seeds

8. 1/2 teaspoon of asafoetida (hing)

9. 1/2 teaspoon of turmeric powder

10. 2 tablespoons of cooked peanuts

11. Salt to taste

Directions:

1. Cook the Rice:

   - Wash the rice completely and cook it with 2 cups of water, a touch of turmeric powder, and 1 teaspoon of gingelly oil. When cooked, let it cool and cushion the rice.

2. Set up the Tamarind Glue:

   - Absorb the tamarind 1/4 cup of water for around 20 minutes.

   - Crush the tamarind to separate the mash, dispose of any seeds or strands.

   - Heat 1 teaspoon of gingelly oil in a dish and add the tamarind mash. Cook until the crude smell of tamarind vanishes. Put away.

3. Make the Puliyodarai Zest Blend:

   - Heat 2 tablespoons of gingelly oil in a skillet.

   - Add mustard seeds and let them splutter.

   - Add chana dal, urad dal, curry leaves, dried red chilies, fenugreek seeds, and asafoetida. Sauté until dals become brilliant brown.

   - Add turmeric powder and broiled peanuts. Mix briefly.

4. Join Everything:

   - Diminish the intensity to low and add the cooked tamarind glue to the zest blend. Blend well.

   - Cook this combination for a couple of moments until the oil begins isolating from it. Add salt to taste.

5. Blend in with Rice:

   - Presently, add the pre-arranged tamarind-flavour blend to the cooked and cooled rice. Blend delicately yet completely, guaranteeing the rice is all around covered with the puliyodarai combination.

6. Serve:

   - Kovil Puliyodarai is generally served at room temperature. You can appreciate it with no guarantees or with a side of appalam (papad) or vadagam.

This Sanctuary Style Kovil Puliyodarai is known for its one of a kind flavour and can be a magnificent expansion to your feast. 

Change the fieriness and tartness as per your taste.