Tangy tamarind, Spicy crushed red chillies, Soothing asafoetida, Fresh curry leaves, Sea fresh rock salt
Did you know, the famous South Indian puli sadam (tamarind rice) traditionally originated at the temples. Girija Paati learnt this style of making puliyodharai from her mother-in-law 50 years back and she swears by the formula. So, we decided to let a good thing be.
Try our Kovil (meaning temple) Puliyodharai once and you’ll never be able to go back. Add it to rice the traditional South Indian way, smear it on toasted bruschetta with a sprinkle of parmesan cheese, use it as a dip for chips or as a side dish for parathas. Anyway you do, this tangy dish will have you hooked.