BM #124 Week 3 Day 1 - 

This week I shall continue the theme of A-Z dishes in Tamil Nadu cuisine. This month the starting letters are M, N and O.

Milagu (Pepper) Puliyodarai is a typical temple style pulliyodarai. I have come to know that in many temples across South India, Green Chilies and Red Chilies are not used to flavor the puliyodarai for various reasons. 

This particular recipe is apparently from the priest of Parthasarathy Perumal Temple as quoted in the original recipe.

I was very skeptical about adding just the pepper powder to flavor the puliyodarai and added slightly less than the original recipe but it was just perfect for our taste buds. So feel free to adjust the pepper powder as preferred.

Recipe Source here
Ingredients - 

Sona Masuri Rice 1 cup (Any short grained rice works well)
Black Pepper Powder 1 tsp (adjust as needed)
Seasoning (Sesame Oil 1 Tbsp, Chana Dal 1 Tbsp, Urad Dal 1 tsp, Cashews 2 Tbsp)
Curry leaves torn few

For the Tamarind Paste - 
(Sesame Oil 1 Tbsp, Mustard seeds 1/2 tsp, Fenugreek seeds 1/4 tsp, Cumin 1/2 tsp, Asafotida 1/4 tsp, few Curry leaves) 
Tamarind extract 1/2 cup (extracted from lemon sized piece of tamarind)
Salt, Turmeric as needed (I added 1 1/4 tsp of salt, 1/4 tsp turmeric)

Method Of Preparation -

Cook rice in any method (Rice Cooker, Instant Pot, Pressure Cooker or Stove top). Allow the rice to cool by spreading the rice gently in a wide serving bowl/plate. Sprinkle pepper powder and gently mix. Set aside.

In a heated pan, add sesame oil and mustard seeds. After the mustard seeds pop, add fenugreek seeds, cumin seeds, curry leaves and asafotida. 

Pour the tamarind extract and mix well. Allow the tamarind extract to cook well until the oil floats and the tamarind paste thickens. 

Meanwhile, in another heated pan, add sesame oil, chana dal, urad dal, cashews and curry leaves. After the dals are brown,  remove from heat and Pour the contents into the simmering tamarind paste. 

Cook the tamarind mixture for a couple more minutes all the while stirring it gently. Remove from heat. The tamarind mixture for puliyodarai is ready.

Pour the mixture into the rice (from step 1) and gently mix. I had about 1 tablespoon of the tamarind mixture leftover for the amount of rice I had on hand.

The Milagu Puliyodarai is ready to be offered to the Lord.


Preparation Time 25 minutes
Serves 2-3


  1. The rice looks perfectly cooked and I love the flavour of the rice, and a wonderful twist to the cooked rice. Simple yet delicious rice.

  2. Sowmya :) Says:
  3. This is such a simple and flavourful rice. Am sure the aromas must be awesome too!

  4. Radha Says:
  5. I love Parthasarathy temple Puliodharai and often used to get a couple of packs extra. I miss it and thanks for this wonderful recipe. Bookmarking your recipe.

  6. Suma Gandlur Says:
  7. Tamarind rice in all forms is welcome in my home. This pepper powder twist must have added extra kick.

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