Tamarind Rice

Puliyodarai, a traditional rice dish, stays good & tastes divine even if it is kept without being refrigerated for 3 or 4 days.  I heard that my grand mother along with her younger children used to travel in a cart to a nearby town for their Diwali shopping; she preferred to carry tamarind rice & curd rice for all her trips. In those days people traveled in carts with their family for attending weddings, festivals, etc.

IMG_0426 Here is my simplified recipe for puliyodharai without compromising the quality & taste:

Time taken: 15 min

Yield: This pulikachal (tamarind masala) can be used to mix the rice required for 5 or 6 people. If you are not using them all at once, you can refrigerate the remaining for later use.


  1. Tamarind (puli) – lemon sized
  2. Salt – 1 tsp
  3. Cane jaggery – ¼ tsp
  4. Sesame oil (nallennai) – 1 tsp

IMG_0317For Masala:

  1. Sesame oil – 1 tsp
  2. Red chillies – 10 Nos.
  3. Coriander seeds (malli vidhai) – 1 tbsp
  4. Split blackgram (de-skinned) –  1 tsp
  5. Asafoetida – a small block


For Tempering:

  1. Sesame oil – 1 tbsp
  2. Mustard seeds – ¼ tsp
  3. Bengal gram (kadalai paruppu) – ¼ tsp
  4. Roasted peanuts (varutha kadalai) – 25 Nos.
  5. Curry leaves – 1 sprig
  6. Red chillies – 2 Nos.
  7. Turmeric powder – ½ tsp


Cooking Method:

  • Soak tamarind in hot water (or microwave for a minute) and keep aside.IMG_0320
  • Heat a pan with oil in medium flame.
  • Roast an asafoetida block, coriander seeds and black gram & red chillies separately (as shown below) in a teaspoon of oil.
  • Grind these roasted spices into a powder using mixer-grinder.
  • Remove seeds or fibers in the soaked tamarind and add to the spice powder and grind into a fine paste.
  • Heat the same pan with oil in medium flame, add mustard, Bengal gram, peanuts, red chillies, & curry leaves and fry for 30 sec.
  • Add turmeric powder & ground masala and saute till oil gets separated (about 5 min).
  • Add salt & jaggery, mix well and remove from heat.
  • Add cooked rice into the tamarind masala and mix well.
  • Finally add a teaspoon of sesame oil to enhance the flavor & texture of tamarind rice.
  • Puliyodharai is ready to serve.

49 Comments Add yours

  1. Christy B says:

    Everything at your blog sounds so delicious, Megala! 🙂

    Liked by 1 person

    1. Megala says:

      Many thanks for your kind appreciation !

      Liked by 1 person

  2. Tiff says:

    I need to try this now! Your blog makes me so hungry! 🙂

    Liked by 1 person

    1. Megala says:

      Thanks a lot ! 🙂

      Liked by 1 person

  3. Mrinalini says:

    Tamarind rice is my favourite! Will try out your recipe soon 🙂

    Liked by 1 person

    1. Megala says:

      Thanks a lot !


  4. NiaFaraway says:

    I am going to have to try this 🙂

    Liked by 1 person

    1. Megala says:

      Thank you ! 🙂


  5. Wow! I would love to try this rice! Would you recommend it for lunch or for dinner?

    Liked by 1 person

    1. Megala says:

      Thanks for stopping by! We take this usually for lunch!


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