Tamarind Rice

Puliyodarai, a traditional rice dish, stays good & tastes divine even if it is kept without being refrigerated for 3 or 4 days.  My mother used to say that her grandfather always preferred to carry puliyodharai while traveling in bullock cart for all their family trips.

IMG_0426 Puliyodharai served to devotees in temples is one of the most sought-after prasadams relished by all. 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.

54 Comments Add yours

  1. jhilli1965 says:

    Nice pics…..looks yummmm….

    1. Megala says:

      Thanks so much.

  2. InspiresN says:

    Thanks for sharing this traditional recipe I would love to try your version sometime!

    1. Megala says:

      Nice to hear this, thanks!

  3. Christy B says:

    Everything at your blog sounds so delicious, Megala! 🙂

    1. Megala says:

      Many thanks for your kind appreciation !

  4. Tiff says:

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

    1. Megala says:

      Thanks a lot ! 🙂

  5. Mrinalini says:

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

    1. Megala says:

      Thanks a lot !

  6. NiaFaraway says:

    I am going to have to try this 🙂

    1. Megala says:

      Thank you ! 🙂

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

    1. Megala says:

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

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