Tamarind Rice

Tamarind Rice

Tamarind Rice (Puliyodharai)

Tamarind Rice or Puliyodharai is a special dish made during festivals and is also offered as neivedhyam/prasadam in South Indian temples. Puliyodharai is one of my favorite rice dish. The recipe has been prepared as per one of my Tamil friend who is an expert in making Puliyodharai.

1 cup Rice (basmati / or any long grained rice)
1/2 tsp turmeric powder
1 tsp mustard seeds
1/2 cup roasted peanuts
Oil for tempering
1-2 sprigs of curry leaves
4-5 dried red chilly
1 tbsp channa dal (Bengal gram)
1 tbsp urad dal
1/3rd tsp hing (asafoetida)
Lemon sized ball tamarind
1 tsp finely chopped ginger
1/3 tsp turmeric powder
1/4th tsp chilly powder
salt to taste


  • Soak the tamarind in 1 cup of hot water for 10-15 minutes. Strain and extract the juice and keep it aside.
  • Cook rice till almost done. Add salt in rice while cooking.
  • Once you drain the water from the rice. Spread the rice in a flat plate and let it cool.
  • Now in a deep frying pan, add 2-3 tbsp of oil. Once hot add mustard seeds. When it splutters, add the urad and the chana dal.
  • Once it is almost light brown, add the roasted peanuts and fry for 3-4 seconds. Now add the curry leaves. Tear the red chilly into 2-3 pieces and add it too. Add the hing, turmeric and chilly powder and give it a stir. Immediately add the tamarind juice and let it boil.
  • When the tamarind juice starts thickening, add the rice and mix it gently till the rice is coated with the spices and tamarind juice.
  • After 2-3 minutes switch off the gas. Serve hot with curd and papad.

Tip:  Take care that you are cooking the spices the gas should be in a slow flame, so that the spices do not get burned.


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