Puliyodharai (Tamarind Rice)
Puliyodharai (Tamarind Rice) is a delectable tangy and spicy rice mixed with tamarind chutney made of aromatic spice and tamarind.
Servings Prep Time
3people 20minutes
Cook Time
Servings Prep Time
3people 20minutes
Cook Time
For The Special Spice Powder
For The Tamarind Paste
  1. The tamarind paste can be made earlier on the same day or a day before and stored in the refrigerator.
  2. First we will blend the spice powder. Roast the ingredients a tsp of oil, starting with the dals first. Then add the coriander seeds, dry chillies and last the sesame seeds. Powder this in an electric grinder and keep aside.
  3. Soak the tamarind in warm water and keep aside. Cook the rice in open pan. Drain and keep aside to cool.
  4. Heat the oil in a pan, when hot add the mustard seeds. Once they splutter, add the asafoetida, then the urad and chana dal, dry chillies. Saute well until the dal turns brownish in color. Add the roasted ground nuts and saute well.
  5. Squeeze the tamarind and extract thick juice, add this to the pan. You may need to add more water and extract once again, add this too. Stir.
  6. Add the turmeric, salt, freshly prepared spice powder, and jaggery. Allow to boil. Check the taste and add salt and spice at this stage, if needed. Lower the heat and let this simmer for 10 minutes.
  7. When the tamarind paste has cooled down, this can be transferred to a glass container or jar and stored in the refrigerator for up to a month.
  8. Now we can mix the puliodharai rice. Take the cooked rice in a large wide bowl. Add as much tamarind paste to this according to the quantity of rice. Mix gently.
  9. Heat the ghee, add the cashew nut pieces and fry until brown. Pour this over the puliodharai rice.
  10. Serve with papadam or appalam or other fried south Indian vathal-vadagams.
  11. This flavorful rice is ideal to carry in lunch boxes while travelling or to office or school along with other dry vegetable dishes for a wholesome meal.
Recipe Notes

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