Tamarind Rice (Puliyodharai Recipe)

Name: Tamarind Rice (Puliyodharai Recipe)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Asian, Thai
Ingredients: 1 cup heaped sona masuri rice (or 230 grams rice or 4 cups cooked rice); ¼ to ⅓ teaspoon salt (or add as required); 2 to 2.5 cups water for cooking rice; ¼ teaspoon turmeric powder; 1 tablespoon sesame oil; 4 dry red chillies; 2 teaspoons coriander seeds; 1 teaspoon chana dal ((split and husked bengal gram)); 1 teaspoon urad dal ((split and husked black gram)); ¼ teaspoon fenugreek seeds ((methi seeds)); ¼ teaspoon whole black pepper; ½ teaspoon sesame seeds; ¼ teaspoon asafoetida ((hing)); 50 grams tamarind (or ⅓ cup tamarind - not tightly packed); 2 cups hot water for tamarind pulp; 3 tablespoons sesame oil; 1 teaspoon mustard seeds; ¼ cup peanuts; a pinch of asafoedita ((hing)); 1 sprig curry leaves (or 10 to 12 curry leaves); 2 to 3 dry red chillies; 2 teaspoons jaggery powder; salt as required

Instructions

Prep:30minCook:30min

This Tamarind Rice recipe follows the traditional Tamil Nadu style of making Puliyodharai with tamarind pulp and a spiced tempering. The rice is mixed with a flavorful tamarind reduction for a balanced tangy taste. It is a vegan dish that stores well and can be served warm or at room temperature. Serve it as part of a South Indian meal or pack it for travel.

Updated at: Sat, 07 Mar 2026 00:07:45 GMT