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You are here: Home / Rice, Pulao,Khichdi / How To Make Tamarind Rice ,Puliyodharai Recipe

How To Make Tamarind Rice ,Puliyodharai Recipe

2013-09-05 by Anjana Chaturvedi

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Tamarind Rice- A tangy ,delicious and flavorful Rice made with tamarind,peanuts and a spice mix- Specialty of Southern India

Tamarind rice/puliyohara/puliyodarai /Temple puliyohara is a specialty rice preparation of South India.There are few version of making this tamarind rice depends of every state and the taste of every household. It is a specialty from Tamil Iyengars community.
This is a spicy and tangy rice preparation which is a complete meal in it self and a great travel food too.

Puliyodarai  / tamarind rice is also a popular prashad offered in South Indian temples.

A spice mix is prepared by roasting selected spices and lentils and then they are mixed in tamarind sauce . This sauce is referred as -pulikaichal or puliyodarai masala.

You don’t need many side dishes or accompaniments to serve along this delicious and flavorful rice,just fried papad, chips or a hot bowl of Mysore rasam or Pineapple Rasam is enough to serve along.

Do Try These Delicious Rice Recipes-

  • Cabbage Rice
  • Sambhar Sadam
  • Corn Methi Pulao
  • Moong Daal Pulao
  • Matar Mushroom Rice

tamarind Rice, Puliyodharai

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tamarind rice
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Tamarind Rice/ Puliyodharai

Tamarind rice- A tangy and flavourful rice made with tamarind, peanuts and few flavourful spices- Specialty from Southern India
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Lunch, Rice preparation, Tiffin recipes, Travel Food
Cuisine: South Indian Cuisine
Keyword: puliyodharai, tamarind rice
Servings: 4
Author: Anjana Chaturvedi

Ingredients

  • 1.5 cup Raw Rice

Pulikaichal/ Tamrind spice Mix

  • 1/4 Cup Peanuts/ Moongphali
  • 2 lemon size Tamarind
  • 1.5 tbsp Bengal Gram/ Chana daal
  • 1.5 tbsp White Lentil/ Urad daal
  • 12 Curry Leaves
  • 1/2 tsp Fenugreek seeds/ Methidana
  • 2 tbsp Jaggary/ Gur Optional
  • 4 Dried Red Chilies
  • 2 Green chilies
  • 1.5 tsp Ginger/ Adrak
  • 1/2 tsp Asafoetida/ Hing
  • 1 tsp Mustard Seeds/ Rai
  • 4 tbsp Cooking Oil

To Grind-

  • 1.5 tbsp Sesame Seeds/ Till
  • 1.5 tbsp Coriander seeds/ sabut Dhaniya
  • 1/3 tsp Asafoetida/ hing
  • 3/4 tsp Fenugreek seeds/ Methi dana
  • 4 Dried whole red chilies

Instructions

  • Wash and soak rice for 20 minutes and then boil in enough water till done.
  • Drain the boiled rice on a colander to remove all the extra water.
  • In a pan add 1.5 tsp of oil and add all the ingredients for roasting-sesame seeds,coriander seeds,fenugreek seeds,whole red chili and asafoetida.
  • Roast them to a nice golden colour and then grind to make a fine powder.
  • Soak tamarind in 1.5 cup of warm water for about 15 minutes.
    Mash the tamarind well and squeeze the pulp.
  • Heat oil in a pan and add the peanuts and fry them on low heat till they become golden in colour.
  • Now add mustard seeds,urad daal,chana daal,fenugreek seeds and saute till daal become golden in colour.
  • Add curry leaves,whole red chilies,green chilies,asafoetida, and turmeric and saute.
    Then add the tamarind pulp ,jaggary,ginger and salt and cook on medium heat .
  • Cook till the mixture started to thicken and oil start floating on the sides of the pan.
  • Now add the boiled rice and the ground spice mix and mix every thing gently.
  • Cover the pan for minimum 1 hour so rice will absorb all the flavours and the daal used in tempering will soften a bit.
  • Serving suggestions-serve along with some papad,chips,curd or rasam

Filed Under: Rice, Pulao,Khichdi, South Indian Food, Tiffin Variety, Travel food Tagged With: Jain food, Main course, No onion garlic recipe, pulao, Pulihora, Puliyodharai, Rice, southern indian recipes, Tamarind

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Comments

  1. Jinson says

    2014-03-01 at

    Aunty, thanks for recipe. I cam across your blog and prepared the rice.. It was awesome and awe inspiring to see the amount of work which goes into Puliyotharai.

  2. Anonymous says

    2013-09-16 at

    hello aunty….very nice collection of recipes….everything looks very organized…thanks a lot for taking that effort….could you do a post on sambhar sometime ….thank u once again!!

  3. Sona - quick picks/pick quicks says

    2013-09-08 at

    well..me too just posted one on this today..but with spagetti.. so you get a share of a "same pinch" 🙂

  4. Suja Manoj says

    2013-09-06 at

    My favorite rice,tangy and yummy

  5. Priya Suresh says

    2013-09-06 at

    I can happily finish that bowl, tangy tamarind rice are my favourite.

  6. Rumana Ambrin says

    2013-09-06 at

    My all time favourite rice…

  7. divya says

    2013-09-05 at

    Oh wow, I'm drooling!

  8. Veena Theagarajan says

    2013-09-05 at

    looks yumm

  9. Hema says

    2013-09-05 at

    You have made it perfectly..

  10. Sapana Behl says

    2013-09-05 at

    So flavorful and delicious rice ..

  11. Anu Shoj says

    2013-09-05 at

    inviting tamarind rice…

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About Maayeka

"Maayeka" means a mother's home. I am Anjana Chaturvedi, and I share on this blog traditional vegetarian and vegan recipes from India, that have been handed down to me from my mother, aunts, and grandmothers. All of these recipes are "Sattvic" - cooked without using any onions or garlics - which are known as "taamsic" or negative ingredients in Ayurveda. Hope you enjoy these recipes and feel free to reach out to me for any questions or feedback!

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