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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: anjanaskc


  • 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


  • 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