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Puliyodharai (Tamarind Rice)

Puliyodharai (Tamarind Rice)

Earlier I used to live in Coimbatore, TamilNadu with my family, & there we used to have many varieties of rice and one of the popular South Indian rice recipe was of a Tangy, Sour & Spicy rice. The recipe dish is also known as Puliyodharai in tamil language. A vegan recipe.

In most South Indian temples, tamarind rice is also served as prasadam along with sweet Pongal and Curd Rice.

tamarind rice

Preparing this tamarind rice usually takes lot of time. So you can prepare the tamarind sauce and keep in fridge.  spiced tamarind sauce also known as ‘Pulikachal‘ is made in medium or large quantities and then stored in the fridge. So when you want to make tamarind rice, you just heat a bit of sesame oil. Add the pulikachal. Add the cooked rice. Mix well and your tamarind rice is ready. You can also mix the cooked rice with some turmeric powder and sesame oil and then mix with pulikachal.


1. Prepare the cooked rice, remove it in bowl or pan and let it cool down. then add 1/4tsp turmeric powder and 1tbsp of sesame oil in it and mix it slowly, if there are limps in rice break it. and keep it aside.

Steps for preparing Pulikachal-

1. Take 50 grams tamarind or ⅓ cup tamarind (not tightly packed) in a bowl.


2.  Add 2 cups hot water and soak the tamarind for 30 to 40 minutes.

3. Then squeeze the soaked tamarind and extract the pulp. Keep the bowl aside.

Preparation of masala for Pulikachal-

1.  You need following spices to make the masala.

2. Heat a pan and reduce the flame to a low. Add all the spices and stirring often roast them on a low flame and then add 1/4tsp of asafoetida/hing.

3.  Mix very well till urad daal and channa turns golden. and then let the roasted spices cool.

4. Then in dry grinder add all spices and break red chilly before adding it. And grind it to fine powder.

5. Now heat the 4tbsp oil in pan. & add 1 teaspoon mustard seeds, 1 teaspoon urad dal.

6. Also add 1 teaspoon chana dal and ¼ cup peanuts. Basically add the mustard seeds, lentils and peanuts together.

7. Saute on a low flame till the lentils turn golden. The peanuts will also get done by this time.

8. Once the peanuts as well as the lentils turn golden, then add 2 to 3 dry red chillies, ¼ teaspoon turmeric powder and 10 to 12 curry leaves. You can even switch off the flame if you want.

9.  Now strain the tamarind pulp and directly add in the tempering mixture. Strain very well. You can even strain tamarind pulp before and keep aside.

10. Stir it and add salt, and add 1 to 2 teaspoons of jaggery powder. You can add less or more of jaggery or skip it.Bring tamarind mixture to a boil and continue to cook.

11. Cook till the mixture has thickened a bit and you see oil floating on top. and then add  ground spice powder, mix very well. Continue to simmer the pulikachal for some more minutes. Do stir often.

12. cook till it get thickened like tamarind chutney and once this consistency is achieved, then switch off the flame.

13.  Add the pulikachal to the rice, mix it well. After the mixing is done, you can serve right away or wait for some minutes for the flavors to infuse and then serve


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