Puliyodharai(Tamarind Rice)

Serving: 3 |Type: Rice Varieties



Rice -1 ½ cups
Tamarind -Big Lemon Size
Salt -to taste
Chili Powder(optional) -½tsp
Turmeric -½tsp


Sesame Oil -5tbsp
Mustard -1tsp
Urad Dhal -2tsp
Channa Dhal -2tbsp
Black Chana(optional) -2tbsp
Peanut(optional) -2tbsp
Red Chili(Broken) -2 to 4
Curry Leaves -few
Asafotida -½tsp
Cashew nuts(optional) -10


Dry Grind And Roast:



Red Chili -2 to 4
Coriander Seeds -2tbsp
Sesame seeds -1tbsp
Black Pepper -½tsp
Asafotida -½tsp
Channa Dhal(optional) -½tsp
Fenugreek -¼tsp


  1. Cook the rice with little salt and 1tsp oil.
  2. Then transfer the rice into a big vessel to let it cool (spread it in the vessel) with 1tbsp of sesame oil.
  3. Dry roast the above ingredients and grind like coarse powder and keep it aside.
  4. Soak the tamarind with 1 cup of water and squeeze out the pulp and keep it aside.
  5. Take a pan heat with oil add seasonings fry without burning.
  6. Now add tamarind pulp, salt, chili powder and turmeric mix well and boil it.
  7. Boil until it gets thicken then turn off the stove.
  8. Take the cooled rice, add the ground powder and mix it well.
  9. Then add tamarind paste mix well, coat all the rice.
  10. Check the salt.
  11. Now ready to serve with any kootu, aviyal, potato fry or fresh coconut pieces.


  1. If you want you can add 1tsp of brown sugar or jaggrey while boiling the tamarind paste.


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