Puliyodarai (Tamarind Rice)

by Inherited Seeds

A tangy and spicy rice dish, Puliyodarai is a festival staple in Tamil Nadu. It’s a harmonious blend of tamarind and spice.

Servings: 4-5 | Preparation Time: 20 minutes | Cooking Time: 15 minutes

Ingredients:

For the Tamarind Paste:

  • 1 lemon-sized ball of tamarind
  • 3 tablespoons sesame oil
  • 1 teaspoon mustard seeds
  • 2 dried red chilies
  • 1 teaspoon fenugreek seeds
  • 1/4 teaspoon asafoetida (hing)
  • 8-10 curry leaves
  • 2 tablespoons roasted peanuts
  • 1 teaspoon turmeric powder
  • 2 tablespoons jaggery (optional, for a mild sweetness)
  • 1 teaspoon salt (adjust to taste)

For Puliyodarai Spice Powder:

  • 1 tablespoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon black peppercorns
  • 1 teaspoon sesame seeds
  • 4 dried red chilies
  • 1/4 teaspoon fenugreek seeds

Other Ingredients:

  • 3 cups cooked rice (preferably cooled)
  • 2 tablespoons sesame oil (to mix with rice)

Instructions:

  • Cook the Rice:
    • Cook rice until each grain is separate (not mushy). Spread it on a large plate and drizzle sesame oil. Set aside to cool.
  • Prepare Tamarind Extract:
    • Soak the tamarind in 1 cup of warm water for 15 minutes. Squeeze out the pulp and strain to make tamarind extract.
  • Make the Puliyodarai Spice Powder:
    • Dry roast all the ingredients listed under spice powder until aromatic. Allow them to cool and grind into a fine powder.
  • Cook the Tamarind Paste:
    • Heat sesame oil in a pan. Add mustard seeds and let them splutter. Add dried red chilies, fenugreek seeds, asafoetida, and curry leaves.
    • Pour the tamarind extract into the pan and bring to a simmer. Add turmeric powder, jaggery, and salt. Cook until the mixture thickens.
    • Stir in the roasted spice powder and mix well. Add roasted peanuts. Simmer for 2-3 minutes.
  • Mix the Tamarind Paste with Rice:
    • Gradually add the tamarind paste to the cooled rice, mixing gently to coat each grain. Adjust the quantity of paste based on your preference for tanginess.
  • Rest and Serve:
    • Allow the Puliyodarai to rest for 10-15 minutes for the flavors to meld. Serve warm with fried papad or yogurt on the side.

Accompaniments for Puliyodarai

  • Papad/Fryums:
    • Crispy papads or fryums (like rice crackers) pair perfectly with the tangy and spicy flavors of tamarind rice.
  • Coconut Chutney:
    • A mild coconut chutney can balance the bold flavors of Puliyodarai.
  • Yogurt or Raita:
    • Serve with plain yogurt or cucumber raita for a refreshing contrast.
  • Pickles:
    • Traditional Indian pickles, especially lime or mango pickle, complement the tanginess of Puliyodarai beautifully.
  • Vegetable Stir-Fry:
    • Add a side of sautéed or roasted vegetables, such as okra (bhindi) or green beans.

Storage Tips

  • For Leftovers:
    • Store leftover Puliyodarai in an airtight container in the refrigerator for up to 2 days.
    • Reheat gently on low heat, adding a teaspoon of sesame oil for freshness.
  • Tamarind Paste:
    • The tamarind paste can be prepared in advance and stored in a sterilized jar for up to 2 weeks in the refrigerator. This makes it convenient for a quick meal.
  • Freezing Option:
    • Tamarind paste can also be frozen in ice cube trays for up to 3 months. Thaw as needed and mix with freshly cooked rice.

Tips for Best Results

  • Use sesame oil (gingelly oil) for an authentic flavor.
  • Ensure the rice is cooled before mixing to prevent it from becoming mushy.
  • Adjust the spice level and tanginess by varying the amount of tamarind paste and roasted spice powder.
Back to Our Recipes