Puliyodharai (Tamarind Rice)

Puliyodharai (Tamarind Rice)

Puliyodharai is a tangy, spicy tamarind rice from Tamil Nadu temples and agraharam kitchens. Its unique taste comes from the slow reduction of tamarind pulp with roasted spices and a generous drizzle of sesame oil. Served during festivals and packed for travel, it’s a dish that gets tastier over time.

Prep Time

15 Minutes
Cook Time

25 Minutes
Serving

3 to 4 People
Sastha Sesame oil Pet bottle

Sastha Sesame oil Pet bottle

Rich Aroma, Deep Flavour, Purity in Every Drop

₹210.00 ₹220.00 -4%

Aromatic, tangy, and nostalgic – this temple-style tamarind rice is every South Indian’s comfort classic!

Ingredients

  • Cooked rice – 2.5 cups (cooled)
  • Tamarind – lemon-sized ball
  • Sastha Sesame Oil – 4 tbsp
  • Mustard seeds – 1 tsp
  • Chana dal – 1 tbsp
  • Urad dal – 1 tbsp

  • Dry red chilies – 4
  • Hing – 1/4 tsp
  • Curry leaves – 2 sprigs
  • Turmeric – 1/2 tsp
  • Roasted peanuts – 2 tbsp
  • Salt – to taste

    Puliyodharai podi/powder (dry roast & grind):
  • Coriander seeds – 1 tbsp
  • Chana dal – 1 tbsp
  • Urad dal – 1 tbsp
  • Dry red chilies – 5
  • Black pepper – 1/2 tsp
  • Sesame seeds – 1 tsp

Instructions

  • Soak tamarind in warm water and extract thick pulp (~1 cup).
  • In a kadai, heat Sastha Sesame Oil. Add mustard, dals, red chilies, hing, and curry leaves.
  • Pour tamarind pulp and simmer on low. Add turmeric and salt.
  • Let it thicken and oil separate (10–12 mins). Add the Puliyodharai podi.
  • Stir in peanuts. Let cool slightly.
  • Mix with rice evenly and allow it to rest for 30 mins before serving.