Tamarind Rice Recipe: A Tangy South Indian Comfort Food

Tamarind Rice, also known as Puliyodarai or Pulihora, is a traditional South Indian dish that balances tanginess, heat, and nuttiness in every bite. Prepared with a spicy tamarind paste and tempered with mustard seeds, curry leaves, chilies, and roasted peanuts, it’s a popular offering in temples, during festivals, or as a comforting weekday meal.

The best part? It uses pantry staples, travels well, and tastes even better the next day as the flavors deepen. Whether you’re looking to use up leftover rice or crave something tangy and satisfying, Tamarind Rice hits the spot. It’s vegan, can be made ahead, and is naturally gluten-free. Pair it with papad or curd for a wholesome South Indian experience. Let’s dive into this flavor-packed recipe that’s ready in under 30 minutes!

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Tamarind Rice Recipe: A Tangy South Indian Comfort Food

Author: ganesh

Difficulty: Intermediate Prep Time 10 mins Cook Time 15 mins Rest Time 5 mins Total Time 30 mins

Cooking Temp: 180  C Servings: 2 Estimated Cost: $ 0.60 Calories: 240 kcal per serving

Best Season: All year

Description

Tamarind Rice is a vibrant South Indian dish made with tamarind extract, spices, and cooked rice perfectly tangy and full of bold flavors.

Ingredients

Servings

• 1½ cups cooked rice – cooled, preferably day-old
• 2 tbsp tamarind pulp – soaked and strained
• 1½ tbsp sesame oil – or any neutral oil
• ½ tsp mustard seeds
• 1 tbsp chana dal – optional
• 1 tbsp peanuts – raw or roasted
• 1 dried red chili – broken
• 2 green chilies – slit
• 8–10 curry leaves
• ¼ tsp turmeric powder
• ½ tsp jaggery – optional, balances sourness
• Salt – to taste
• 1 tbsp coriander leaves – chopped (optional)

Instructions

1. Prepare Tamarind Pulp

   Soak tamarind in ¼ cup warm water for 10 minutes. Squeeze and strain to get thick pulp.

    

1. Cook the Tamarind Mixture

   In a pan, heat sesame oil. Add mustard seeds, chana dal, peanuts, red chili, green chilies, and curry leaves. Sauté until golden and aromatic.

1. Add Spices and Pulp

   Add turmeric, tamarind pulp, jaggery, and salt. Cook on medium heat until the mixture thickens and oil separates (about 5–6 minutes).

1. Mix with Rice

   Add cooked rice and gently mix to coat all grains evenly. Cook for another 2–3 minutes on low.

1. Rest and Serve

   Turn off the heat. Let it rest for 5 minutes before serving. Garnish with coriander if desired.

Nutrition Facts

Servings 2

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Amount Per Serving

Calories 240kcal

% Daily Value *

Total Fat 10g16%

Saturated Fat 2g10%

Sodium 300mg13%

Potassium 200mg6%

Total Carbohydrate 34g12%

Dietary Fiber 3g12%

Sugars 4g

Protein 4g8%

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Vitamin C 6 mg

Iron 1.4 mg

Magnesium 35 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Serving Suggestions: Serve with papad, curd, or a dollop of ghee for a traditional touch.

Variations:

• Add roasted sesame powder for enhanced flavor.
• Use tamarind concentrate for a quicker version—adjust quantity as it's more intense.

Pro Tips:

• Sesame oil is traditional and adds authentic flavor—don’t skip it if possible.
• Let the tamarind paste cook well to avoid raw sourness.
• Tastes better after a few hours as the rice absorbs flavors fully.

Keywords: tamarind rice, puliyodarai, pulihora, South Indian rice recipe, tangy rice, Indian lunchbox recipe