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!
Tamarind Rice is a vibrant South Indian dish made with tamarind extract, spices, and cooked rice perfectly tangy and full of bold flavors.
Soak tamarind in ¼ cup warm water for 10 minutes. Squeeze and strain to get thick pulp.
In a pan, heat sesame oil. Add mustard seeds, chana dal, peanuts, red chili, green chilies, and curry leaves. Sauté until golden and aromatic.
Add turmeric, tamarind pulp, jaggery, and salt. Cook on medium heat until the mixture thickens and oil separates (about 5–6 minutes).
Add cooked rice and gently mix to coat all grains evenly. Cook for another 2–3 minutes on low.
Turn off the heat. Let it rest for 5 minutes before serving. Garnish with coriander if desired.
Servings 2
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Serving Suggestions: Serve with papad, curd, or a dollop of ghee for a traditional touch.
Variations:
Pro Tips: