Tamarind rice, also known as Puliyodarai or Pulihora, is a beloved South Indian dish packed with bold flavors. The tangy tamarind paste, combined with aromatic spices and crunchy peanuts, makes for a deliciously satisfying meal. Often prepared during festivals or as a travel-friendly dish, tamarind rice is easy to make and bursting with taste. Whether you’re craving a quick lunch or looking for a no-fuss dinner, this dish is a must-try!
Ingredients
- For the Tamarind: Paste 2 tablespoons tamarind paste (or lemon-sized tamarind ball soaked in warm water)
- 1 teaspoon jaggery (optional for balance)
- ½ teaspoon turmeric powder
- 1 teaspoon salt (or to taste)
- 1 teaspoon red chili powder
- ½ teaspoon hing (asafoetida)
- For the Rice: 2 cups cooked rice (preferably cooled)
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 1 teaspoon chana dal (split Bengal gram)
- 1 teaspoon urad dal (split black gram)
- 2 tablespoons peanuts
- 2 dried red chilies
- 8-10 curry leaves
- 1 teaspoon sesame seeds (optional for extra flavor)
Step By Step Guide
Prepare The Tamarind Paste
If using whole tamarind, soak it in ½ cup warm water for 10 minutes. Strain the pulp and discard the fibers. In a small pan, heat 1 teaspoon oil and add the tamarind pulp. Mix in jaggery, turmeric, salt, red chili powder, and hing. Cook on low heat for 5-7 minutes until it thickens slightly. Set aside.
Prepare The Tempering
Heat 2 tablespoons oil in a pan. Add mustard seeds and let them splutter. Add chana dal, urad dal, peanuts, and dried red chilies. Fry until the dals turn golden brown and the peanuts are crunchy. Toss in curry leaves and sesame seeds (if using). Stir for a few seconds.
Combine Everything
Reduce heat to low and add the prepared tamarind paste to the tempering. Mix well. Add the cooked rice and gently toss everything together so the rice is evenly coated. Cook for 2-3 minutes, allowing the flavors to blend.
Serve & Enjoy
Let the tamarind rice sit for 10 minutes before serving for the best taste. Garnish with extra roasted peanuts and serve warm with papad, yogurt, or a side of pickle.
Pro Tips
Use day-old rice for the best texture—freshly cooked rice can get mushy. Adjust spice levels by increasing or decreasing the red chilies. Make ahead—the tamarind paste stays fresh in the fridge for up to a week, making it a great meal prep option.
