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Puliyodarai (Tamarind Rice) Recipe

30 minutes. Cook
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Historical Background:

Puliyodarai, also known as Tamarind Rice, is a beloved South Indian culinary gem that boasts a rich history and a burst of flavors. Its origins trace back to the southern states of India, particularly Tamil Nadu and Karnataka. The name “Puliyodarai” is derived from Tamil words – “Puliyar,” meaning sour, and “Tharai,” meaning rice. This dish has been a staple in South Indian households for centuries and holds a special place in festivals, temple offerings, and celebrations.


1. Tamarind Paste:

a. Begin by soaking the tamarind pulp in hot water for about 15-20 minutes until it softens. b. Extract the tamarind pulp by breaking it apart with your fingers and then strain it to remove any seeds or fibers. c. In a small pan, heat sesame oil and roast fenugreek seeds until they turn slightly brown. Remove from heat. d. In a separate bowl, combine the tamarind pulp, roasted fenugreek seeds, turmeric powder, and a pinch of asafoetida. Mix well and set aside.

2. Puliyodarai Mix:

a. Heat sesame oil in a large, heavy-bottomed pan or kadai over medium heat. Add mustard seeds and let them splutter. b. Add chana dal and urad dal, sauté until they turn golden brown. c. Add broken dried red chilies, curry leaves, and roasted peanuts. Sauté for another minute. d. Incorporate the tamarind paste mixture into the pan. Stir well to combine with the spices and lentils. e. Sprinkle turmeric powder and salt into the mixture. Adjust the seasoning to your taste. You can add jaggery or sugar for a touch of sweetness if desired. f. Cook the mixture on low heat, stirring occasionally, until it thickens, and the oil starts to separate from the tamarind paste. This should take about 10-15 minutes.

3. Mixing with Cooked Rice:

a. Once the tamarind paste has thickened and is aromatic, remove it from heat and allow it to cool for a few minutes. b. In a large bowl, mix the prepared tamarind paste with cooked rice to ensure even coating with the flavorful Puliyodarai mix.

4. Garnishing and Serving:

a. Garnish the Puliyodarai with freshly chopped coriander leaves for a burst of freshness and color. b. Serve Puliyodarai with a side of papad or crispy fried items like vadam (rice flour crisps) for added crunch.

Puliyodarai: A Symphony of Flavors

Puliyodarai is not just a dish; it’s a journey through South Indian culinary traditions. The tangy tamarind, the earthy aroma of sesame oil, and the subtle sweetness from jaggery or sugar (if added) all come together to create a harmonious blend of flavors. This dish is perfect for a hearty lunch or a satisfying dinner and is often prepared during festivals like Pongal or as prasad in temples.

So, the next time you’re in the mood for a taste of South India, whip up a batch of Puliyodarai and savor the history and flavors of this timeless classic.


prep time
20 minutes.
cooking time
30 minutes.
4 servings.
total time
50 minutes.


  • Large, heavy-bottomed pan or kadai

  • Small pan for roasting fenugreek seeds

  • Strainer for tamarind pulp

  • Bowl for soaking tamarind

  • Spoon for mixing

  • Serving bowl

  • Plates and utensils for serving


  • 1/2 cup tamarind pulp

  • 1 cup hot water

  • 1 teaspoon fenugreek seeds

  • 1 teaspoon sesame oil

  • 1/2 teaspoon turmeric powder

  • A pinch of asafoetida (hing)

  • 1 cup cooked rice

  • 2 tablespoons sesame oil

  • 1 teaspoon mustard seeds

  • 1 teaspoon chana dal (split chickpeas)

  • 1 teaspoon urad dal (split black gram)

  • 2-3 dried red chilies, broken into pieces

  • 10-12 curry leaves

  • 2 tablespoons roasted peanuts

  • 1/2 teaspoon turmeric powder

  • Salt to taste

  • Jaggery or sugar to taste (optional)

  • Fresh coriander leaves for garnish


Soak tamarind, extract pulp.
Prepare tamarind paste.
Cook Puliyodarai mix.
Mix with cooked rice.
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