Puliyodharai (Tamarind Rice)


1/2 cup(100g) rice washed, soaked then cooked and cooled.
1-2 Tbsp tamarind pulp (no excess water)
2 dry red chilli
4-5 curry leaf
1Tsp chana dal
1/4 tsp chilli powder
1/4 tsp dhaniya powder
Pinch of turmeric
Pinch of hing
Salt as per taste
2 tbsp Oil
1/4 tsp mustard


Heat the oil in a pan and then add hing, mustard,chana dal and roast it until chana dal becomes light golden in color. Then add dry chilli and once it gets roasted add curry leaves. Later add tamarind pulp, red chilli powder, turmeric powder, coriander powder, salt and give a quick but good stir and let it cook till oil leaves the sides of the pan and floats above the mixture. Once the mixture cools down add the cooked rice to it and mix it well. Now it’s ready to be served.


Tamarind rice can be taken while you’re travelling it stays good normally upto 2 day. It’s one of the favourite dish of my kid. You can also make use of leftover rice. It’s a traditional dish of Tamil nadu, Andhra pradesh and in some south indian temple it’s served as prasadam (Prasad ).

Just the Mixture alone can also be stored in a airtight container for about two weeks in refrigerator and can be used as and when required.


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