A classic South Indian delight, this tangy and spicy tamarind rice is packed with flavor from a freshly ground spice mix and crunchy peanuts. It's a temple favorite that tastes even better the next day!
Prep20m
Cook25m
Soak30m
Servings4
Serving:1.5 cups519 cal
Ingredients
For 4 servings
1.5 cuprice (Sona Masuri or any short-grain rice works best)
Wash and cook 1.5 cups of rice with 3 cups of water until each grain is separate. Do not make it mushy.
Once cooked, spread the rice on a wide plate. Drizzle 1 tsp of sesame oil over it and gently mix. Let it cool completely.
Soak the tamarind in 1.5 cups of hot water for 30 minutes. Squeeze well to extract all the pulp, then strain and discard the solids. Keep the tamarind water aside.
2
Make the Puliyodarai spice powder.
In a small pan on low heat, dry roast the coriander seeds, 1 tbsp chana dal, 5 dried red chilies, peppercorns, and fenugreek seeds until they are fragrant and lightly browned, about 3-4 minutes.
Be careful not to burn the fenugreek seeds, as they will turn bitter.
Let the roasted spices cool down completely, then grind them into a coarse powder in a blender.
3
Prepare the Pulikachal (tamarind paste).
Heat the remaining sesame oil in a heavy-bottomed pan or kadai over medium heat.
A classic South Indian delight, this tangy and spicy tamarind rice is packed with flavor from a freshly ground spice mix and crunchy peanuts. It's a temple favorite that tastes even better the next day!
This south_indian recipe takes 45 minutes to prepare and yields 4 servings. At 518.82 calories per serving with 9.67g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Add mustard seeds and let them splutter. Then add 1 tbsp chana dal, urad dal, and peanuts. Sauté until the dals turn golden brown and the peanuts are crunchy, about 2 minutes.
Add the 2 broken dried red chilies, curry leaves, and hing. Sauté for 30 seconds.
Carefully pour in the tamarind water. Add the turmeric powder, jaggery, and salt. Mix well.
Bring the mixture to a boil, then reduce the heat and let it simmer for 10-12 minutes, or until the paste thickens and oil starts to separate at the edges.
4
Mix the rice.
Once the pulikachal has thickened, turn off the heat. Add 2-3 tablespoons of the freshly ground spice powder to the paste and mix well.
Add the cooled rice to the pan in batches. Gently mix everything together until the rice is evenly coated with the paste.
Avoid mashing the rice. Use a fork or a gentle hand to mix.
5
Rest and serve.
Cover the pan and let the Puliyodarai rest for at least 30 minutes. This allows the flavors to meld together.
Serve at room temperature with papad or a simple vegetable stir-fry.
Pro Tips
1For the best texture, use day-old cooked rice or ensure your freshly cooked rice is completely cool and dry.
2Using sesame (gingelly) oil is key to achieving the authentic flavor of Puliyodarai.
3The Pulikachal paste can be made in a larger batch and stored in an airtight container in the refrigerator for up to a month. Just mix with cooked rice when needed.
4Don't skip the jaggery; it balances the sourness of the tamarind and the heat from the chilies.
5The flavor of Puliyodarai deepens over time. It's an excellent dish for travel or lunchboxes as it tastes great even after a few hours.
Recipe Variations
quick
Quick
Use a good quality store-bought Puliyodarai paste or powder to save time on making the spice mix and tamarind paste from scratch.
jain
Jain
This recipe is naturally free of onion and garlic. To make it fully Jain, you can omit the peanuts if you avoid root vegetables.
healthy
Healthy
Substitute white rice with brown rice or quinoa for a higher fiber version. Reduce the amount of oil used in the tempering.
high protein
High protein
Add 1/2 cup of boiled chickpeas or black-eyed peas along with the rice for a protein boost.
