Tamarind Rice (Puli Sadham)

Puliyodharai, Tamarind rice, Pulihora


  • Rice
  • Tamarind – a lime size ball
  • Mustard seeds and Urad dal – 1/2 tspn
  • Chana dal(Kadalai paruppu) – 2 tspn
  • Peanuts – 3 tspn
  • Garlic – 2 cloves(chopped)
  • Red Chili – 2
  • Fenugreek powder – 1/4 tspn
  • Hing – 1/4 tspn
  • Turmeric powder – 1/4 tspn
  • Masala powder or Chili powder – 2 to 3 tspn(Depends on your chili powder)
  • Jaggery or Sugar – 1/4 tspn
  • Salt – to taste
  • Sesame oil


  1. Soak the Tamarind in water for 20-30 minutes. Extract the tamarind juice and keep aside.
  2. Heat Sesame oil in a pan. Add Mustard seeds and Urad dal. Once it starts spluttering, add Chana dal, Peanuts and fry till it turns into light brown.
  3. Add Red chilies, Garlic and Curry leaves, fry till light brown.
  4. Add Fenugreek powder, Hing, Turmeric powder, Masala powder or Chili powder, fry till the smell of masala goes. Fry these masala items well in sesame oil.
  5. Add Tamarind juice, Jaggery and Salt. Once it starts boiling, keep the stove in medium heat for 25-30 minutes or until the curry is reduced and thickened. Now the tamarind paste(pulikaichal) is ready.
  6. In the meantime, cook rice and let it cool. Pour 1/2 tspn of oil over the rice. Add the required pulikaichal and mix well with the rice. Store the remaining pulikaichal in an air-tight container and you can use this for a week.

Goes well with: Papad and Coconut thuvayal

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