Tamarind Rice | Puliyodharai Saadham

A popular Indian rice dish

Tamarind Rice

Never have there been cuisines that do such a variety of special and wonderful things with rice as many of the Indian Cuisines. The variety is endless. This recipe is for Tamarind Rice. The Iyengar community in Tamil Nadu specialises in this rice and the dish is famous among South Indians. There must be many thousands of variations of this recipe.

Are you after other Mixed Rice recipes? Try Clove, Cardamom and Cinnamon Rice, Persian Barberry Saffron Rice, Sri Lankan Yellow Rice with Yoghurt, Carrot Rice, Urad Dal Garlic Rice, Peppered Rice, and Mango Rice.

What about Tamarind in recipes? Try Kottu Rasam, a Tamarind and Lime Dressing, and Amaranth Soup with Tamarind.

Browse all of our Mixed Rice dishes, and all of our general Rice dishes. Checkout all of our Tamarind recipes too. Explore our Indian recipes here, and our Indian Essentials here, or be inspired by our Late Winter recipes.

This is also a traditional dish for Navarathri. See all of our Navarathari dishes here.

Tamarind Rice

Tamarind Rice | Puliyodharai Saadham

Source : recipes abound
Cuisine: South Indian, Tamil
Prep time: about 30 mins to cook rice and make sauce
Cooking time: time to cool the rice, then time to rest the rice
Serves: 3 – 4 people depending how you are using it. It makes 2 cups.

1 cup rice
0.5 – 0.75 Tblspn tamarind extract in half cup hot water
0.25 tspn turmeric powder
pinch asafoetida
0.5 cup peanuts
0.5 cup ghee
1 cup water
1 tspn salt

tspn black mustard seeds
0.5 tspn channa dal
4 halved dried red chillies
14 curry leaves – about 1 – 2 stalks

Cook the rice in a little less water than normal. You are aiming for a dry rice not wet, with each grain separate. When cooked, set it aside to cool.

Heat 1 Tblspn ghee and pop the mustard seeds. Add the channa dal, then after a moment add the dried red chillies. Saute till the chilli becomes darker red.

Add the skinned peanuts and saute quickly. Pour over the tamarind water and the other cup of water, and add the turmeric, asafoetida and salt.

Cover and cook for 5 mins then take off the lid and allow to reduce until it has reduced by about half. Add the remaining oil and the curry leaves. Stir and remove from the stove.

Mix the rice with the sauce carefully, without breaking the rice. Mix well and put aside for a couple of hours if possible, to allow the sauce to be totally absorbed by the rice.

This dish is often served in temples — no wonder it has a divine taste. 🙂

recipe notes
Peanuts go so well with this rice. If you don’t have any peanuts, use cashew nuts.

Serve with a yogurt raita or any sort of fritter.

It’s also a perfect picnic food.



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