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You are here: Home / Navaratri Recipes / Puliyodharai recipe, how to make puliyodharai recipe

Puliyodharai recipe, how to make puliyodharai recipe

November 1, 2022 27 Comments

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Puliyodharai is a very popular South Indian tamarind rice recipe made with tamarind and spices. Puliyodharai is also very commonly served as ‘prasad’ in South Indian temples and the taste of temple tamarind rice is unmatchable.I was gifted Chandra Padmanabhan’s Southern Spice by a colleague in Hyderabad whose exact words when she handed it to me were ‘when I saw the kuzhi paniyaram on the cover, I thought of you’ (Thanks Pragi!!). I am quite glad people think of me when they see delicious food, that’s quite flattering. Anyway, the book has many authentic South Indian recipes.

Chandra Padmanabhan has titled this Tamarind Rice recipe ‘Avasara Puliyodharai‘ – meaning quick tamarind rice in tamil – and since I have an affinity towards any recipe that’s quick, I decided to give it a shot immediately.

Once I read through the list of ingredients and the instructions, I knew this was no quick recipe. There’s a fair bit of roasting and grinding but this recipe does product a delicious Tamarind Rice so I am going to ask you guys to go ahead and give it a shot.

Puliyodharai recipe, how to make puliyodharai recipePin
Two things I significantly changed in the recipe are (a) the amount of oil used and (b) the order of soaking, grinding, roasting, etc, so that we use minimum vessels that reduces washing time at the end. I also changed the amount of ingredients here and there but that of course is normal when you follow someone else’s recipe. I have written the actual recipe and changes I made in brackets.

If you love South Indian rice recipes or tangy tamarind recipes, then check out cabbage rice recipe, puli aval (tamarind with poha), curd rice recipe, spicy capsicum rice, and this spinach pulao recipe.

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Puliyodharai recipe

nags
Puliyodharai is a spicy tamarind-based rice recipe from Southern India, often made during festivals and offered as prasad in temples.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Rice
Cuisine Indian
Servings 4 -5

Ingredients
  

  • Long-grained rice - 1.5 cups I used basmati rice
  • Turmeric powder - 1/4 tsp
  • Grated jaggery - 1 tbsp
  • Salt - 1/2 tsp or to taste

For the Tamarind Paste

  • Tamarind - a large lime-sized ball
  • Fenugreek seeds / methi / menthayam / uluva - 3/4 tsp
  • Coriander seeds - 1 tbsp
  • Dry red chillies - 6 or to taste
  • Salt - 1/2 tsp or to taste

For the Pulioyadharai Masala

  • Grated coconut - 2 tbsp
  • White sesame seeds - 1 tbsp optional

For Tempering

  • Sesame seed oil / nallennai / gingelly oil - 3-4 tbsp
  • Mustard seeds - 1 tsp
  • Asafoetida powder / hing / kaayam - 1/2 tsp
  • Dry red chillies - 2 halved
  • Urad dal / ulutham paruppu / uzhunnu parippu - 1 tsp
  • Chana dal / bengal gram / kadala parippu - 1 tsp
  • Curry leaves - a few

For Garnishing

  • Sesame seed oil - 2 tbsp optional, add if you find the rice too dry
  • Roasted peanuts - 1/4 cup

Instructions
 

  • Wash and soak the rice in 4 cups water for half an hour. Rinse. Cook in an open, thick-bottomed vessel with 4 cups water (add more if it's not enough while cooking) until the rice is cooked yet not too soft.
  • Transfer to a colander and let it drip off the excess water. I have found this to be the best way to cook basmati rice since pressure cooking it either makes it under cooked or too mushy.
  • Soak tamarind and salt for tamarind paste in 1/2 cup water for 15 mins.
  • Soak fenugreek seeds, coriander seeds and red chillies in 1/2 cup water for 15 mins. Drain well. Do all the soaking simultaneously to save time.
  • Heat a frying pan and roast the coconut (don't add any oil) till it turns a light brown colour. 6. Remove and roast the sesame seeds (if using) until they start spluttering and turn golden brown. 6. Mix together with the coconut and grind to a fine powder. Keep aside.
  • In the same grinder, combine all ingredients for tamarind paste and grind to a fine paste.
  • Heat 3-4 tbsp gingelly oil in the same pan and fry the peanuts until crisp. Drain and set aside.
  • Add the ingredients for tempering to the same oil. When the mustard seeds start spluttering, add tamarind paste, jaggery, salt, turmeric and 1/2 - 1 cup water.
  • Mix well and simmer till all water has evaporated and the mixture has a jam-like consistency. Remove.
  • Place rice in a large bowl and gradually blend in the tamarind paste. Sprinkle in spice powder and mix well. Check and adjust salt.
  • Add more oil if needed and mix in the roasted peanuts.
Serve puliyodharai warm or at room temperature with papadom, a simple raita, or roasted coriander chutney like my mom does.
For Puliyodharai recipe in Tamil, Telugu, Malayalam, Kannada, Hindi, etc please use the Google translate button in the sidebar.
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By nags Filed Under: Navaratri Recipes, South Indian Rice Recipes, Tamil Recipes, Uncategorized

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Reader Interactions

Comments

  1. Anonymous

    February 6, 2013 at 9:17 am

    Do I have to soak the urad dal and chana dal,used for tempering, in water?

    Reply
    • Nagalakshmi V

      February 6, 2013 at 9:31 am

      no you don't need to.

      Reply
  2. Rajani

    April 1, 2010 at 1:36 pm

    its been ages since I had tamarind rice, the best ive had was from our telugu neighbours back in the days. scared to make it though not sure if the lil one and the meat eating hubby will like the taste! sad

    Reply
  3. Nags

    April 1, 2010 at 1:36 pm

    Thanks for dropping a note Nisha 🙂 This is a foolproof tamarind rice / puliogare recipe. I have tried it many times too!

    Reply
  4. nisha

    November 19, 2009 at 10:43 pm

    i tried this recipe twice now and it came out really very good. thanks for the lovely recipe 🙂

    Reply
  5. Nags

    November 20, 2009 at 1:33 am

    Thanks for dropping a note Nisha 🙂 This is a foolproof tamarind rice / puliogare recipe. I have tried it many times too!

    Reply
  6. bee

    January 20, 2009 at 9:43 pm

    this looks very very delish.

    Reply
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Hello!

I am Nags, the face behind Edible Garden, a food and recipes website for the busy (and sometimes lazy!) cook since 2007. My recipes are meant to be quick yet healthy and delicious - Nothing fancy, nothing too difficult. Follow Me On Instagram for real-time food and life updates.

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