Puliyodarai Recipe with Homemade Spice Mix – South Indian Puliyodarai Made Easy– If you’re craving a tangy, spicy, and flavorful rice dish, this Tamarind Rice Recipe is just what you need! Also known as Puliyodarai, this classic South Indian rice dish is made with cooked rice, tamarind pulp, aromatic spices, and a special seasoning that makes it irresistible.
Why You’ll Love This Tamarind Rice
- Perfect for lunchboxes, travel, or festive offerings (prasad).
- No onion, no garlic—suitable for festival days.
- It can be made with leftover rice.
- Naturally vegan and easy to make gluten-free.
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🧂Essential Ingredients for Puliyodarai Recipe
Cooked Rice
- Preferably, cooled or leftover rice works best to avoid mushiness.
- Acts as the base for the dish and absorbs all the tangy and spicy flavors.
Tamarind Pulp
- The star ingredient! Provides the signature tangy and sour flavor.
- Rich in antioxidants and aids digestion.
Sesame Oil
- Traditional oil is used in South Indian cuisine for its nutty aroma and taste.
- Enhances the overall flavor and helps preserve the dish when packing for travel.
Peanuts
- Adds crunch and richness.
- A good source of protein and healthy fats.
Sesame Seeds
- Toasted and ground sesame seeds add nuttiness and depth.
- Rich in calcium and healthy fats.
Turmeric Powder
- Adds warm color and earthy notes.
- Has anti-inflammatory and antioxidant properties.
Asafoetida
- Adds depth to the flavor and helps with digestion.
- A must-have for recipes without onion and garlic.
Chana Dal
- Offers a light crunch and a nutty flavor.
- Adds protein and texture to contrast with the soft rice.
Mustard Seeds
- Adds a distinct, sharp aroma and texture when fried in oil.
Urad Dal
- Provides a crispy texture and complements the chana dal.
Dried Red Chilies
- Brings heat and a smoky touch to the tempering.
Curry Leaves
- Essential for that earthy, South Indian flavor.
- Also has antimicrobial properties and aids digestion.
Salt
- Balances the tanginess and spices.
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💡 Tips for the Perfect Puliyodarai Recipe
- Use cold or day-old rice to avoid it turning mushy.
- Sesame oil enhances flavor—try not to skip it.
- Add jaggery based on your preference for sweetness.
- Dry roast and powder sesame seeds for added depth and aroma.
- Let the rice sit before serving—it tastes better after resting.
Variations
Tamarind Rice with Vegetables
- Add cooked or sautéed veggies like bell peppers, beans, or peas for a wholesome one-pot meal.
- Especially good when packing for lunchboxes.
Coconut Tamarind Rice
- Add grated coconut (fresh or dry) and tempering for a unique nutty flavor.
- Lightly roast the coconut for a toasty finish.
Garlic Tamarind Rice
- Add sliced or crushed garlic to the tempering for a pungent, aromatic twist.
- Garlic adds depth and richness, perfect for spice lovers.
💭FAQs About Perfect Recipe
Yes! For convenience, you can use store-bought tamarind paste. Just dilute it slightly with warm water and adjust the quantity based on its sourness.
Tamarind rice stays fresh for up to 2 days at room temperature (ideal for travel). In the fridge, it keeps well for 3–4 days in an airtight container.
Yes, in moderation. It’s low in fat (especially when made with sesame oil), packed with spices that aid digestion, and can be made healthier using brown rice.
🥣 Storage Suggestions
In the Refrigerator
Store leftover tamarind rice in an airtight container and refrigerate for 3–4 days.
Before serving, reheat gently in a pan or the microwave. If needed to soften the rice, sprinkle a few drops of water.
Make-Ahead Tip
- You can prepare the tamarind spice paste in bulk, cool it completely, and store it in the fridge for a quick mix-and-eat option on busy days.
🍽 Serving Suggestions for Puliyodarai Recipe
Tamarind rice is flavorful enough to enjoy on its own, but pairing it with a few traditional or simple accompaniments can elevate your meal. Here are some ideas:
Papad (Appalam): Crispy papad or fryums add a satisfying crunch.
Coconut Chutney: A mild and creamy chutney balances the tanginess of tamarind.
Curd (Yogurt): A simple bowl of curd or raita acts as a cooling side.
Banana Chips: The sweet-salty crunch of Kerala-style banana chips complements the spice.
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Puliyodarai Recipe with Homemade Spice Mix –
Equipment
- Mixer Grinder to grind the spice mix
- Spatula for stirring
- deep pan for cooking the masala
- Kadai or broad pan to combine rice and paste
Materials
- For Spice Mix:
- 1 tbsp Oil
- 1 tbsp Chana dal
- 1 tbsp Urad dal
- 1 tbsp Sesame seeds
- 6-8 Dry red chilies
- 1/2 tsp Fenugreek seeds
- 1 tbsp Coriander seeds
- For Tamarind Base:
- 1 tbsp Oil
- 1 tsp Urad dal
- 1 tsp Chana dal
- 1 tsp Mustard seeds
- 2 tbsp Peanuts optional
- 1-2 Dry red chilli
- 1/4 tsp Hing
- 1/2 tsp Turmeric
- 8-10 Curry leaves
- 2 tbsp Tamarind paste disolved in 1 cup of water
- Salt to taste
- 3 cups Cooked rice cooled
Instructions
- Prepare the Puliyodarai Spice Mix
- In a broad pan, heat 1 tbsp oil and add 1 tbsp chana dal and 1 tbsp urad dal, roast for 1-2 minutes, now add 1 tbsp coriander seeds, 1/2tsp fenugreek, 1 tsp peppercorns, and roast for a few seconds until dal turns light golden. Then add 1 tbsp sesame seeds and roast for 1-2 minutes over a low flame, finally add 6-8 red chilies and roast till aromatic.
- Allow to cool completely and grind to a coarse powder.
- Cook the Tamarind Base:
- Heat oil in a pan, add 1 tsp chana dal, 1 tsp urad dal, and saute till golden.
- Add 1 tsp mustard seeds, let them splutter, add 2 tbsp peanuts, let them splutter.
- Now add 1/4 tsp asafotida, 2 whole red chillies, a few curry leaves, stir for a few seconds till nice aromatic.
- Add 2 tbsp tamarind paste diluted in a cup of water and add 1/4 tsp turmeric powder and salt to taste. And stir them well.
- Let it simmer for 3–5 minutes.
- Add Spice Mix:
- Stir in the spice mix and Cook until the oil separates.
- Mix with Rice:
- Add this mixture to cooled, cooked rice. Gently mix until rice is well coated.
- Cover it and cook for 5 minutes over low heat, allowing the flavours to mix well.
- Let it rest for 10–15 minutes for the flavors to soak in.
- Tamarind Rice(Puliyodarai) is ready to serve!
Notes
- Use sesame oil for a more authentic taste.
- You can prepare the spice mix in advance and store for up to 1 month.
- Adjust tamarind and jaggery to balance tanginess and sweetness.
- Ideal for festivals, temple prasadam, or travel meals.
Nutrition (Per Serving – approx.)
Calories: 280 kcalCarbs: 35g
Protein: 6g
Fat: 12g
Fiber: 4g
Step-by-Step Instructions for Puliyodarai Recipe
- Prepare the Puliyodarai Spice Mix
In a broad pan, heat 1 tbsp oil and add 1 tbsp chana dal and 1 tbsp urad dal, roast for 1-2 minutes, now add 1 tbsp coriander seeds, 1/2tsp fenugreek, 1 tsp peppercorns, and roast for a few seconds until dal turns light golden. Then add 1 tbsp sesame seeds and roast for 1-2 minutes over a low flame, finally add 6-8 red chilies and roast till aromatic. - Allow to cool completely and grind to a coarse powder.
Cook the Tamarind Base:
- Heat oil in a pan, add 1 tsp chana dal, 1 tsp urad dal, and saute till golden.
- Add 1 tsp mustard seeds, let them splutter, add 2 tbsp peanuts, let them splutter.
- Now add 1/4 tsp asafotida, 2 whole red chillies, a few curry leaves, stir for a few seconds till nice aromatic.
- Add 2 tbsp tamarind paste diluted in a cup of water and add 1/4 tsp turmeric powder and salt to taste. And stir them well.
- Let it simmer for 3–5 minutes.
Add Spice Mix:
Stir in the spice mix and Cook until the oil separates.
Mix with Rice:
- Add this mixture to cooled, cooked rice. Gently mix until rice is well coated.
- Cover it and cook for 5 minutes over low heat, allowing the flavours to mix well.
- Let it rest for 10–15 minutes for the flavors to soak in.
- Tamarind rice is ready to serve!
If you try this recipe and love it, please share your feedback in the comments below!
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