Authentic South Indian Puliyodarai (Tamarind Rice) Recipe

Ingredients

  • 1 cup of Basmati Rice
  • 1/2 cup of Tamarind
  • 1/4 cup of Peanuts
  • 1/4 cup of Split Bengal Gram (Chana Dal)
  • 1/4 cup of Split Black Gram (Urad Dal)
  • 2 teaspoons of Sesame Oil
  • 1/2 teaspoon of Mustard Seeds
  • 1/2 teaspoon of Turmeric Powder
  • 1/2 teaspoon of Asafoetida (Hing)
  • 10-12 Dried Red Chillies
  • 2 teaspoons of Coriander Seeds
  • 1 tablespoon of Fenugreek Seeds
  • 1/2 teaspoon of Black Peppercorns
  • 10-12 Curry Leaves
  • Salt to taste

Steps and instructions

  1. Soak the tamarind in a cup of water for 10 minutes, then extract the juice and set it aside.
  2. Rinse the basmati rice thoroughly under cold running water until the water runs clear. Cook the rice with 2 cups of water in a rice cooker or pressure cooker. Once cooked, spread the rice on a plate to cool.
  3. Heat a pan over medium heat. Dry roast the peanuts until they turn golden brown. Remove them from the pan and set them aside.
  4. In the same pan, dry roast the split Bengal gram, split black gram, dried red chillies, coriander seeds, fenugreek seeds, and black peppercorns until they release a toasty aroma. Remove them from the pan and let them cool.
  5. Once cool, grind the roasted ingredients into a fine powder in a blender or spice grinder.
  6. Heat the sesame oil in the same pan. Add the mustard seeds and let them splutter. Then add the curry leaves and asafoetida. Sauté for a few seconds.
  7. Now add the tamarind extract, turmeric powder, salt, and the ground spice powder to the pan. Stir well and let it simmer until the mixture thickens to a paste-like consistency.
  8. Add the roasted peanuts to the pan and mix well. Simmer for another 5-10 minutes until the peanuts are well coated with the spice mixture.
  9. Finally, add the cooked and cooled rice to the pan. Mix gently, ensuring all the rice grains are well coated with the spice mixture. Adjust the salt if necessary.
  10. Let the Puliyodarai sit for a few minutes before serving to let the flavors meld together. Serve warm.

Tools for making

Recipe variations

  • Use different types of rice like sona masuri or jasmine rice instead of basmati rice.
  • Add vegetables like tamarind, drumstick, or brinjal to enhance the flavor and add texture.
  • Include cashews or almonds along with peanuts for a nutty variation.
  • Add grated coconut or coconut milk for a creamy twist.
  • Replace the tamarind with lemon juice for a tangy flavor.
  • Add jaggery or brown sugar to balance the tartness of the tamarind.
  • Include roasted sesame seeds for an extra nutty flavor.
  • Add a pinch of garam masala or sambar powder to enhance the spice level.
  • Replace the mustard seeds with cumin seeds or fennel seeds for a different flavor profile.
  • Make it vegan by using vegetable oil instead of sesame oil and skipping the asafoetida.

Recipe overview

Puliyodarai, also known as Tamarind Rice, is a spicy and tangy rice dish that is a staple in South Indian cuisine. This flavorful and satisfying dish features basmati rice tossed in a homemade spice mixture and tamarind paste, and then garnished with roasted peanuts. The spice mixture, made with ingredients like dried red chillies, coriander seeds, and fenugreek seeds, gives Puliyodarai its unique taste. The tanginess of the tamarind, the crunchiness of the peanuts, and the flavor of the spice mixture combined with basmati rice create a delightful blend of textures and flavors. This recipe will guide you through the process of making Puliyodarai from scratch so you can enjoy this South Indian delicacy at home. It may seem complex at first, but each step is easy to follow. The result is a delicious and aromatic meal that's well worth the effort.

Common questions

  1. Can I use any other type of rice instead of basmati rice?
  2. Yes, you can use any other long-grain rice variety as a substitute for basmati rice.
  3. Can I use store-bought tamarind paste instead of soaking tamarind?
  4. Yes, you can use tamarind paste as a substitute. However, adjust the quantity according to your taste preferences as the concentration of tamarind paste may vary.
  5. Can I skip the peanuts in the recipe?
  6. Yes, you can omit the peanuts if you have an allergy or prefer not to use them. The dish will still be flavorful.
  7. Can I adjust the level of spiciness?
  8. Yes, you can adjust the spiciness by adding or reducing the number of dried red chillies in the recipe.
  9. Is Puliyodarai a vegan dish?
  10. Yes, Puliyodarai is a vegan-friendly dish as it does not contain any animal products.
  11. Can I make Puliyodarai ahead of time?
  12. Yes, you can prepare Puliyodarai in advance and store it in the refrigerator for up to 2-3 days. Just remember to reheat it before serving.
  13. What can I serve with Puliyodarai?
  14. Puliyodarai pairs well with papadum, raita, pickle, or a side salad. It can also be enjoyed on its own as a flavorful rice dish.

Serving dishes and utensils

  • Rice Cooker - Useful for cooking the basmati rice to perfection.
  • Pressure Cooker - An alternative to the rice cooker for cooking the rice.
  • Pan - Required for dry roasting the ingredients and sautéing the spices.
  • Blender/Spice Grinder - Essential for grinding the roasted ingredients into a fine powder.
  • Spatula - Used for stirring and mixing the ingredients while cooking.
  • Plate - Used for spreading and cooling the cooked rice.
  • Measuring Cup - Needed to accurately measure the quantities of rice and tamarind.
  • Water - Required for soaking the tamarind and cooking the rice.

Origin stories

Puliyodarai, also known as tamarind rice, is a beloved dish with deep roots in the South Indian states of Tamil Nadu, Karnataka, and Andhra Pradesh. This tangy and spicy delicacy is traditionally prepared during special occasions and festivals, and is often packed for long journeys due to its long shelf life. The dish has a sacred significance in many South Indian Hindu temples, where it is often offered as 'prasadam' (a devotional offering made to a god, later distributed amongst devotees). The lingering sourness of the tamarind, balanced with the heat of the spices and the crunch of the peanuts, is characteristic of the robust and flavorful South Indian cuisine, making Puliyodarai a true testament to the region's culinary heritage.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.