Tamarind Rice / Puliyodharai / Puli Sadam / Pulihora

Tamarind Rice / Puliyodharai / Puli Sadam / Pulihora

Tamarind rice is a common dish in South India. It is usually made for lunch and for special occasions. I heard that in some places, it is a special dish for the baby shower function (along with other varieties of mixed rice). People usually pack it for long travels. The Pulikaichal (Tamarind gravy) can be stored in a refrigerator up to a week and can be added to cooked rice when needed.

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Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes


  • Cooked Rice – 3 cups
  • Tamarind Paste – 2 tbsp
  • Peanut (skin removed roughly) – Handful
  • Jaggery – 1 tsp
  • Turmeric powder – 1/2 tsp
  • Sesame (gingelly) Oil – 1 tbsp
  • Salt – To taste

To Temper

  • Mustard seeds – 1 tsp
  • Chana dal – 1 tbsp
  • Urad dal – 1 tsp
  • Red chili – 2
  • Curry leaves – 2 sprig
  • Asafoetida (Hing) – A pinch
  • Sesame (gingelly) Oil  –  3 tbsp

To Roast & Powder

  • Chana Dal – 1 tbsp
  • Urad dal – 1 tbsp
  • Coriander seeds – 1/2 tbsp
  • Red chili – 2
  • Fenugreek seeds – 1/2 tsp
  • Sesame seeds – 1 tbsp


  1. Dissolve tamarind paste in 1/4 cup of warm water and keep it aside.
  2. Roast all the ingredients given under ‘To Roast & powder ‘ till it becomes golden brown. Allow it to cool and grind it into powder.
  3. Heat Oil and add the items under ‘To Temper’. Once it starts to splutter, add Peanut and sauté till it turns golden brown
  4. Add the Tamarind extract, Turmeric powder, Salt, Jaggery, and mix it well. Allow it to boil till it becomes thick.
  5. Add cooked rice (make sure it is not hot) and mix it well. Add the roasted powder and mix it again with a tbsp of oil.


  1. Don’t add the hot rice to avoid mushing up the dish.
  2. Adding a tbsp of oil while mixing with the rice will enhance the taste.
  3. Avoid using hands while mixing the rice if making it for a long travel.
  4. You can use any kind of rice.

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Tamarind Rice / Puliyodharai / Puli Sadam / Pulihora
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