Tamarind rice also known as puliyodharai or pulihora or puliyogare in South India. This tamarind rice recipe involves freshly grounded spices which gives it very spicy flavour and its very aromatic. If you want to make it quick, you can use the spices from the spice box.
I generally make it in hurry so I use already prepared spices but trust me it doesn’t taste as good as the tamarind rice prepared with freshly grounded spices.
The tamarind rice or puliyodharai is very famous recipe from South India. They even serve it in temples. Tamarind rice is generally prepared with leftover rice but you can prepare fresh rice as well. I prefer leftover rice over freshly cooked rice.
In this pulihora or puliyogare recipe the tamarind pulp gives a real good tangy flavour to it.
Hope you like this spicy and tangy tamarind rice recipe from my kitchen. Let me know how do you like it in the comment section below. Enjoy!
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Detailed recipe with step by step photos –
- Dry roast urad dal and chana dal in a pan on low heat until turns little brown.
- Add methi seeds, coriander seeds, peppercorn and dry red chillies to it. Dry roast them until turns aromatic. Stir continuously.
- Turn off the heat and let it cool. Transfer them to a grinder and grind it into a fine powder.
- Meanwhile soak some tamarind in 1 cup hot water for 15-20 minutes then mash it to make pulp. Sieve this pulp to remove big pieces. Discard the big pieces.
- Now heat oil in a pan and add chana dal, urad dal and mustard seeds to it. Let it crackle.
- Add hing or asafoetida and curry leaves to it. Mix.
- Add the prepared spice powder, salt and tamarind pulp to it. Mix well. Cook for 1 minute. Add little water if it’s too dry.
- Add fried peanuts and cooked rice to it. Mix well.
- Serve hot. Bon Appetite!