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Traditional Tamil Nadu Puliyodharai recipe served in a bowl with curry leaves, peanuts, and homemade spice powder.

Puliyodharai Recipe | Easy Tamil Style Tamarind Rice

Puliyodharai is a traditional Tamil Nadu tamarind rice recipe made with homemade Puliyodharai powder, tamarind extract, and cooked rice. This easy South Indian recipe is perfect for lunch boxes, travel, and festive occasions.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course: 15-Minute Meals, Main Course
Cuisine: south indian, Tamil Nadu
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups cooked rice or leftover rice
For Puliyodharai Powder:
  • 2 tablespoons channa dal
  • 2 tablespoons urad dal
  • 1½ tablespoons coriander seeds
  • ½ tablespoon white sesame seeds
  • 3 dry red chillies
  • ½ tablespoon black peppercorns
  • A pinch of asafoetida hing
For Tempering and Pulikaichal:
  • 3 tablespoons oil preferably gingelly oil
  • 1 teaspoon mustard seeds
  • ½ tablespoon channa dal
  • ½ tablespoon urad dal
  • 2 tablespoons roasted peanuts
  • 3 dry red chillies broken
  • 1 sprig curry leaves
  • 25 grams tamarind big lemon-sized
  • ½ cup water
  • Salt to taste

Equipment

  • mixer grinder
  • pan
  • Spatula
  • Mixing Bowl

Method
 

Prepare the Puliyodharai Powder
  1. Heat a pan on medium flame and dry roast channa dal and urad dal until aromatic and light golden.
  2. Add coriander seeds, dry red chillies, and black peppercorns. Roast for 2 to 3 minutes without over-roasting.
  3. Turn off the flame and add sesame seeds. Allow the residual heat to roast the sesame seeds.
  4. Cool the roasted ingredients completely, add hing, and grind into a fine powder.
Prepare the Pulikaichal
  1. Heat oil in a pan and splutter mustard seeds.
  2. Add channa dal, urad dal, roasted peanuts, broken red chillies, and curry leaves. Saute for 1 to 2 minutes.
  3. Pour in the tamarind extract and allow it to boil until the raw smell disappears.
  4. Add the prepared Puliyodharai powder and mix well.
  5. Cook until the mixture thickens and oil starts separating from the sides.
Make Puliyodharai
  1. Add cooked or leftover rice to the prepared Pulikaichal.
  2. Add salt and gently mix until every grain is evenly coated.
  3. Rest for 10 to 15 minutes before serving.

Notes

  • Avoid over-roasting the spices, as it can make the powder bitter.
  • Gingelly oil gives Puliyodharai its authentic traditional flavor.
  • Leftover rice works best because the grains remain separate.
  • If storing Pulikaichal, add a little extra oil and cook until oil separates from the paste.
  • Puliyodharai tastes even better after resting for some time.