Puliyodharai | Tamarind Rice | Puli Sadam
How to make traditional Puliyodharai or Puli Sadam
Puliyodharai, also known as Puli Sadam or Tamarind Rice, is a classic South Indian recipe that is a staple in many households. This tangy, flavorful, and aromatic one-pot dish is made with a mixture of cooked rice, tamarind paste, and a blend of spices. Puliyodharai is a popular temple food in Tamil Nadu, often served as a prasadam to devotees during special occasions and festivals.
This easy-to-make and healthy one pot recipe is perfect for lunch or dinner.It's a great option for meal prep, picnics, or travel, as it can be served at room temperature. Puliyodharai is also a versatile dish that can be made with leftover rice, making it a great way to reduce food waste.
There are many regional variations of this dish . It is also called puliogare, pulihora etc in various parts of south India like Karnataka, Andhra, Telangana and Kerala regions .
The preparation of Puliyodharai involves a simple three-step process. First, prepare the Puliyodharai podi by dry roasting a blend of dals and spices to perfection, then grinding them into a fine powder. Next, make the puli kachal (tamarind paste) by cooking tamarind extract with lentils, red chilies, turmeric powder, and salt, resulting in a rich, thick paste. Finally, combine cooked rice with the required amount of puli kachal and Puliyodharai podi to craft a flavorful, tangy, and spicy Puliyodharai.
Follow our step-by-step instructions to indulge in this traditional Puliyodharai recipe, bursting with flavor.
Do check out these rice varieties 👇👇👇
Ingredients
Cooked rice -1 & 1/2 cups
For Puliyodharai powder
Bengal gram dal-2 Tbsps
Coriander seeds-1 Tbsp
Pepper -1/2 Tsp
Fenugreek -1/8 Tsp
Black / white sesame seeds-1/2 Tsp
Red chillies -6-8 nos
Asafoetida -1/4 Tsp
For Puli kachal
Tamarind extract-1 cup
Turmeric powder-1/2 Tsp
Asafoetida-1/4 Tsp
Salt-1 Tsp
Mustard seeds-1/2 Tsp
Urad dal-1 Tbsp
Bengal gram dal-1 Tbsp
Peanuts -1/4-1/2 cup
Red chillies-4-5 nos
Curry leaves-few
Gingelly oil-1/4 cup
Recipe Video
Method
For Puliyodharai powder/ podi -
👉Dry roast the ingredients given under For Puliyodharai podi to golden brown colour, cool and powder finely set aside.
For Puli Kachal-
👉Heat gingelly oil in a kadai add mustard seeds, urad dal, Bengal gram dal, peanuts, asafoetida, curry leaves, red chillies and allow it to splutter.Add turmeric powder and required salt.
👉Add tamarind extract and boil the mixture until it thickens and oil oozes on top. Switch off the gas and cool puli kachal (tamarind paste) ready.
Preparation of Puliyodharai or Tamarind rice
👉In a large plate or vessel combine cooked rice with required puli kachal or tamarind paste mix well until the paste is well coated on the rice.
👉Serve.
Preparation Time-45 minutes
Serves-4
Note-
✍️Rice should be cooked to perfection, it should be grainy and not mushy, this is very important for any mixed rice variety recipes so add water accordingly.
✍️You can pre prepare the Puliyodharai podi and puli kachal and store it in airtight containers in fridge and use it to hot cooked rice when needed.
✍️You can add the Puliyodharai powder to the boiling puli kachal and cook it and use.
Tags
ricevarieties