Tamarind Rice (Puliyogare/Pulihora)
Tamarind Rice Recipe – A Tangy & Flavorful South Indian Classic
Tamarind Rice, also known as Puliyodarai or Pulihora, is a beloved South Indian dish packed with bold, tangy, spicy, and nutty flavours. Made with tamarind pulp, fragrant spices, and crunchy peanuts, it offers the perfect balance of taste and...
Ingredients
Main Ingredients
- 2cupsmedium-grained rice
- 10cupswater
- 30gtamarind
- 5tbspoil
- 1/2cuppeanuts
- 1tbspurad dal
- 1tbsptoor dal
- 1tbspchana dal
- 1tspmustard seeds
- 4piecedry red chillies
- 1/3cupsliced coconut
- 1sprigcurry leaves
- 1tspchilli powder
- 1tbspsugar
- salt to taste
- fresh coriander for garnishing
Nutrition (per serving)
Calories
325.0kcal (16.25%)
Protein
7.0g (14%)
Carbs
33.3g (12.12%)
Sugars
2.5g (5%)
Healthy Fat
11.7g
Unhealthy Fat
5.0g
% Daily Value based on a 2000 calorie diet
How to make Tamarind Rice (Puliyogare/Pulihora)
Prepare Tamarind Pulp
Soak tamarind in 1 cup of warm water for 30 minutes.
Squeeze out the pulp, strain through a fine mesh sieve, and set aside.
Cook the Rice
Rinse the rice and toor dal under cold water until the water runs clear.
In a deep pot, bring 10 cups of water to a boil.
Add the rinsed rice and toor dal to the boiling water and cook for 7-8 minutes until tender yet slightly firm. Drain well, let it rest for a few minutes, and fluff with a fork.
Prepare the Tamarind Base
Heat oil in a heavy-bottomed wok over medium-high heat.
Add peanuts, urad dal, toor dal, and chana dal. Sauté until golden brown.
Add mustard seeds, dry red chillies, sliced coconut, and curry leaves. Stir for a few minutes until the mustard seeds splutter.
Add salt, chilli powder, sugar, and the prepared tamarind pulp.
Stir well, bring the mixture to a boil, and simmer until the raw tamarind smell fades.
Combine with Rice
Add the boiled rice to the wok and mix well.
Cover and let it sit for a few minutes to absorb the flavours.
Garnish with fresh coriander.
Nutrition (per serving)
Nutrition (per serving)
Calories
325.0kcal (16.25%)
Protein
7.0g (14%)
Carbs
33.3g (12.12%)
Sugars
2.5g (5%)
Healthy Fat
11.7g
Unhealthy Fat
5.0g
% Daily Value based on a 2000 calorie diet
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Tips & Tricks
Adjust the tamarind quantity based on your taste preference.
This recipe works well with leftover cooked rice. Simply skip the boiling step and mix the tamarind spice mixture directly into the rice.
FAQS
How can I make Tamarind Rice (Puliyogare) vegan-friendly?
Tamarind Rice is naturally vegan as it doesn't contain any animal products. Just ensure that the oil you use is plant-based. You can also add more vegetables like carrots or peas for added nutrition and flavor.
What are some good substitutions for tamarind in Tamarind Rice?
If you don't have tamarind, you can use a mixture of lemon juice and a bit of brown sugar to mimic the tangy flavor. Alternatively, you can try using pomegranate molasses, but adjust the sweetness accordingly.
How should I store leftover Tamarind Rice?
Store leftover Tamarind Rice in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of water to prevent it from drying out and microwave or heat on the stove until warmed through.
What dishes pair well with Tamarind Rice?
Tamarind Rice pairs wonderfully with crispy papad, coconut chutney, or a cooling raita. You can also serve it alongside a simple vegetable curry or a salad for a complete meal.
Can I use leftover rice to make Tamarind Rice?
Absolutely! Using leftover rice is a great way to prepare Tamarind Rice quickly. Just ensure the rice is not overly sticky, and follow the recipe as usual to infuse it with the tangy tamarind flavor.
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Leena Kohli
(@leenakohli)
Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩🍳✨ Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩🍳✨...
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