Tamarind Rice recipe / Puliyogare recipe is my all time favorite, to say the truth if given daily also, I can have it happily. Puli sadam / pulihora by whatever name you may call it is a very famous dish all over South India, that it is offered as prasadams in temples also. According to me, I can say that my mom prepares the best puli sadam in the world. Though I prepare it 4 to 5 times in a month, I couldn’t replicate the taste of the rice prepared by my mom. I personally feel, she has some wonders in her hand. I have already shared Temple style Puliyodharai and this a simple version. We can prepare the tamarind paste (pulikachal) in advance and use it whenever needed as it stays good for even 15 days under refrigeration.
Tamarind Rice Recipe | Puliyogare Recipe
Preparation + Cook Time: 35 minutes | Serves : 2 to 3
- Tamarind – 1 Medium Lemon Sized
- Turmeric Powder – 1/4 tsp
- Peanuts – 1 Handful
- Jaggery – 1 tsp (Optional)
- Water – 150ml
- Salt – As required
- Cooked Rice – 2 Cups
- Channa Dal – 1.5 tblsp
- Fenugreek Seeds – 1 tsp
- Red Chilli – 5 to 6
- Hing – 2 Generous Pinch
- Mustard Seeds – 2 tsp
- Channa Dal – 1 tsp
- Fenugreek Seeds – 1/2 tsp
- Red Chilli – 2 to 3
- Curry Leaves – 2 sprig
- Hing – 1 Generous Pinch
- Gingelly Oil – 3 to 4 tblsp
1. Soak rice in water for 30 minutes. Rinse well and pressure cook rice for 3 whistles with the water ratio of 1:1.5. Spread it in a plate, fluff it with a fork and let it cool down. Soak tamarind in hot water for 20 minutes. Squeeze the tamarind, extract tamarind water and throw away the pulp. Keep by side.
2. In a pan dry roast the ingredients given in the table ‘To roast and Grind’. Once it cools, grind it in a mixer to coarse powder.
3. In the same pan, dry roast peanuts for 5 to 6 minutes, until it cracks on the top and turns golden brown. After it cools, blow away the skin of the peanuts. (If you have roasted peanuts in hand, add it directly). Heat a pan, add gingelly oil and throw some mustard seeds. Once it splutters add the remaining ingredients listed in the table ‘To Temper’.
4. Now pour tamarind water, once it starts to boil add turmeric powder and required salt.
5. Add the grinded spice powder and cook in low flame for about 10 to 12 minutes. Stir now and then else it gets burnt at the bottom. The paste starts to thicken and the oil starts to separate. Finally add peanuts and mix well. Puli kachal is ready. Add the cooked rice to the puli kachal and mix well without breaking the grains. Adjust salt, if preferred drizzle 2 tsp of gingelly oil on top.
Serve this puliyogare with any poriyal or vadams.
1. You can alter tamarind quantity as per tanginess preferred. Also make it bit more tangy, as it gets balanced and taste good with time.
2. Adjust chilli as per your spice level for this tamarind rice recipe.
3. Use dark tamarind (karuppu puli) for dark coloured puliyogare recipe.
4. I used basmati rice, any rice variety or even left over rice can be used. Also make sure that the rice grains are not mushy.
5. Addition of peanuts is optional, it can be replaced with cashews also.
6. Add hing and curry leaves generously which lends a wonderful aroma to the tamarind rice.
7. This rice taste best with gingelly oil, also don’t reduce the quantity.
8. Addition of jaggery makes the rice slightly sweet and also enhances the taste. But I didn’t use.
9. Adjust rice and puli kachal quantity as per your taste buds.
10. Puli kachal stays good for 10 to 15 days under refrigeration. It can be stored and used whenever needed.
All time favourite and comfort food! lovely clicks!
Thanks Sundari for your comments.
My all time fav….looks delicious n divine!!
Thanks a lot Padma.