A popular tangy and spicy rice made with tamarind, spices, and aromatics. I love tamarind rice and can eat it anytime in a day. Being North Indian, somehow I have always liked this rice dish.
Tamarind Rice
Tamarind rice or puliyogare is rice prepared with tamarind, jaggery, few spices and curry leaves. They stay fresh for a couple of days and ocassionally made during long journeys as a popular travell food in South India.
Puliyogare or tamarind rice is knwon wihth different names in different states of South India. Some paces it is called puliodrai, pulihora or pulinchoru. The word ‘Puli’ means sour which is attained with either tamarind or kokum.
Tamarind rice is also cooked on special ocassionas and festivals in South Indian homes, it is also often distributed as a prasad /offerings after prayers in temples.
Ingredients Needed for Tamarind Rice
- Tamarind pulp: Fresh homemade or store-bought tamarind pulp. To make it at home soak tamarind in hot water for an hour. Strain and mash and wash with water and collect the pulp.
- Peanuts: Raw red peanuts with skin.
- Green chilies: For some spiciness in the rice.
- Red chili: Dry whole red chillies for tempering.
- Curry leaves: Dry or fresh curry leaves.
- Mustard seeds: For tempering
- Asafetida: Adds a nice flavor.
- Urad dal: For tempering.
- Jaggery: To balance the tartness of tamarind.
- Sesame seeds: Adds a nice nutty flavor.
- Salt: As per taste.
- Cooked rice: Basmati or sona masoori rice, cooked.
How to make Tamarind Rice
Heat oil in a pan. Add asafoetida, mustard seeds, and curry leaves. Let the seeds splutter. Now add urad dal, dry red chili, green chili, peanuts, and sesame seeds. Let the peanuts roast a little.
Add tamarind pulp and let it cook until it starts thickening. Finally, add jaggery and cook for 2 minutes more. Cool and store in an airtight container.
To make the rice, heat a teaspoon of oil in a pan and add the 2 tablespoons of puliyogare mix(tamarind paste). Add cooked rice and mix well until combined.
Serving Suggestions
Serve tamarind rice as it is or with papadum, potato fry, or coconut chutney. They taste amazing the next day.
Pro Tips
- You can make the tamarind spice mix (puliyogare) in a big batch and store it in the refrigerator to use for a long time.
- Adjust the number of chilies and salt as per your taste.
- Peanuts add a nice crunch and taste to the rice, don’t skip it. If you have peanut allergies then you can add cashew nuts instead.
Like Tamarind Rice, try these recipes..
- Tamarind Candy | Imli ki Goli
- Sweet corn Tamarind Masala Mix
- Date & Tamarind Chutney
- Chintapandu Pulihora | Tamarind Rice
- Tamarind Chutney
Looking for more such recipes to get some ideas for your lunch or dinner? Do not miss my Lemon Rice and Patnam Pakoda and the best one’s Mysore Bonda.
*If you ever try this recipe don’t forget to share your photos with me on Facebook, Pinterest, Twitter or tag me on Instagram @cookingwithsapana using the hashtag #cookingwithsapana and stay connected* I would love to see your creations from my space!!
Tamarind Rice
Equipment
- Saucepan
Ingredients
- 1 cup tamarind pulp
- 1/2 cup peanuts
- 2 green chilies chopped
- 4-5 dry red chili
- few curry leaves
- 1 teaspoon mustard seeds
- a pinch asafetida
- 1 tablespoon urad dal
- 1 tablespoon jaggery
- 1 tablespoon sesame seeds
- salt to taste
- 1 tablespoon oil
- 2 cups cooked rice
Instructions
- Heat oil in a pan. Add asafoetida, mustard seeds, and curry leaves. Let the seeds splutter.
- Now add urad dal, dry red chili, green chili, peanuts, and sesame seeds. Let the peanuts roast a little.
- Add tamarind pulp and let it cook until it starts thickening.
- Finally, add jaggery and cook for 2 minutes more.
- Cool and store in an airtight container.
- To make the rice, heat a teaspoon of oil in a pan and add the 2 tablespoons of puliyogare.
- Add cooked rice and mix well until combined.
- Serve hot.
Notes
- You can make the tamarind spice mix (puliyogare) in a big batch and store it in the refrigerator to use for a long time.
- Adjust the number of chilies and salt as per your taste.
- Peanuts add a nice crunch and taste to the rice, don’t skip it. If you have peanut allergies then you can add cashew nuts instead.
Nutrition
This post was originally posted in 2015, since then I have updated the pictures and content for better engagement.
Always let me know how this recipe turned out in the comments below. I will be so excited to hear how you served your Tamarind Rice and please do share your tips and tricks with me.
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Best Regards,
Sapana Behl
Puliyogare paste is so flavorful and I can puliyogare anytime of the day
this looks sooooooo authentic !! very well done 🙂
Amazing colour and texture, great job there!
Very flavorful rice..Well made.
Flavorful tamarind rice. You got the perfect color.
Your Tamarind rice turned out great. Looks super 🙂
Yummy tamarind rice. Looks delicious