Temple style puliyodharai | Tamarind rice recipe | South Indian tamarind rice

Tamarind rice is one of the flavourful traditional south Indin rice dishes prepared in sesame oil using fresh tamarind pulp. It's one of the offerings (prashadam) in several south Indian temples. A special spice powder is added in that temple style tamarind rice, which gives it more taste and flavor. The taste of the dish differs from region to region. I love the taste of puliyotharai prashadam which is offered in the Andal temple of Srivilliputur, which is one of my favorite temples.

Generally for this recipe, short-grain rice is used. Cook the rice in a pot or pressure cooker and allow it to cool down completely before use. The second step is to prepare the tamarind paste and spice powder, which can also be stored for later use. The final step is to mix everything together.

Temple style puliyodharai | Tamarind rice recipe | South Indian tamarind rice

Recipe cuisine: Indian
Recipe category: Main course
Author: Abarna Gopinath
Preparation Time: 20 minutes
Cooking time: 20 minutes
Servings: 3
Calories per serving: 187 Kcal

Tamarind rice - A spicy and flavourful south Indian rice dish prepared from fresh tamarind pulp and several spices, which is perfect for a weekday lunch.

Ingredients

For the masala

1/2 tsp Oil
1 tbsp Coriander seeds
2 tbsp Urad dal
2 tbsp Chana dal
1/4 tsp Fenugreek seeds
1/2 tsp Cumin seeds
1/2 tsp Black pepper
3 or 4 Dried red chilies

For Tamarind rice

3 - 4 tsp Sesame oil
1 tsp Mustard seeds
2 or 3 Dried red chilies
1 - 2 tsp Chana dal
1 - 2 tsp Urad dal
2 tsp Peanuts
A few Curry leaves
1/4 tsp Asafoetida
1 tbsp Tamarind (soaked in 3/4 cup Water)
1/2 tsp Turmeric powder
Salt as required
3 - 4 tsp ground masala
1 & 1/2 to 2 cups cooked Rice

Instructions

Soaked tamarind in 3/4 cup of water.

For the masala, fry all the ingredients in a tsp of oil for 3 - 4 minutes.

Let them cool down completely.

Blend everything together to a slightly coarse powder.

Heat the sesame oil in a pan and temper it with mustard seeds, urad dal, chana dal, dried red chillies, peanuts and curry leaves.

Fry them till the lentils and peanuts turn golden.

Add the tamarind extract, turmeric powder and salt.

Cook on medium flame for 4 to 5 minutes.

Add the prepared spice powder, when the mixture starts oozing out the oil.

Mix well and switch off the stove.

Mix in the cooked rice gently and serve.

Recipe video here!

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Temple style puliyodharai - Step by step pictures

Soak tamarind in 3/4 cup of water. For the masala, take all the ingredients in a frying pan.

Fry them in a tsp of oil on a medium flame for 3 - 4 minutes.

Let them cool down completely.

Take them in a mixer jar.

Blend everything together to a slightly coarse powder. Keep aside.

To prepare tamarind paste, In a pan, heat the sesame oil and temper it with mustard seeds, urad dal, chana dal, dried red chilies, peanuts, and curry leaves.