Puliyodharai -Tamarind Rice – Puli Sadam – How to make Puliyodharai

Puliyodharai / Tamarind Rice is a traditional south Indian dish. I am a great fan of this puliyodharai. It is a spicy tangy rice dish. My husband too loves this dish. This is the first dish I cooked for him. My amma makes tasty puliyodharai and this is her recipe. This is so easy to make. Whenever I ran out of vegetables I used to cook this dish. Because we can make it with the ingredients which are readily available at home. It is an ideal dish for a picnic. All our picnics had puliyodarai mostly as they don’t get spoilt easily. Puliyodharai is my all time favorite dish. I love to have it with potato fry. You can have it with Thogayal, Papadums(appalam). Even now whenever I go on vacation I never forget to taste my mom’s puliyodharai. You can also make puliyodharai with the leftover rice.

Let’s see how to make it.

Preparation Time: 15 mins

Cooking Time: 15 mins

Serves: 2


Cooked rice – 2 cups

Tamarind  – a lemon size

Jaggery – a small piece

Turmeric powder – 1/4 tsp

For Tempering

Gingelly / Sesame Oil – 2 tbsp

Mustard seeds – 1/4 tsp

Chana dal – 1 tbsp

urad dal – 1 tsp

Ground nut – 1/4 cup

Dried round red chilli – 5

Curry leaves – 2 sprig

Asafoetida – 2 pinch

For Roasting and Grinding

Oil – 1 tsp

Fenugreek seeds – 1/4 tsp

Dried Red chilli – 7


1.Dry Roast fenugreek seeds in a pan. Then add a few drops of oil and roast the dried red chillies in it for a minute. Then add it to the Grinding jar and grind them to a powder.

2. Soak tamarind in 1 cup of hot water and make a thick extract. If you are using freshly cooked rice. Spread the rice in a plate and allow it to cool. Add some sesame oil. It will stop the rice from getting dry.

3. To a pan add sesame oil. Once the oil gets hot add mustard seeds, chana dal. Let the chana dal turn light golden then add urad dal. Then add groundnut to it and fry well. Add dried round red chilli / 2 long dried red chilli, curry leaves, turmeric powder and asafoetida. Add the tamarind extract, Salt. Allow it to boil.when it starts boiling add the ground powder and mix well. Add jaggery. It is optional. My mom doesn’t add them. Cook till the oil separates and is of a paste-like consistency. Put off the flame.

4. Add this paste little by little and mix it with the cooked rice. This paste is called pulikachal. You can make this in bulk and store it in the refrigerator. Whenever you want to make puliyodharai. You can add the required amount of this paste to cooked rice and have tasty puliyodharai.

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