Tamarind Rice

Tamarind Rice

This recipe has been viewed 80119 times
5/5 stars  100% LIKED IT   

Called Puliyodare in Tamil, this is an Iyengar cuisine classic. A heart-warming dish that uses tamarind to create a magical flavor. The South Indian style tadka adds both flavor as well as appeal, making this a great lunch/dinner recipe. Enjaaai!

Tamarind Rice recipe - How to make Tamarind Rice

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
Show me for servings

For the tamarind paste

    For the tamarind paste
  1. Combine the tamarind with ½ cup of water and cook over medium flame for a minute. Allow it to cool slightly.
  2. Pass through a strainer to get a thick pulp.
  3. Add the turmeric powder and chilli powder and keep aside.

For the rice

    For the rice
  1. Heat the oil in a pan and add the urad dal and roast till it turns golden brown in colour.
  2. Add the green chilli, dry red chilli, ginger, asafoetida and curry leaves and cook for a few more seconds.
  3. Add the tamarind paste, mix well and cook for 2 minutes.
  4. Add the steamed rice and salt, mix well and cook for 3 to 4 minutes.
  5. Serve hot garnished with the ghee and coriander.
Nutrient values (Abbrv) per serving
Energy233 cal
Protein3.3 g
Carbohydrates31.1 g
Fiber1.9 g
Fat10.5 g
Cholesterol0 mg
Sodium3.8 mg
Click here to view calories for Tamarind Rice


Tamarind Rice
 on 22 Jul 16 07:56 AM

Tried it..it was yummmm...... (y)
Tarla Dalal
22 Jul 16 09:22 AM
   Hi Swati , we are delighted you loved the Tamarind Rice recipe. Please keep posting your thoughts and feedback and review recipes you have loved. Happy Cooking.
Tamarind Rice
 on 21 May 14 02:16 PM

this mildly flavored rice is succulent and the tang from the tamarind is perfect to proportion, leaving a pleasantly tingling after taste...also that surprise element- the crunch from the urad dal is just what this soft textured needed.. Loved it!
Tamarind Rice
 on 25 Apr 12 10:19 PM

Tamarind Rice
 on 29 May 11 06:13 PM

Tamarind Rice
 on 28 Dec 10 11:13 PM

The acidity of the tamarind is just right! it does not over power the dish but gives that tangy flavour to the rice.