Puliyodarai (South Indian Tamarind Rice)
Puliyodarai, is a speciality of the South Indian coastal state of Tamil Nadu. Also see Pulihora.
Ingredients
- 1 tbsp split peas
- 1 tbsp coriander seeds
- ½ tsp fenugreek seeds
- 2–3 dry red chillies
- 4 cups cooked white rice
- Vegetable oil
- 2 tsp mustard seeds
- 3 tbsp gingely (sesame) oil ("Til" oil in Hindi, "Nallennai" in Tamil)
- 2 tbsp split peas
- 2 tbsp groundnuts (peanuts)
- ½ tsp asafoetida (heengh in Hindi, perungayum in Tamil)
- 3–4 dry red chillies
- 4–5 curry leaves
- 1.5 tbsp tamarind concentrate
- 1 tsp turmeric powder
- ¾ tbsp salt
Ingredients for 5 servings (775 g) · the original recipe
Method
- 1
Garnishing Powder: Dry roast all ingredients in a pan without oil until deep brown.
- 2
Grind to a fine powder after the mix cools down.
- 3
Puliyodarai: Heat the oil in a pan.
- 4
Add groundnuts and split-peas, and fry until golden brown.
Stovetop - 5
Add mustard seeds, asafoetida and red-chillies (broken into pieces). Wait until the mustard seeds splutter, then remove pan from stove.
Stovetop - 6
Mix rice, salt, turmeric powder and tamarind concentrate. Add a little oil to the raw rice before cooking it. This gives it a better texture.
- 7
Add the garnishing powder and curry leaves and mix well.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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