Last Updated on December 14, 2020 by Chef Mireille
Puliotharai – South Indian Tamarind Rice is a popular flavored rice, often had in temples.
While in Northern India, they are known for their large varieties of flatbreads, rice is the preferred accompaniment in the South. In India and especially in the South, you will find many varieties of flavored rice including Lemon Rice, Tomato Rice, Cumin Rice, Curry Leaf Rice and this Tamarind Rice.
Like Caribbean people love rice and beans, South Indians love their Rice and Dal. If you are a rice lover as much as I am, try some of these other rice varieties!
Rice Recipes
- Sesame Coconut Rice
- Parsi Caramel Rice
- Sri Lankan Turmeric Rice
- Greek Tomato Rice
- Horsegram Pulao
- Vietnamese Tomato Rice
- Mishti Pulao
- Joloff Rice
This Tamarind Rice is a great representation of the cuisine of the south Indian state of Tamil Nadu. Well, check out my complete Tamil Nadu dinner that also included Chettinad Lamb Curry and Cabbage Green Plantain Poriyal. Check out the other recipes here.
This lovely flavored rice will compliment this or any Indian meal.
Puliotharai – South Indian Tamarind Rice
Ingredients
- 2 cups cooked rice
- 2 tablespoons tamarind extract
- 2 teaspoons coriander seed
- 1/8 teaspoon fenugreek seed
- 2 teaspoons sesame seeds
- 2 tablespoons oil
- 4 teaspoons channa dal yellow split peas
- 5 dried red chiles
- 1/4 cup dry roasted peanuts
- 1/4 teaspoon mustard seeds
- 1 strand curry leaves
- a pinch of asoefetida
- salt to taste
Instructions
- In a dry skillet, toast coriander and fenugreek seeds until they start to change color. Add sesame seeds and roast for another 30 seconds. Cool and grind in a coffee/spice grinder.
- In the same skillet, heat 1 tablespoon of the oil. Add channa dal, chile and peanuts for about 2 minutes until the nuts turn golden. Cool and grind coarsely.
- In a large skillet, Â heat the remaining tablespoon of oil. Add mustard seeds. After they start to pop, add curry leaves and asoefetida and fry for 1 minute.
- Add grinded sesame seed mixture and channa dal mixture. Fry for 1 minute.
- Add cooked rice, tamarind water and salt. Toss until the rice is well coated.
Notes
Do you know anyone else who likes learning about international food, culture, history and travel? Bring them over here to join the party! Don’t forget to use those share buttons!
Start Here to find out how the Schizo Chef can help you with your cooking, travel and other needs!
If you like this recipe, PLEASE LEAVE A COMMENT & SUBSCRIBE!
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#91
My mouth started watering seeing this tangy tamarind rice. Looks yum and delicious.
yes the smoky and tangy rice is so delicious
We south Indians can survive on Pulioddharai the whole moth without getting bored. You have made it perfect Mir..
thank you and I too enjoyed this rice to the core!
This one is a family favorite….yours has turned out so beautiful! Now I am so tempted…need to make this for dinner today!
glad I inspired you 🙂