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Tamarind Rice
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Puliotharai – South Indian Tamarind Rice

This flavored rice is a great accompaniment to any Indian meal.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Rice
Cuisine: Indian
Servings: 4


  • 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


  • 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,  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.


To make tamarind extract, add 1/2 cup boiling water to 3 tablespoons tamarind paste and leave for 20 minutes. Strain tamarind and retain the water.
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