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Tamarind Rice (Puliyodharai) Recipe

Ginger Powder Tamarind Powder

Serving – 2 person

Time Required - 20 minutes


  • 6 dry red chillies
  • 1 teaspoon coriander seeds
  • 2 teaspoon channa dal
  • 1/4 teaspoon methi (fenugreek) 
  • 1/2 teaspoon sesame seeds
  • 2 teaspoon urad dal
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon Zilli's Ginger Powder
  • 2.5 teaspoon Zilli's Tamarind Powder
  • 3/4 cup water
  • 3 teaspoon mustard oil
  • 1/2 teaspoon mustard seeds
  • 1/4 cup peanuts
  • 4-5 curry leaves
  • 1/4 teaspoon turmeric powder
  • a pinch of hing 
  • salt to taste
  • 1.5 teaspoon jaggery or 1 teaspoon jaggery powder
  • 2 cup cooked rice
  • 1 sprig coriander leaves


  • .Heat the pan. Add 4 dry red chilllies, corainder seeds, 1 tsp channa dal, 1 tsp urad dal,methi and sesame seeds.
  • Stir often roast them on low flame.
  • Roast until urad and channa dals become light brown.
  • Keep the mixture aside for 10 mins to cool down.
  • Transfer the mixture to a jar.
  • Add black pepper and ginger powder. 
  • Grind to make a fine powder. Keep powdered spices aside.
  • Take a bowl, add tamarind powder and water. 
  • Stir well till no lumps are formed and keep the tamarind paste aside.
  • Heat oil in a pan.
  • Add mustard seeds, 1 tsp channa cal, 1 tsp urad dal and peanuts.
  • Stir until the dals become light brown on low flame. 
  • Add curry leaves and stir a little.
  • Add 2 dry red chillies and stir a little.
  • Add turmeric powder, salt and hing then give it a stir.
  • Add tamarind paste. Stir till it comes to boil.
  • Add jaggery, and stir till the jaggery dissolves on low flame.
  • Cook till the mixture becomes a thick chutney.
  • Add powdered spices and mix well on low flame.
  • Mixture is ready.
  • Take a bowl, add cooked rice and the mixture. Mix well.
  • Garnish with coriander leaves. 
  • Tamarind rice is ready to be served.
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