Puliyodharai, also known as Pulihora puliyogare, pulinchoru, kokum rice, or simply lemon or tamarind rice, is a very common and traditional rice preparation in the South Indian states of Karnataka, Andhra Pradesh, Telangana, Kerala and Tamil Nadu. Puli means ‘tangy’ or ‘sour’ in South Indian languages, referring to the characterizing use of tamarind as one of the main ingredients.  puliyogare is prepared with tamarind, as main souring ingredient, along with blend of spices, lentils, peanuts and jaggery cooked in oil and mixed with cooked rice along with fried curry leaves. It remains fresh till two days. So, many South Indian travelers carry the prepared tamarind rice at the time of long journeys. Puliyogare is usually cooked on special occasions and festive days. It is presented to God as part of prayers known as prasadam in most of the South Indian temples as well as South Indian homes. In temples, devotees’ queue to get it after darśana. One of the prasadam that comes to your mind when you think about prasadam, next to sakkarai Pongal is, puliyodharai. Temple Style Tamarind Rice is one of the mouth-watering Prasad served in most of the Vishnu Temples or Hanuman Temples around the world. Preparation of Puliyodharai involves 3 Steps, Preparation of Pulikkaaichal Paste, Preparation of Puliyodharai Powder, Preparation of Puliyodharai and finally Garnishing it. There are several ways and varieties to this simple tamarind rice recipe. The variations differ to each state and is referred as with different names. Temple style Puliyodharai is an Iyengar Style Tamarind Rice Recipe. Temple style puliyodharai rice or tamarind rice with detailed photo and video.

Watch How to make Tamarind rice recipe in Tamil

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Difficulty: Beginner Prep Time 10 min Cook Time 20 min Total Time 30 mins
Servings: 3
Best Season: Suitable throughout the year


Puliyodharai powder

Puliyodharai Preparation

How to make Tamarind rice recipe

  1. First prepare the tamarind rice paste (Pulikkaaichal), for that heat the pan with   sesame Oil.

  2. Add  peanuts stir for 2mins. Then add mustard seeds allow it to splutters, then add split urad dal, chana dal, Hing powder,  dry red chilies and few curry leaves, toss in a medium flame until turns golden color of the mixture.

  3. Add 2 cups tamarind water, Turmeric powder, 1/2 tsp. of Natural Sea rock salt and Jaggery powder

  4. Mix well and boil for 10-15mins in medium flame till it becomes semi thick paste, when oil begins to separate, at this stage switch off.

  5. Next to prepare Puliyodharai powder, heat the pan dry roast  Chana dal,  Urad dal, coriander seeds,  Fenugreek seeds, sauté in medium flame till all turns golden color.

  6. Then add 3 dry red chilies  sesame seeds either black or white and allow it to splutters.

  7. Allow it to cool then transfer all in to mixie jar and make fine powder.

  8. Cook ½ cup rice with ¼ tsp. of table salt. (Rice should not mushy)

  9. For seasoning the rice heat the pan with 1 tsp. of oil add ¼ tsp. mustard seeds, ¼ tsp slit urad dal, few curry leaves, 2 green chilies, 1 dry red chili and 1/8 tsp turmeric powder.

  10. Transfer this on to rice. Mix well.

  11. Add 1.5- 3 tsp. of  fresh Puliyodharai powder and mix well.

  12. Add 1/3 cup Puliyodharai (tamarind) paste.

  13. Wait for 2-3hrs before serving. Yummy divine temple style Puliyodharai rice is ready.

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Gomathi Ramesh

Food Blogger

Hi there! I am Gomathi Ramesh, a full-time food blogger, mother of 2 beautiful daughters and a lovely wife. I come from a family of fantastic cooks and I’m here to share generations of recipes that are homey, fresh, healthy, family-friendly, authentic, and adventurous. Most importantly, our recipes taste great and you can trust that they actually work.

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