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Thursday, April 22, 2010

Puliyotharai(Tamarind Rice)

Rice - 1 cup
Tamarind - lemon size ball
Mustard seeds - 1 tsp
Channa dal - 2 tsp
Urad dal - 2 tsp
Peanuts - 2 tsp
Curry leaves
Red chili - 7 or 8
Hing - a pinch
Turmeric powder - 1/2 tsp
Coriander powder - 1/2 tsp
Cumin powder - 1/4 tsp
Red chili powder - 1/4 tsp
Salt - 2 ot 3 tsp


  • Cook the rice and allow it to cool.
  • Make a thick tamarind extract and keep it aside.
  • Heat 3 tsp of oil in a pan and add mustard seeds,red chili,channa dal,urad dal and peanuts.
  • Saute them until all dals cook and add curry leaves.
  • Now add hing and turmeric powder and saute for 5 minutes.
  • Add tamarind extract and allow to boil.
  • After 5 minutes add coriander powder,cumin powder,chili powder and salt.
  • Boil this gravy until it becomes thick paste and also the oil separates from the gravy.
  • Take required gravy and add to the cooked rice.
  • Mix it well and serve with pickle or vadagam.

You can preserve the remaining paste in an air tight container.
Keep refrigerate and use as and when required.


  1. Yummy pulihora... looks sooo delicious n tangy... nice clicks!!

  2. yummy and tangy, love the flavour of puliyotharai

  3. My fav pulihora, tempting clicks..

  4. my fav too....looks delicious ...nice clicks.....

  5. wow...nothing is equal to puliyodarai..especially temple puliyotharai is my fav one.yours looks lovely.



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