Puliyodharai ~ Tamarind Rice With Sundal

Puliyodharai is a quick south Indian delicacy which serves as a perfect meal for lunch box, picnic /travel time food since the rice will be good to eat even after long time. This is very simple version and soon I will post recipe for how to  preserve tamarind sauce?. The color of the rice may vary depends on the usage of tamarind. I always love to have it with cooked Chickpea sundal with it.  This recipe is specially for people who are new to cook. This is also prepared as  festival food for serving as god's prasadam.

Puliyodharai ~  Tamarind Rice With Sundal

YIELD – 2 serving


Rice - 1 cup
Tamarind - big lemon size
Puli Kaichal
Broken Dried Red Chilli-3no.
Turmeric Powder-1/2tsp
Gingelly oil- 2tbsp
Curry Leaves- 2tbsp
Salt To Taste

For Spice Powder:

Dried Red chilli-4
Coriander Seeds-1tsp
Fenugreek Seeds-1/4tsp
Pepper corn-1/2tsp
Asefatodia- 1/2 tsp

For Seasoning:
Mustard Seeds-1tsp
Whole Urad Dhal- 2tsp
Bengal Gram- 2tsp
Gingelly oil-1tbsp


Wash and cook rice. Spread the cooked rice in a flat tray or plate to cool with little oil applied on top.
Soak the tamarind pulp in 2 cups of water and extract the juice without dust.
Heat oil in a fry pan add broken red chilli, turmeric powder, asefatodia/ hing, tamarind water and mix well. Cook till becomes thick gravy or kolumbu consistency with constant stirring.
In the meantime dry roast Red chilli, pepper, fenugreek, coriander seeds, asefatodia and powder it.

Puliyodharai ~  Tamarind Rice With Sundal
Once the Tamarind sauce is ready switch of the flame add the ground powder and salt. Mix well to blend together.
Combine the rice with sauce and stir well with roasted peanuts.
Adjust the salt accordingly and season the rice with crispy fried curry leaves, mustard, urad dhal, bengal dhal in gingelly oil.

To Prepare Sundal:
Soak chickpea or kondai kadahalai in water overnight. Nex day change the water and pressure cook for 4-5 sounds with little oil, asefatodia added to it.
Once the pressure is been released check for the texture of the sundal if it not done with soft cook for further 5-10minutes depends on the texture.
Season the sundal with mustard,split urad dhal,chenna dhal,green chilli and salt in oil.
Serve with puliyodharai.


Prepare the Puli kaichal/ tamarind sauce in a  huge amount and store it in fridge will be good for a month. Spoon out the required amount of sauce when you need to prepare tamarind rice.
Prepare 1-2 hours or more before you eat to enjoy the great taste as the sauce will increase taste depends on how long it is been marinated.
Seasoning can be prepared along with puli Kaichal and will add good taste.

Puliyodharai ~  Tamarind Rice With Sundal

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Unknown said...

Good One !

Anonymous said...

wow it looks so tempting...

anjana said...

so delicious and flavourful!

Love this with potato roast... Nice one

Yummy looking tamrind rice.

love this comfort food.

- Meg's Delicious Adventures

Unknown said...

like it.. perfect with potato poriyal..

Indeed a delicious recipe! Nice blog!

Shabbu said...

looks yummy and delicious..
Shabbu's Tasty Kitchen

Rekha said...

very tempting and delicious rice..

I can have this anytime..looks yummy!

Lovely recipe dear..looks really tempting!


Ongoing Event: Love Lock With Juices & Milkshakes

Hi Kutties ,

Tamarind and sundal nice combo :))))

your blog looks new and beautiful!!!

Keep on Dear s:))

Alida said...

Mmm a really yummy rice. Looks great too!

Wat a ulitmate combo,both makes me hungry.

Kavitha said...

very inviting and one my favorite rice :)

Faseela said...

yummy n delicious rice....

Unknown said...

wow who will say no to this,my all time fav...

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