Tamarind Rice

27 Oct

Chintapandu Pulihora.

Tamarind rice is a traditional South Indian dish made with freshly prepared tamarind pulp. Sona masoori rice is cooked with 1 part rice and 2 1/4 parts water till done. Oil is tempered with dals and spices. Green chillies and minced ginger is added to the tempering along with fresh tamarind pulp. The pulp is cooked till oil separates from it and later mixed with steamed rice.
Makes: 3 Cups of Tamarind Rice.


Steamed Rice 3 Cups
Green chillies 3-5
Ginger 1 inch piece
Tamarind 3 inch sized ball
Turmeric powder 1/2 tsp
Raw Peanuts 3 tbsps
Raw Whole Cashews 10
Salt to taste


Chana dal 1 tsp
Urad dal 1 tsp
Mustard seeds 1/2 tsp
Cumin seeds 3/4 tsp
Broken red chillies 5
Curry leaves 15 – 20
Asafoetida 1/4 tsp
Sesame Oil 2 tbsps

Method of preparation:

Soak tamarind in 1 1/2 cup of warm water for 15 minutes and extract all the pulp.
Wash, remove stems and slice the green chiles.
Peel and mince the ginger.

Heat oil in a pan, add peanuts, cashews and roast them until light golden brown.
Remove the peanuts and cashews onto a bowl, add chana dal in the same pan with remaining oil.
When chana dal starts to sizzle, add all other talimpu ingredients in order.
When chana dal turns light brown, add sliced green chillies and minced ginger.
Fry for a minute and add freshly prepared tamarind pulp, turmeric powder and salt.
Leave the tamarind mixture to bubble for around 10 minutes or until the oil separates and pulp thickens.
Cool and store the prepared tamarind pulp mixture in a sealed jar and refrigerate.
For couple of months, you can use this tamarind mixture to mix with the steamed rice to prepare pulihara.

In a mixing bowl, add steamed rice, more than half of the cooked tamarind mixture, fried peanuts and cashews.
Mix everything thoroughly with a wide spatula.
Taste and add more salt if necessary.
Serve tamarind rice with half a cup of plain yogurt.
Notes:Make sure to let the tamarind mixture cook in the spices.

Suggestions:If tamarind rice is not sour enough, add more of the tamarind mixture to the steamed rice. Add another quarter teaspoon of turmeric powder for color.
Variations:You can also add chopped cilantro to the tamarind mixture once its removed from heat. Cooked black chickpeas are also added to the tamarind mixture at times. Also check out Ava Pettina Andhra Pulihora.
Other Names:Puliyogare, Chintapandu Pulihora, Tamarind Rice, Puliyotharai, Puliyodarai, Puli Saadham, Imli Rice, Huli Anna.

3 Responses to “Tamarind Rice”

  1. Madhuri October 28, 2009 at 10:45 am #

    Thanks for sharing this easy recipe , perfect for busy days.

  2. chelvigalz October 28, 2009 at 11:30 pm #

    i just luv tamarind rice..
    but here in malaysia..ver hard to get some of specific ingredients..to get exactly indian made tamarind rice..

  3. Raji November 4, 2009 at 11:13 am #

    @Madhuri thx. sure perfect if the tamarind concentrate is refrigerated.
    @chelvigalz like what? i luv tamarind rice too

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