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    Home » South Indian » Puliyodarai

    Puliyogare | Step by Step Video Recipe

    Published: Feb 18, 2022 by Pavani · Leave a Comment

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    Puliyodarai or puliyogare is a scrumptious South Indian style tamarind rice. This recipe is made with spicy tamarind chutney aka pulikachal. The paste is great to make ahead and can be stored for up to 2 months in the fridge.

    This flavorful puliyogare recipe reminds me of temple or kovil puliyodharai. It is great to make for any time of the day and even for festivals. Post includes detailed step by step instructions and a video!!

    Pewter tray with puliyodarai.

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    Table of contents

    • About the Recipe
    • Ingredients
    • Instructions
      • Make Spice Powder
      • Make Garnish powder
      • Make Puliyodarai/ Pulikachal paste
      • Make Tamarind Rice
    • Expert Tips
    • You might also like
    • Recipe Card

    About the Recipe

    Pulihora aka puliyodharai or puliyogare is a very popular and commonly made South Indian dish. Depending on the region, there are many versions of this dish.

    In Andhra, we make chintapandu pulihora which is very straight forward. Rice is mixed with a tangy cooked tamarind paste and tempering. It is simple and absolutely delicious.

    Glass jar with puliyodarai paste.

    But today, I have a version from Tamil Nadu that uses a spicy tamarind chutney known as pulikachal. It is basically a puliyogare masala or mix with tamarind paste and spices. This paste will keep for months in the refrigerator. A simple sesame-coconut powder adds more flavor to this rice recipe.

    The process is a little long, but it is totally worth every minute of it. And the best part is that the tamarind rice masala is great to make ahead. Since the recipe makes a big batch, it is perfect for quick meals later.

    Recipe is from Chandra Padmanabhan's 'Dakshin' cookbook. Do try this recipe, I am sure you will love it as much as we do!!

    Brass bowl with Puliyodarai.

    Ingredients

    For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

    Don't let the long list of ingredients intimidate you. But most of these are basic pantry ingredients in Indian kitchens.

    So, here are the ingredients you need to make puliyodarai recipe:

    • To make tamarind rice masala/ pulikachal recipe:
      • Tamarind paste - I boil tamarind with water and make a paste at home. But you can either use store-bought tamarind paste or block of tamarind. If using a block, you will need about orange sized chunk.
      • Oil - gingelly oil gives the best flavor. But you can also use peanut or canola oil.
      • Dry red chilies - I use a mix of hot and mild chilies. My favorite are Guntur and Byadgi chilies. You can also use Kashmiri red chilies.
      • Coriander, cumin, fenugreek and mustard seeds.
      • Chana and Urad dal
      • Jaggery powder
      • Asafetida (hing), turmeric, salt
      • Curry leaves
      • White sesame seeds and dry unsweetened coconut, for garnish
    Ingredients needed - details in recipe card.

    To make puliyogare/ puliyodharai recipe, you will need:

    • Rice - I love using sona masoori rice, but any long or medium grained rice will work. Make sure that you choose rice that is not too sticky after cooking.
    • Raw Peanuts
    • Oil
    • Mustard seeds
    • Chana and Urad dal
    • Asafetida (hing)
    • Turmeric, salt
    • Curry leaves

    Instructions

    For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

    Here is the step by step recipe to make puliyodharai recipe:

    If using raw tamarind, soak it in 3 cups of warm water for 15~20 minutes. Then squeeze the pulp and extract the juice, discard the fibrous pulp. If using tamarind paste, add 1½ cups of water to tamarind paste and set aside.

    2 panel photo showing the making of tamarind paste.

    Make Spice Powder

    Heat oil in a medium size pan on medium flame. Add coriander seeds, red chilies, asafetida, peppercorn, cumin, fenugreek, mustard seeds, chana & urad dal and curry leaves. Cook, stirring, until the seeds and dal are golden and fragrant. Remove into a plate. Let cool and grind to a fine powder.

    3 panel photo showing the roasting of spices.

    Make Garnish powder

    In the same pan, dry roast the sesame seeds and dry grated coconut until golden. Cool and grind to a fine powder. Set aside.

    5 panel photo showing the roasting of sesame seeds and dry coconut and ground to powder.

    Make Puliyodarai/ Pulikachal paste

    Heat gingelly oil in a medium size pan on medium heat. Add red chilies and fry till dark brown. Add mustard seeds, chana dal, curry leaves and cook till the mustard seeds splutter.

    Carefully stir in the tamarind paste, salt and jaggery. Simmer on low heat till the mixture thickens almost to the consistency of a jam.

    4 panel photo showing the addition of chiles, tamarind paste, salt and turmeric to nonstick pan.

    Stir in all of the ground spice powder. Add 2 tablespoons of the garnish powder and mix well. Turn off the heat. Reserve the remaining garnish powder for garnishing the rice.

    4 panel photo showing the addition of jaggery, sesame powder to the tamarind paste.

    Pulikachal is now ready. Cool it completely and store in an airtight container in the fridge for later use.

    Mason jar with spicy tamarind chutney.

    Make Tamarind Rice

    Cook rice and make sure the grains are separate and is not mushy. Spread on a plate to cool. Gently mix in oil, turmeric and salt until incorporated.

    3 panel photo showing the mixing of turmeric and salt to cooked rice.

    Heat oil, add mustard seeds, chana dal, urad dal, asafetida (hing) and curry leaves. Fry till dals are golden and mustard seeds splutter. Add this tempering to the rice. In the same pan, roast peanuts until evenly golden brown all over. Add this to the rice as well.

    2 panel photo showing the roasting of peanuts.

    Stir in 3~4 tablespoons of tamarind chutney to the rice and mix gently. Sprinkle the reserved garnish powder and mix well. Serve puliyodarai right away!!

    Top view of tamarind rice topped with peanuts and curry leaves.

    Expert Tips

    • You can use store bought tamarind paste. Or you can make it at home by boiling tamarind block with water and cook till soft. Use a immersion blender to a smooth paste.
    • Gingelly oil gives the best flavor to this puliyogare rice. But you can also use peanut or canola oil.
    • I recommend using a mix of hot and mild chilies. My favorite are Guntur and Byadgi chilies. You can also use Kashmiri red chilies.
    • Sourness of tamarind varies from batch to batch. So if your puliyogare paste is not sour enough, then add some lemon juice to balance the flavors.
    • Store the pulihora paste in a clean jar in the fridge. You can store it for up to 2 months. Make sure to use a clean, dry spoon every time you use it.
    • For a twist to the classic, you can use other grains like quinoa or oats instead of rice in this recipe. Boiled macaroni tossed with pulikachal also makes a yummy fusion dish.

    You might also like

    Here are a few more South Indian rice recipes hat you might like:

    • White bowl with Shakannam
      How to make South Indian Vegetable Rice for Festivals
    • Brown bowl with Hyderabad style bagara rice
      Instant Pot Bagara Rice Recipe
    • White bowl with Indian Veg Pulav
      Instant Pot Karnataka style Pulao | Video
    • Top view of a bowl with tomato pulihora
      Tomato Pulihora | Easy Tomato Rice Recipe
    Pewter tray with puliyogare.

    I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

    Recipe Card

    Pewter tray with puliyogare.

    Puliyodharai | Tamarind rice with tamarind paste

    Puliyodarai is South Indian style tamarind rice made with spicy tamarind paste known as pulikachal. Delicious rice recipe for any day.
    Author: Pavani
    Print Pin Rate
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    Prep Time: 30 mins
    Cook Time: 45 mins
    Total Time: 1 hr 15 mins
    Course: Main Course
    Cuisine: tamil
    Servings: 12 Servings

    Ingredients

    For Tamarind Chutney | Pulikachal:

    • 1 cup Tamarind paste*
    • ½ teaspoon Turmeric Powder
    • 2 tablespoons Jaggery, powdered
    • To taste Salt

    For the Spice Powder:

    • 2 tablespoons Oil
    • ½ cup Coriander seeds
    • 8 Dry red Chilies
    • ½ teaspoon Asafoetida powder/ Hing
    • 1 teaspoon Black peppercorns
    • 1 teaspoon Cumin seeds
    • 1 teaspoon Fenugreek seeds
    • ½ teaspoon Mustard seeds
    • 1 tablespoon Chana dal
    • 1 tablespoon Urad dal

    For the Garnish:

    • ¼ cup Sesame seeds
    • 2 tablespoons Dry grated coconut

    For Pulikachal tempering:

    • 2 tablespoons Gingelly Oil
    • 10 Dry red chilies
    • 2 teaspoon Mustard seeds
    • 1 tablespoon Chana Dal
    • 8~10 Curry leaves

    To make Tamarind Rice:

    • 1 cup Rice, I use Sona masoori rice
    • 3~4 tablespoons Tamarind Chutney (Pullikaichal)
    • 2 tablespoons Gingelly Oil
    • 1 teaspoon Turmeric
    • To taste Salt

    For Rice Tempering:

    • 1 tablespoon Gingelly Oil
    • 2 teaspoon Mustard seeds
    • 1 tablespoon Chana dal
    • 1 tablespoon Urad dal
    • ¼ cup Peanuts
    • 10~12 Curry leaves

    Instructions

    • If using raw tamarind, soak it in 3 cups of warm water for 15~20 minutes. Then squeeze the pulp and extract the juice, discard the fibrous pulp. If using tamarind paste, add 1½ cups of water to tamarind paste and set aside.

    To make the Spice powder:

    • Heat oil in a medium size pan on medium flame. Add coriander seeds, red chilies, asafetida, peppercorn, cumin, fenugreek, mustard seeds, chana & urad dal and curry leaves. Cook, stirring, until the seeds and dal are golden and fragrant. Remove into a plate. Let cool and grind to a fine powder.

    Make the Garnish:

    • In the same pan, dry roast the sesame seeds and dry grated coconut until golden. Cool and grind to a fine powder. Set aside.

    To make Tamarind Chutney:

    • Heat gingelly oil in a medium size pan on medium heat. Add red chilies and fry till dark brown, about 1~2 minutes. Add mustard seeds, chana dal, curry leaves and cook till the mustard seeds splutter. Carefully stir in the tamarind paste, salt and jaggery.
      Simmer on low heat till the mixture thickens almost to the consistency of a jam, about 10~12 minutes.
    • Stir in all of the ground spice powder. Add 2 tablespoons of the garnish powder and mix well. Turn off the heat. Reserve the remaining garnish powder for garnishing the rice.
      Pulikachal is now ready. Cool it completely and store in an airtight container in the fridge for later use.

    To make Tamarind Rice:

    • Cook rice and make sure the grains are separate and is not mushy. Spread on a plate to cool. Gently mix in oil, turmeric and salt until incorporated.
    • Heat oil, add mustard seeds, chana dal, urad dal, asafetida (hing) and curry leaves. Fry till dals are golden and mustard seeds splutter. Add this tempering to the rice.
      In the same pan, roast peanuts until evenly golden brown all over. Add this to the rice as well.
    • Add 3~4 tablespoons of tamarind chutney to the rice and mix gently. Sprinkle the reserved garnish powder and mix well. Serve right away!!

    Video

    Notes

    • You can use store bought tamarind paste. Or you can make it at home by boiling tamarind block with water and cook till soft. Use a immersion blender to a smooth paste.
    • Gingelly oil gives the best flavor to this puliyogare rice. But you can also use peanut or canola oil.
    • I recommend using a mix of hot and mild chilies. My favorite are Guntur and Byadgi chilies. You can also use Kashmiri red chilies.
    • Sourness of tamarind varies from batch to batch. So if your puliyogare paste is not sour enough, then add some lemon juice to balance the flavors.
    • Store the pulihora paste in a clean jar in the fridge. You can store it for up to 2 months. Make sure to use a clean, dry spoon every time you use it.
    • For a twist to the classic, you can use other grains like quinoa or oats instead of rice in this recipe. Boiled macaroni tossed with pulikachal also makes a yummy fusion dish.

    Nutrition

    Calories: 326kcal | Carbohydrates: 43g | Protein: 10g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 8mg | Potassium: 204mg | Fiber: 10g | Sugar: 8g | Vitamin A: 5946IU | Vitamin C: 3038mg | Calcium: 717mg | Iron: 3mg
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

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    Reader Interactions

    Comments

    1. Priya Srinivasan

      January 19, 2015 at 8:14 am

      Mouth-watering, and what a lovely presentation!!! 🙂

      Reply
    2. Sapana Behl

      January 21, 2015 at 4:55 pm

      I can imagine the flavors . Very well made puliyodhari .

      Reply
    3. Srivalli

      February 18, 2015 at 7:56 am

      So yum Pavani..can have this rice anytime of the day!

      Reply
    4. Ravi Raja

      October 06, 2016 at 3:30 am

      I am An Australian citizen from Coimbatore Tamilnadu.. Love Sona rice white for lemon rice and curd rice

      Reply
    5. Ravi Raja

      October 06, 2016 at 3:31 am

      I had been to HYD during school trips and college trips.. Their Meals are lovely...

      Reply

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