Tamarind Rice: South Indian Pulihora at Home

Tamarind rice, often called pulihora in parts of South India, combines cooked rice with a tangy tamarind sauce, warm spices, peanuts, and curry leaves. The rice is especially good at room temperature, and the sauce can be made ahead; this practical version uses tamarind paste for dependable results, while regional and family recipes vary in spice and seasoning.

Ingredients

1 cup (200 g) uncooked long-grain rice, such as sona masoori, basmati, or another non-sticky rice
1¾ cups (415 ml) water, for cooking the rice; adjust if your rice package specifies a different ratio
2 tablespoons (30 ml) neutral oil, such as peanut or sunflower oil
¼ cup (35 g) raw peanuts
1 teaspoon mustard seeds
1 teaspoon split urad dal (skinned black gram)
1 teaspoon split chana dal (split chickpeas)
1 dried red chile, broken in half, or ½ teaspoon red chile flakes
¼ teaspoon fenugreek seeds
¼ teaspoon ground turmeric
10 to 12 fresh curry leaves, rinsed and patted dry
⅛ teaspoon asafoetida (hing), optional
3 tablespoons (45 ml) tamarind paste, preferably unsweetened; use 2 tablespoons (30 ml) if the paste is especially concentrated
½ cup (120 ml) water, for the tamarind sauce
1 teaspoon fine salt, plus more to taste
1 teaspoon jaggery or brown sugar, optional, to round out the sourness

Instructions

Rinse and cook the rice. Rinse the rice in several changes of water until it is less cloudy, then drain. Combine with 1¾ cups (415 ml) water in a saucepan. Bring to a boil, cover, and cook over low heat until tender and the water is absorbed, following the package timing; this usually takes 12 to 15 minutes. Turn off the heat and leave covered for 5 minutes.
Cool the rice. Spread it on a wide plate or tray, fluffing gently with a fork so the grains stay separate. Let it cool while you make the sauce. Warm rice that is not steaming-hot is easier to mix without turning mushy.
Start the tempering. Heat the oil in a medium skillet over medium heat. Add the peanuts and cook, stirring, for 3 to 4 minutes until golden and crisp. Transfer them to a plate, leaving the oil in the pan.
Toast the spices and dals. Add the mustard seeds to the hot oil and cover the pan briefly as they pop. Stir in the urad dal, chana dal, dried chile, and fenugreek seeds. Cook for 1 to 2 minutes, stirring often, until the dals are pale golden. Lower the heat if they darken too quickly; burnt fenugreek can taste bitter.
Add aromatics and tamarind. Stir in the curry leaves carefully, since any moisture can make the oil splatter, then add the asafoetida and turmeric. Cook for about 20 seconds. In a small bowl, whisk the tamarind paste into ½ cup (120 ml) water, then pour it into the skillet. Add the salt and optional jaggery.
Reduce the sauce. Simmer uncovered for 5 to 7 minutes, stirring now and then, until it thickens slightly and no longer smells raw. It should remain spoonable, not dry or sticky. Taste carefully: tamarind varies in intensity, so adjust with a little salt, sugar, or water if needed.
Combine and finish. Turn off the heat. Add the cooled rice and reserved peanuts to the skillet, folding gently until the sauce is evenly distributed. Taste and adjust the salt or sourness. Let the rice stand for 5 minutes before serving so the seasoning settles into the grains.

Tips

Choose the right tamarind. Tamarind paste varies considerably in concentration and saltiness. Start with less if yours is very dark or concentrated, and increase it after tasting. If you have a block of dried tamarind, soak about 1½ ounces (45 g) in hot water, squeeze and strain it, and use the resulting pulp in place of the paste and some of the sauce water.
Keep the grains distinct. Avoid overcooking the rice or stirring it vigorously while hot. If using freshly cooked rice, spread it out and let steam escape before adding the sauce. Day-old rice works too, provided it has been refrigerated safely.
Adjust chile and salt thoughtfully. Dried chiles vary in heat, and prepared tamarind paste may already contain salt. Start conservatively, then taste the finished sauce before adding more seasoning.
Keep the tempering dry and controlled. Wet curry leaves can splatter in hot oil, so rinse and dry them in advance. Add them carefully, and use a splatter screen if needed.

Serving Suggestions

Serve tamarind rice warm or at room temperature as a main dish for lunch or a substantial side. It pairs well with plain yogurt or raita, sliced cucumber, and a crisp vegetable salad; these mild sides balance the sour, spicy rice. For a fuller South Indian-inspired meal, offer it alongside a lentil dish, vegetable poriyal, or papad. A wedge of lemon is optional, but taste first—the tamarind usually supplies plenty of tang.

Variations

For a milder version, omit the dried chile and reduce the mustard seeds slightly. To make the rice more substantial, add ½ cup (75 g) cooked chickpeas when folding in the rice; the texture and flavor will be less traditional but work well. Cashews can replace some or all of the peanuts, though they are less crunchy once mixed in. If asafoetida is unavailable, simply leave it out; it contributes a savory aroma but is not essential. For a gluten-free version, check the asafoetida label because some blends contain wheat flour.

Storage and Reheating

Cool leftovers promptly and refrigerate them in a shallow, airtight container within 2 hours of cooking. Keep for 3 to 4 days at 40°F (4°C) or colder. For longer storage, freeze in a well-sealed container for up to 2 months; thaw overnight in the refrigerator for better texture. Reheat only the portion you plan to eat, adding a tablespoon of water per serving and covering it to keep the rice from drying out. Heat until steaming throughout and to 165°F (74°C), checking with a food thermometer. Do not leave cooked rice at room temperature for more than 2 hours, or 1 hour when the temperature is above 90°F (32°C).

Frequently Asked Questions

Can I make tamarind rice with leftover rice?
Yes. Use about 3 cups (450 g) cooked, chilled rice in place of the uncooked rice and water. Break up cold clumps gently, then fold it into the finished sauce. Use rice that was refrigerated within 2 hours after cooking and has been kept cold.

Is tamarind paste the same as tamarind concentrate?
Not always. Concentrate is often stronger and may be more sour or salty than ready-to-use paste. Begin with about half the amount called for, taste the simmering sauce, and add more gradually. If the package gives dilution instructions, follow those as a starting point.

Why is my tamarind rice bitter?
The most common cause is over-toasted fenugreek or lentils, or tamarind that was scorched by cooking too hard. Toast the spices over medium heat and keep the sauce at a gentle simmer. A small amount of jaggery or brown sugar can soften sharpness, but it will not fix burnt flavors.

Can I prepare the tamarind sauce ahead?
Yes. Make the sauce and tempering up to 3 days ahead, cool it promptly, and refrigerate in a covered container. Reheat it gently until hot, then mix with freshly cooked and cooled rice. Refrigerate the finished dish within 2 hours.

Can I serve tamarind rice cold?
It is commonly served at room temperature and can also be eaten chilled. For the best texture, let it lose its refrigerator chill briefly, but do not leave it out for more than 2 hours. Do not warm and cool the same portion repeatedly.

What rice works best?
Short- or medium-grain rice commonly used in South Indian cooking makes a soft, cohesive version, while basmati gives longer, separate grains. Any plain rice can work if cooked until tender without becoming wet or mushy; use the water amount and timing recommended for that variety.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).