Tamarind rice, or puliyodarai, is a tangy, spicy South Indian rice dish made by tempering cooked rice with a concentrated paste of tamarind, spices, and aromatics. It is a staple of temple prasadam and a popular travel food because it tastes better after a few hours. This recipe recreates the complex, sour-savory flavor at home, and while it doesn’t require a specific supplier, we’ve included tips for sourcing the best tamarind and spice blends in Clementi.
Ingredients
- 1 cup (200 g) uncooked sona masuri or other short-grain rice (or 3 cups cooked rice)
- 2 tbsp (30 g) seedless tamarind pulp (from a block) or 3 tbsp (45 ml) tamarind concentrate
- 1 cup (240 ml) hot water (for soaking tamarind)
- 2 tbsp (30 ml) sesame oil (or peanut oil)
- 1 tsp (5 g) black mustard seeds
- 1 tsp (5 g) chana dal (split chickpeas)
- 1 tsp (5 g) urad dal (split black gram)
- 2 dried red chilies, broken
- 1 sprig fresh curry leaves (about 10 leaves)
- 1/4 tsp (1.5 g) asafoetida (hing)
- 1/2 tsp (3 g) turmeric powder
- 1/2 tsp (2.5 g) red chili powder (adjust to taste)
- 1 tbsp (15 g) jaggery (or brown sugar)
- Salt to taste
- 1/4 cup (40 g) roasted peanuts (optional, for crunch)
Instructions
- If using raw rice, rinse it well and cook with 2 cups (480 ml) water in a rice cooker or pot until fluffy. Spread the cooked rice on a wide plate to cool. If using leftover rice, ensure it’s at room temperature and not clumped.
- Soak the tamarind pulp in 1 cup (240 ml) hot water for 15 minutes. Squeeze well to extract the pulp, then strain to remove fibers. If using concentrate, mix with 1/2 cup (120 ml) water.
- In a small pan, dry roast the chana dal and urad dal until light golden. Cool, then grind to a fine powder with the red chilies. Set aside.
- Heat the sesame oil in a large skillet or wok over medium heat. Add the mustard seeds and let them splutter. Add the curry leaves, asafoetida, and turmeric. Stir for 10 seconds.
- Add the tamarind extract, ground dal-chili powder, red chili powder, jaggery, and salt. Bring to a simmer and cook for 5-7 minutes, stirring occasionally, until the mixture thickens and the oil separates from the edges. The paste should be thick enough to coat a spoon.
- Add the roasted peanuts (if using) and the cooled rice. Gently fold everything together until the rice is evenly coated with the tamarind paste. Cook for 2-3 minutes on low heat, stirring gently, until the rice is heated through.
- Taste and adjust salt or chili. Remove from heat and let it rest for 5 minutes before serving.
Tips
- Use day-old rice: Freshly cooked rice is sticky; using leftover rice that has been refrigerated for a few hours yields separate grains. If using fresh, spread it on a tray and let it steam out for 10 minutes.
- Tamarind substitutes: If you can’t find tamarind, use 2 tbsp (30 ml) lemon juice plus 1 tsp (5 ml) soy sauce, but the flavor will be less complex. For a sweeter-sour note, add a little more jaggery.
- Don’t skip the oil: Sesame oil adds a nutty aroma that is traditional. If you use another oil, the taste will be milder but still good.
- Adjust heat: The dish should be tangy and spicy. Start with less chili powder and add more at the end if needed.
Serving Suggestions
Serve tamarind rice warm or at room temperature with papad (poppadoms), a side of yogurt (raita), or a simple cucumber salad. It also pairs well with any South Indian curry like sambar or rasam. For a packed lunch, it’s excellent as is.
Variations
- Add vegetables: Sauté 1/2 cup (75 g) of diced carrots, peas, or green beans with the tempering before adding the tamarind.
- Make it a one-pot meal: Add 1 cup (150 g) of cooked, cubed paneer or tofu along with the rice for extra protein.
- Use brown rice: Substitute brown rice for a nuttier flavor; increase cooking time and use a bit more water.
- Puliyodarai powder: If you have store-bought puliyodarai powder (available at Indian grocers), use 2 tbsp (20 g) in place of the ground dal-chili mixture.
Storage and Reheating
Store leftover tamarind rice in an airtight container in the refrigerator for up to 4 days. The flavor improves after a day. To reheat, sprinkle a little water over the rice and microwave for 1-2 minutes, or reheat in a skillet over medium heat with a teaspoon of oil. You can also freeze it for up to 1 month; thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use tamarind paste from a jar? Yes, use 2 tbsp (30 g) of thick paste. If it’s very concentrated, reduce the amount to 1.5 tbsp (22 g) and adjust with a little water.
Why is my rice mushy? You likely used freshly cooked hot rice. Always cool the rice completely before mixing, and use a gentle folding motion to avoid breaking the grains.
Can I make this without oil? Oil is essential for the tempering and for the flavor. You can reduce it to 1 tbsp (15 ml), but the texture will be drier.
Where can I find tamarind in Clementi? Most supermarkets in Clementi, like FairPrice or Cold Storage, carry tamarind blocks in the Asian section. For a wider variety, visit the Indian grocery stores along Clementi Road or at the Clementi Central Market.
Is this dish gluten-free? Yes, if you use pure asafoetida (some brands contain wheat flour). Check the label, or omit it.
How spicy is it? It’s moderately spicy. Reduce the red chili powder to 1/4 tsp (1.5 g) for a milder version.
Related
- Poha Cutlet Recipe (Crispy Indian Snack)
- Poha in English: Flattened Rice Recipe
- Poha Is Made of What? Flat Rice Recipe
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