Savory LifeRECIPES

Tamarind Rice Suppliers in Jurong East: A Guide

Updated November 5, 2026

Total time
50 min
prep 20 min · cook 30 min
Serves
4
portions as written

Jump to recipe

Tamarind Rice Suppliers in Jurong East: A Guide

Tamarind rice, or puliyodarai, is a tangy, spicy South Indian rice dish made by tempering cooked rice with a thick paste of tamarind, chilies, and aromatic spices. It is a staple at temple festivals and a popular travel food because it tastes better after a few hours. This guide helps you find reliable tamarind rice suppliers in Jurong East, Singapore, and also includes a simple recipe to make it at home.

Ingredients

  • 2 cups (370 g) long-grain rice (or sona masoori)
  • 3 tablespoons (45 ml) cooking oil (preferably sesame or peanut)
  • 1 teaspoon (5 g) mustard seeds
  • 1 teaspoon (5 g) cumin seeds
  • 1/2 teaspoon (2.5 g) fenugreek seeds
  • 2 dried red chilies, broken
  • 1 sprig curry leaves
  • 2 tablespoons (30 g) chana dal (split chickpeas)
  • 2 tablespoons (30 g) urad dal (split black gram)
  • 1/4 cup (60 g) peanuts (optional)
  • 1/2 teaspoon (2.5 g) turmeric powder
  • 1 teaspoon (5 g) red chili powder (adjust to taste)
  • 1 teaspoon (5 g) coriander powder
  • 1/2 teaspoon (2.5 g) asafoetida (hing)
  • 1 cup (240 g) tamarind pulp (from a 2-inch ball of tamarind, soaked in 1 cup warm water)
  • 1 tablespoon (15 g) jaggery or brown sugar (optional)
  • Salt to taste
  • 1/4 cup (10 g) fresh cilantro, chopped (for garnish)

Instructions

  1. Wash the rice thoroughly and cook it with 3 cups (720 ml) water in a rice cooker or pot until fluffy. Spread the cooked rice on a large tray to cool slightly and separate the grains with a fork.
  2. Soak the tamarind in 1 cup (240 ml) warm water for 15 minutes. Squeeze well to extract the pulp, then strain to remove seeds and fibers. Set aside.
  3. Heat the oil in a large pan or wok over medium heat. Add the mustard seeds and let them splutter. Add the cumin seeds, fenugreek seeds, dried red chilies, curry leaves, chana dal, urad dal, and peanuts (if using). Sauté until the dals turn golden brown, about 2-3 minutes.
  4. Add the turmeric powder, red chili powder, coriander powder, and asafoetida. Stir for 10 seconds.
  5. Pour in the tamarind pulp and add salt and jaggery (if using). Bring to a simmer and cook until the mixture thickens and the oil starts to separate from the paste, about 8-10 minutes. Stir frequently to prevent sticking.
  6. Add the cooked rice to the pan. Gently fold the rice into the tamarind mixture until every grain is well coated. Cook for 2-3 minutes on low heat, stirring gently.
  7. Remove from heat and let the rice rest for 5 minutes. Garnish with cilantro before serving.

Tips

  • Use day-old rice: Freshly cooked rice is sticky; using rice cooked a day ahead and refrigerated gives fluffier results. If using fresh, spread it on a plate and let it cool completely.
  • Adjust tanginess: The amount of tamarind can be adjusted. If the tamarind is too sour, add a little more jaggery or sugar to balance.
  • Make it spicier: Add more dried red chilies or a teaspoon of sambar powder for extra heat.
  • Storage: Tamarind rice keeps well in the refrigerator for up to 4 days. The flavor deepens as it sits.

Serving Suggestions

Serve tamarind rice with plain yogurt or raita (cucumber and onion salad in yogurt), papadums, and a side of pickle. It also pairs well with a simple lentil soup or sambar. For a traditional South Indian meal, serve with ghee and a banana on the side.

Variations

  • Add vegetables: Stir in 1 cup of mixed vegetables (carrots, peas, green beans) along with the tamarind paste for a more filling version.
  • Coconut version: Add 1/2 cup (50 g) freshly grated coconut along with the tamarind paste for a slightly sweet, creamy texture.
  • No-cook version: For a quick meal, mix the tamarind paste (without cooking) into warm rice, but the flavor will be less developed.

Storage and Reheating

Store leftover tamarind rice in an airtight container in the refrigerator for up to 4 days. To freeze, place in a freezer-safe bag or container for up to 2 months; thaw overnight in the fridge. Reheat in a microwave or in a pan with a splash of water, stirring occasionally, until piping hot (165°F / 74°C).

Frequently Asked Questions

Can I use tamarind paste from a jar instead of block tamarind? Yes, use 3 tablespoons (45 g) of store-bought tamarind paste, but check the consistency; if it’s too thick, thin it with a little water.

What type of rice is best? Sona masoori or any medium-grain rice works best because it stays fluffy. Basmati also works but will have a different aroma.

How do I make it less sour? Reduce the tamarind amount or add more jaggery/sugar. You can also add a pinch of baking soda while cooking the tamarind paste, but this may affect flavor.

Can I make this in an Instant Pot? Yes, cook the rice in the pot, then remove it. Use the sauté function to temper the spices and cook the tamarind paste, then mix in the rice.

Is tamarind rice gluten-free? Yes, if you use gluten-free asafoetida (some brands contain wheat). Check the label.

Where can I buy tamarind rice in Jurong East? You can find it at Indian restaurants and tiffin centers in Jurong East, such as those in Jurong East Shopping Centre or along Jurong Gateway Road. Some caterers also offer it for events. Always ask if it’s freshly made.

Related

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).