Puliyodharai Recipe

Vegan Tamarind Rice or Puliyodharai Recipe is tangy, sour and slightly spicy and is served as Prasad in many South Indian temples. 

Puliyodharai or Puliyogare is easy to make and has for ages served as travel food. The Puliyogare powder can be prepared ahead and stored. You can also prepare the concentrate and store it. A well-prepared concentrate like a pickle when stored under oil does not spoil.

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Contents:

• Puliyogare and me
• How to make Tamarind Rice
• Pro-tips
• Frequently asked questions
• Some other rice recipes we love
• Recipe Card
• Pin for later

Puliyogare and me:

Life in the hostel was great but as always food sucked. Back then we had no swiggy, takeaways or even restaurants close by. So there was no such thing as being bored to eat the same food. We depended on our family to send us goodies.

So every time I came home I asked for 2 things pickle and Puliyogare concentrate masala. The glass bottle of ½ kg old Bournvita jar was wrapped in the oldest possible clothes and wrapped milk bags. The first thing that got packed with clothes stuffed around it to prevent breakage.  No, we did not have bubble wrap or even plastic bags were the milk bags.

In the hostel room, the jars were installed on the shelf meant for eatables. But first, we drooled over the colour and the aroma of the stuff in the bottles. Meals were again fun!

My version of Pulihora:

This recipe I had posted on 11th Feb 2016. I have lost the recipe card and the images of those days. But since my family kept asking for "what Amma made recipe"I am redoing this post.

Pulihora also called Pulinchuru, Kokum rice has many variations. The other variation I am adding so you can pick and choose what you prefer.

Ingredients for Puliyodharai:

These are ingredients for making Tamarind Rice. For measures please check the recipe card below.

For the rice:

• Rice
• Tamarind
• Sesame oil
• Salt

For the masala powder:

• Fenugreek seeds
• White sesame seeds
• Coriander seeds
• Red chillies
• Split Black lentil  
• Split Bengal gram lentil

For the tempering:

• Oil
• Mustard 
• Red chillies
• Asafoetida
• Turmeric powder
• Roasted peanuts
• Curry leaves

   For mixing the rice:

• Sesame seed oil

Substitutes and alternatives:

• Oil: Though sesame oil is recommended you can use regular sunflower oil, peanut oil, rice bran or even vegetable oil. 
• The traditional method of making the Tamarind rice is adding the Split Bengal Gram and the Split Black gram in the tempering.

How to make Tamarind Rice:

These are the steps for making the Pulihora the details re in teh recipe card.

• For Tamarind Rice make the rice use regular short-grained rice and each grain should separate.
• Cool the cooked rice and separate the grains.
• Soak the tamarind and make pulp and make the spice powder.
• Make a tempering and cook with peanuts, the tamarind pulp and the spice mix.
• Cook till the oil separates. Cool and mix as needed in the rice.
• Serve.

Pro-tips:

• Use regular short-grained rice like sona masuri, jeera rice etc.
• Make the spice mix and store it in a glass jar. Use a dry spoon to get the mix out of the jar.
• Make the tamarind concentrate with the spice mix and store under oil like a pickle if you do not have a fridge.
• The well-made concentrate will remain fresh in a fridge for at least 30 days.
• I have here ground the Bengal Gram lentils and the Black Gram lentil. You can instead add it to the tempering. This is the common way in which this rice is done. However, since we do not like to bite into the Bengal gram lentil we make our spice powder the way I have described. The choice is yours and the quantities do not differ.

How to Store the Tamarind Rice:

• The Tamarind Concentrate can be stored for about 30 days in the refrigerator.
• If you do not have a refrigerator then keep the concentrate under a layer of oil. When getting the concentrate out remember to drain the oil from your spoon. What is left in the masala is enough to mix in your rice.

Frequently asked questions:

Some other rice recipes we love:

Recipe Card:

Pin for later: