Am sure after reading the subject name " Puliyodharai " all gals would have thought "hmmmm" , as far as i know this one is every gals fav.. In general, everybody makes puliyodharai, but what makes it different is ,the powder we add in . Adding of sesame seeds was new to me when one of my friends told me .I listened her and went ahead doing ..Voila, it was awesome and it filled the space /gap where i always say " something is missing "...After a really long time i had a chance to make and it occupied in my space ... I really like my paste very thick, like store bought,but it's totally upto one's choice on how thick it should be...

Ingredients :
Tamarind -- one small orange size
Dry red chillies -- 2 nos. (broken to halves)
Channa dal --1 tsp
Curry leaves -- 1 sprig
Sesame oil -- as reqd
Hing -- less than 1/4 tsp
Turmeric powder -- 1/4 tsp
Salt -- to taste
Peanuts -- 2 tbsp

To Powder :
Dry red chilli -- 3 nos.
Sesame seeds -- 1 1/2 tsp
Channa dhal -- 1 1/2 tsp
Coriander seeds -- 1 tsp
Fenugrrek seeds -- 1/4 tsp

Method :
Soak the tamarind in hot water for a minute or so and take out the pulp. This will yield minimum 1 1/4 cup  thick pulp , u may add extra 1/4 cup of water to dilute it. Take a deep bottomed vessel and pour the sesame oil. Heat it and add the channa dal ,peanuts and fry . Be carefull not to burn it. then add the broken red chillies and hing ,followed by curry leaves. Pour in the tamarind pulp ,sprinkle the turmeric powder and scald well. Cover it and coook the mixture for few minutes . In the meantime, toast all the ingredients given in the table to powder. Grind this ingredients to a fine powder and keep it ready. Check the tamarind mixture to see the mixture thickened and check for the omission of raw smell of the tamarind. If everything is good, add the powder to the tamarind mixture ans keep stirring it in medium low heat. The mixture has to be thick and it should leave the sides, oozing out the oil . This is the right stage to switch off the flame and let it warm. Store this in an air tight container and use it for many more weeks to come. Store this in the fridge for better results. Mix the rice with little bit of sesame oil and scald well. Take a spoonful of this puliyodharai and mix it evenly with the rice. Check for the seasoning and have it..It would be divine.........

Note :
Adding loads of oil (Sesame oil ) is very very important and that helps to save this puliyodharai for a longer period of time and enhances the flavour too. So ,use it liberally..

Tamarind Rice on FoodistaTamarind Rice



  1. Puliyodharai looks delicious. Nice recipe.

  2. wow...delicious and flavorful puliyodharai

  3. Nice Texture di machi....tempting me to do that

  4. yummy puliyodharai...have made it once ...wud try ur recipe as well.

  5. You are so right,all ladies love puliyodharai,sigh...now I want some :) Looks tempting!

  6. I just finished my lunch and ur post is making me hungry again.Looks so delicious :)

  7. looks so yummy yummy dear.... my favorite.....

  8. Hy Shanavi,

    First time here..amazing blog..following u..check out mine..!

    Tasty Appetite




Meet the author

My Photo
Kuala Lumpur, Kuala Lumpur, Malaysia
A cool chatter box who always bugs everyone around & a good friend who stepped into a new world called BLOGGING..