Tamarind Rice(puli sadham)

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Rice Dishes

South Indian

Spicy Index: 
Aroma Index: 
Cooking Time: 
30 minutes


  • Rice - 400 gm
  • Salt - As reqd
  • Tamarind(Puli) - 50 gm
  • Water - 200 ml or more
  • urid dhal- 50 gm
  • Bengal gram(Kadalaparippu) - 50 gm
  • Dried red chillies - 20 gm
  • Oil - 150 ml 
  • Asafoetida(Kaayam) - 1 tsp
  • Mustard seeds - A pinch 
  • Black peppercorns - A few 
  • Turmeric powder - A pinch 
  • Green chilly - 1 no
  • Ginger - A small piece
  • Curry leaves - A few sprigs
  • (chopped)

Preparation method

1)Cook the rice with salt to taste, till just done and cool. 

2)Soak tamarind in 200 ml water and extract the pulp. 
3)Roast black gram, chana dal and red chillies separately and grind to a coarse powder. 
4)Heat oil. 
5)Add asafoetida, mustard seeds, peppercorns, turmeric powder, green chillies, ginger and curry leaves. 
6)When the mustard seeds crackle, add tamarind pulp, powdered masala and salt to taste. 
7)Cook till all the water evaporates and the mixture thickens. 
8)Add the tamarind masala to the rice and mix well till the rice is well coated with the masala. 
9)Garnish the Tamarind Rice with fried cashewnuts or groundnuts.
Allergy Advice
Contains the following allergic products: 
▪ Nuts, such as, almonds, hazelnuts, walnuts, Brazil nuts, cashew nuts, pecans, pistachio nuts, macadamia nuts and Queensland nuts

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