Tamarind rice or puli sadam, a much simpler version of the popular puliyodharai sans spices. Learn how to make this super easy tamarind rice recipe that’s perfect to pack on train journeys (my favourite!) or lunch boxes.

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  • Tamarind rice recipe Ingredients Instructions

Growing up, I ate a lot more of this tamarind rice than puliyodharai. As an ardent fan of any “South Indian variety rice”, I loved my tamarind rice with a generous amount of roasted peanuts and a beautiful tangy flavour. Tamarind rice packs well for a picnic or road / train trip and if you use wilted banana leaves like we do, then it adds an extra flavour and punch which is unmatchable.

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Tamarind rice recipe

Ingredients

  • 1 lemon-sized ball of tamarind
  • 2 tablespoon gingelly oil Indian sesame oil
  • ½ teaspoon black mustard seeds
  • 1 teaspoon chana dal
  • 1 tablespoon raw unsalted peanuts
  • A few curry leaves
  • 3 dry red chillies torn into pieces
  • ½ cup finely chopped onions optional
  • ¼ teaspoon hing asafoetida
  • 4 cups cooked rice I used basmati
  • Salt to taste

Instructions

  • Soak the tamarind in ¾ cup warm water for 30 minutes
  • Extract juice of tamarind with fingers and discard any seeds and pulp that remains
  • Heat the oil in a wide pan and add the mustard seeds, chana dal, and peanuts
  • Let the mustard seeds pop and the peanuts and dal roast to a light golden brown
  • Then add the curry leaves, red chillies, hing, and onions (if using)
  • Let these ingredients roast for 2-3 minutes or until the onions are cooked to a soft pink
  • Add the tamarind extract and bring to boil
  • Add salt and let the mixture boil until it thickens a bit
  • Add cooked rice and mix well. Adjust salt if needed
  • Let the rice sit for at least one hour before serving
  • Goes well with curd and papad or red chilli coconut chutney

Step by Step Tamarind Rice Recipe

Soak the tamarind in ¾ cup warm water for 30 minutes

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Pin Extract juice of tamarind with fingers and discard any seeds and pulp that remains

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Pin Heat the oil in a wide pan and add the mustard seeds, chana dal, and peanuts

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Pin Let the mustard seeds pop and the peanuts and dal roast to a light golden brown. Then add the curry leaves, red chillies, hing, and onions (if using)

tamarind rice recipe - 14 tamarind rice recipe - 15

Pin Let these ingredients roast for 2-3 minutes or until the onions are cooked to a soft pink

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Pin Add the tamarind extract and bring to boil

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Pin Add salt and let the mixture boil until it thickens a bit

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Pin Pin Add cooked rice and mix well. Adjust salt if needed. Let the rice sit for at least one hour before serving

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Pin Goes well with curd and papad or red chilli coconut chutney.

For tamarind rice recipe in Tamil, Malayalam, Kannada, Urdu, Telugu, Hindi, etc please use the Google translate button.

Tamarind rice recipe

Ingredients

  • 1 lemon-sized ball of tamarind
  • 2 tablespoon gingelly oil Indian sesame oil
  • ½ teaspoon black mustard seeds
  • 1 teaspoon chana dal
  • 1 tablespoon raw unsalted peanuts
  • A few curry leaves
  • 3 dry red chillies torn into pieces
  • ½ cup finely chopped onions optional
  • ¼ teaspoon hing asafoetida
  • 4 cups cooked rice I used basmati
  • Salt to taste

Instructions

  • Soak the tamarind in ¾ cup warm water for 30 minutes
  • Extract juice of tamarind with fingers and discard any seeds and pulp that remains
  • Heat the oil in a wide pan and add the mustard seeds, chana dal, and peanuts
  • Let the mustard seeds pop and the peanuts and dal roast to a light golden brown
  • Then add the curry leaves, red chillies, hing, and onions (if using)
  • Let these ingredients roast for 2-3 minutes or until the onions are cooked to a soft pink
  • Add the tamarind extract and bring to boil
  • Add salt and let the mixture boil until it thickens a bit
  • Add cooked rice and mix well. Adjust salt if needed
  • Let the rice sit for at least one hour before serving
  • Goes well with curd and papad or red chilli coconut chutney