Tangy South Indian Puliyodarai Rice
A wholesome Indian recipe crafted for health-conscious eating: nutritious, delicious, and easy to make at home.
Cooked rice tossed with tamarind spice paste peanuts and tempering — puliyodarai / pulihora.
Puliyodarai is tamarind rice from the temples of Tamil Nadu. A thick tamarind paste is cooked with spices until the oil separates, then mixed through cooled rice. It tastes better after an hour of resting.
Ingredients
How to Make It
Cook tamarind spice paste.
Temper peanuts.
Toss rice; rest serve.
Nutrition per serving
* Approximate values per serving
Health Benefits
Travel-friendly rice. Measured oil; leftover rice works.
The paste is cooked down until it is strong and concentrated, which means a spoon or two will flavour a big pot of rice. Peanuts and sesame give crunch.
Pro Tips
- →Cool rice.
- →Not watery paste.
- →Rest 10 mins.
- →Use cooled, spread-out rice so the grains stay separate.
- →Cook the tamarind paste until it darkens and thickens. A thin paste makes mushy rice.
- →Add the paste slowly and mix until the rice is evenly coloured.
A calorie note
Most of the calories in this dish come from a few ingredients. For reference, per 100 g: Peanuts: about 567 kcal; White rice (raw): about 365 kcal. Measure these with a spoon or scale, because small changes here move the total more than anything else. Values are rounded from USDA FoodData Central and the Indian Food Composition Tables (IFCT 2017), as of 13 Oct 2026, and vary by variety and by table. General information, not medical advice.
Variations
- 1Less tamarind.
- 2Jaggery pinch.
- 3Roast and grind the spice powder fresh with coriander seeds, chana dal and red chilli.
Frequently Asked Questions
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