Puliyodarai (Tamarind Rice) — make-ahead South Indian lunch rice
Tangy, spiced tamarind rice that keeps well in the fridge and tastes even better after a day. Make a batch and eat it across the week as a ready-to-eat lunch or alongside curries.
50 min
start to finish
25 min
hands on
Some skill
difficulty
6
servings
Ingredients
Rice
Tamarind sauce
Tempering
Optional for crunch
Optional heat
Roughly, per serving
260 kcal4g protein38g carbs10g fat
An estimate, not a lab analysis.
Method
If you do not have cooked rice, cook the raw rice: rinse 1.5 cups rice under cold water until water runs clear, combine with 2 1/4 cups water in a pot, bring to a boil, then reduce heat, cover and simmer until water is absorbed and rice is tender.
Spread the cooked rice on a wide tray or plate and let it cool so the grains separate (20 minutes) before mixing with the sauce.
Make the tamarind sauce: combine tamarind paste, jaggery, red chili powder, turmeric and salt in a small saucepan and add 1/2 cup water; bring to a gentle simmer.
Simmer the tamarind sauce until it thickens slightly into a glossy, pourable consistency (about 8–10 minutes), then taste and adjust jaggery, chili or salt as needed; remove from heat.
Heat 4 tablespoons oil in a wide, heavy skillet over medium heat until shimmering.
Add mustard seeds and wait for them to pop, then add the urad dal and chana dal and fry, stirring, until the dals turn golden (about 1–2 minutes).
Add the broken dried red chilies and curry leaves (and the slit green chili if using) and fry for 30 seconds until aromatic; take care as the curry leaves may sputter.
Pour the hot tempering into the warm tamarind sauce and stir to combine (the oil will float and carry the aroma).
Transfer the cooled rice to a very large mixing bowl or back into the skillet on very low heat; pour the tamarind-tempering mixture evenly over the rice.
Using a spatula or two large spoons, gently fold the rice from the bottom so each grain gets coated; taste and add up to 1/2 teaspoon salt or a little extra jaggery if needed.
If using roasted chana dal for crunch, sprinkle it over and fold gently to combine.
Let the puliyodarai cool to room temperature (about 20 minutes) before transferring to an airtight container for refrigeration.
Store in the fridge and reheat portions in the microwave covered for 1–2 minutes or serve cold/room temperature alongside yogurt or vegetable curry.
Worth knowing
- Use day-old rice or cool the rice thoroughly so the grains stay separate — that keeps the final dish from going gluey.
- Tamarind paste measurements vary by brand; start with less, then add more to reach a bright, tangy balance with the jaggery.
- Puliyodarai often tastes better after a few hours or the next day once flavors meld — ideal for make-ahead meals.
- To make this nut-free and sesame-free (as written), I used roasted chana dal for crunch. If you want peanuts or cashews, roast and add them just before serving (note allergen).
- If the rice dries in the fridge, sprinkle a teaspoon of water per serving before reheating to loosen the grains.
Make it yours
Cooking without dairy, without an oven, for someone who won't touch chilli, or for six instead of four? Have the recipe rewritten around it — quantities, steps and all.
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More South Indian cooking
An original Restaurant Pro recipe — our own composition in the idiom of South Indian cooking, not any restaurant's recipe. Written to be vegan and gluten-free and dairy-free as listed.