Tamarind Rice Recipe

By
The Beyond Curry Indian Cookbook: A Culinary Journey Through India. She wrote the popular Beyond Curry column for Serious Eats starting in 2012.

" tabindex="0" data-inline-tooltip="true"> Denise D'silva Sankhé
Denise D'silva Sankhé is a Contributing Writer at Serious Eats. Denise D'silva Sankhé is a Contributing Writer at Serious Eats.
Denise D'silva Sankhé

Denise is the author of The Beyond Curry Indian Cookbook: A Culinary Journey Through India. She wrote the popular Beyond Curry column for Serious Eats starting in 2012.

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Updated April 17, 2019
20120111-tamarind-rice.jpg 20120111-tamarind-rice.jpg

[Photograph: Prasanna Sankhe]

Tamarind rice or Puliyodharai is a delicious dish from the south of India, a region that loves its rice. Leftover rice is combined with spices, tamarind pulp and peanuts to create a filling meal with minimal fuss. It's served as a main course and often makes an appearance at auspicious occasions in southern India.

Tamarind rice is one of those dishes you can make ahead and store. Well, not the rice part, but the tamarind mix. So all you have to do is stir-fry leftover rice into the heated tamarind mixture for an instant meal. Have it with a few fried papads or some Indian chilli pickle and you have a dinner that's unique and filling.

Note: Bengal gram are an Indian lentil also sold as channa dal. They can be found in any Indian market.

Recipe Details

Tamarind Rice Recipe

Active 5 mins
Total 20 mins
Serves 2 servings
Cook Mode (Keep screen awake)

Ingredients

  • 1 tablespoon vegetable oil

  • 10 curry leaves

  • 1 teaspoon fenugreek seeds

  • 1 teaspoon black mustard seeds

  • 1 teaspoon bengal gram (see note)

  • 1 tablespoon peanuts

  • 2 whole dry red chiles

  • 1/2 teaspoon turmeric powder

  • 1/2 teaspoon red chile powder

  • 1/2 teaspoon asafoetida

  • 1/2 cup tamarind juice

  • 1 teaspoon jaggery or demerara sugar

  • 2 cups boiled white rice

  • Kosher salt

Directions

  1. Heat oil in a medium cast iron skillet over medium-high heat until shimmering. Stand back and add curry leaves, fenugreek seeds, black mustard seeds, bengal gram and peanuts (oil will sputter). Stir until the oil is infused with the flavours and the fragrance emanates from the mixture, about 5 minutes, reducing heat as necessary if curry leaves threaten to burn. Add the chillis and the turmeric. Cook, stirring constantly, until fragrant, about 1 minute. Add the tamarind and sugar and cook, stirring constantly, until the oil separates, about 5 minutes. Add the rice and stir gently until thoroughly coated with the tamarind mixture. Season to taste with salt and transfer to a serving bowl. Serve immediately.

Nutrition Facts (per serving)
362 Calories
10g Fat
61g Carbs
7g Protein
×
Nutrition Facts
Servings: 2
Amount per serving
Calories 362
% Daily Value*
Total Fat 10g 13%
Saturated Fat 1g 6%
Cholesterol 0mg 0%
Sodium 366mg 16%
Total Carbohydrate 61g 22%
Dietary Fiber 3g 12%
Total Sugars 10g
Protein 7g
Vitamin C 5mg 26%
Calcium 53mg 4%
Iron 4mg 25%
Potassium 216mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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