Tamarind Rice/Puliyogare Rice

Tamarind Rice is a famous indian rice variety. my mom used to prepare tamarind rice during the function times of aadi and pongal time. its been long since i prepared this recipe at home. when i was thinking of what to cook today, i wanted to cook this one and sharing the recipe below


  • Tamarind Water – 1 cup(200ml) (soak small lemon sized tamarind in a cup of water 20 mins before start)
  • Jaggery Powder – 1 tbsp
  • salt as required

to roast and grind:

  • coriander seeds – 1 tsp
  • urad dal – 1 tsp
  • red chilis – 5-6
  • methi seeds – 1/2 tsp
  • curry leaves

to temper:

  • mustard seeds – 1 tsp
  • urad dal – 1 tsp
  • peanuts – 1 tsp
  • hing – 1/4 tsp
  • turmeric powder – 1/8 tsp
  • red chili – 2
  • gingely oil as required
  • curry leaves


  • heat a heavy bottomed pan, dry roast coriander seeds, urad dal, methi seeds and curry leaves for 2-3 minutes
  • take it out once the ingredients become golden brown. set it aside
  • in the same pan, add a tsp of oil, roast the red chilis carefully for 1-2 minutes
  • Once Cooled, Grind It In Mixie Into Fine Powder And Keep It “Ready To Use” In The Later Part Of The Process
  • in a pan, add oil. once hot, add mustard seeds and allow to splutter
  • add urad dal, channa dal, curry leaves, red chilis, peanuts and saute it.
  • a pinch of turmeric powder is added for flavor along with hing or asoefotida. let it cook for 2-3 Minutes
  • lower the flame and add the tamarind water in the pan carefully and allow it to boil till raw smell goes off.normally it will take 10-12 minutes
  • once the water started to reduce forming a semi gravy, add salt and the grounded powder in it and mix well
  • let everything cook together for 5-7 minutes
  • tamarind paste is formed once the oil started to appear on top and cook till get the required consistency
  • once the gravy become thick, add jaggery powder and turn off stove
  • tamarind paste is prepared, mix with rice immediately or can be stored for 5-7 days
  • take the required quantity of cooked rice ( i took 1 cup of rice) and allow it to cool
  • add it in the paste and mix it slowly. add salt if needed
  • add more rice based on spicy level of choice
  • tamarind rice is ready to serve!!!
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