Monday, December 10, 2012,2:34 AM by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
25 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Mix tamarind paste, turmeric powder, salt and jaggery with a cup of warm water. Stir till smooth. Set aside.
  • The Tempering: Put the oil in a large skillet over medium heat. When the oil is hot, add the tempering ingredients.
  • Fry over medium heat, till mustard seeds splutter and the dhals are golden.
  • Add tamarind mix and fenugreek powder to the skillet. Bring it to a boil.
  • Add the cooked rice and stir gently, till it is well coated with the seasonings. Stir the peanuts into the rice.


  • 150 grams extra long-grained rice, rinsed, soaked, drained and cooked  
  • 1 teaspoon fenugreek seeds, roasted and grinded to fine powder
  • 1 tablespoon tamarind paste
  • ½ teaspoon turmeric powder
  • Salt, to taste
  • 1 teaspoon powdered jaggery
  • 30 grams unsalted, roasted peanuts


  • 1 tablespoon Cooking Oil
  • 1 teaspoon black mustard seeds
  • ¼ teaspoon asafetida powder
  • 1 teaspoon urad dhal
  • Few curry leaves
  • Dried red chilies, to taste
  • 1 teaspoon chana dhal

2 comments for “Pulliodarai Saatham (Tamarind Rice)”

  • dimple
    Posted Saturday, March 23, 2013 at 1:39:05 AM

    nice recipe....

  • hasbihal.org
    Posted Monday, June 21, 2021 at 4:13:22 PM


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