Tamarind rice recipe, how to make easy tamarind rice

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Tamarind rice or puli sadam, a much simpler version of the popular puliyodharai sans spices. Learn how to make this super easy tamarind rice recipe that's perfect to pack on train journeys (my favourite!) or lunch boxes.

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Growing up, I ate a lot more of this tamarind rice than puliyodharai. As an ardent fan of any "South Indian variety rice", I loved my tamarind rice with a generous amount of roasted peanuts and a beautiful tangy flavour. Tamarind rice packs well for a picnic or road / train trip and if you use wilted banana leaves like we do, then it adds an extra flavour and punch which is unmatchable.

More South Indian Rice Recipes:
Curd Rice
Spinach Rice
Capsicum Rice

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Tamarind rice recipe

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Tamarind rice is a super simple rice based dish from South India with tamarind paste, peanuts, and some simple spices. Perfect for lunch boxes and picnics.

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Prep Time 15

Cook Time 20

Total Time 35

Course Rice

Cuisine Indian

Servings 2 -3

Ingredients

1 lemon-sized ball of tamarind
2 tablespoon gingelly oil Indian sesame oil
½ teaspoon black mustard seeds
1 teaspoon chana dal
1 tablespoon raw unsalted peanuts
A few curry leaves
3 dry red chillies torn into pieces
½ cup finely chopped onions optional
¼ teaspoon hing asafoetida
4 cups cooked rice I used basmati
Salt to taste

Instructions

Soak the tamarind in ¾ cup warm water for 30 minutes
Extract juice of tamarind with fingers and discard any seeds and pulp that remains
Heat the oil in a wide pan and add the mustard seeds, chana dal, and peanuts
Let the mustard seeds pop and the peanuts and dal roast to a light golden brown
Then add the curry leaves, red chillies, hing, and onions (if using)
Let these ingredients roast for 2-3 minutes or until the onions are cooked to a soft pink
Add the tamarind extract and bring to boil
Add salt and let the mixture boil until it thickens a bit
Add cooked rice and mix well. Adjust salt if needed
Let the rice sit for at least one hour before serving
Goes well with curd and papad or red chilli coconut chutney

Step by Step Tamarind Rice Recipe

Soak the tamarind in ¾ cup warm water for 30 minutes

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Extract juice of tamarind with fingers and discard any seeds and pulp that remains

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Heat the oil in a wide pan and add the mustard seeds, chana dal, and peanuts

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Let the mustard seeds pop and the peanuts and dal roast to a light golden brown. Then add the curry leaves, red chillies, hing, and onions (if using)