🍛 Tangy Tamarind Rice (Puliyodarai / Pulihora)

A classic, tangy, spicy, and aromatic rice dish made with tamarind, spices, and a flavorful tempering — a staple in many South Indian homes.

🧂 Ingredients (Serves 2–3)
For Tamarind Paste:
1/4 cup tamarind (seedless)

1 cup hot water

1 tbsp jaggery, grated (adjust to taste)

Salt to taste

For Tempering:
2 tbsp sesame oil (or any oil)

1 tsp mustard seeds

1 tsp urad dal

1 tsp chana dal

2–3 dried red chillies

10–12 curry leaves

1/4 tsp hing (asafoetida)

1–2 green chillies, slit

1/4 tsp turmeric powder

2 tbsp peanuts or cashews

For Rice:
2 cups cooked rice (cooled, preferably a day old or at room temperature)

👩🍳 Instructions
Step 1: Prepare Tamarind Extract
Soak tamarind in 1 cup hot water for 10–15 minutes.

Squeeze and extract the juice. Strain and keep aside.

Step 2: Make Tamarind Masala
Heat sesame oil in a pan.

Add mustard seeds. Once they splutter, add urad dal, chana dal, and fry until golden.

Add peanuts, red chillies, green chillies, curry leaves, and hing. Sauté for 1 minute.

Add turmeric and the strained tamarind extract.

Stir in jaggery and salt.

Cook on medium flame for 10–12 minutes until the mixture thickens and oil starts separating. This is your tamarind masala.

Step 3: Mix with Rice
Add the cooled cooked rice to a large bowl or plate.

Pour the tamarind masala over the rice. Mix gently until the rice is evenly coated.

Let it rest for 15–20 minutes before serving — this allows flavors to soak in.

🌿 Garnish & Serve
Garnish with fried cashews or extra curry leaves if desired.

Serve with papad, curd, or pickle on the side.

💡 Welza Tip:
Use Welza Tamarind, Hing, and Stone-Ground Turmeric for authentic flavor. Make the tamarind masala in advance and store it in the fridge for up to a week — perfect for quick meals!