Puliyodharai Mix | Instant Puliyodharai podi

Puliyodharai powder

Puliyodharai mix

Puliyodharai — also known as Puliyogare or Tamarind Rice — is one of South India’s most loved signature dishes. Every southern state has its own version, with small differences in ingredients, yet they all share that unmistakable tangy, spicy, tongue-tickling taste that keeps you going back for more.

Karnataka’s version often includes a hint of cinnamon, while Tamil Nadu’s spice mix varies slightly in its proportions. I love trying out these regional twists each time I grind a fresh batch.

Puliyodharai also has a sacred connection — it’s offered almost daily as Prasadam in many Vishnu temples. That temple-style tamarind rice has a flavor that’s hard to describe and even harder to replicate. No wonder so many recipes try to capture that divine taste under names like Kovil Puliyodharai or Temple Puliyodharai.

Traditionally, Puliyodharai is made by extracting tamarind juice and cooking it down into a thick, spicy, tangy sauce with various condiments. The process is deliciously rewarding but quite time-consuming — you have to stand by the stove, stir patiently, and make sure the mixture doesn’t burn. It also needs more oil for preservation when stored in bottles.

That’s where the powdered version comes in handy. This ready-to-make Puliyodharai mix needs oil only for roasting and tempering, and it can be made in under 15 minutes. It’s far more convenient and still captures that authentic flavor beautifully — without the long wait. Plus, it saves you from buying those pricey store-bought mixes.

I find these homemade mixes especially useful to send along with family members who travel — for studies abroad, work, or business trips. All they need to do is mix the powder with hot rice, drizzle a little gingelly (sesame) oil, and enjoy it with papad. Simple and comforting!

Pack the mix in ziplock bags with a short note of instructions, and you’ll have a family that thinks fondly of you with every meal.

This instant Puliyodharai powder keeps well for months, though I usually make a fresh batch every three months. Smaller quantities are better — we sometimes forget they’re sitting in the pantry otherwise!

Ingredients:

1/4 cup coriander seeds ( dhaniya)

10 -15 red dry chillies, ( long thin variety or the small round ones or a mix of both .Reduce the no of chillies if you feel it may be spicy, instead you can add some Kashmiri chili powder after the mix is ground and ready, after tasting you can add the powder to the mix.Your choice.)

1 tbsp pepper corns

1 1/2 tsp methi ( fenugreek seeds )

4 tsp white sesame seeds or black .

1 cup chana dal , 

1/2 cup udad dal

1 tbsp cumin seeds

1 tsp turmeric powder

1 small apple size Tamrind

salt to taste

A handful of curry leaves.

1 tsp asafoetida powder or in crystal form .

 2-3 tsp sesame oil ( preferred) for roasting ingredients.

For Tempering

• 1 tsp mustard seeds

• 1 tsp split urad dal

• 1 tsp chana dal

• 2 tbsp roasted peanuts

• A few broken cashew nuts (optional)

• 1 tsp sesame oil

Method

In a wide pan, heat the sesame oil and first roast the sesame seeds. They brown quickly, so as soon as they pop, remove and keep them aside.
Next, lightly roast the tamarind till it turns dry and crisp — or simply microwave it for a few seconds to make it brittle. Keep it aside too.

Now, in the same pan, roast the remaining ingredients (except the tempering items and turmeric) on a very low flame, stirring continuously to avoid burning.
Towards the end, add the curry leaves and roast till they turn crisp.
Let all the roasted ingredients cool completely.
Finally, add turmeric powder and salt and mix well.

Once cooled, grind everything — including tamarind, sesame seeds, and curry leaves — to a slightly coarse powder. Keep aside.

Tempering

In a small pan, heat about 1 tsp of oil.
Add mustard seeds and let them splutter.
Next, add split urad dal and chana dal, and roast till golden.
Add roasted peanuts and cashew nuts (if using).
Let this tempering also cool completely.

Mix the tempering with the prepared tamarind mix thoroughly.
Store in a clean, dry bottle.

Your Instant Tamarind Rice Mix is ready!

To Prepare Tamarind Rice

Heat a tsp of sesame oil in a pan.
Add the required amount of the mix, then add cooked rice.
Mix gently till the rice is evenly coated.
Serve warm with papad or chips.

Puliyodharai powder

Puliyodharai powder

Instant puliyodharai

Instant Puliyodharai