By Akshara
May 1, 2026
Tamarind rice is the king of South Indian travel food because of its incredible shelf life and punchy flavours. It balances sour tamarind, spicy chilies, and earthy turmeric. The secret to a Temple-style Pulihora is the slow-cooked reduction of tamarind pulp with a toasted spice mix. It’s a riot of textures, thanks to the crunch of fried peanuts and chana dal.
2 cups cooked rice (cooled completely) 1/2 cup thick tamarind extract 3 tbsp sesame (gingelly) oil 1/2 cup roasted peanuts 1 tsp each: mustard seeds, turmeric, and jaggery 4 dried red chilies and a handful of curry leaves
Heat oil in a pan and add mustard seeds. Once they pop, add peanuts, chana dal, red chilies, curry leaves, and a pinch of hing (asafoetida).
Pour in the tamarind extract, turmeric, jaggery, and salt. Simmer on low heat until the oil separates from the paste and it thickens significantly.
Place the cooled rice in a wide bowl and drizzle a teaspoon of sesame oil over it.
Gradually mix in the tamarind paste until every grain is coated. Let it sit for at least an hour before serving; the flavors deepen and mature as they rest.