PULI SORU (TAMARIND RICE)

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Puli Soru (Tamarind Rice) is a timeless South Indian classic, cherished for its perfect balance of tangy, spicy, and earthy flavors. A staple in Tamil Brahmin households, this dish is famous for its long shelf life, making it the ultimate choice for travel or lunchboxes. Interestingly, the flavors deepen and improve after a few hours of resting!

Here is the recipe rephrased for a clean and professional presentation.

Traditional Puli Soru (Tamarind Rice)

A tangy, aromatic South Indian travel classic enriched with toasted lentils, coconut, and a hint of fenugreek.

The Ingredients

The Base:

  • 2 cups Cooked rice (cooled to room temperature)

  • 1/4 cup Tamarind (seedless)

  • 1/4 tsp Fenugreek seeds

  • Salt (to taste)

  • 2 tbsp Oil (Sesame/Gingelly oil is traditional)

The Tempering & Crunch:

  • 1 tsp Mustard seeds

  • 2 tbsp Urad dal

  • 5 Dried red chilies

  • 1 sprig Curry leaves

  • 1/4 tsp Turmeric powder

  • A pinch Hing (Asafoetida)

The Fresh Finish:

  • 2 tbsp Shredded coconut

  • 2 tbsp Shredded carrots

Preparation Steps

1. Prepare the Tamarind & Spices

  • The Pulp: Soak the tamarind in 1 cup of hot water for 15 minutes. Mash it thoroughly and strain to extract the thick juice; discard the pulp.

  • The Aroma: Dry roast the fenugreek seeds in a small pan until golden brown and fragrant. Crush them into a coarse powder and set aside.

  • The Chilies: Briefly soak the dry red chilies in boiling water to soften them, then drain and set aside.

2. The Tempering (Tadka)

Heat 2 tablespoons of oil in a wide pan. Add the mustard seeds and urad dal. When the mustard crackles and the dal turns a beautiful golden brown, add the soaked red chilies, curry leaves, turmeric powder, and hing. Sauté for one minute until the aromatics are fragrant.

3. Simmer the Puliyogare (Tamarind Base)

Pour the strained tamarind juice into the pan. Mix well and bring to a boil over medium heat. Let the mixture simmer and reduce until it thickens into a concentrated paste. Once thickened, stir in the crushed fenugreek powder and cook for an additional 2 minutes.

4. Combine and Serve

Turn the heat to low. Add the shredded coconut and carrots, tossing them for just 30 seconds to retain their texture. Finally, add the cooked rice and fold it gently into the tamarind base until every grain is evenly coated and vibrant yellow-orange.


Chef’s Tips for Travel

  • Cooling: Let the rice cool completely before packing it into a container.

  • Texture: Using slightly "grainy" (non-mushy) rice works best so the grains stay separate after mixing.

  • Resting: If possible, let the Puli Soru sit for 1–2 hours before eating; the rice will absorb the tanginess of the tamarind deeply.


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