Tamarind Rice Powder (Puliyodharai Masala)A classic South Indian spice blend — make once, use for months!
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─────────────────────────────────────────Ever wondered what gives South Indian tamarind rice its deep, addictive flavour?
The secret is this homemade masala powder — roasted, coarse-ground, and shelf-stable for 6 months. Let me show you exactly how to make it at home!
▶ Watch the Recipe Video
▶ Click here to watch the recipe video
Finished Masala PhotoThe gorgeous golden-brown Tamarind Rice Masala powder, ready to store!
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Ingredients- Coriander Seeds — 60 g
- Dry Red Chilli — 15 nos
- Chana Dal — 60 g
- Urad Dal — 40 g
- Fenugreek Seeds — 10 g
- White Sesame Seeds — 80 g
- Curry Leaves — 4 sprigs
Method — Step by Step- Dry roast coriander seeds and dry red chilli together on a slow flame. Transfer to a plate.
- Dry roast fenugreek, chana dal and urad dal together until colour changes to golden brown. Transfer to the same plate.
- Dry roast white sesame seeds separately until the raw smell goes and they turn golden brown.
- Finally, dry roast curry leaves and add them along with all other roasted spices. Let everything cool completely.
- Transfer to a mixer jar and grind to a coarse powder.
- Cool completely, then store in an airtight container — stays fresh for 6 months at room temperature.
Pro Tip: Always grind coarse, not fine — the texture is key to an authentic Puliyodharai. Use 1–2 tsp per cup of cooked rice mixed with tamarind paste and tempered oil.─────────────────────────────────────────
How to Use This MasalaThis powder is the heart of Puliyodharai (Tamarind Rice) — one of South India's most beloved dishes, traditionally made for temple offerings, travel food and festive occasions. Once you have this masala ready, a flavourful tamarind rice is just minutes away!
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Storage Guide — How Long Does It Last?Always use a clean dry spoon every time to avoid moisture getting in.
- Room Temperature — Airtight Container
Minimum: 3 months — Maximum: 6 months
Keep away from direct sunlight and heat. Store in a cool dry place. - Refrigerator — Airtight Container
Minimum: 6 months — Maximum: 12 months
Bring to room temperature before using to avoid condensation inside the jar. - Freezer — Airtight Zip Lock or Container
Minimum: 12 months — Maximum: 24 months
Portion into small batches before freezing so you only thaw what you need.
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Nutrition InfoPer 1 tsp serving — approx. 5 g of masala powder
- Calories — 18 kcal
- Protein — 0.8 g
- Fat — 1.1 g
- Carbohydrates — 1.6 g
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Tried this recipe? Drop your photos below and let me know how it turned out!
