Authentic Indian Recipes & Culinary Traditions

Tamarind Rice Powder (Puliyodharai Masala)
A classic South Indian spice blend — make once, use for months!

─────────────────────────────────────────

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 Photo

The gorgeous golden-brown Tamarind Rice Masala powder, ready to store!

─────────────────────────────────────────

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

1. Dry roast coriander seeds and dry red chilli together on a slow flame. Transfer to a plate.
2. Dry roast fenugreek, chana dal and urad dal together until colour changes to golden brown. Transfer to the same plate.
3. Dry roast white sesame seeds separately until the raw smell goes and they turn golden brown.
4. Finally, dry roast curry leaves and add them along with all other roasted spices. Let everything cool completely.
5. Transfer to a mixer jar and grind to a coarse powder.
6. 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 Masala

This 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!

─────────────────────────────────────────

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.

⚠ Spoilage Warning: Discard the powder if you notice a stale or rancid smell, change in colour, or any moisture clumping. These are signs the oils in the sesame and dal have gone bad.

─────────────────────────────────────────

Nutrition Info
Per 1 tsp serving — approx. 5 g of masala powder

• Calories — 18 kcal
• Protein — 0.8 g
• Fat — 1.1 g
• Carbohydrates — 1.6 g

Note: Values are approximate and may vary slightly based on roasting time and quantities used.

─────────────────────────────────────────

Tried this recipe? Drop your photos below and let me know how it turned out!