Sunday, June 10, 2012

Puliyotharai/Puli Satham Mix (Tamarind Rice Mix)

This recipe is my hubbies favorite recipes of all. He just love this to the core. I learnt this recipe from my hubbies anni, after marriage. Also this is one of best recipes of mine. Many of my neighbours while I was in India, loved this and learned this. Whoever tasted this or even been there while making this, will love this recipe for sure. You can store this for about 2 weeks, by keeping in a clean and dry container. Or you can even refrigerate this and when necessary add some gingelly oil in a pan, add required amount of this mix. Once it is hot, just mix rice with it.

With very few ingredients, it tastes really heavenly. The main part of this recipe is the grinding part. Once you add that mixture, it enhances the flavor as well as the taste in it. We can't make this for dedicating to God, as we add garlic in this. So make this just to treat your tastebuds.


Tamarind - big lemon size
Bengal gram/Chana dal - 3 tbsp
Peanut - 1/4 cup (roasted)
Fenugreek - 1/4 tsp
Mustard - 1 tsp
Urad dal - 2 tsp
Turmeric powder - 1 tsp
Chilli powder - 1 tsp (optional)
Hing/Asafoetida - 1/4 tsp
Curry leaves - 2 sprigs
Salt - to taste
Gingellyoil/Sesame oil - 4 tbsp

For grinding:
Red Chilli - 6 to 8
Garlic - 3 or 4 pods


1) Heat a pan and dry roast the red chillies.

2) Let it cool and grind it in a blender along with garlic pods. Do not add water for grinding it. Grind it as you can see the chilli flakes as in the picture. Keep it aside.

3) Now heat a pan, add gingelly oil. Once the oil is hot, add mustard. When the seeds splutter, add fenugreek, hing. bengal gram, urad dal, and the peanuts. Also add the curry leaves.

4) Then add the tamarind juice, turmeric powder and salt. Also add the chilli garlic mixture. Do check for the spiceness. If necesary, add chilli powder.

5) Let it boil and become thick, until the oil oozes out. You can smell the flavor of this paste when it boils and you can resist yourself.

6) Let it cool and transfer it to a clean and dry bowl. It will stay good for about 2 weeks even. Just make hot rice and have a tbsp of this paste. Mix it and it tastes really really delicious.

Once you transfer the paste to another bowl, put some rice in the pan you made this and mix well. It tastes even more yummy. This (below picture) is from the leftover pan.

Delicious and heavenly tasting puliyotharai mix is ready.


  1. its tempting and inviting.. i love it..

  2. it sound awesome... looks great too.. :)

  3. Please collect your award @ ""

  4. We learn so many nice things from our family members and I see you also do that. This is a great recipe, Kavitha.


  5. looks yummy Kavitha...nice step by step picts. Thanks for sharing.

  6. looks yummy.. makes me drool:)

  7. Tried this:) Came out very well.. Thanks!!


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