Tamarind rice or puliyodharai recipe is an authentic and traditional favourite among South Indians, speckled with various spices, roasted lentils & nuts and aromatic curry leaves.
You can adjust spice levels with the tamarind paste or you can reduce or increase dry red chillies in the spice powder preparation or green chillies in the tamarind paste preparation.
The tamarind paste can be stored for 3 to 4 weeks in the refrigerator and used when required. You can store even longer by increasing the quantity of oil.
It takes at least 30 minutes for the rice to imbibe all the flavours after combining with the mixture. Give that time before serving.