Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 2 - big lemon sized Tamarind
  • 2.5 tsp - Sambar Powder
  • 1 tsp - Red Chilli Powder
  • 1 tsp - Turmeric Powder
  • Groundnuts (pre-roasted)
  • Jaggery/Sugar
  • Salt
  • For seasoning:
  • 1/2 tsp - Mustard
  • 1/2 tsp - Jeera
  • 1/2 tsp - Urad Dal
  • 1/2 tsp - Channa Dal
  • Curry Leaves
  • 1 - Green Chilli
  • 4-5 - Red Chillies

How to Make Puliadharai

  • Soak the tamarind in water, squeeze out thick juice and keep it aside.
  • In a pan, heat some vegetable oil and season it with mustard and jeera. Once they sputter, add the other ingredients and fry till the dal becomes golden brown.
  • Now add tamarind juice carefully.
  • Then add sambar powder, red chilli powder and turmeric powder. Add salt to taste.
  • A very small piece of jaggery or a little sugar can be added to the mixture to control the hotness of chilli.
  • Let the mixture boil well for 5-6 minutes.
  • Add the pre-roasted groundnuts (i.e. groundnuts fried in a pan till light brown).
  • Keep stirring the mix from time to time so that it doesn't get burned.
  • Once the mixture becomes really thick and starts leaving the sides, remove from heat.
  • Puliadharai is great to make Tamarind Rice with.