Tamarind Rice Mix
Puliyodharai Kuzhambu
புலியோதரை குழம்பு
"A tangy Tamil Nadu classic where tamarind depth meets toasted spice brilliance."
Description
Trsna’s Puliyodharai Kuzhambu is a tangy celebration of Tamil Nadu’s temple kitchens
Our Puliyodharai Kuzhambu is handcrafted at peak tamarind season in small, artisanal batches at its Tamil Nadu source. We use only locally harvested, backwater-fresh ingredients and honour a traditional heirloom recipe passed down through generations. At Trsna, we refuse all gimmicks and substitutions—including our original gingelly oil—so every jar delivers uncompromised authenticity and soul-satisfying flavour. Each jar is slow-roasted, stone-ground, and steeped in authenticity. No shortcuts. No compromises. Just pure, tangy brilliance in every spoonful.
A tangy-treacle blend of sun-ripened tamarind and fragrant spices that turns every scoop of rice into a festive celebration.
Invite Trsna’s Tamarind Rice Mix to your table and transform everyday rice into a celebratory feast—where Tamil Nadu’s heritage, artisanal tradition, and uncompromising quality unite in every flavourful spoonful!
Ingredients
Tamarind (30%): delivers smooth, fruity-sour depth that forms the mix’s tangy backbone.
Gingelly Oil: coats each grain in rich, nutty warmth and authentic South Indian aroma.
Salt: balances sharp notes and acts as the preserving backbone.
Jaggery: offers gentle caramel sweetness that harmonizes tang and spice.
Brown Chickpeas: add earthy heft and a satisfying, nutty crunch.
Peanuts: lend toasty richness and extra texture to every bite.
Sun-dried, roasted, stone-ground spices:
Red Chillies, Mustard Seeds, Sesame Seeds, Fenugreek Seeds, Coriander Seeds and Turmeric: layer smoky heat, floral pungency, nutty warmth, gentle bitterness, citrusy aroma, and golden earthiness.
Asafoetida: anchors the blend with deep, umami-rich savouriness.
Acidity Regulators (INS 260 & INS 330): ensure consistent, bright tang and safe pH balance.
Preservative (INS 211): extends shelf life while preserving fresh-spice vibrancy.
History
Puliyodharai Kuzhambu has deep roots in Tamil Brahmin kitchens, where it was prepared as a sacred offering and travel staple. The recipe evolved in temple towns like Srirangam and Kanchipuram, where it was slow-cooked in bronze vessels and offered to deities before being distributed as prasadam. The addition of jaggery, lentils, and sesame seeds reflects Tamil Nadu’s love for balanced, layered flavours.
Fun Facts
- Puliyodharai is a temple prasadam icon, especially in Iyengar and Chidambaram traditions.
- The word “Puliyodharai” comes from “puli” (tamarind) and “odharai” (rice mix).
- This kuzhambu is a travel essential—a shelf-stable, ready-to-mix base for instant meals on the go.
Flavour, Taste & Texture
- Flavour: Deep tamarind tang with jaggery sweetness, toasted lentils, and nutty sesame warmth.
- Taste: A rich medley of sour, spicy, sweet, and umami.
- Texture: Thick, glossy paste with soft chickpeas, crunchy peanuts, and aromatic spice sediment.
Health Benefits
- Digestive Aid: Tamarind, asafoetida, and fenugreek support gut health.
- Immunity Booster: Jaggery, turmeric, and sesame seeds enhance immune function.
- Protein & Fibre: Brown chickpeas and peanuts support energy and satiety.
- Heart-Healthy Fats: Gingelly oil is rich in sesamin and polyunsaturated fats.
Serving Suggestions
- Mix with steamed rice and ghee for an instant tamarind rice bowl.
- Serve as a side with curd rice, pongal, or idli for a tangy lift.
- Use as a spread on dosas, rotis, or toasted bread.
- Add to cheese boards or mezze platters for a gourmet twist.
Fusion & Quick Recipe Ideas
- Tamarind Rice Wrap: Mix with rice and sautéed veggies, roll in a tortilla.
- Puliyodharai Pasta: Toss with spaghetti, curry leaves, and roasted peanuts.
- Pickle Aioli: Blend with mayo or yoghurt for a zesty sandwich spread.
- Achaar Fried Rice: Toss with leftover rice, curry leaves, and sesame seeds.
- Sweet-Sour Stir-Fry: Add to sautéed mushrooms or tofu for a bold glaze.
Frequently Asked Questions (FAQs)
- What makes Trsna’s Puliyodharai Kuzhambu special compared to other brands?
Trsna’s version showcases 30% rich tamarind extract blended with gingelly oil, jaggery, and a medley of tempered spices—red chillies, mustard seeds, sesame, fenugreek, coriander, and turmeric—roasted and stone-ground at source. Brown chickpeas and peanuts add texture and warmth, while each batch is handcrafted using heirloom temple-style recipes passed down through generations. No shortcuts, substitutions, or compromise—especially not in oil. It’s a tangy-spicy concentrate that captures the soul of Tamil Nadu’s sacred prasadams and home-cooked rice traditions.
- Is the pickle spicy?
Yes—moderately spicy. Red chillies and mustard seeds build a warming heat, but it’s rounded by the sourness of tamarind, sweetness of jaggery, and nuttiness from sesame and peanuts. The flavour is deeply layered, not aggressively hot.
- How should I store the pickle after opening?
– Always seal the jar tightly
– Refrigerate promptly after use
– Use a clean, dry spoon to avoid introducing moisture or bacteria
- How long does the pickle stay fresh?
– Unopened: Up to 12 months
– Opened & refrigerated: Best consumed within 6–8 months, maintaining hygiene and airtight storage
- Are there any additives or preservatives used?
Yes—only minimal food-grade ingredients:
– INS 260 (Acetic Acid)
– INS 330 (Citric Acid)
– E211 (Sodium Benzoate)
No artificial colours, synthetic flavours, or filler materials—just purposeful preservation with purity in mind.
- Is the pickle vegan and gluten-free?
✅ Yes
– 100% Vegan – Contains no dairy, honey, or animal-derived products
– Naturally Gluten-Free – No wheat, barley, or gluten-based additives
- Can I use it in cooking or only as a condiment?
Both!
– Mix into steaming hot rice with ghee for instant Puliyodharai
– Layer it into millet bowls, dosa wraps, or veggie sautés
– Use as a tangy base in marinades or even stuffed inside sandwiches
- Where is the pickle made?
It’s handcrafted at source in Tamil Nadu by seasoned artisans using locally harvested tamarind and spices. The process honours sacred culinary practices found in temples and rural kitchens alike.
- Do you ship internationally?
Yes—Trsna ships globally to select destinations. Shipping rates and estimated delivery times are calculated during checkout based on your location.
- What’s the best way to enjoy it the traditional way?
Mix a spoonful into hot rice with a touch of ghee, and pair with fried papad, curd, and poriyal. It also shines alongside kanji, dosa, or puli avial for a nostalgic Tamil thali touch.
Certifications
| Weight | 125gm, 400gm |
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