13 Tiffin Recipes That Stay Fresh Until Lunchtime

2. Tamarind Rice (Puliyodarai)

Puliyodarai, or tamarind rice, is traditionally made with a thick tamarind paste, toasted spices, and a measure of oil that help preserve the dish’s texture for hours. The tamarind adds acidity which enhances flavor and, combined with the oil, lowers the moisture available for bacterial growth. For a North American pantry, you can use tamarind concentrate or prepared puliyogare paste; just cook the paste until it’s well-joined with the rice and slightly dry. Add roasted peanuts and curry leaves for crunch. Avoid packing wet chutneys with puliyodarai—carry a small dry garnish like sev or fried lentils for crunch instead. If you prepare the rice in advance, cool it quickly on a shallow tray, then transfer to the tiffin. A layer of banana leaf (washed and patted dry) or parchment placed between rice and lid helps prevent condensation. Many cooks in South India will tell you that the oil and tamarind keep this rice tasting great even after several hours, making it perfect for a long tiffin day.