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    Home ยป Recipes ยป From my MIL's Kitchen

    Puli Sadam | Easy Puliyodharai | Tamarind Rice

    Published: Sep 28, 2020 ยท Modified: Jul 18, 2021 by Ramya ยท Leave a Comment

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    Easy & quick Tamarind Rice - Puli Sadam recipe with step by step pictures. Instant Puli Sadam recipe made with Pulikachal.

    Puli Sadam

    Last week I shared the recipe of my mother-in-lawโ€™s Pulikachal. Today, I am sharing this super simple Puli Sadam recipe made with instant tamarind rice mix. Every month I prepare a batch of pulikachal and keep it stored in the fridge. It is my secret weapon for days I am pressed for time or when I am craving for some comfort food. When I say it takes literally ten mins to put this together, I really mean it. Growing up, whenever we had leftover rice amma used to make her Tomato Rice and 99% of the times, she never used to feed it to me since it is made with leftover rice. I used to plead with amma to give me some and she would reluctantly feed me one or two bites. The next day, she used to make fresh rice and make a batch of tomato rice, just for me. Wondering why am I sharing this story now?

    Easy Puiyodharai

    Leftover rice works wonderfully well when you have to make Kalanda Sadam mixed/variety rice recipes or fried rice recipes. The most basic thing to keep in my mind when making Puli Sadam or any other variety rice recipe is that the rice should be cooked and cooled down completely. Most of the times when I am making Tamarind Rice or Lemon Rice, I donโ€™t have left over rice. I usually cook fresh for every meal and what I usually do in that scenario is make my rice well in advance. I cook the rice regularly in my pressure cooker and I reduce the water by ยผ cup than my regular measure. Once the pressure is dropped, I invert the rice (without mixing with a spoon/fork) onto a large plate or bowl and drizzle 1-2 teaspoon of oil on top. This helps remove the stickiness from rice. I let the rice cool down completely under the fan (especially if pressed for time) and it works out well.

    Puli Sadam

    To make easy Puli Sadam or Puliyodharai, I take 2-3 tablespoon of my prepared pulikachal and refresh it with some fresh puliyodharai tempering. For me puli sadam or pulihora is incomplete without roasted peanuts. I make a fresh tempering with mustard seeds, urad dal and chana dal along with peanuts. I also add halved green chillies and fresh curry leaves. And the most important magical ingredient โ€“ asafoetida. I donโ€™t usually add salt or turmeric powder to the rice while cooking and choose to add as necessary during the mixing time. It is completely optional and can also be directly added to the rice while cooking. All it requires is to mix the tempering and pulikachal with the rice and let it soak up in the beautiful flavors before serving. Have you ever tasted Pulihora or Puliyodharai that has rested for few hours? Try it next time, you will be in food heaven.

    Puli Sadam Recipe

    How to make Puli Sadam | Tamarind Rice โ€“

    ๐Ÿ“– Recipe

    Easy Puiyodharai

    Puli Sadam | Easy Puliyodharai | Tamarind Rice

    Ramya
    Easy & quick Tamarind Rice - Puli Sadam recipe with step by step pictures. Instant Puli Sadam recipe made with Pulikachal.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 10 minutes mins
    Total Time 30 minutes mins
    Course Main Course
    Cuisine Tamilnadu Recipes
    Servings 2 people
    Calories 120 kcal

    Equipment

    • Mixing Bowl
    • Small Fry Pan

    MEASUREMENT

    1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml

    Ingredients
      

    • 4 cups Cooked & Cooled Rice
    • 3 tablespoon Pulikachal recipe link below
    • ยผ teaspoon Turmeric Powder
    • 1 tablespoon Gingelly Oil/Sesame Oil
    • ยฝ teaspoon Mustard Seeds
    • 1 teaspoon Urad Dal
    • 1 teaspoon Chana Dal
    • 1 tablespoon Peanuts
    • ยผ teaspoon Asafoetida
    • 1 -2 Green Chillies Slit in half
    • Few Fresh Curry Leaves
    • Salt as needed
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    Instructions
     

    • In a small fry pan heat 1 tablespoon gingelly oil. Add ยฝ teaspoon mustard seeds, 1 teaspoon each of urad dal and chana dal. Next add 1 tablespoon peanuts.
    • As the peanuts and dals are fried to a golden brown, add 1-2 slit green chillies, ยผ teaspoon asafoetida and a few fresh curry leaves.
    • As the green chillies and curry leaves are fried, add ยผ teaspoon turmeric powder. Switch off the heat.
    • Add this tempering to the cooked, cooled down rice.
    • Next add 2-3 tablespoon Pulikachal (adjust as per tanginess preferred) and also add salt as needed. Ideally if the pulikachal is salted properly, you can skip salt here.
    • Mix everything well together until the pulikachal and rice are mixed well. It should be shiny when properly done.
    • Let it rest for half an hour to a few hours before serving. I usually served it with either potato fry or raw banana fry or colocassia fry and papad.

    Nutrition

    Nutrition Facts
    Puli Sadam | Easy Puliyodharai | Tamarind Rice
    Amount per Serving
    Calories
    120
    % Daily Value*
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword Quick Recipes, Variety Rice Recipes
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    Easy Tamarind Rice

    Detailed step-wise picture recipe of making Puli Sadam | Tamarind Rice โ€“

    In a small fry pan heat 1 tablespoon gingelly oil. Add ยฝ teaspoon mustard seeds, 1 teaspoon each of urad dal and chana dal. Next add 1 tablespoon peanuts.

    As the peanuts and dals are fried to a golden brown, add 1-2 slit green chillies, ยผ teaspoon asafoetida and a few fresh curry leaves.

    As the green chillies and curry leaves are fried, add ยผ teaspoon turmeric powder. Switch off the heat.

    Add this tempering to the cooked, cooled down rice.

    Next add 2-3 tablespoon Pulikachal (adjust as per tanginess preferred) and also add salt as needed. Ideally if the pulikachal is salted properly, you can skip salt here.

    Mix everything well together until the pulikachal and rice are mixed well. It should be shiny when properly done.

    Let it rest for half an hour to a few hours before serving. I usually served it with either potato fry or raw banana fry or colocassia fry and papad.

    Puli Sadam

    Note โ€“
    • Adjust salt and green chillies as per preference.
    • I donโ€™t usually heat my pulikachal, but you can add it to the tempering and give it a quick stir before adding to the rice.
    • My grandma always preferred mixing tamarind rice with bare hands, imparts a special taste to it and no, it doesnโ€™t spoil easily.

    Reach out to me at [email protected]! Also follow me on:

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    Ramya-CookingFromHeart

    Hi! I am Ramya, the face and voice behind Cooking from Heart ๐Ÿ™‚ I was born in Andhra Pradesh, brought up in Chennai and currently living in Bangalore. My food is an amalgamation of the different exposures I have had in my life. More about me โ†’


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