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Puli Sadam

Tamarind Rice (Puli Sadam)

This is my favorite rice dish which I can eat almost everyday without getting bored. The more we keep the rice the more tasty it becomes. I always like to have my puli sadam with fried taste awesome. I can never forget this dish as I had this with fish curry on 7th March 2004 and gave birth to my son on the next day..I got my labour pain after eating the dish for dinner which was prepared my mother-in-law..she make very good puli sadam.. I'm sharing three differnt methods of preparing this dish. these recipe were given to me by my close friend's mother.

Serving Size: 6

This recipe was given to me by my anuty -my dad's sister:

2 cups cooked rice
a lime size tamarind
1tsp mustard seeds
1tbsp urad dal
1tsp chana dal
2tbsp roasted peanuts
2 garlic minced finely garlic
a small ginger minced
2 dried red chili
1/4tsp hing
1/2tsp turmeric powder
1tsp chili powder
1/4tsp fenugreek powder
salt to taste
sesame oil
curry leaves

Preparation Methods 1:
Soak the tamarind in hot water for30 minutes. Extract the tamarind juice and keep aside.Heat sesame oil in a pan once heated splutter curry leaves, mustard seeds and urad dal add chana dal - fry till it turns into light brown.Then add dried chilies and garlic till light brown. Add fenugreek powder, hing, turmeric powder, chili powder, fry till the smell of masala powder are removed completely.Then pour in the tamarind juice and salt to a boil or until it thickened and adjust the level of salt. The puli paste is ready to be mixed with the cooked rice.
The remaining paste could be stored in air-tight container for about 1 week or much long as mine doesn't for 2 days as it's one of favorite dish..

There is another method used to in preparation. The recipe was given to me by my close friend Selvapriya's mother- a village style,

Seasoning Ingredients
6tsp sesame Oil
1/2tsp mustard seeds
2tbsp ural dhal
2tbsp roasted peanuts
1tbsp channa dhal
3 dried chillies broken
curry leaves

For grinding:
1/2 cup freshly grated coconut
2tsp coriander seeds
1tsp peppercorns
a pinch of hing powder
4 dried chillies
1tsp cumin seeds
few curry leaves
1tbsp sesame seeds
1tbsp chana dhal

2 cups cooked rice

Preparation Method 2:

For the ground masala:
Roast all the ingredients one by one and grind until smooth except coconut.Finally add the coconut and grind once again to mix well.

For the tamarind juice:
Soak tamarind in warm water for an hour and extract juice from it. Keep it aside.

Heat oil in a pan.and splutter all the ingredients for seasoning one by one followed by add the tarmind juice and mix well. Then dd ground masala powder to the boiling juice. Turn heat to medium and boil for few more minutes till the juice becomes thick and oil separates. The puli paste is ready to mix with rice.Coat a wok with 1tbsp of ghee and add the cooked rice and puli paste on a very low flame. Mix them well and serve with chopped coriander leaves and roasted cashew nuts.

Preparation Method 3: My mother-in -law

Seasoning Ingredients
6tsp sesame Oil
1/2tsp mustard seeds
2tbsp ural dhal
2tbsp roasted peanuts
1tbsp channa dhal
3 dried chillies broken
curry leaves
2tbsp roasted cashew nuts

Mixed leftover rice with 1/2tsp turmeric powder and 1 cup of tamarind juice overnight.Coat the wok with sesame oil and splutter all the seasoning ingredients until golden brown. Lower the flame and add the rice and mixed well.


Akal's Saappadu said…
I love Puli saadham too; During the excursions (hostel), it used be this with pickle and egg masala; yumm with fish fries too :)

I think the presence of garlic in the tamarind rice provoked the delivery (hehehe, heard somewhere that concentrated amount of garlic makes the delivery easier ):)
Malar Gandhi said…
I like pulisaadham with fried potatoes...fried egg or omlette, yumm. Will consider ur idea too...fried fish!

Please visit my site as well, I am missing ur comments.
Sure Malar dear...pls joins a follower to my blog

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