Varutha puli sadam is a variety-rice recipe made with leftover rice, tamarind and red chillies. Learn how to make this varutha puli sadam with leftover rice.
I have already posted the other two varieties of tamarind rice, Kovil puli sadam(Puliyodharai) and Instant puli sadam. Today I will show you my favorite among the other tamarind rice varieties.
You can use the leftover cooked rice to make this varutha puli sadam. Often we wonder what to do with the leftover rice from lunch. This varutha puli sadam with leftover rice is one good option to use cooked rice.
Even if you don’t have the leftover rice and still want to make this recipe, then go ahead with freshly cooked rice. But make sure to give enough resting time for the cooked rice to soak in tamarind.
At least four hours to eight hours resting time before making the puli sadam is good to go.
Varutha puli sadam | Tamarind rice with leftover rice
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Varutha puli sadam | Tamarind rice with leftover rice
Ingredients
Ingredients:
- 2 cups cooked rice
- 1 lemon sized tamarind (soak in warm water)
- ½ tsp turmeric powder
- 1 tsp salt
- 4 tbsp. oil
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- 1 tbsp. gram dal
- 1 tbsp. urad dal
- 8 red chillies
- 1 sprig curry leaves
- ¼ tsp asafoetida
Instructions
Preparation:
- Cook rice and let to cool down completely.
- Instead, you can use leftover cooked rice.
- Soak tamarind in warm water for 20 minutes at least.
- Extract a cup of thick tamarind juice.
- Add turmeric powder and required salt for the tamarind rice in the tamarind water.
- Mix this tamarind water with cooked rice.
- Combine well and at the same time gently with the rice.
- Cover with a lid and keep aside for 4 to 8 hours or overnight.
Recipe to make varutha puli sadam:
- Heat oil, season with mustard seeds and cumin seeds.
- Also, add gram dal and urad dal.
- At this stage, you can also use ground nuts.
- Fry the lentils to golden brown color.
- Add split red chillies, curry leaves and saute for two minutes.
- Put some asafoetida.
- Now add the mixed rice.
- Fry the tamarind rice in oil until rice gets the heat and spice.
- Do this for at least five in low heat and switch off.
- Serve hot with coconut chutney or Potato Fry.
Video
Notes
Nutrition
Preparation:
- Cook rice and let to cool down completely. Instead, you can use leftover cooked rice.
- Soak tamarind in warm water for 20 minutes at least. Extract a cup of thick tamarind juice.
- Add turmeric powder and required salt for the tamarind rice in the tamarind water.
- Mix this tamarind water with cooked rice.
- Combine well and at the same time gently with the rice.
- Cover with a lid and keep aside for 4 to 8 hours or overnight.
Recipe to make varutha puli sadam:
- Heat oil, season with mustard seeds and cumin seeds.
- Also, add gram dal and urad dal.
- At this stage, you can also use ground nuts.
- Fry the lentils to golden brown color.
- Add split red chillies, curry leaves and saute for two minutes.
- Put some asafoetida.
- Now add the resting mixed rice. Fry the tamarind rice in oil until the rice gets the heat and spice. Do this for at least five in low heat and switch off.
- Serve hot with coconut chutney or Potato fry.
- Also, matches well with Potato podimas or Vazhakkai roast.
Tips:
1) First of all, this varutha puli sadam is one of the tasty variety of rice recipes and the best option for the lunch box.
2) In addition, it matches very well with simple potato fry and ideal for travel packing.
3) As the name suggests, this recipe demands to fry in the pan for a few minutes and that explains the usage of a bit more oil.
This is my all time favorite… Reminds me of mom’s cooking
That’s very kind of you Sandhya. I am happy you like it!
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