Tamarind rice | Instant Puli sadam | Simple Puliyodharai recipe
Learn how to make the simple version of Puliyodharai, instant puli sadam, prepared with cooked rice, tamarind extract, onions and garlic.
Already I have posted the Iyengar temple style Puliyodharai recipe in my blog. That authentic style of puliyogare involves a freshly prepared special powder. Also, that is a no onion and no garlic tamarind rice.
But in this simple instant puli sadam recipe, we use onions and garlic without any special powder. It is instant because we need not spend extra time preparing special powder.
Moreover, it is a quick variety rice recipe and a perfect lunch box item. Serve this simple puli sadam with Potato podimas or potato fry or Vazhakkai roast for the best combination.
Furthermore, always try to use gingelly oil for any tamarind based gravy or recipe as it is healthy and tasty compared to other oils.
You may like my other variety rice recipes:
Watch the video here:
Tamarind rice | Instant puli sadam | Simple Puliyodharai recipe
Ingredients
Ingredients:
- 2 cups cooked rice
- 1 cup tamarind extract (lemon-size)
- 3 tbsp gingelly oil
- 1 tsp mustard seeds
- 1 tsp fenugreek seeds
- ½ cup raw peanuts
- 10 shallots/1 onion
- 4 garlic pods
- 5 red chillies
- 1 sprig curry leaves
- ¼ tsp asafoetida
- ¼ tsp turmeric powder
- 1 tsp salt
- ½ tsp jaggery powder (optional)
Instructions
Preparation:
- Cook rice as usual and keep aside.
- Soak lemon size tamarind in warm water for 15 minutes.
- Chop onions and garlic pods into small pieces.
Recipe to make tamarind rice:
- Heat gingelly oil in a pan, add mustard seeds and fenugreek seeds.
- In case if you are using already roasted/fried ground nuts skip the following step and move on to next step. Then add the roasted nuts at last.
- If you are using raw peanuts, add them at this stage and fry in low heat oil for five minutes. Continue frying until they become brown in color. You will get nice crunchy sound from the fried ground nuts.
- Add onion and saute until they become translucent.
- Put chopped garlic, red chillies, curry leaves and a lavish pinch of asafoetida.
- Pour thick tamarind extract/water.
- Add turmeric powder and needed salt.
- Let the tamarind water boil fully and absorb the salt and chilli taste.
- In around ten minutes, the tamarind extract becomes thick and flavorful.
- Now add the cooked rice, bit of jaggery powder and mix properly. If you are using jaggery piece add it when the tamarind is cooking.
- Adding jaggery powder is optional just for the taste enhancement. You may omit if you don't wish to add.
- Mix for two to three minutes in low flame and switch off.
- Give a ten minutes rest for the mixed rice before serving.
- Serve this as a simple lunch with any vegetable stir fry or a boiled egg. It goes well with the South style of egg poriyal also.
Notes
Nutrition
Preparation:
- Cook rice as usual and keep aside.
- Soak lemon size tamarind in warm water for 15 minutes.
- Chop onions and garlic pods into small pieces.
Recipe to make tamarind rice:
- Heat gingelly oil in a pan, add mustard seeds and fenugreek seeds.
- In case if you are using already roasted/fried ground nuts skip the following step and move on to next step. Then add the roasted nuts at last.
- If you are using raw peanuts, add them at this stage and fry in low heat oil for five minutes. Continue frying until they become brown in color. You will get nice crunchy sound from the fried ground nuts.
- Add onion and saute until they become translucent.
- Put chopped garlic, red chillies, curry leaves and a lavish pinch of asafoetida.
- Pour thick tamarind extract/water.
- Add turmeric powder and needed salt.
- Let the tamarind water boil fully and absorb the salt and chilli taste.
- In around ten minutes, the tamarind extract becomes thick and flavorful.
- Now add the cooked rice, bit of jaggery powder and mix properly. If you are using jaggery piece add it when the tamarind is cooking.
- Adding jaggery powder is optional just for the taste enhancement. You may omit if you don’t wish to add.
- Mix for two to three minutes in low flame and switch off.
- Give a ten minutes rest for the mixed rice before serving.
- Serve this as a simple lunch with any vegetable stir fry or a boiled egg. It goes well with the South style of Egg poriyal as well as Cabbage pakora also.
Tips:
1) Firstly cook the tamarind paste properly before adding the cooked rice.
2) Next, do not skip the addition of asafoetida as it gives a nice flavor and provides easy digestion.
3) Also, you can skip garlic if you don’t want.
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