Puli Sadam is a tamarind rice recipe popular in south Indian homes. Cooked rice with tamarind extract and a dry roast of spices has such a magical flavor and nice aroma that you have to smell and taste to believe. In this recipe I’ll show you how to make a delicious puli sadam recipe that will enchant even the most skeptical of guests with its sweet, tart and spicy flavor.
A mysterious thing happens when you combine sweet, sour, and spicy hot in the same palette of flavor. It stimulates your taste buds and brain on so many fronts that the digestion quickens and hunger grows stronger. There is a reason why children search out sweet and sour candies. The combination is so delightful and stimulating. Throw some spicy red chilies into the mix, and you have a truly invigorating food. Puli Sadam, tamarind rice, is exactly this kind of food. Our Indian ancestors figured out long ago that a tamarind infused tangy rice dish would invigorate the body and lighten the spirit. Since then, Puli sadam, has been a popular dish in Tamil Nadu and throughout southern India.
When to Eat Puli Sadam?
The dish has a long history and people in South Indian have enjoyed it for centuries. Puli Sadam goes perfectly with a variety of rice recipes, such as curd rice or lemon rice. You can make it by using leftover rice or freshly cooked rice, and you can also use a pressure cooker or instant pot to cook the rice. The dish is a staple in lunch boxes and is a popular choice for long journeys, as it has a longer shelf life than other rice dishes. You can also pack it in a banana leaf and serve traditionally, as you usually see in Hindu temples.
Variations of Puli Sadam
There are many variations of Puli Sadam, with different names, such as kovil puliyodharai or iyengar puliyodharai. You can make it in different ways, such as using tamarind paste or tamarind pulp instead of tamarind extract, or by using a ready-made puliyodharai paste. Instant Puli Sadam and instant tamarind rice are also available as ready-to-eat versions of the dish.
Puli Sadam is a popular choice for special occasions and is popular in South Indian homes and temples. It is a great way to use up leftover rice, and you can either make it in a small quantity or a large quantity, depending on the number of people you want to serve it to. Cook your puli sadam on a medium heat and give it some resting time to allow the flavors to develop. It is a delicious and flavorful dish that people of all ages enjoy massively in South India and beyond.
Ingredients for Puli Sadam Recipe
Channa dal and urad dal add a nutty flavor to the dish.
Coriander seeds, pepper corns, fenugreek seeds, and sesame seeds add flavor and texture to the dish.
Dry Red Chilies
Dry red chilies add a spicy flavor to the dish.
Asafoetida adds a pungent and slightly bitter flavor to the dish.
Tamarind extract gives the dish a sour and tangy taste.
Gingelly oil adds a nutty flavor to the dish.
Mustard seeds add a pungent and slightly bitter flavor to the dish.
Peanuts add a crunchy texture and nutty flavor to the dish.
Turmeric powder adds a warm and earthy flavor and gives the dish a yellow color.
Curry leaves add a distinct aroma and flavor to the dish.
This dish is based on cooked rice. It is then mixed with the tamarind masala to create Puli Sadam.
Salt provides a balance to the flavors of the dish.
Step by Step Instructions For Puli Sadam Recipe
Do you have some leftover boiled rice in the fridge? Or you want to give a new twist to your simple old boiled rice? It is time to pull some magic trick and make a tangy, flavorful Puli Sadam out of them. Let’s go!
Make tamarind extract by soaking the tamarind in 1 cup of warm water.
Then filter the soaked tamarind to extract the tamarind water.
Next, take a pan and dry roast puliodarai mix ingredients (see the ingredients in the recipe card below) until they turn crisp and fragrant.
Let these ingredients cool down and then grind them to a fine powder.
Now heat some oil and add mustard seeds, chana dal, urad dal, curry leaves and 1 dry red chili, to it.
Now add a handful of peanuts and fry until peanuts become crispy
Add the prepared powdered masala to the mix.
Then add the tamarind extract that you prepared.
Now cook the mixture until you get a sticky consistency or the oil separates, then add salt.
Now add a small piece of jaggery and mix well.
Pour the prepared mixture over already cooked/boiled rice.
Mix with cooked rice and serve. Puli Sadam is ready to enjoy!
The nice thing about Puli Sadam is that it’s a lunch box recipe, which stays fresh for a long time. Enjoy!
Serving Suggestions for Puli Sadam
You can serve Puli Sadam hot or cold, depending on your preference. If serving hot, you can re-heat the rice in a pan or microwave before serving.
Garnish your Puli Sadam with roasted peanuts, roasted chana dal, and chopped fresh coriander before serving. This adds crunch and flavor to the dish.
You can serve puli Sadam with a variety of side dishes, such as raita, pickles, papad, and vegetable curries.
If you’re serving Puli Sadam as part of a larger meal, you can pair it with dishes such as dal, chicken curry, or lamb roast.
Puli Sadam is a great dish to serve at potlucks or parties, as you can make it in advance and serve it cold. It is also a great option for picnics or packed lunches.
You can serve puli Sadam on its own or with some simple accompaniments such as yogurt, pickle, and papad.
You can also serve puli Sadam as part of a thali, which is a traditional Indian meal consisting of a variety of dishes served on a platter. A thali typically includes rice, dal, vegetables, and curries, as well as accompaniments such as raita and pickles.
Storing Puli Sadam
You can store puli Sadam, or tamarind rice, in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for longer storage. Here are some tips for storing Puli Sadam:
Allow the rice to cool completely before storing it in the refrigerator or freezer.
Transfer the Puli Sadam to an airtight container with a tight-fitting lid. Glass or plastic containers with snap-tight lids work well for storing this dish.
If storing in the refrigerator, place the container in the coldest part of the fridge, away from any sources of heat.
If freezing the Puli Sadam, transfer it to a freezer-safe container or a heavy-duty zip-top plastic bag. Squeeze out any excess air before sealing the bag to prevent freezer burn. Label the container or bag with the date, so that you know when you stored it.
To serve, thaw the Puli Sadam in the refrigerator overnight or at room temperature for a few hours. Reheat it in a pan or microwave before serving.
I personally advise not to store Puli Sadam at room temperature for more than a day. It is a great lunchbox meal, but it can spoil if stored at room temperature for longer than a day due to the tamarind juice and other ingredients. It is best to store it in the refrigerator or freezer to ensure it stays fresh.
FAQs for Puli Sadam
Puli Sadam, also known as Tamarind Rice, is a popular South Indian dish made with cooked rice mixed with a flavorful tamarind-based masala.
The masala for Puli Sadam is made by roasting and grinding a mix of channa dal, urad dal, coriander seeds, pepper corns, fenugreek seeds, sesame seeds, dry red chilies, and asafoetida. Tamarind extract is also used in the recipe to give the dish a sour and tangy flavor.
To make Puli Sadam, tamarind extract is prepared by soaking a gooseberry-sized piece of tamarind in a cup of hot water. The tamarind extract is then mixed with the ground masala and cooked until the mixture becomes sticky or the oil separates. The tamarind masala is then mixed with cooked rice to create Puli Sadam.
Yes, leftover rice can be used to make Puli Sadam. However, it is usually made with freshly cooked rice.
Yes, Puli Sadam can be made in a pressure cooker by cooking the rice in the pressure cooker.
Yes, Puli Sadam, also known as kovil puliyodharai, is often served in Hindu temples. It is often served traditionally, packed in a banana leaf.
There are many variations of Puli Sadam, with different names, such as kovil puliyodharai or iyengar puliyodharai. It can be made in different ways, such as using tamarind paste or tamarind pulp instead of tamarind extract, or by using a ready-made puliyodharai paste. Instant Puli Sadam and instant tamarind rice are also available as ready-to-eat versions of the dish.
Yes, Puli Sadam is a good choice for lunch boxes and long journeys, as it has a longer shelf life than other rice dishes and is easy to pack. But don’t eat it after a day of room temperature storage.
Yes, Puli Sadam is a popular choice for special occasions and is often served in South Indian homes and temples.
Puli Sadam can be made in a small quantity or a large quantity, depending on the number of people it is being served to. It is a great way to use up leftover rice and can be made on a medium heat with a resting time to allow the flavors to develop.