Tamarind rice / Puli sadam is a lunch box recipe enjoyed by all ages of people. when I was staying in hostel my friends used to bring puliodarai mix which can be readily mixed with rice and be enjoyed. We have a sound meal that day with this delicious homemade Puliodarai mix recipe. This tamarind rice mix can be stored for several days in a clean bottle and can be readily mixed with rice to make tamarind rice.
This variety rice recipe stays fresh for several hours and can be enjoyed during long travel and most enjoyed during picnics.
Please click here to watch Puli Sadam Recipe in Tamil - Madras Samayal
Serving Size : 4
Preparation Time : 10 minutes
Cooking Time : 30 min
| Difficulty | 
|
Spice Level |  |
| Quantity | Ingredients for Puliodarai Recipe |
|---|---|
| For Puliodarai Mix powder | |
| 1 tbsp | Channa dal / Kadalai parupu |
| 1 tbsp | Urad dal, Ulunthu |
| 1 tsp | Coriander seeds |
| 1 tsp | Pepper corns |
| 1/2 tsp | Fenugreek seeds |
| 3-4 | Dry red Chilies |
| 1/2 tsp | Hing / Asafoetida / perungkaayam |
| For Puliodarai Mix | |
| 5-6 tbsp | Oil (Gingelly Oil) / Nallennai |
| 1/2 tsp | Mustard seeds |
| 1 tbsp | Channa Dal |
| 1 tbsp | Urad dal |
| 1/4 tsp | Hing / Asafoetida |
| 1/2 tsp | Turmeric Powder |
| 3-4 | Dry red Chilies |
| 1 spring | Curry leaves |
| 1/4 cup | Peanuts |
| 1/4 cup | or 1 big lemon sized Tamarind |
| 1.5 cup | water for soaking tamarind |
| Salt to taste | |
| Cooked rice |
Cooking Method |
Step 1) Dry roast channa dal and urad dal ona medium heat, when the dal turns its color slightly add the rest of the ingredients - Coriander seeds, pepper corns, fenugreek seeds, dry red chilies and roast until you feel the nice aroma.Turn off the heat and add Asafoetida powder and let it cool.
Once the mixture cools down grind it into a fine powder.
Step 2) Heat Gingelly oil in a pan and add mustard seeds, once the seeds pops out add channa dal, urad dal, dry red chilies and curry leaves, after a minute add asafoetida powder, turmeric powder and the peanuts. Roast until the peanuts are nicely roasted.
Step 3) Once the peanuts are nicely roasted add the powdered mix form step 1 and mix well. Finally add tamarind juice , soak tamarind in water for 30 minutes and extract the juice. Also add required salt.
Cook on a medium heat for 15 -20 minutes until the oil separates and oozes out . The mixture should become thick like halwa consistency.
Step 4) Once the oil separates and the mixture thickens turn off the heat. If you feel the mixture is little tangy then add a small piece of jaggery to balance the taste.
Take required amount of puliodarai mix add add it to the rice and mic well. You can add little bit of gingelly oil to get extra flavor.
Note:
- Use gingelly oil to get nice traditional flavor and taste .
- We can also add cashews along with peanuts to get rich taste.
- Do not reduce the amount of oil, which helps in preserving the tamarind paste.
- Cook on a low-medium heat otherwise you may smell the raw smell of tamarind.
- We can make the powder (step 1) in large quantity and use it when ever required.
- Store it in air tight container with some oil floating on the top to preserve the Puliodarai mix for later use.
Tamarind rice also known as puli sadam is a lunch box recipe which stays fresh for a long time. The added peanuts makes this dish taste good and is enjoyed by all groups of people.To make this tamarind rice we need to make puliodarai mix first.
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Ingredients:
-
For Puliodarai Mix powder
- 1 tbsp Channa dal / Kadalai parupu
- 1 tbsp Urad dal, Ulunthu
- 1 tsp Coriander seeds
- 1 tsp Pepper corns
- 1/2 tsp Fenugreek seeds
- 3-4 Dry red Chilies
- 1/2 tsp Hing / Asafoetida For Puliodarai Mix
- 5-6 tbsp Oil (Gingelly Oil) / Nallennai
- 1/2 tsp Mustard seeds
- 1 tbsp Channa Dal
- 1 tbsp Urad dal
- 3-4 Dry red Chilies
- 1 spring curry leaves
- 1/4 cup Peanuts
- 1/4 cup or 1 big lemon sized Tamarind
- 1.5 cup water for soaking tamarind
- Salt to taste
- Cooked rice
Instructions:
- Roast all the ingredients under "puliodarai mix powder" and grind
- Heat oil and temper, add peanuts and roast well
- Add the powdered masala and then add tamarind extract and cook until you get tick paste like consistency and oil separates
- Finally add salt and turn off the heat
- Mix with rice and serve. Our Tamarind rice is ready to be enjoyed.
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