Description
| Ingredients-1 | |
|---|---|
| 4 no | Tamarind( golf ball size) |
| 2 cup | Water (approx) |
| 2 pinch | Turmeric powder |
| 2 pinch | Asafoetida powder |
| 2 pinch | Salt |
| ¼ tsp | Fenugreek seeds (powdered) |
| 6 nos | Curry leaves |
| 1 tbsp | Oil |
| 2 nos | Dry red chili |
| Ingredients-2 | |
|---|---|
| 2 cup | Uncooked rice |
| ¼ tsp | Turmeric |
| 1 tsp | Salt (or to taste) |
| 1 tbsp | Oil |
| Ingredients-3 | |
|---|---|
| 2 no | Dry red chili |
| 6 no | Green chili (small) |
| 1 tsp | Bengal gram |
| ½ tsp | Mustard |
| ½ tsp | Cumin seeds |
| 2 tbsp | Peanuts |
| 6 nos | Cashews |
| 2 pinch | Asafoetida |
| 2 tbsp | Oil (for tadka) |
| 20 nos | Curry leaves |
Instructions
Dry roast fenugreek seeds and powder them. Break the red chillies into big pieces. Soak tamarind in water for at least 1/2 hour, squeeze the juice and discard the seeds and unwanted dry pulp.
To this thick tamarind pulp, add turmeric powder, asafoetida, salt, broken red chillies, fenugreek powder, oil and curry leaves. Bring to a boil and simmer over medium high heat for 45 minutes (approx).
When all the water evaporates, it should form a thick paste, consistency of which resembles thick jelly or prune jam. Keep this aside.
Cook rice and spread it over a big plate or basin. Let cool for a while, sprinkle turmeric, salt and add oil. Mix gently to coat it and keep aside.
Slit open the green chilies, toast the raw peanuts without oil and toast the cashews with little oil, remove and keep aside. In the same pan, heat some oil and splutter mustard, cumin seeds, bengal gram, dry red chili and curry leaves. Fry the green chili till they turn crisp, sprinkle little asafoetida and switch off.
Final part is mixing, for which, we need a wide basin or bowl. Using your hand gently mix 3/4 of the tamarind paste, toasted nuts, thalimpu / Tadka with rice. When everything is evenly coated, check for salt and taste. If you still wish to have it more tangy, include the remaining paste and mix. Serve with potato curry and pappad.
Notes
Jaggery can also be added to the tamarind paste during last 5 minutes of simmering to give nice sweet and sour taste. This recipe might require about 1/2 tsp.
Leftover paste can be refrigerated in moist free container for up to a week.
30 Comments
[…] Then I finally settled with these two recipes one from Priya of Akshayapaatramand Mullai of Spice India Online, I used the pulikachil and spice powder from Akshyapathram and cooking of rice from Spice India […]
[…] Tamarind Rice / Puli Sadam […]
AWESOME…….
Wanna try this …but how do I use tamarind extract that’s already ready made? What are the proportions for it and do I need to simmer that ?
Just my 2 cents, pulihora taste better when made with fresh tamarind and store bought paste doesn’t work good. If no option, then try 1 tbsp tamarind paste diluted with little water, add the talimpu to the paste and simmer for few a couple of minutes just enough to separate the oil. No need to simmer for long time as its already concentrated. Thanks.
Thanks for the prompt response…wil try it this Friday 🙂
Hi Mullai, Wonderful recipe. I am planning for an outdoor picnic. So can I mix this with rice (also lemon rice), freeze it and take it with me? Will this remain still fit to eat at this point of time in the year(I stay in NJ!!!) The problem is I dont have a chiller box and we have to stay the whole day outside and use this for night. I can reheat it once I reach the hotel. I would love to have your word of advice on this plan since I have to give this for my kid as well. Thanks in advance!!!
Hi Mullai,
This is as tasty as any of your other recipes. Great taste!
Sowmya
Could you please tell me which brand of Tamaring you use?
Ayesha, brought mine from India, local provision store stock, so there isn’t any specific name.
its taste great…. thanks for sharing the recipe:)
Hi,
Looks very attractive. Will give it a try sometime and let you know the feedback. Thanks for those beautiful, step by step pictures. How do u take those pictures? And how is the procedure to post it on this site. Kindly brief it. Thanks Mullai once again. You are a great cook!
great recipe..tried out and came out perfect..thanks
Hi Mullai,
I tried this pulihora recipe on Diwali ,and we all liked it very well. Thank u.
that looks really great……..as like kovil pulihora.am a great fan of this site coz am not a expert in cooking and ur receipes teaches like learning from our mother….keep going
Hi Mullai,
Need one clarification.You have said to sprinkle turmeric in rice.Won’t there be any raw smell from the turmeric powder?
Aarthy
Aarthy,
I tried this tamarind rice as per Mullai mam’s instruction. Believe me, it came out extremely well. We all enjoyed and for the first time Puliyodarai was a big hit in our house is only due to Mullai mam’s recipe.
I too sprinkled turmeric powder but there was no raw smell.
Just give a try and enjoy!!
Ayesha
Nice receipe…..
I tried this yesterday together with potato masala, it turn out very well and I’m going to do this frequent now onwards.
You can also add abit of rice to give crispy taste here and there when you eat pulihora. just fry a bit of rice without oil and add it last to pulihora and mix it.
Thanks and regards,
Kalai
Aha kalai
munaeriteenga ulunthu maavu kadalai maavu confusion poiducha? neegalae tips kuduka aarambichuteenga
good good good mullai yellam unga website dhan kaaranam vazhga valarga
Athu ellam thaana varuthu….kandukkathinge, ha ha ha!
Hi Mullai i tried this recepie last week for my special saturday pooja, it came out very well. My huband loved this and we all enjoyed, becoz of you. Thanks a lot. God bless you.
Hi Kavitha,
Thanks for your feedback.
salivating,i’ll try this defntly n update u soon
I tried y’day it really came-out well.
Hi Mullai,
I have tried puliohara many times before, but today is the first time my puliohara tastes very good. Its because of your wonderful recipe. Keep going!!!
Am almost done with half of your recipes.
Mercy
It really helps when pictures do the most part in explaining!! great presentation
Hi Mullai,
you r rocking. the way you present is excellent.
we can the effort u take to post each & every recipe.
I’m sure u r husband will be enjoying and praising you for all the dishes.
Our best wishes are always there for you.
Dear Mullai, Hats off to your presentation, It was so tempting to have a look and of course to have the whole pulihora.I was not able to stop me to encourage you for your beautiful presentation. This is the speciallity of this site to have the wonderful presentation, so that automatically the viewers are addicted to try the recipe and ofcourse the "TASTE"
is superb. GOD BLESS. love latha
Thank you Latha, You made my day!!!!
thanks for appreciating my post and for those boosting supportive words. Glad to have such encouraging members.