Puli Sadam Recipe

Puli Sadam picture


Preparation Time5 MinCooking Time30 Min
Ready In35 MinDifficulty LevelEasy
Health IndexAverageServings4
Main IngredientInterest Group,

Recipe Story

This is a very famous recipe in my caste ( sowrastra ) Usually if we go for a tour, we prepare this rice and take, it will be very delicious to eat during journeys. We can have coconut pieces or coconut chutney or chick peas sundal or potato chips as a side dish for this type of rice.


 Tamarind2 Large (For the pulikaaichal paste)
 Oil100 Gram (For the pulikaaichal paste)
 Red chillies15 (For the pulikaaichal paste)
 Methi1 Teaspoon (For the pulikaaichal paste)
 Asafoetida1⁄2 Teaspoon (For the pulikaaichal paste)
 Turmeric powder1⁄4 Teaspoon (For the pulikaaichal paste)
 Curry leaves4 (For the pulikaaichal paste)
 Salt2 Teaspoon (For the pulikaaichal paste)
 Cooked rice2 Cup (32 tbs)
 Oil2 Tablespoon
 Mustard seeds1 Teaspoon
 Urad dal1 Teaspoon
 Chana dal2 Teaspoon
 Curry leaves4
 Seasame seed oil2 Teaspoon
 Salt To Taste

Nutrition Facts

Serving size

Calories 467 Calories from Fat 317

% Daily Value*

Total Fat 36 g55.2%

Saturated Fat 4.7 g23.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1073.3 mg44.7%

Total Carbohydrates 33 g11%

Dietary Fiber 2.3 g9.3%

Sugars 3.1 g

Protein 4 g8.7%

Vitamin A 7.6% Vitamin C 90.2%

Calcium 2.7% Iron 14.2%

*Based on a 2000 Calorie diet


* Method for doing puli kaaichal paste :

* Soak the tamarind in 2 cups of water and leave it for 15 mins or heat in microwave for 30 sec. Then squeeze out and take 3 cups of the tamarind water.

* In pan pour oil, put the dry red chillies cut into 2 pieces and fry till light brown in ow flame.

* Keep flame in medium low and add methi seeds, asafoetida powder, turmeric powder, curry leaves.

* Now pour the tamarind water, salt and keep the flame in high and cook till it becomes quite thick and oil leaves out. The quantity of it will reduce from 3 cups to 1/2 cup, it take nearly 20 mins.

* After this is done, keep it aside.


* In a small pan pour 2 tbsp oil and add mustard seeds and let it splutter.

* Now add urad dal and chana dal and let it turn light brown, then put some curry leaves and pour this in cooked rice.

* Mix it and pour 3/4th of the puli kaaichal that we prepared little by little and mix the rice.

* Also add methi powder and 2 tsp of seasame seed oil and salt if needed and mix all without breaking the rice, so mix it carefully.

* The tasty puli saadham is ready to be served with coconut pieces or coconut chutney or chick peas sundal or potato chips.

Storage tips:
The Puli kaaichal alone can be stored in fridge for a month. If mixed with rice, then it can be stored for 2 days in fridge.



sushmita says :

Posted on: 4 May 2011 - 1:46pm

Mollya says :

Awesome recipe. THANK YOU!
Posted on: 20 April 2011 - 10:58pm
srividya76 profile page

srividya76 says :

Thank you for the recipe. This is my favorite dish and it tastes awesome when prepared with sesame oil.
Posted on: 10 September 2008 - 4:53am