Puli Sadam Recipe
Ingredients
| 2 big green lime size tamarind | ||
| Oil | 100 Gram (For the pulikaaichal paste :) | |
| Red chillies | 15 (For the pulikaaichal paste :) | |
| 1 tsp methi seeds | ||
| Asafoetida | 1/2 Teaspoon (For the pulikaaichal paste :) | |
| Turmeric powder | 1/4 Teaspoon (For the pulikaaichal paste :) | |
| some curry leaves | ||
| Salt | 2 Teaspoon (For the pulikaaichal paste :) | |
| Cooked rice | 2 Cup (16 tbs) (For rice :) | |
| Oil | 2 Tablespoon (For rice :) | |
| Mustard seeds | 1 Teaspoon (For rice :) | |
| Urad dal | 1 Teaspoon (For rice :) | |
| Chana dal | 2 Teaspoon (For rice :) | |
| some curry leaves | ||
| 1/4 tsp methi powder | ||
| Seasame seed oil | 2 Teaspoon (For rice :) | |
| Salt | To Taste (For rice :) | |
Directions
* 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.
* FOR RICE :
* 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.
* 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.
* FOR RICE :
* 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.
Comments
Comments: 3 |
Add a Comment
Mollya says :
Awesome recipe. THANK YOU!
Posted on: 20 April 2011 - 10:58pm
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
Chef
