Nithu's Kitchen: Easy Puliyodarai / Puli Sadam / புளி சாதம்

This is a short cut way to prepare the traditional puliyodarai. I didn't prepare pulikachal, instead I made the procedure simple by adding the tamarind juice directly to the rice. This method saves time and comes in handy when you want to prepare a quick lunch. This delicious and flavourful puliyodarai is a hit recipe at our house.

Ingredients :

1. Rice - 4 Cups (Cooked and cooled)

2. Tamarind Juice - 1/2 Cup (Extract a thick juice)

3. Turmeric Powder - 1/2 tsp

4. Salt - Needed Qty

For Spice Powder :

1. Coriander Seeds - 3 tsp

2. Cumin Seeds - 1/2 tsp

3. Fenugreek Seeds - A Few

4. Sesame - 1 tsp (Both white & black mixed together)

5. Red Chilly - 4 or Adjust to your taste

Dry roast all the above ingredients and finely powder. Keep aside.

To Temper :

1. Mustard - 1 tsp

2. Curry Leaves - A Few

3. Asafoetida - 3/4 tsp

4. Urad Dhal - 1/2 tsp

5. Channa Dhal - 1/2 tsp

6. Peanuts / Groundnuts - 1 tbs

7. Oil - 1 tbs.

Procedure :

1. Combine cooked rice, tamarind juice, turmeric powder and salt. Mix well and keep aside for atleast 15 minutes.

2. Now, mix the spice powder to the rice.

3. Take oil in a wide pan. Heat oil. Splutter mustard. Add urad dhal, channa dhal and peanuts. Roast till it turns golden brown. Add asafoetida and curry leaves. Fry for few second.

4. Now, add rice. Medium the flame. Combine everything together.

5. Keep in medium flame for about 10 minutes with occasional stirring.

6. Add little more oil, if needed.

7. Serve warm or at room temperature with appalam, sundal and coconut thuvayal.

You may be interested in :

Carrot & Capsicum Rice

Cauliflower & Peas Pulav

Yogurt Rice / Curd Rice - Version 1
Yogurt Rice / Curd Rice - Version 2

Red Kidney Bean & Mint Biryani

Corn & Green Onion Rice

Spinach and Peas Pulav

Capsicum & Cashew Rice

Mint & Black Channa Pulav