Puli Sadam | Easy Puliyodharai | Tamarind Rice

Ingredients

• 4 cups Cooked & Cooled Rice
• 3 tbsp Pulikachal (recipe link below)
• 1/4 tsp Turmeric Powder
• 1 tbsp Gingelly Oil/Sesame Oil
• 1/2 tsp Mustard Seeds
• 1 tsp Urad Dal
• 1 tsp Chana Dal
• 1 tbsp Peanuts
• 1/4 tsp Asafoetida
• 1 -2 Green Chillies (Slit in half)
• Few Fresh Curry Leaves
• Salt as needed

Instructions

1. 1

   In a small fry pan heat 1 tbsp gingelly oil. Add 1/2 tsp mustard seeds, 1 tsp each of urad dal and chana dal. Next add 1 tbsp peanuts.

2. 2

   As the peanuts and dals are fried to a golden brown, add 1-2 slit green chillies, 1/4 tsp asafoetida and a few fresh curry leaves.

3. 3

   As the green chillies and curry leaves are fried, add 1/4 tsp turmeric powder. Switch off the heat.

4. 4

   Add this tempering to the cooked, cooled down rice.

5. 5

   Next add 2-3 tbsp Pulikachal (adjust as per tanginess preferred) and also add salt as needed. Ideally if the pulikachal is salted properly, you can skip salt here.

6. 6

   Mix everything well together until the pulikachal and rice are mixed well. It should be shiny when properly done.

7. 7

   Let it rest for half an hour to a few hours before serving. I usually served it with either potato fry or raw banana fry or colocassia fry and papad.