Tamarind rice from left over rice is a traditional one. My
grandma usually says this pulisadam is the ancestor of Instant Puliyodarai…In olden
days they used Bullock cart for transportation, still alive in few places. When marriage or other function comes they usually start a day or 2 days
before to reach the destination and for food they pack this rice. This is not an instant mixing of hot rice and
grandma usually says this pulisadam is the ancestor of Instant Puliyodarai…In olden
days they used Bullock cart for transportation, still alive in few places. When marriage or other function comes they usually start a day or 2 days
before to reach the destination and for food they pack this rice. This is not an instant mixing of hot rice and
tamarind juice version, instead soak
the rice and tamarind juice overnight or at least 5hrs (at room temperature)
and make tempering with spices. This Puli Sadham when handled with clean spoon is good to go for
2 days. A very easy peasy lunch box special too, will move on to the detailed recipe…
Ingredients
Left over Rice – 3 Cups
Tamarind Juice – 1 Cup (Medium tangy n little watery as shown in Pic 1)
Or
Lemon sized Tamarind
Or
Lemon sized Tamarind
Whole Red Chill – 2 Numbers
Curry Leaves – 2 Sprig
Turmeric Powder – 1/2tsp
Onion – 1 Numder
Mustard Seeds – 1/2tsp
Channa and Urad Dhal – 1 Tbsp each
Hing/Asafoetida – Pinch
Hing/Asafoetida – Pinch
Salt and oil – As Required
Method
- In boiling water soak tamarind for 15 mins, extract and filter the juice.
- Mix leftover rice, turmeric powder n salt with tamarind juice (Pic 1).
- Leave it room temperature for overnight (Pic 2).
- Next day in a pan temper mustard seeds in hot oil n then add chana/urad dhals.
- When dhal turn golden brown, add lengthy sliced onion, red chillis n curry leaves (Pic 3).
- Add the soaked boiled left over rice (Pic 4).
- Stir well n check salt before serving.
- Goes very well with Potato poriyal/Podimas but today I served with Kothavarangai/Cluster beans Poriyal n Mor milagai.
Note:
- Can add peanuts if you like.
Old Picture Updated
In the below picture i have served this rice with Yuca/Maravalli Kizhangu Bonda!!!
love this flavorful rice – would love if you could submit to my event at http://krithiskitchen.blogspot.com/2013/01/guest-hosting-taste-of-tropics-tamarind.html
Sure Chef will link it right now!!!
My God,I starve seeing this..Superbly yum Tamarind rice..nice presentation as well Sangeetha.
Wow! this is a great way to use leftover rice…
Tamarind rice looks great!
Thanks for sharing so many tradition vegetarian recipes, which is good for our health and environment…
Tangy yummy tamarind rice…love it..
Tangy and simple rice
Wow different style preparing tamarind rice…this is my all time favourite….
Yummy tangy rice…
Sounds Good and Simple 🙂
yummy yum.. can finish it with potato poriyal..
s dear wonderful combo with potato poriyal, thks for reminding it, updating 🙂
my mom also does the same..but she never add onion..i would like to try it with onion…
wow..love tamarind rice flavors,looks divine:)
Join EP event-Nutmeg OR Parsley @ Chef Mireille's Global Creations
so tempting.. so yummy
Tangy and yummy rice,beautifully presented.
Delicious tamarind rice, idea of soaking overnight gives more flavor.
what lovely and yummy rice:)
Love the pictures!!
My grandma do this tamarind rice quite often with leftover rice,makes me nostalgic.
Different style and tangy.
I came to know about this method from Menaga(shashiga blog) only, and now its my fav tamarind rice…rice looks so yummy! neatly presented!!
Once upon a time this was my regular lunch box recipe with egg masala. Very well done dear.