Few years back when we went to New York trip we stayed in my friend’s house. When we planned a day trip a Washington DC, my friend said she will pack Puli Sadam for lunch. My parents also came to that trip with us. Since traditional Pulikaichal is time consuming me and my Amma refused. We said we will eat out. My friend said she will make instant puli sadam which won’t take much time. She kept rice in instant pot and made the instant puli sadam in 10 minutes.
I was surprised to see that. She prepared the rice previous day late evening. Tamarind Rice tasted so good next day afternoon. Just like regular puliyodarai the flavors were great. That day itself I asked her for the recipe.
We use freshly ground curry powder for regular Pulikaichal. Sometimes I make that powder in advance and use the same for Pulikaichal like Brinjal rice. This particular instant puli sadam doesn’t require any grinding at all. With just pantry ingredients super quick tamarind base is ready in no time. The recipe reminded me of Amma’s Puli Aval. For puli Aval I generally soak Aval in tamarind extract but for this instant puli sadam I cooked the tamarind extract. I have used tamarind but if you have tamarind paste this will be even more handy. When I used to pack lunch box for my husband this easy puliyodarai was my savior for many days. This is also great with leftover rice. Fluffy Leftover Rice is also great for Indo Chinese fried rice. Tasty South Indian variety rice like vellam sadam or this Puli Sadam can also be prepared. Instant puli Sadam 🍽 Perfect for leftover rice 🍽Quick 10 minutes variety rice 🍽Lunch box recipe 🍽Bachelors/beginner friendly cooking 🍽No grinding 🍽Vegan Indian Ingredients: Tamarind - 18 grams Water - 2/3 cup Turmeric powder - pinch Fenugreek seed powder - 1/4 tsp Coriander powder - 1 tsp Pepper powder- pinch Salt - as needed Jaggery - pinch Rice - 3/4 cup Oil - 2 tablespoon + 1/2 tsp Mustard seeds - 1/2 tsp Channa dal - 2 tsp Urad Dal - 2 tsp Red Chilli - 2 or 3 Curry leaves - few Cumin seeds - 1/2 tsp Hing - generous pinch Method:
Soak tamarind in 1/3 cup of hot water
Cook fluffy rice and spread in a plate Add sesame oil and mix well; let the rice cool down Add oil to the pan and when the oil is hot add mustard seeds, urad dal, Channa dal, red chili, curry leaves; after the mustard seeds splutter add peanuts and sauté for 2/3 times
Filter the Tamarind extract and add ; mix well Add generous pinch of hing. Turn off the stove
Add coriander powder, turmeric powder, salt and 1/3 cup of water
Turn on the stove in medium flame let it boil;mix well
Cook for 2/3 minutes or till it tamarind water becomes thick Add fenugreek powder,pepper powder and jaggery; and turn the stove to low flame. Sauté for few seconds
Turn off the stove. Add rice little by little;mix well and add remaining rice
