One pot of tamarind rice
If you’re seeking a quick and delicious meal that’s bursting with flavors, look no further. Our recipe for one-pot tamarind rice is a perfect blend of tangy tamarind, fragrant spices, and fluffy rice, all cooked together in a single pot for convenience. this recipe will become your go-to option.
Shelf life of puli sadham
Rice stays for 2-3 days at room temperature. Avoid using your hands. Always pack after it is cool.
Deseed and soak
Always deseed, remove fiber then soak tamarind in hot water. Adjust the amount of tamarind according to the sourness of the tamarind you use.
Rice for pressure cooker puli poondu sadham
I used some measured rice. You can use raw rice, basmati rice, or any rice of your choice. Adjust water and soaking time accordingly.
Can I skip roasting and grinding
It is optional but gives a good flavor to the rice.
Can I skip onion and garlic
Yes, they are optional but give amazing flavor so I would recommend them.
Instant pot puliyodharai
Follow the same steps. Cook for 4 mins and do natural pressure release
Variation for one pot puliyodarai
Skip onion and garlic Roast red chilli along with other ingredients and skip chilli powder If you like spicy tamarind rice, use regular chilli powder Add little jaggery or sugar
Oil for puli sadaam
Sesame oil goes well with tamarind flavor and also helps with shelf life.
Side dish for tamarind rice with small onion and garlic
Varuval, vadam, curd based dishes are my favorite sides.
How the mix of rice has less salt
Check seasoning after opening the cooker. Add extra salt; cover for 15 minutes. Gently mix after that. Salt will be well incorporated
Pressure cooker recipes
Variety rice recipes
Ingredients
Soak rice
1 cup sona masuri rice
Soak tamarind
25 grams tamarind 1 cup hot water
Roast and grind
1/2 teaspoon sesame seeds 1/4 teaspoon fenugreek seeds 1 teaspoon coriander seeds
Tamarind rice
2 tablespoon sesame oil 1/2 teaspoon mustard seeds 1 tablespoon chana dal 1/2 teaspoon cumin seeds 2 red chilli Curry leaves few 2 tablespoon roasted peanuts 1/2 cup small onions, chopped 2 tablespoon garlic 1/4 teaspoon turmeric powder 1/2 tablespoon Kashmiri chilli powder Required salt 1 + 1/4 cup water
How to make pressure cooker puliyodarai with step-by-step pictures
First, wash the rice and soak it for 30 minutes
Soak tamarind for 20 minutes
Dry roast sesame seeds, fenugreek seeds, and coriander seeds; till they splutter
Cool and grind
Add sesame oil to a cooker and heat
Furthermore, add mustard seeds, chana dal, cumin seeds, red chilli, curry leaves, and roasted peanuts; splutter
Add small onions and garlic; saute till they turn translucent
Furthermore, add turmeric powder, required salt, water, tamarind extract, and Kashmiri chilli powder; bring to boil
Add soaked rice; mix well and let it tamarind water boils well
Mix well and make sure nothing is stuck to the pan Finally, sprinkle the ground powder on top; avoid mixing
Pressure cook for 2 whistles; do natural pressure release
Gently fluff
Cover for 15 minutes and mix well
