Puli Saadham / Tamarind Rice / Mixed rice

Puli saadham / Tamarind rice is an easy recipe to prepare and that will taste delicious.

It is actually prepared in number of varieties like puliyogare. And in South India we can get it as prasadham in most of the temples. Here I am preparing one of the methods that we used to do in our native. Let us read and do the recipe.

Course : Rice / Main course

Cuisine : Indian

Recipe from : Author

Serves : 2 people

Preparation time : 5 mins

Cooking time : 5 mins (if the rice is already cooked)

Total time : 10 mins

Ingredients :

* Puli / Tamarind – medium shallot size.

* Cooked Rice – 2 cups

* Oil – 2 tblsp

* Fenugreek seeds – 1tsp

* Mustard seeds – 1/2 tsp

* Urad dal – 1 tsp

* Shallots – 10-15 nos (I am using 1 medium onion here)

* Dry red chilli – 2 nos (as per your spice level)

* Curry leaves – 1 string

* Turmeric powder – 1/2 tsp

* Asafoetida / Hing – 1/4 tsp

* Roasted peanuts – 4-5 tblspn (amount you wish )

* Salt as needed.

* Water – 1/4 cup (to soak the tamarind)

Preparation Instructions:

1.Soak the tamarind for few minutes or soak it in the hot water to get the extract for quick.

2. Heat oil in a pan and add crushed fenugreek seeds, mustard seeds, urad dal and red chillies and let it splutter.

3. Add chopped onions,curry leaves ,salt saute it until the onion turns soft.

4. Add the tamarind extract, turmeric powder and saute it until the extract gets thick,atleast fo 2-3 minutes.

5. Add asafoetida and mix it well with the onions.

6. Add the roasted peanuts / groundnuts and mix well and turn off the stove.

7. Mix the cooked rice (rice in warm temperature) and mix well gently.

8. Recipe is ready to serve.

Steps In Pictures:

1. Soak the tamarind .

2. Crush the fenugreek seeds.

3. Heat oil in a pan and add crushed

fenugreek seeds, mustard seeds, urad dal and

red chillies and let it splutter.

4. Add chopped onions,curry leaves.

5. Add salt and saute it until

the onion turns soft.

6. Add the tamarind extract.

7. Add turmeric powder (add little water

if the extract is too thick)and saute it

until the extract gets thick,atleast for

2-3 minutes.

8. Add asafoetida and mix it well

with the onions.

9. Add the roasted peanuts / groundnuts and

mix well and turn off the stove.

10. Mix the cooked rice

(rice in warm temperature) and

mix well gently.

11. Recipe is ready to serve.

Note of the dish :

1.You can just dry roast the fenugreek for a minute before crushing .

2. You can add channa dal if you wish.

3. Add little water while adding the tamarind extract if it is too thick. Because it needs cook for atleast 2 minutes to remove the raw smell.

4. Add the rice in warm temperature to avoid the rice getting mashed.

5. Tamarind rice can be served with peanut chutney(https://easykitchen.info/peanut-chutney-groundnut-chutney/) ,the best combination that my Mother used to pack for my lunch box.

Try it out upcoming chefs.