Pressure cooker Puliyodarai | One pot Tamarind rice

Pressure cooker Puliyodarai | One pot Tamarind rice | Puli sadam with garlic | Tamarind rice with small onion and garlic | Poondu vengaya Puliyodarai | cooker puli sadham | instant puliyogare | Instant poondu puli Sadam | cooker tamarind rice with step-by-step pictures and video recipe. Check out the One pot Tamarind rice and if you like the video pls SUBSCRIBE to my channel.

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

½ teaspoon sesame seeds

¼ teaspoon fenugreek seeds

1 teaspoon coriander seeds

Tamarind rice

2 tablespoon sesame oil 

½ teaspoon mustard seeds

1 tablespoon chana dal

½ teaspoon cumin seeds

2 red chilli

Curry leaves few

2 tablespoon roasted peanuts

½ cup small onions, chopped

2 tablespoon garlic

¼ teaspoon turmeric powder

½ tablespoon Kashmiri chilli powder

Required salt

1 + ¼ 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

instant puliyodarai

one pot puli sadam

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Ingredients

Soak rice

• 1 cup sona masuri rice

Soak tamarind

• 25 grams tamarind
• 1 cup hot water

Roast and grind

• ½ teaspoon sesame seeds
• ¼ teaspoon fenugreek seeds
• 1 teaspoon coriander seeds

Tamarind rice

• 2 tablespoon sesame oil
• ½ teaspoon mustard seeds
• 1 tablespoon chana dal
• ½ teaspoon cumin seeds
• 2 red chilli
• Curry leaves few
• 2 tablespoon roasted peanuts
• ½ cup small onions chopped
• 2 tablespoon garlic
• ¼ teaspoon turmeric powder
• ½ tablespoon Kashmiri chilli powder
• Required salt
• 1 + ¼ cup water

Instructions

• 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

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Notes

Variation for one pot puliyodarai

1. Skip onion and garlic
2. Roast red chilli along with other ingredients and skip chilli powder
3. If you like spicy tamarind rice, use regular chilli powder
4. Add little jaggery or sugar
5. Oil for puli sadaam

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