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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

  • 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

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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