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Puliyodarai

5 from 1 vote
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Course: Variety Rice
Cuisine: Indian
Author: Vidya Srinivasan

Ingredients

  • Cooked rice - 2 cup + 1/4 cup
  • pulikaichal - 3 tablespoon
  • oil - 1/4 teaspoon
  • To temper:
  • Mustard seeds - 1/4 teaspoon
  • Channa Dal - 1/2 teaspoon
  • Curry leaves - few
  • Hing - generous pinch
  • Peanuts - 1 tablespoon approx
  • Red Chilli - 1
  • Sesame oil - 1/2 tablespoon

Instructions

  • Take the cooked rice and spread it in a wide plate. Drizzle 1/4 teaspoon of sesame oil and mix well
  • Add oil to the pan and when oil is hot add all the ingredients given under “to temper” and let it crackle
  • Add the puliyodarai paste and cook for 30 secs
  • Add it to the rice and mix well. Add some rice tadka pan and mix well
  • If required add salt
  • Allow it to rest atleast for 1 hour before you serve. Serve with Aviyal/Potato Chips/Appalam/Fry
  • Pulikaichal

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Notes

1. After eating pulisadam we might feel thirsty so always pack curd rice with it
2. Pulikaichal can be directly mixed with rice and tempering can be skipped
3. Basmati rice can also be used for pulisadam instead of regular white rice
4. Mix puli sadam and consume after few hours for better taste
5. If you are cooking rice explicitly for puli sadam add few drops of sesame oil while keeping rice
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