Instant Puli sadam with leftover rice. If you love tamarind rice or similar tangy rice variety, you should consider making this when you have leftover rice, but you want it hot in your way!
I am a big big fan of puli sadam, what ever form it is. So one day when my co-sis was happily enjoying her days with her mom at her mom’s place, I asked her what aunty cooking special for you and she said Instant puli sadam.
Instantly I drooled and she said its very easy and a leftover rice recipe. I asked her how and she, even before I asked, took pictures how her mom made it with her mobile and sent it me through whats app.
How useful our mobiles are these days😍. Thanks Aishoo 🤗And I tried this when I had some leftover rice and I loved it. It was like my mom’s Puli sundal which I will share the recipe
I know many of us do lemon rice and this is one variation with tamarind and very flavorful too. It may not be similar to our regular puli sadams, but sure is a delicious recipe.
Instant puli sadam recipe | Leftover rice ideas
- 3 cups Left over rice cook rice
- 1 tablespoon Tamarind
- ¼ teaspoon Turmeric
- Salt - As needed
- 1 sprig Curry leaves
- 2 tablespoon Sesame oil
- ½ teaspoon Mustard
- 1 teaspoon Urad dal
- 1 tablespoon Chana dal
- 4 Dry Red chilli
- ⅛ teaspoon Asafoetida
- Separate the grains of left over rice.
- You can add little oil to ease this process, or wet your hands with water and fluff it.
- Soak tamarind in hot water and extract juice with a cup of water.1 tablespoon Tamarind
- In a large enough kadai to hold the rice, temper with the items given under ‘To temper’ table in order.1 sprig Curry leaves, 2 tablespoon Sesame oil, ½ teaspoon Mustard, 1 teaspoon Urad dal, 1 tablespoon Chana dal, 4 Dry Red chilli, ⅛ teaspoon Asafoetida
- Add the tamarind extract and salt as needed.Salt - As needed
- Sprinkle turmeric and bring to boil. Add the leftover rice and cook in medium flame.¼ teaspoon Turmeric, 3 cups Left over rice
- Cook until all the tamarind extract is blended with the rice and garnish with torn fresh curry leaves.
- Mashed up leftover rice wont work for this.
- Keep the leftover rice in fridge and use it the next day or when ever needed.
- You can add peanuts while tempering if you like, but she did not add.
1. Separate the grains of left over rice. You can add little oil to ease this process, or wet your hands with water and fluff it. Soak tamarind in hot water and extract juice with a cup of water.
2. In a large enough kadai to hold the rice, temper with the items given under ‘To temper’ table in order. Add the tamarind extract and salt as needed
3. Sprinkle turmeric and bring to boil. Add the leftover rice and cook in medium flame.
Cook until all the tamarind extract is blended with the rice and garnish with torn fresh curry leaves.