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    Home » Recipes » Variety Rice

    Puli sadam with garlic

    July 30, 2009 by Raks Anand 51 Comments / Jump to Recipe

    Puli sadam with garlic is a flavor packed variety rice you can pack for travel or prepare with leftover rice. You will be lost in another world when you open this pack of puli sadam.

    puli sadam with garlic

    Perfect for lunch box or travel, this can be made around the year when you crave for something tangy and spicy.

    This is a combination of my poondu kuzhambu and puliyogare recipe I posted earlier in this website.

    Jump to:
    • About
    • Highlights
    • Method
    • Recipe card

    About

    This is a recipe I got from my collage/hostel room mate friend…Gayathri. When I was doing my DECE in Trichy, she was one of my close friend.

    Her native is Mettur and mine is Salem, so we used to travel together when holidays come. I have beautiful memories with her while we travel together.

    As we will be longing for home cooked food, we used to pack for a day when we leave our home.

    ingredients for puli sadam with garlic

    And likewise once she brought this in an ever silver sembadam (container with lid), her mom stuffed as much as she can that could come enough for the roommates.

    We started digging in, almost 5 of us had enough of it and it was not spoilt for the next day too!

    Taste wise it was very nice and flavorful! So as I knew it was nice, I called her 2 days back and asked her the recipe.

    She mailed it to me and I tried today. Was kind enough to type the way I do, all the tabular columns she did and sent me. Gayathri, so sweet of you🤗.

    Highlights

    • The spice powder we add makes this really flavorful. Vendhayam and jeeragam (fenugreek seeds & cumin seeds) roasted until flavorful.
    • Small onion and garlic sauteed until fragrant adds distinct flavor to this puli sadam.
    • The pulikaichal can be made prior day and mixed.
    puli sadam with garlic

    Method

    Tamarind extract

    1. Measure and soak tamarind firstly in a cup of hot water
    tamarind
    soak

    2. After 30 minutes, mash it well with hands and filter roughly. Again add another cup of water to the tamarind and repeat the process.

    Filter with you hands to eliminate the fiber completely. Adjust water to make it total 2 & ½ cups.

    tamarind juice

    Spice mix

    1. Dry roast the cumin and fenugreek separately until golden in color/ pops.

    vendhayam, seeragam
    roasted

    I use my mortar and pestle to grind to a powder. Set aside.

    grind
    powdered

    Make tamarind gravy

    1. Heat kadai with oil and add all the tempering items in order.

    temper

    2. Add the chopped onion, garlic and fry till golden brown.

    onion, garlic
    golden

    3. Add the tamarind extract, few fresh torn curry leaves (optional), turmeric & salt.

    tamarind

    4. Add required salt, turmeric. Bring to boil and simmer for 5 minutes.

    boil

    5. Simmer till gravy thicken.

    thicken gravy for puli sadam with garlic

    6. Sprinkle the powdered spices and mix well.

    spice mix

    7. Boil for 2 minutes, oil will float on top. Switch off the flame. It will thicken as cools down.

    oil floats

    8. Take cooked rice and add little sesame oil.

    Mix the boiled tamarind gravy with rice. Give some 30 minutes standing time before serving.

    mix with rice

    The measurement given here needs nearly 4 cups of cooked rice.

    puli sadam with garlic ready

    You can pack this for travelling, won't get spoiled so soon..!

    puli sadam with garlic
    Tamarind rice with garlic

    Recipe card

    puli sadam with garlic
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    Puli sadam with garlic

    Puli sadam with garlic is a flavor packed variety rice you can pack for travel or prepare with leftover rice. You will be lost in another world when you open this pack of puli sadam.
    Course Main Course
    Cuisine Indian, South Indian
    Prep Time 15 minutes
    Cook Time 20 minutes
    Soaking time 27 minutes
    Servings 4 people
    Cup measurements

    Ingredients

    • 2 tablespoon Tamarind Small lemon size
    • ¼ teaspoon Turmeric
    • 12 Small onion Chopped
    • 12 cloves Garlic Chopped
    • Salt as needed
    • Curry leaves Few

    To roast and grind

    • 1 teaspoon Cumin seeds
    • 1 teaspoon Fenugreek seeds

    To temper

    • 3 tablespoon Sesame oil or groundnut oil / any cooking oil
    • ½ teaspoon Mustard Kadugu
    • 1 teaspoon Urad dal Ulutham paruppu
    • 2 teaspoon Chana dal Kadalai paruppu
    • 6 Dry red chillies torn into small pieces
    • 1 sprig Curry leaves
    • ⅛ teaspoon Asafoetida Perungaya podi
    Prevent your screen from going dark

    Instructions

    Tamarind extract

    • Measure and soak tamarind firstly in a cup of hot water
    • After 30 minutes, mash it well with hands and filter roughly.
    • Again add another cup of water to the tamarind and repeat the process.
    • Filter with you hands to eliminate the fiber completely.
    • Adjust water to make it total 2 & ½ cups.

    Spice mix

    • Dry roast the cumin and fenugreek separately until golden in color/ pops.
    • I use my mortar and pestle to grind to a powder. Set aside.

    Make tamarind gravy.

    • Heat kadai with oil and add all the tempering items in order.
    • Add the chopped onion, garlic and fry till golden brown.
    • Add the tamarind extract, few fresh torn curry leaves (optional), turmeric & salt.
    • Bring to boil and simmer till gravy thicken.
    • Sprinkle the powdered spices and mix well.
    • Boil for 2 minutes, oil will float on top. Switch off the flame. It will thicken as cools down.
    • Take cooked rice and add little sesame oil.
    • Mix the boiled tamarind gravy with rice. Give some 30 minutes standing time before serving.
    • The measurement given here needs nearly 4 cups of cooked rice.

    Video

    Notes

    • Make sure to saute onion and garlic well so that it gets cooked in the gravy. Otherwise it may stay crunchy / uncooked.
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    InstagramMention @rakskitchen or tag #rakskitchen if you have tried this recipe.

    More Variety Rice

    • Puliyodharai recipe, Puliyogare,Tamarind rice
    • Tomato rice | Thakkali sadam recipe
    • Vangi bath recipe, Brinjal rice, Vaangi bhaat
    • Small potato biryani recipe, Baby potato biryani

    Reader Interactions

    Comments

    1. Anonymous

      July 30, 2009 at 8:58 am

      Puli sadham looks absolutely delicious dear!
      thanks for posting...will try

      Reply
    2. jeyashrisuresh

      July 30, 2009 at 9:16 am

      nice pic.a must try recipe. My daughter will surely love this,since she is a great fan of vathakulambhu

      Reply
    3. Pari

      July 30, 2009 at 9:16 am

      The rice looks absolutely yum. I have bookmarked.Will let u know when I try.

      Reply
    4. Prathibha

      July 30, 2009 at 10:01 am

      hmm...Lovely clicks..I just love this...Nice addition of garlic...

      Reply
    5. Chitra

      July 30, 2009 at 11:00 am

      actually i wanted to try pulisadham by adding garlic and peanuts..u did it..Its looking very nice..Drooling here:)

      Reply
    6. Faiza Ali

      July 30, 2009 at 11:09 am

      oh yum ! Puli sadam looks absolutely delicious dear. Will try ur recipe soon.

      Reply
    7. A 2 Z Vegetarian Cuisine

      July 30, 2009 at 11:19 am

      Looks lovely with a very beautiful click. I make it but never tried adding garlic. Should try out.

      Reply
    8. Kitchen Flavours

      July 30, 2009 at 11:35 am

      Oh wow...love the addition of that aromatic powder...sounds yum...puli sadham looks drool worthy....

      Reply
    9. LG

      July 30, 2009 at 11:53 am

      looks tempting Raji. slurrp!

      Reply
    10. Vrinda

      July 30, 2009 at 12:28 pm

      I was looking for perfect tamarind rice recipe..thanx for sharing...yummm

      Reply
    11. srikars kitchen

      July 30, 2009 at 12:41 pm

      wow.. looks tempting & mouthwatering.. nice click..

      Reply
    12. aquadaze

      July 30, 2009 at 12:45 pm

      we love this...absolutely delicious! and that's a lovely picture 🙂

      Reply
    13. Parita

      July 30, 2009 at 1:16 pm

      Looks similar to puliograh..one of my fav 🙂

      Reply
    14. My Experiments with Cooking

      July 30, 2009 at 1:31 pm

      How beautiful are those pics!I want it now now now. We make pulihora as we call, but sans shallots and jeera 🙂

      Reply
    15. Vani

      July 30, 2009 at 1:53 pm

      Yum! Nice pics too!

      Reply
    16. Sushma Mallya

      July 30, 2009 at 1:59 pm

      that looks so yum.....lovely pic as usual raks....

      Reply
    17. Sailaja Damodaran

      July 30, 2009 at 2:46 pm

      yum....nice click

      Reply
    18. meeso

      July 30, 2009 at 3:08 pm

      Yum, great pics... looks tasty!

      Reply
    19. Soma

      July 30, 2009 at 3:22 pm

      I never make the powder at home. This i will have to refer when i get to making it at home.. you photos are so awesome always!

      Soma(www.ecurry.com)

      Reply
    20. Jaishree

      July 30, 2009 at 4:13 pm

      Puli sadam looks absolutely delicious...Lovely clicks..I just love this.

      Reply
    21. Nithya Praveen

      July 30, 2009 at 5:26 pm

      It looks soooooo beautiful.My all time fav one:)

      Reply
    22. Anu

      July 30, 2009 at 5:30 pm

      Puli sadham looks so delicious and yummy..... Nice click... Thanks for posting...

      Reply
    23. Suparna

      July 30, 2009 at 5:53 pm

      Wow Raji it's a must try easy one and I love home ground spice powders ...I made one just today will be posting soon 🙂
      I will surely make this one ..thanks
      tc

      Reply
    24. DEESHA

      July 30, 2009 at 5:56 pm

      thatz a beautiful click .. nice comfort dish

      Reply
    25. Poornima Nair

      July 30, 2009 at 6:11 pm

      One of my favorite rice dishes...looks great.

      Reply
    26. Mangala Bhat

      July 30, 2009 at 6:50 pm

      Looks great ! My mouth strted watering dearie ..Thanks for sharing !:)

      Reply
    27. Nags

      July 31, 2009 at 2:09 am

      vaaile thanni ooruthu 🙂

      Reply
    28. Divya Kudua

      July 31, 2009 at 2:17 am

      Puli saadam looks delicious..:)it became my favorite after I got it as prasadam in one of the temples.I was hooked after that.Though I've tried making it using instant mixes,never tried making it from scratch.Great recipe,would surely give it a try!!

      Reply
    29. priar's,

      July 31, 2009 at 2:35 am

      Hi Raks,
      after a long time i am visiting ur blog.Day by day ur blog is growing in heights ...gr8 dear...
      I really admire the way to give the recipe...like a mother giving recipe to her daughter...gr8 job

      Reply
    30. Valarmathi

      July 31, 2009 at 5:06 am

      Wow looks so yummy. Beautiful picture.

      Reply
    31. Bharathy

      July 31, 2009 at 9:49 am

      You can pack this for travelling,wont get spoiled so soon..!
      Koncham anuppa mudiyuma?? 😉

      Looks soooper delicious!..I am drooling and drooling here..
      Perfect recipe too 🙂

      Reply
    32. Mahimaa's kitchen

      July 31, 2009 at 3:21 pm

      looks awesome as always. nice pic!

      Reply
    33. Arch

      July 31, 2009 at 4:04 pm

      Mmmmmm...yum looking pulisadham...have always tried with ready mixes, this one is bookmarked !

      Reply
    34. Priya Narasimhan

      July 31, 2009 at 4:16 pm

      nice recipe raks...such a nice friend you have got. 🙂

      Reply
    35. rekhas kitchen

      August 01, 2009 at 8:42 am

      THIS IS ALMOST LIKE OUR PULUSUANNAM MMMMMM DROOLING OVER YOUR PIC. S AS USUAL

      Reply
    36. jayasri

      August 01, 2009 at 12:46 pm

      it looks so yum yum definetly give this a try my son is a great fan of puliyogarai, lovely clicks

      Reply
    37. Vibaas

      August 01, 2009 at 4:14 pm

      i've never tried this version before raji. looks absolutely yummy. want to grab it right away 🙂

      Reply
    38. Srivalli

      August 02, 2009 at 2:53 am

      Great bowl Raji...how have you been..not to be seen around!

      Reply
    39. Chitra

      August 03, 2009 at 3:16 am

      Happy friendship day..please pick up ur award from my blog:)

      Reply
    40. Vijayarani

      February 04, 2012 at 10:50 am

      Yummy food.. while looking ur picture itself, getting drooled. I like this food very much.. delicious one.. today i will try and post u the comments.

      Reply
    41. rajalakshmi

      August 28, 2012 at 10:28 am

      really very helpful site.thanx rak"kitchen

      Reply
    42. Shameni

      May 03, 2013 at 1:55 pm

      I tried it today and it turned out AMAZING! Thank you so much!

      Reply
    43. Tanusha Nair

      June 23, 2013 at 10:01 am

      omg dear.. ! it turn out fantastic.. ! staying away from home makes me crave fr home cooked food and tht inspired me to cook ! ur blog is my ultimate guide. u inspired me dear.. <3 from indonesia

      Reply
    44. Richu Mary Thomas

      December 13, 2013 at 1:44 pm

      i am a keralite and did btech in tamilnadu...so occasionally had this mouth-watering pulisadam from the mess and my tamil friends used to bring this home-made pulisadam for lunch. now 3 years have passed since i had left tamilnadu and i miss my friends and obviously pulisadam.. 😛 i am so happy to see this recipe and am going to prepare it this weekend for my hubbie....thanx a bunch for sharing this...

      Reply
    45. vasanth singh

      January 31, 2014 at 12:52 pm

      mam, pls give the recipe to make vathakulambu.... since i am a bachelor, i like to cook on my own. thank u.

      Reply
    46. vasanth singh

      February 02, 2014 at 4:39 am

      pls give the instsructions to make vathakulambu

      Reply
    47. Renuka Ambbarees

      August 28, 2014 at 2:34 am

      Mam. ..u said to add enough water...how much cup of water to add including tamarind extract?

      Reply
    48. renuka

      September 23, 2014 at 10:02 am

      waiting for ur reply mam 🙂

      Reply
    49. Raks anand

      September 23, 2014 at 10:08 am

      I have no exact measure renuka, 2 & 1/2 cups may be.

      Reply
    50. susi ammu

      June 28, 2016 at 6:45 am

      i tried this..but it gives bitter taste....i think adding powder befre itself gives bitter taste

      Reply
    51. Raks anand

      June 28, 2016 at 7:07 am

      If you balance spice, tamarind properly, it wont be bitter. Still, if you want, reduce the powder little bit.

      Reply

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

    More about me →

    Popular

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    Summer recipes

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