Puli sadam with garlic

Name: Puli sadam with garlic
Prep time: 15 min
Cook time: 20 min
Ingredients: 2 tbsp Tamarind (Small lemon size); ¼ tsp Turmeric; 12 Small onion (Chopped); 12 cloves Garlic (Chopped); Salt as needed; Curry leaves (Few); 1 tsp Cumin seeds; 1 tsp Fenugreek seeds; 3 tbsp Sesame oil (or groundnut oil / any cooking oil); ½ tsp Mustard (Kadugu ); 1 tsp Urad dal (Ulutham paruppu); 2 tsp Chana dal (Kadalai paruppu); 6 Dry red chillies (torn into small pieces); 1 sprig Curry leaves; ⅛ tsp Asafoetida (Perungaya podi)

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.

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.

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About
Highlights
Method
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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.

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.

Method

Tamarind extract

Measure and soak tamarind firstly in a cup of hot water

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.

Spice mix

1. 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

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

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

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

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

5. Simmer till gravy thicken.

thicken gravy for puli sadam with garlic

6. Sprinkle the powdered spices and mix well.

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

8. 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.

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

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