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
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.
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..!
Recipe card
Puli sadam with garlic
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
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.
Anonymous
Puli sadham looks absolutely delicious dear!
thanks for posting...will try
jeyashrisuresh
nice pic.a must try recipe. My daughter will surely love this,since she is a great fan of vathakulambhu
Pari
The rice looks absolutely yum. I have bookmarked.Will let u know when I try.
Prathibha
hmm...Lovely clicks..I just love this...Nice addition of garlic...
Chitra
actually i wanted to try pulisadham by adding garlic and peanuts..u did it..Its looking very nice..Drooling here:)
Faiza Ali
oh yum ! Puli sadam looks absolutely delicious dear. Will try ur recipe soon.
A 2 Z Vegetarian Cuisine
Looks lovely with a very beautiful click. I make it but never tried adding garlic. Should try out.
Kitchen Flavours
Oh wow...love the addition of that aromatic powder...sounds yum...puli sadham looks drool worthy....
LG
looks tempting Raji. slurrp!
Vrinda
I was looking for perfect tamarind rice recipe..thanx for sharing...yummm
srikars kitchen
wow.. looks tempting & mouthwatering.. nice click..
aquadaze
we love this...absolutely delicious! and that's a lovely picture 🙂
Parita
Looks similar to puliograh..one of my fav 🙂
My Experiments with Cooking
How beautiful are those pics!I want it now now now. We make pulihora as we call, but sans shallots and jeera 🙂
Vani
Yum! Nice pics too!
Sushma Mallya
that looks so yum.....lovely pic as usual raks....
Sailaja Damodaran
yum....nice click
meeso
Yum, great pics... looks tasty!
Soma
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)
Jaishree
Puli sadam looks absolutely delicious...Lovely clicks..I just love this.
Nithya Praveen
It looks soooooo beautiful.My all time fav one:)
Anu
Puli sadham looks so delicious and yummy..... Nice click... Thanks for posting...
Suparna
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
DEESHA
thatz a beautiful click .. nice comfort dish
Poornima Nair
One of my favorite rice dishes...looks great.
Mangala Bhat
Looks great ! My mouth strted watering dearie ..Thanks for sharing !:)
Nags
vaaile thanni ooruthu 🙂
Divya Kudua
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!!
priar's,
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
Valarmathi
Wow looks so yummy. Beautiful picture.
Bharathy
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 🙂
Mahimaa's kitchen
looks awesome as always. nice pic!
Arch
Mmmmmm...yum looking pulisadham...have always tried with ready mixes, this one is bookmarked !
Priya Narasimhan
nice recipe raks...such a nice friend you have got. 🙂
rekhas kitchen
THIS IS ALMOST LIKE OUR PULUSUANNAM MMMMMM DROOLING OVER YOUR PIC. S AS USUAL
jayasri
it looks so yum yum definetly give this a try my son is a great fan of puliyogarai, lovely clicks
Vibaas
i've never tried this version before raji. looks absolutely yummy. want to grab it right away 🙂
Srivalli
Great bowl Raji...how have you been..not to be seen around!
Chitra
Happy friendship day..please pick up ur award from my blog:)
Vijayarani
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.
rajalakshmi
really very helpful site.thanx rak"kitchen
Shameni
I tried it today and it turned out AMAZING! Thank you so much!
Tanusha Nair
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
Richu Mary Thomas
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...
vasanth singh
mam, pls give the recipe to make vathakulambu.... since i am a bachelor, i like to cook on my own. thank u.
vasanth singh
pls give the instsructions to make vathakulambu
Renuka Ambbarees
Mam. ..u said to add enough water...how much cup of water to add including tamarind extract?
renuka
waiting for ur reply mam 🙂
Raks anand
I have no exact measure renuka, 2 & 1/2 cups may be.
susi ammu
i tried this..but it gives bitter taste....i think adding powder befre itself gives bitter taste
Raks anand
If you balance spice, tamarind properly, it wont be bitter. Still, if you want, reduce the powder little bit.