Puli sundal is prepared with parboiled rice, toor dal combo along with tamarind, very few ingredients. We have it for dinner or at times breakfast too. Learn how to make puli sundal a traditional recipe I learnt from my mom.
I have earlier posted pacharisi sundal which is made with raw rice (pacharisi) and moong dal (payatham paruppu/ paasi paruppu). Pacharisi sundal is made mainly for breakfast and it is a burst of flavour with simple ingredient. Being mild in taste, it is apt for breakfast.
While on the other hand puli sundal is made for dinner in our house those days. Being a joint family with 7 members, it is a must for amma and paati to choose some one pot, yet filling dinner to serve all. Puli sundal will be in the menu weekly or atleast 10 days once. We all are a big big fan of puli sundal. Even now, appa and my brother are same, love ammas puli sundal😍. I too love ammas puli sundal a lot. I too make but it is not the same as ammas. When I visit India, I just visit ammas place hardly couple of days, so I can’t ask amma to make my favorites. Yet she will keep and pack sometimes for me while I return to eat in the train. Also she gives me roasted rice and toor dal to carry to Singapore, so that the lazy me need not worry to roast the ingredients, just have to temper and add tamarind water.
It is just opposite in my in-laws place. No one likes it or even consider this as a meal. So I have never seen mami make puli sundal, though she herself likes. Vj says it is too try (thondaya adaikudhu) to swallow🤦🤷. So when I prepare puli sundal, I make it just for me. I love to have it but the issue is I over eat since I love it. It’s just carbs majorly, so avoid as much as possible and keep the thing amma passed to me as a remedy for homesickness, when ever I feel depressed or low, I make puli sundal and have it to boost my mood😁. So do try if you are a tamarind lover like me. It is so simple to prepare. Simply had with raw onions. I have seen in my periyammas place they just cut the raw small onions in the edge of the plate and have it 😉.
- Soak tamarind in hot water for 30 mins. Extract the juice, keep aside.
- Roast rice and dal separately in high flame, stirring constantly for a minute each. Remove and keep aside.
- In a small pressure cooker, heat oil, splutter mustard seeds, add torn red chillies, asafoetida and curry leaves.
- Add tamarind extract plus water total 2 & ½ cups. Bring to boil, add salt, turmeric and roasted rice, dal.
- Pressure cook for 2 whistles in medium flame. Once done, fluff the rice.
Before serving, top with sesame oil generously with sesame oil so that it won’t be too dry. It helps in balancing the taste too. You can have with chopped raw onions.