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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.
Prep Time15 mins
Cook Time20 mins
Soaking time27 mins
Course: Main Course
Cuisine: Indian, South Indian
Servings: 4 people

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
  • 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.