This Indian Recipe Serves 2-3
Puli Sadam is a popular dish of South India. The term Puli Sadam actually means Tamarind Rice in English. The North Indians (Hindustani’s) know it as Imalee Rice.
Growing up, my grandmother used to always prepare Puli Sadam (Tamarind Rice) for us & she was good at it as she is of South Indian decent. The recipe below is my late grandmothers recipe & I am so glad that she left behind this recipe so that I too can prepare it & hopefully future generations can make this dish as well.
This dish is best for lunchbox & for travel as it does not get spoiled easily, also the resting time enhances the flavour. It has a sour/tangy & spicy taste to it.
Tamarind is a hardwood tree referred to as Tamarindus indica. It’s local to Africa yet in addition develops in India, Pakistan & numerous other tropical districts. The tree produces bean-like cases loaded with seeds encompassed by a stringy pulp.
Puli Sadam Ingredients:
- 1 tablespoon tamarind (puli/imalee)
- 1 small onion, slivered
- 2 tomatoes, chopped
- 2 tablespoons cooking oil
- 3 dry chillies
- ¼ teaspoon jeera seeds
- 2 sprigs curry leaves
- ¼ teaspoon mustard seeds
- salt to taste
- ½ cup rice
- Place rice in a bowl/dish.
- Wash rice until water runs clear.
- Fill the bowl/dish with water & set aside.
- Next, scoop out a tablespoon of the Tamarind (puli/imalee) & place into a bowl.
- Full the bowl with a cup of water.
- Whilst the bowl has water in it, begin smashing the tamarind with your fingertips. This will allow the tamarind to dilute in the water, hence forming tamarind water (puli water). I have used the seedless tamarind, but if you are using the one with seeds then as you’re smashing the tamarind with your fingertips, remove the seeds & discard of them.
- Once all of the tamarind is combined with the water, you should have a bowl of brownish liquid. Set aside until ready to use.
- Next, peel & sliver the onion & set aside.
- Rinse & chop tomatoes. Set aside.
- Heat cooking oil in a large pot. I prefer using a bigger pot as it becomes easier to stir when cooking. Drop in the slivered onions.
- Allow onions to brown halfway through.
- Thereafter add in the jeera & mustard seeds, Simmer until onions are completely browned.
- Once the onions have browned, drop in the chopped tomatoes.
- Add in a little water & mix well.
- Drop in the dry chillies.
- Allow the tomatoes to cook.
- When the tomatoes have cooked, pour in the tamarind water (puli water).
- Mix well & allow to simmer for 2 minutes.
- After 2 minutes of simmering, drop in the rice that had been soaking in the bowl of water. Discard the water that it had been soaking in.
- Add a little water, mix well & allow the rice to cook in the liquid.
- Keep checking on the rice every 5 minutes as you do not want the rice to burn. If the liquid dried up, keep on filling the pot with a little water at a time & stirring. .
- When the rice is cooked, add salt to taste.
- Add in 1 sprig curry leaves.
- Mix well & keep the stove heat on low. Allow the liquid to evaporate. The rice should be a bit wet & not overly dry.
- Plate & garnish with the other sprig of curry leaf (optional).
- Best served hot as is or with curries.
- Note that when the rice gets cold, it tends to harden & stick together. Use a spoon to loosen it again when reheating.
- Goes well with Potato Curry.