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Puli Sadam

Make authentic Puli Sadam with this foolproof recipe. Packed with rich traditional flavor, step-by-step photos, and cooking tips by Denisiya on EatMee Recipes.

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By DenisiyaPublished on December 5, 2017
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Puli Sadam
⏱️
Prep Time15 mins
🍳
Cook Time4 mins
⌛
Total Time19 mins
🍽️
ServingsServes 4
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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.

Pronunciation: Pulley-Saa-Dim

🥗

Ingredients

Scale:
Base Yield: Serves 4
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Step-by-Step Instructions

26 Steps
  1. Step 1

    Place rice in a bowl.

    Step 1 visual guide
  2. Step 2

    Wash rice until water runs clear & thereafter, cover the rice with water & set aside.

    Step 2 visual guide
  3. Step 3

    Next, scoop out a tablespoon of the Tamarind (puli/imalee) & place into a bowl.

    Step 3 visual guide
  4. Step 4

    Full the bowl with a cup of water.

    Step 4 visual guide
  5. Step 5

    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.

  6. Step 6

    Once all of the tamarind is combined with the water, you should have a bowl of brownish liquid. Set aside until ready to use.

    Step 6 visual guide
  7. Step 7

    Next, peel & chop the onion & set aside.

    Step 7 visual guide
  8. Step 8

    Rinse & chop tomatoes. Set aside.

    Step 8 visual guide
  9. Step 9

    Heat the vegetable oil in a large pot. I prefer using a bigger pot as it becomes easier to stir whilst cooking. Add in the chopped onions, dried chillies, jeera (cumin seeds) & the mustard seeds.

    Step 9 visual guide
  10. Step 10

    Mix & allow to simmer until onions are lightly browned.

    Step 10 visual guide
  11. Step 11

    Add in the chopped tomatoes.

    Step 11 visual guide
  12. Step 12

    Mix well.

    Step 12 visual guide
  13. Step 13

    Cover with a lid & allow the tomatoes to cook until soft.

  14. Step 14

    Once the tomatoes have cooked, pour in the tamarind water (puli water).

    Step 14 visual guide
  15. Step 15

    Mix well & allow to simmer for 2 minutes.

    Step 15 visual guide
  16. Step 16

    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.

    Step 16 visual guide
  17. Step 17

    Mix well.

    Step 17 visual guide
  18. Step 18

    Add a little water & allow the rice to cook until soft.

    Step 18 visual guide
  19. Step 19

    Keep checking on the rice every now & again as you do not want the rice to burn. If the liquid dries up, keep on filling the pot with a little water at a time until the rice is soft to your desire.

  20. Step 20

    When the rice has cooked, add in the curry leaves & salt to taste.

    Step 20 visual guide
  21. Step 21

    Mix until combined.

    Step 21 visual guide
  22. Step 22

    Mix well & turn off the heat. If the rice is very watery then keep the stove heat on low. Allow the liquid to evaporate. The rice should be a bit wet & not overly dry.

    Step 22 visual guide
  23. Step 23

    Serve your Puli Sadam whilst hot.

    Step 23 visual guide
  24. Step 24

    Best served hot as is or with curries.

    Step 24 visual guide
  25. Step 25

    Note that when the Puli Sadam gets cold, it tends to harden & stick together. Use a spoon to loosen it again when reheating.

    Step 25 visual guide
  26. Step 26

    I served this dish with Potato Curry.

    Step 26 visual guide
Video Tutorial

Watch How It's Made

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Frequently Asked Questions & Cooking Tips

Expert kitchen guidance and troubleshooting for making the best Puli Sadam

Can I adjust the spice and chilli levels in Puli Sadam?

Absolutely! You can easily tailor the heat by increasing or reducing the chili powder and fresh chilies to suit your family’s palate without compromising the authentic flavor profile.

Can I freeze leftovers of this dish?

Yes, you can freeze Puli Sadam in an airtight, freezer-safe container for up to 2 to 3 months. Thaw overnight in the refrigerator before gently reheating.

How do I reheat leftovers for best flavor?

Reheat gently on the stovetop over low heat with a splash of water, or in the microwave covered with a damp paper towel to retain moisture.

Denisiya - Founder & Chef at EatMee Recipes
About the Creator

Meet Denisiya

Hi, I'm Denisiya! Food lover, recipe developer, and founder of EatMee Recipes. I specialize in authentic South African Durban Indian cuisine, comforting curries, and modern Instant Pot adaptations. Every recipe on this site is tested in my personal kitchen to ensure you get mouth-watering, foolproof results every time.

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