Puliyodarai/Puli sadham, Long missed recipe to share.. Such an instant recipe to try.. didnt use any powder or masala for this rice.. very instant version, spreader with tangy smell and taste..

This is meant to be called as variety Rice, served in child shower function(South India).. Also this recipe used for travel time.. i remember my childhood days, when neighbours and family arrange for some picnic, this will be the main dish.. as this was an easy instant recipe, also the shelf life of the recipe will be good.. When we plan for picnic, mom prepares chicken fry or Fish fry, Coconut chutney, chips and Boiled Egg to combo the meal..Last week we had some work to go out.. so i made this instant variety rice with Paruppu thovaiyal, Omelette and Chips.. this too a great combo meal.. very lite and comfort..continuous post on 85


Recipe Cuisine: Indian | Recipe Category: variety Rice
Prep Time: 10 mins | Cook time: 15  mins | Serves: 2


Rice 2 cups
Tamarind lemon sized
Gingelly Oil 6 tsp
Mustard 1 tsp
Methi Seeds 3/4 tsp
Red Chilly 4-5 nos
Curry Leaves 3-4 springs
Peanuts 3 tsp
Channa Dhal 2 tsp
Hing 1/2 tsp
Salt to taste



Ingredients for tempering.. 
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Soak the tamarind in water.. squeeze the tamarind in a cup of water.. 
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Pressure cook the rice with some salt and keep them aside.. 
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Heat a pan with oil, temper with mustard.. 
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Followed by Methi seeds, peanuts, curry leaves.. 
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Saute for few mins and add the chopped red chillies, channa dhal.. 
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Cook this in medium flame.. Once they all cooked t golden brown.. add Hing, saute for a while.. 
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Add in the Tamarind water.. put the flame in medium flame.. 
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Cook till oil separates..once they done, add the salt.. 
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and finally add in the cooked rice.. and mix them evenly.. 
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    • Shelf Life of the Rice will be two days.
    • You can make the gravy in large quantity, By adjusting the ingredients.. 


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