Puli Sadam with Urulai Kizhangu Varuval

Instructions

1. 1

   Cook and Cool the Rice

   • Wash the rice thoroughly under running water. Cook it with 3 cups of water until the grains are separate and firm, not mushy. You can use a pressure cooker or a pot.
   • Once cooked, immediately spread the rice on a wide plate or tray to cool down completely. This is a crucial step to prevent the final dish from becoming sticky.
   • Drizzle 1 tablespoon of sesame oil over the warm rice and gently fluff with a fork. This helps keep the grains separate.
2. 2

   Prepare the Tamarind Extract

   • While the rice cools, soak the seedless tamarind in 1.5 cups of hot water for about 20 minutes.
   • Once softened, use your hands to squeeze and mash the tamarind thoroughly to extract all the pulp.
   • Strain the mixture through a fine-mesh sieve into a bowl, pressing down on the solids to get a thick, smooth tamarind extract. Discard the leftover fibers.
3. 3

   Make the Pulikachal (Tamarind Paste)

   • Heat the remaining 3 tablespoons of sesame oil in a heavy-bottomed pan or kadai over medium heat.
   • Add the mustard seeds and wait for them to splutter.
   • Add the chana dal, urad dal, and raw peanuts. Sauté for 2-3 minutes until the dals turn light golden and the peanuts are crisp.
   • Add the broken dry red chilies and curry leaves. Sauté for another 30 seconds until fragrant.
   • Lower the heat and add the asafoetida. Immediately pour in the prepared tamarind extract.
   • Add the turmeric powder, jaggery powder, and salt. Stir everything well to combine.
   • Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 12-15 minutes. Stir occasionally until the paste thickens to a jam-like consistency and you see oil separating at the edges.
4. 4

   Combine and Serve

   • Turn off the heat and let the pulikachal paste cool down for at least 10 minutes.
   • Add the prepared paste to the completely cooled rice, one spoonful at a time. Mix gently with a light hand or a wide spoon, ensuring you don't break the rice grains.
   • Continue adding the paste until all the rice is evenly coated. You may not need all the paste; store any extra in the fridge.
   • Let the Puli Sadam rest for at least 30-60 minutes before serving. This allows the rice to absorb all the complex flavors.
   • Serve at room temperature with papad, appalam, or a simple vegetable poriyal.