Puli Sadam
A classic South Indian rice dish bursting with tangy, spicy, and savory flavors. Perfectly cooked rice is tossed in a fragrant, thick tamarind concentrate known as 'pulikachal', making it a popular choice for travel, lunchboxes, and temple offerings (prasad).
For 4 servings
4 steps. 25 minutes total.
- 1
Step 1
- a.Cook and Cool the Rice
- b.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.
- c.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.
- d.Drizzle 1 tablespoon of sesame oil over the warm rice and gently fluff with a fork. This helps keep the grains separate.
- 2
Step 2
- a.Prepare the Tamarind Extract
- b.While the rice cools, soak the seedless tamarind in 1.5 cups of hot water for about 20 minutes.
- c.Once softened, use your hands to squeeze and mash the tamarind thoroughly to extract all the pulp.
- d.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
Step 3
- a.Make the Pulikachal (Tamarind Paste)
- b.Heat the remaining 3 tablespoons of sesame oil in a heavy-bottomed pan or kadai over medium heat.
- c.Add the mustard seeds and wait for them to splutter.
- d.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.
- e.Add the broken dry red chilies and curry leaves. Sauté for another 30 seconds until fragrant.
- f.Lower the heat and add the asafoetida. Immediately pour in the prepared tamarind extract.
- g.Add the turmeric powder, jaggery powder, and salt. Stir everything well to combine.
- h.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
Step 4
- a.Combine and Serve
- b.Turn off the heat and let the pulikachal paste cool down for at least 10 minutes.
- c.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.
- d.Continue adding the paste until all the rice is evenly coated. You may not need all the paste; store any extra in the fridge.
- e.Let the Puli Sadam rest for at least 30-60 minutes before serving. This allows the rice to absorb all the complex flavors.
- f.Serve at room temperature with papad, appalam, or a simple vegetable poriyal.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best texture, use day-old or leftover refrigerated rice. It's drier and holds its shape better.
- 2Using authentic gingelly (Indian sesame) oil is highly recommended as it provides the signature aroma and flavor of Puli Sadam.
- 3Ensure the rice is completely cool before mixing with the paste. Mixing while warm will result in a mushy, sticky dish.
- 4The pulikachal paste is the heart of the dish. Cook it patiently on low heat until it's thick and aromatic.
- 5Jaggery is essential to balance the sourness of the tamarind; do not skip it. Adjust the amount based on the tanginess of your tamarind.
- 6The flavor of Puli Sadam improves over time. It often tastes even better the next day.
Adapt it for your goals.
Add Spice Powder
For a more complex flavor profile, add 1-2 tablespoons of 'Puliyodarai Podi' (a special spice blend) to the simmering tamarind paste.
Nut Free VersionNut-Free Version
Omit the peanuts. For a different texture, you can add 1 tablespoon of white sesame seeds (toasted separately and added at the end).
Richer VersionRicher Version
Replace the peanuts with whole cashews. Fry them along with the dals until they are golden brown for a richer taste.
With VegetablesWith Vegetables
You can add small pieces of sun-dried vegetables like turkey berries (sundakkai vathal) or cluster beans (kothavarangai vathal) by frying them in the oil before adding the tamarind paste.
Why this is on our healthy list.
Aids Digestion
Tamarind, the star ingredient, is known for its natural mild laxative properties and has been traditionally used to support digestive health and relieve constipation.
Rich in Antioxidants
Tamarind and turmeric are packed with powerful antioxidants that help combat oxidative stress and protect the body's cells from damage by free radicals.
Source of Healthy Fats
The use of sesame oil and peanuts provides monounsaturated and polyunsaturated fats, which are beneficial for maintaining good cholesterol levels and supporting heart health.
Provides Plant-Based Protein
The inclusion of chana dal, urad dal, and peanuts contributes to the protein content of the dish, making it a more balanced meal.
Frequently asked questions
Puli Sadam is moderately healthy. It provides carbohydrates for energy from rice, and the lentils and peanuts add some protein and fiber. However, it is calorie-dense due to the rice and oil, so practicing portion control is advisable.