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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
Cook and Cool the Rice
Prepare the Tamarind Extract
Make the Pulikachal (Tamarind Paste)
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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).
This south_indian recipe takes 45 minutes to prepare and yields 4 servings. At 493.03 calories per serving with 10.25g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Combine and Serve
For a more complex flavor profile, add 1-2 tablespoons of 'Puliyodarai Podi' (a special spice blend) to the simmering tamarind paste.
Omit the peanuts. For a different texture, you can add 1 tablespoon of white sesame seeds (toasted separately and added at the end).
Replace the peanuts with whole cashews. Fry them along with the dals until they are golden brown for a richer taste.
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.
Tamarind, the star ingredient, is known for its natural mild laxative properties and has been traditionally used to support digestive health and relieve constipation.
Tamarind and turmeric are packed with powerful antioxidants that help combat oxidative stress and protect the body's cells from damage by free radicals.
The use of sesame oil and peanuts provides monounsaturated and polyunsaturated fats, which are beneficial for maintaining good cholesterol levels and supporting heart health.
The inclusion of chana dal, urad dal, and peanuts contributes to the protein content of the dish, making it a more balanced meal.
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.
A typical serving of Puli Sadam (around 1.5 cups or 310g) contains approximately 450-500 calories, depending on the amount of oil and peanuts used.
While you can, traditional Puli Sadam is best made with short-grain rice varieties like Sona Masuri or Ponni. These grains are less fluffy and absorb the tangy paste better, resulting in a more authentic texture.
The most common reasons for mushy Puli Sadam are overcooking the rice or mixing the tamarind paste while the rice is still warm. Ensure the rice is cooked to a firm texture and is completely cooled before combining.
The pulikachal paste has a long shelf life due to the tamarind and oil. You can store it in a clean, airtight glass jar in the refrigerator for up to a month. This makes it convenient for preparing Puli Sadam quickly.
Yes, absolutely. If you have a peanut allergy or prefer not to use them, you can simply omit them. The dish will still be delicious.