Puli Sadam

1. 1
   prep · ~20 min

   Soak the tamarind and rinse the rice.

   1.Soak tamarind in 1 cup warm water for 20 minutes.

   2.Rinse the rice well until the water runs mostly clear.

   3.Set both aside while you prepare the next steps.
2. 2
   boil · ~20 min

   Cook the rice.

   Cook the rice with 2.5 cups water and half of the salt until just done and separate. Spread it on a wide plate or tray to cool so the grains stay fluffy.

   TIPCool the rice before mixing. Warm rice can turn sticky and clump when tossed with the tamarind paste.
3. 3
   prep · ~3 min

   Extract the tamarind pulp.

   Squeeze the soaked tamarind well and strain out a smooth pulp. Discard the fibers and any seeds.

4. 4
   temper · ~4 min

   Make the tempering.

   1.Heat sesame oil in a pan over medium heat.

   2.Add mustard seeds and let them splutter.

   3.Add urad dal, chana dal, and peanuts; fry until the dals turn light golden.

   4.Add dried red chili, green chili, curry leaves, asafoetida, and turmeric powder; cook for a few seconds until fragrant.

   TIPKeep the heat medium so the dals and peanuts toast evenly without burning the spices.
5. 5
   simmer · ~10 min

   Cook the tamarind mixture.

   Pour in the tamarind pulp, add the remaining salt and jaggery, and simmer until the raw smell goes away and the mixture thickens to a glossy paste.

   TIPThe paste should be thick, not watery. A concentrated paste coats the rice better and gives stronger flavor.
6. 6
   mix · ~3 min

   Mix the tamarind paste with the rice.

   Add the cooled rice to a wide bowl. Spoon the tamarind mixture over it and toss gently until every grain is coated evenly.

7. 7
   rest · ~10 min

   Let the rice rest for 10 minutes.

   TIPA short rest helps the rice absorb the tamarind and spices, giving a fuller, more balanced taste.
8. 8
   serve

   Serve the puli sadam at room temperature or slightly warm.

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