Puliyodharai, affectionately known as Puli Sadam, is a beloved South Indian delicacy celebrated for its tantalizing blend of tangy and spicy flavors. Hailing from the southern states of India, particularly Tamil Nadu, this dish is a quintessential part of traditional cuisine and a go-to choice for festive occasions and temple offerings.
The heart of Puliyodharai is the pulikachal, a rich and aromatic paste made from tamarind, jaggery, and a symphony of spices like mustard seeds, fenugreek seeds, and curry leaves. This paste is cooked to perfection, resulting in a thick, luscious mixture that is mixed with steamed rice.
The beauty of Puliyodharai lies in its versatility. It’s not just rice; it’s a canvas for flavors and textures. Many variations and accompaniments complement this dish, such as fried papads, roasted chickpeas, and crunchy peanuts.
Puliyodharai is not just a meal; it’s a sensory experience that tantalizes taste buds with its tangy, sweet, and spicy notes. It’s a culinary journey that transports you to the vibrant streets of South India, where each bite tells a story of tradition, culture, and a love for authentic flavors. Whether enjoyed at home or in temples, Puliyodharai is a cherished treasure of South Indian gastronomy.
Puliyodharai | Puli Sadam
Description
Puliyodharai, or Puli Sadam, is a mouthwatering South Indian dish that combines the tanginess of tamarind with a medley of spices. It's a beloved delicacy enjoyed for its rich flavors and cultural significance, making it a staple in South Indian cuisine.
Ingredients
Instructions
-
Prepare the Tamarind Paste: Soak the tamarind in 1/4 cup of hot water for about 15-20 minutes.
Squeeze the tamarind to extract its pulp, and then strain it to remove any fibers and seeds. Set aside the tamarind paste.
-
Prepare the Spice Mix: Heat oil in a pan, and add fenugreek seeds sauté for a minute to become half golden brown.
-
Then add dried red chillies.
-
Sauté well until they became aromatic. Remove from the pan without any oil.
-
Allow them to cool.
-
Prepare the Tamarind Base: Heat sesame oil in a pan over medium heat.
-
Add mustard seeds.
-
Once they start splutter add rock asafoetida.
-
Add chana dal and allow to turn half golden brown.
-
Add split urad dal.
-
Allow all spices get aromatic in medium flame.
-
Add roasted ground nuts / peanuts.
-
Add dried red chillies. Here I add half with seeds and remining half without seeds. To reach the flavour and avoid too much spicy.
-
Add curry leaves.
-
Add turmeric powder in medium flame sauté for a second and not let it to burnt.
-
Add tamarind paste.
-
Mix everything well.
-
Add some jaggery powder and salt to this tamarind base paste.
-
Add asafoetida powder to the mixture.
-
Cook in a medium flame until the mixture thickens and the raw smell of tamarind disappears.
-
To prepare the Spice Mix, dry roast the coriander seeds.
-
To this add white sesame seeds and black pepper corns.
-
Dry roast until all get splutter and aromatic and allow them to cool.
-
In a blender add sauteed dry red chillies and fenugreek seeds and grind them.
-
In a separate blender add roasted coriander seeds, sesame seeds and pepper corns.
-
Prepare both spice powders in advance and set them aside.
-
Once the raw smell of tamarind disappears and become thick and oil start ooze around the pan.
-
To this add the red chilli and fenugreek spicy ground masala powder.
-
Simmer and cook for another 3-5 minutes.
-
Add little more fresh gingerly oil to enhance taste and unique flavour.
-
Finally add ground coriander and sesame seeds powder. Mix well in the low flame.
-
Switch off the flame and allow it to stand in the residual heat of the pan itself for 10- 15 minutes.
-
Then transfer to a clean vessel then allow to cool. Refrigerate it in a air tight container for at least 6 months.
-
Prepare plain rice with adequate salt. Once the cooked rice is ready, spread it out on a large plate or tray to let it cool down. This prevents the rice from becoming sticky when mixed with the Puliyogare paste.
-
Add seasoning prepare in hot gingerly oil with mustard seeds, chana dal, roasted peanuts, dry red chilli, turmeric powder, and curry leaves and gently mix.
-
Now add puliyogare masala paste.
-
Mix gently wait for some time to get a better taste.
-
Yummy traditional taste puliyogare is now ready for serving.
Note
- Cook the rice to a slightly firm texture, avoiding overcooking to prevent a mushy consistency while mixing.
- We can use left over rice.
- Use slightly older and dark tamarind for better taste.
- Serve the rice slightly later to enhance its flavor and taste.
- Use gingerly oil to get an authentic taste.
