Puli Sundal

#PuliSundal - #TamarindFriedRice: You must be wondering that we know Tamarind rice but Tamarind fried rice??!! I learned this recipe from my husband. This is one of the traditional recipes prepared in his home. We have to make pulikachal beforehand and cook rice carefully for puliyodharai.
But Puli sundal has to be prepared in the same way as we do Rice Sundal. Here tamarind extract is used to get tangy spicy rice. But green gram dhal is not included in the preparation. This is phata phat way of making puliyodharai [ tamarind rice ] with less oil.
Like any other mixed rice puli sundal tastes good with distinct aroma when prepared with gingelly oil [ till / sesame oil ].
Puli sundal is an excellent lunch box dish also.

Preparation Time : 5 minutes
Cooking Time: 20 minutes
The amount prepared is enough for 2 persons.

Ingredients
1 cup	Raw Rice
Amla size	Tamarind, soak in water
1/8 cup	Gram dhal
1/8 cup	Peanut [ Ground nut ]
2 or 3	Red Chilly
1/4 in Cube	Asafoetida
10 - 15	Curry Leaves
1 Tsp	Mustard Seeds
1/4 Tsp	Turmeric powder
1/2 Tsp	Red chilly powder [ optional ]
1 1/2 Tsp	Salt
3 Tsp	Gingelly Oil [Till/Sesame Oil ]
1 1/2 cup	Water

Note: If squeezed out tamarind juice is 1/2 cup, then take 1 1/2 cup of water.
If squeezed ou tamarind juice is 3/4 cup, then take 1 1/4 cup.
In other words we need to add 2 cups of liquid [tamarind pulp + water ]

Method:
Squeeze soaked tamarind and extract juice adding little water.
Strain through a colander and measure its volume.
Set aside.
Heat a kadai on a stove without oil.
Roast the rice on a slow flame stirring continuously with a ladle until its color becomes bright white.
Transfer into a vessel and keep aside.

In the same kadai add oil and heat over a medium flame.
When oil becomes hot, splutter mustard seeds.
Then add asafoetida and red chilly pieces.
Now add gram dhal and peanuts and roast until dhal becomes golden color.

When gram dhal turns golden color, add curry leaves, turmeric powder and red chilly powder.
Saute for 2 seconds only and then immediately add tamarind pulp,
Add water and salt.
Mix well with a ladle and bring it to boil heating over a High flame.
When it starts boiling, wash the roasted rice once and add.

Keep the kadai closed with a lid and reduce the flame to SIM position.
The rice takes approximately 10 minutes to cook.
In between open the lid and stir well with a ladle.

After 8 minutes open the lid and stir with a ladle carefully without mashing the rice.

When the rice becomes soft turn off the stove and keep it closed for another 2 minutes.
After 2 minutes transfer on to a serving plate.

Relish with any spicy curry or pappad.

For lunch box :
If it has to be packed for lunch, then fill the lunch box with puli sundal.
But close the lunch box only when it cools down to room temperature.
It tastes like a tamarind rice [ Puliyodharai ] but with mild sour taste.
The best thing is that this dish can be prepared within half an hour and using lesser amount of oil compared to tamarind rice [ Puliyodharai ].






You might also like to try

kuthiraivaali sundal [ barnyard millet sundal ]

varagarisi sundal [ kodo millet sundal ]

arisi sundal [ rice sundal ]

kanji dosai

varagarisi neer dosai

Ideas for Breakfast and Dinner

Tiffin Recipes

For tasty accompaniments

Chutney Recipes