Instant Tamarind Rice | Quick & Easy Puli Sadam | AraichaPuli Sadam

Araichapuli sadham, instant tamarind rice, a quick and easy mixed rice recipe. An easy lunch box recipe made with fresh coconut and zingy tamarind and simple spices. Serve it with some crisp and potato fry for a scrumptious meal.

Course Lunch, Main Course

Cuisine Indian, South-Indian

Keyword A quick mixed rice recipe, Araicha puli sadam, easy lunchbox recipe, How to make tamarind rice, Instant puli sadam, Puli sadam, Quick puli sadam

Prep Time 5

Cook Time 15

Total Time 20

Servings people

Calories 363kcal

Equipment

Indian style mixie or any heavy blender
heavy bottom pan

Ingredients

To Make the Coconut Tamarind Paste

⅓ cup fresh coconut pieces
¼ cup oil
4 green chilies
5 red chilies
2 teaspoon salt
golf ball sized tamarind around 40-50 grams
1 teaspoon hing/asafoetida
2 teaspoon turmeric powder

To make Tamarind Rice

3 cups of cooked rice
salt as required

Tempering

2 tablespoon oil
2 teaspoon mustard seeds
3 tablespoon chana dal
3 tablespoon urad dal
3 tablespoon peanuts
4 red chilies
2 sprigs of curry leaves

Instructions

Cook Basmati Rice

I have used basmati rice to make this instant tamarind rice. To cook basmati rice, wash and soak basmati in water for 15 minutes. Cook in open pot by adding twice amount of water. When the rice is done, strain the excess water and keep it aside until use.

Let's make coconut tamarind paste

Measure and keep all the ingredients needed for the tamarind paste ready on the counter.
Take all the ingredients into a mixer jar, add ¼ cup water, and grind it to a fine paste.
In a heavy bottom pan, heat oil mentioned in the ingredients for tamarind paste.
When hot, add the ground tamarind coconut mixture to this hot oil and saute it in medium flame,
The moisture in the paste has to evaporate fully and the paste would become thick and will start following the ladle as you mix.
At one stage, it will leave out oil, take it off the flame at this stage. This will happen around 10-12 minutes of sauteing.

Lets make Tamarind Rice

Heat oil given under tempering. when hot, splutter mustard seeds, throw in other tempering ingredients like peanuts, chana dal, urad dal, curry leaves and red chilies.
When the dals turn golden brown, add the cooked rice to it and mix it well with the hot tempering.
Add ¾ of the prepared tamarind paste to this and mix it well. Adjust salt.
The amount of paste here, depends on how much tangy and spicy you want your tamarind rice. You can even all of the prepared paste, but i retained 2-3 tablespoon of tamarind paste to use it later.
Serve this delish puli sadam with rice crisps and a side of potato fry. This ground tamarind spice paste can be refrigerated for a week.

Nutrition