I Personally feel ....Puli sadam is easier to make compared to puliodarai. Pulisadam is made by the people of Tamil nadu and Puliodarai by Andra People. The preparations are less in Pulisadam and so is very easy to make.... tasty too.....
Cooked Rice - 4 cups , we can use ponni rice, Basmathi or Raw rice.
Gingelly Oil (Nallena) - 4 tbsp
Channa Dal / kadala paruppu- 3 tbsp
Urad dal / uzhunnum paruppu - 2 tbsp
Dry Red Chillies - 4 nos
Fenugreek (Venthyam, uluva) Powder- 1 tsp
Jeera Powder - 1tspPeanuts - 1/2 glass
Mustard Seeds - 1 tsp
Curry leaves - few
Full dry red chilly - 3 nos
Garlic Pods - 4 nos
Powdered jaggery - 2 tsp
Turmeric Powder - 1/2 tsp
Red chilly powder- 1 tsp
Hing (Perungayam) - 1 tsp
Tamarind pulp - 1 glass ( Taken from 2 lemon size balls , soaked and strained from 1 glass water )
Salt - to taste
Method:
Cook rice in such a way that the grains are separate. For Ponni rice use can use 2 - 3 cups of water for 1 cup of rice. Leave it to cool.
Heat gingelly oil in a kadai and splutter mustard seeds, Dry red chilly, crushed Garlic pods, and curry leaves. Once done also roast channa dal, urad dal, peanuts in the same kadai, until slightly browned.
Add the tamarind extract and allow it to boil. While boiling add turmeric powder, salt , red chilly powder, jaggery, asofoetida Powder, powdered Jeera and Fenugreek. Check and add salt , if needed. Boil the tamarind till it thickens (saucy consistency). Remove from flame. This tamarind paste or pulikachal can be stored in a bottle and refrigerated for a week. Mix it with rice when needed. Do not reduce oil if you are planning to store.
Take the cooked rice and mix well with this tamarind paste without mushing up the rice. Add salt if required.
Serve with Coconut chutney and any papad / Vada. It tastes great after 2-3 hours of preparation......
Recipie Coutesy: Ramathai
