Puli Sadam

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.....

 Ingredients :

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

Lemon Rice

Ingredients:

Raw Rice / Par boiled Ponni Rice - 1 cup
Water-2 cups
lemon - 1

Mustard seeds - 1/2 tsp

Urad dal - 1 tsp
Dried red chillies - 2

Bengal gram - 1 tsp

Turmeric powder - 1/2 tsp

Asafoetida - 1/4 tsp

Curry leaves - Few

Sesame oil - 2-3 tsp
salt - to taste

Method:

Soak rice in water for 15 minutes and pressure cook in water giving one whistle on high flame and one on low flame. When pressure releases open and  keep it aside. It should be cooked in such a way that the grains are separate.If you have any left over rice,you can use it also.

 Heat sesame oil in a kadai and temper it with dried red chillies, mustard seed, Urad dal, , Bengal gram and curry leaves.Once the mustard seeds splutter.Switch off the stove and squeeze the lemon in the kadai. Add salt and turmeric powder, Asafoeitida and mix well.

 

Add the cooked rice and mix well.If you want more sour taste you can add more lemon juice now.

 
Lemon Rice ready......:) Enjoy with pickle.....:)

Curd Rice

Ingredients:

Raw rice/Par boiled Ponni Rice - 1 cup
Water- 3 cups

Curd/ plain yogurt 1/2 cup 

Milk - 1/2 cup 

Butter (optional) - 1 tsp 

Shredded Pomogranate -1/4 cup
Grapes - 1/4 cup

Coriander leaves, Finely chopped- 1 tblsp 

Curry leaves - few 
Big Onion - Finely chopped 1

Green chillies, Finely chopped 1 

Ginger, chopped very finely - 1 tsp 

Salt as needed 
Sugar - 1/2 tsp.

Asafoetida - a pinch 
Mustard - 1 tsp
Full Red chilly - 1 (broken)
Manga inji (Mango Ginger) - 1/2 inch Piece (optional)
Grated carrot - 1/2 cup.

Method:

Soak rice in water for 15 minutes and pressure cook in water giving one whistle on high flame and two on low flame. When pressure releases open and  keep it aside. When done mash the rice nicely with the back of the spoon.

 

Heat a pan, add oil and splutter the mustard seeds and add the broken red chilli, curry leaves and asafoetida . Add finely chopped onions , ginger and green chillies to this. once they get sauted switch off the flame and add rice and mix well. 

When it is slightly warm add milk to this. Mash it nicely and mix it up nicely with the rice. When it is completely cool add the yogurt/curd to this and mix it up smoothly without any lumps. Add salt and sugar to this. Add chopped coriander leaves, grapes and pomegranate to this.  Ensure that the coriander leaves are chopped finely. Adding manga inji gives a special taste to curd rice.

 

Garnish with grated carrots and serve. Curd rice or thayir sadam Ready....:)

Coconut Rice

Ingredients:

Par Boiled Ponni rice/Raw rice / Basmati rice -1 cup
Water - 2 cups

Grated coconut –3/4 cup

Mustard seeds –1 tsp

Channa dal/Bengal Gram/ kadalai paruppu – 1 tbsp

Urad dal – 2 tsp

Red chillies – 2

Curry leaves – few

Oil /coconut oil - 1 tbsp

Asafoetida/Hing – a pinch

Cashew nuts/groundnut -8-10 (Optional)

Method:

Soak rice in water for 15 minutes and pressure cook in water giving one whistle on high flame and one on low flame. When pressure releases open and  keep it aside. It should be cooked in such a way that the grains are separate.

 

Heat oil in a kadai/ pan, add mustard seeds, when they splutter, add channa dal/ Kadalai paruppu, urad dal, cashew nuts and roast till it becomes slightly brown. (add channa dal / kadalai paruppu  first as it will take time to get roasted, then add urad dal and cashew nuts)Add red chillies, asafoetida and curry leaves and saute for a few more seconds. Add grated coconut and saute for a few minutes till it becomes slightly brown. Add salt needed.Switch off the flame.

 

Add cooked rice and mix it well. Serve with papads or chips or any gravy of your choice.

 
Coconut rice or thenga sadam ready....:)

Recipe Courtesy: Mrs.Latha , Coimbatore.

Pudina (Mint)Rice

Ingredients:

Cooked rice- 2 glass

Pudina (Mint) leaves-1 cup

Coriander leaves-1/2 cup

Turmeric powder-1/4 tsp

Big Onion-1

Green chillies-2

 fennel seeds(perumjeerakam)-1/2 tsp

Garlic- 3 flakes

Ginger-1/2’ piece

Salt-to taste

Coconut-1/4 cup

Method:

Wash and clean Pudina leaves.2 glass of ponni boiled rice can be pressure cooked with 4 glasses of water and kept aside.

Ina kadai pour oil and saute onions. Grind green chillies, garlic, Ginger and fennel seeds in a mixer coarsely. When onions are soft add this ground mixture and saute again. When onions and masala is dried add ground coconut. When coconut gets cooked well. 

Grind Pudina leaves and coriander leaves. Add ground Pudina and coriander leaves. and saute for some time,say 3-4 minutes. They should be ground coarsely by making the mixie trrr trrr(on –off the mixie).When, Pudina is over cooked it will lose its color as well as quality.Add cooked rice to this mixture and mix well and remove from fire.

Pudina rice taste good with raitha, chips and curd salad.....

Recipe Courtesy: Mrs.Uma Mohan.