Pulli Saadham (Tamarind Rice)
One of my all time favorite pesanja saapadu (mixed rice). The tangy tamarind, the spices, the gingelly oil and the hot rice - What a combination it is.
You will need:
Wood apple sized ball of tamarind (Pulli)
1 1/2 tablespoon of salt (Uppu)
1 teaspoon fenugreek seeds (Vendhayam)
10 - 12 dried red chillies (mulagai vatthal)
1/2 tsp turmeric powder (manjal podi)
1 pinch asafoetida (peringaayam)
2 tsps mustard seeds (kadugu)
1 ladle (karandi) gingelly oil (nalla yennai)
1/4 cup channa dal (kadalai paruppu) or peanuts (verkadalai)
5 - 6 fresh green curry leaves.
Method:
Soak the tamarind in water. Keep aside the clean tamarind water (remove the seeds/husk and other impurities). Soak the dal/peanuts in warm water. Powder the fenugreek seeds. Keep aside.
Take some oil in a heavy bottom vessel. Add the mustard seeds, the broken in half red chillies and the the soaked-drained dal/peanuts. Saute till the ingredients are dry.
Add the tamarind water, turmeric powder, salt and the powdered fenugreek seeds. Saute some more.
Add the fresh curry leaves and saute some more.
Bring the mixture to boil. Reduce the flame and continue to boil it, stirring occasionally. The tamarind water should reduce to almost half its original quantity or till the oil gets separated from the mixture and forms a layer - the mixture will be almost paste like at this stage.
Remove from heat and set aside. This mixture can be stored in a clean, dry container for a week.
Serving suggestions:
Add 3 tbsps of gingely oil to the rice while cooking it. This ensures that the rice doesn't get sticky and you get individual grains of cooked rice. Add a spoon of gingelly oil to the cooked rice, add the tamarind paste made above (quantity to suit your taste buds) and mix well, preferably in a warm vessel. Serve hot with papadams/chips/fryums/vadaams.
One of my all time favorite pesanja saapadu (mixed rice). The tangy tamarind, the spices, the gingelly oil and the hot rice - What a combination it is.
You will need:
Wood apple sized ball of tamarind (Pulli)
1 1/2 tablespoon of salt (Uppu)
1 teaspoon fenugreek seeds (Vendhayam)
10 - 12 dried red chillies (mulagai vatthal)
1/2 tsp turmeric powder (manjal podi)
1 pinch asafoetida (peringaayam)
2 tsps mustard seeds (kadugu)
1 ladle (karandi) gingelly oil (nalla yennai)
1/4 cup channa dal (kadalai paruppu) or peanuts (verkadalai)
5 - 6 fresh green curry leaves.
Method:
Soak the tamarind in water. Keep aside the clean tamarind water (remove the seeds/husk and other impurities). Soak the dal/peanuts in warm water. Powder the fenugreek seeds. Keep aside.
Take some oil in a heavy bottom vessel. Add the mustard seeds, the broken in half red chillies and the the soaked-drained dal/peanuts. Saute till the ingredients are dry.
Add the tamarind water, turmeric powder, salt and the powdered fenugreek seeds. Saute some more.
Add the fresh curry leaves and saute some more.
Bring the mixture to boil. Reduce the flame and continue to boil it, stirring occasionally. The tamarind water should reduce to almost half its original quantity or till the oil gets separated from the mixture and forms a layer - the mixture will be almost paste like at this stage.
Remove from heat and set aside. This mixture can be stored in a clean, dry container for a week.
Serving suggestions:
Add 3 tbsps of gingely oil to the rice while cooking it. This ensures that the rice doesn't get sticky and you get individual grains of cooked rice. Add a spoon of gingelly oil to the cooked rice, add the tamarind paste made above (quantity to suit your taste buds) and mix well, preferably in a warm vessel. Serve hot with papadams/chips/fryums/vadaams.
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