Puli Sadam Recipe

Directions * Method for doing puli kaaichal paste :

* Soak the tamarind in 2 cups of water and leave it for 15 mins or heat in microwave for 30 sec. Then squeeze out and take 3 cups of the tamarind water.

* In pan pour oil, put the dry red chillies cut into 2 pieces and fry till light brown in ow flame.

* Keep flame in medium low and add methi seeds, asafoetida powder, turmeric powder, curry leaves.

* Now pour the tamarind water, salt and keep the flame in high and cook till it becomes quite thick and oil leaves out. The quantity of it will reduce from 3 cups to 1/2 cup, it take nearly 20 mins.

* After this is done, keep it aside.

* FOR RICE :

* In a small pan pour 2 tbsp oil and add mustard seeds and let it splutter.

* Now add urad dal and chana dal and let it turn light brown, then put some curry leaves and pour this in cooked rice.

* Mix it and pour 3/4th of the puli kaaichal that we prepared little by little and mix the rice.

* Also add methi powder and 2 tsp of seasame seed oil and salt if needed and mix all without breaking the rice, so mix it carefully.

* The tasty puli saadham is ready to be served with coconut pieces or coconut chutney or chick peas sundal or potato chips.

Storage tips:

The Puli kaaichal alone can be stored in fridge for a month. If mixed with rice, then it can be stored for 2 days in fridge.