Kongunad cuisine has a place of its own in South India and among the various dishes,Puli sadham or tamarind rice holds a special place.
This recipe is from the cook who is in MIL's place.When served with a potato fry/curry I can't think of having anything else for lunch!This puli sadham is famous not only for its taste but also for its shelf life.It is the most popular dish that is packed during travel and keeps good for a few days.The sauce that is prepared for this puli sadham keeps well when refrigerated for more than 20 days and for months when frozen.Defrost the paste, mix it with rice and indulge in a tangy treat.This paste is also a good side dish for curd rice.
Now to the recipe
Cooked rice,grains separate-2 cups.
Tamarind extract-2 cups,thick
Shallots/pearl onions-10 numbers,finely chopped
Gram dhal-1 tablespoon
Urad dhal-1 teaspoon
Red chillies-5, broken into bits
Turmeric powder-1/2 a teaspoon
Curry leaves- a few
Fenugreek seeds-1/2 a teaspoon
Peppercorns-1/2 a teaspoon
Salt to taste
Sesame oil-2 tablespoons
1.Dry roast fenugreek seeds and peppercorns.Powder and keep aside.
2.Heat oil in a pan and put in mustard,urad dhal,gram dhal,red chillies,curry leaves and when it splutters add the onion and saute till till becomes soft.
3.Add the tamarind paste,turmeric powder,salt and mix well.
4.Let it boil till it thickens,approx-15 minutes.If it is too tangy add a little water / jaggery.
5.Add the fenugreek-pepper powder and mix well so that there are no lumps.
6.Cook for another 5 minutes and remove from flame.
7.Now take a portion of this paste and add to the cooled rice.Mix well and taste.Add more paste if required.
Enjoy a delicious tamarind rice with potato curry.
This tangy dish is for Think spice-Think tamarind event held in my blog..
Here are some tasty dishes from Kongunad cuisine
Arisi Paruppu Sadham-A delicious one pot meal.
Urulaikizhangu kaara curry - Spicy potato curry to go with arisi paruppu sadham.
Ell urundai - Nutritious sesame balls.
More - Delicious buttermilk to chill out the heat.
Pacha payaru kadaiyal - Green gram dhal gravy to go with steamed rice.
Labels: Kongunadu, Rendezvous with Rice, Vegan varieties