Pacha Puli Sadam, an instant tamarind rice made with a paste made using raw tamarind and red chili along with spices. This Pacha puli sadam is very easy and quick to make compared to the conventional tamarind rice. This is a perfect rice for a lunch box too! There are different variations of Tamarind rice being cooked. Tamarind rice is usually made by cooking tamarind along with spices till it becomes a thick paste (Puliyodarai) and then this tamarind paste is mixed with rice. Both spice and tanginess of tamarind are nicely balanced. In this recipe, the tamarind paste is directly added to the rice along with other spices.
What is the difference between Pacha Puli Sadam and Puliyodarai ?
- We use raw tamarind for this recipe. We don't boil the tamarind.
- Raw tamarind is grind along with red chili to a paste and this paste is directly mixed with rice.
- Usually for any variety rice, we used to spread the rice in a broad plate and allow it to cool which ensure the rice is fluffy and not mushy. But for this Pacha Puli sadam, we need hot rice. The rawness of tamarind and chili is taken off by the heat of the rice.
- We don't get puliyodarai mix in this recipe. This is an instant version. If we plan to store the mix, then we need to follow the traditional Tamarind rice recipe.
Tips for making Pacha Puli Sadam:
- Soak the tamarind and red chili atleast for 10 mins.
- While grinding tamarind, include the salt so it gets combined with paste. Also do not add more water. Just add enough water to get a thick smooth paste.
- Grinding spice powder(coriander seeds, pepper, sesame seeds and fenugreek seeds) is optional.
- Make sure the rice is very hot. Spread one layer of rice first in a plate and then add the ground tamarind paste and then top it with rest of the rice. Close and set aside for 10 mins so that the heat of the rice take off the rawness of the tamarind.
- As we need hot rice for this recipe, make sure to cook the rice in less water than usual so the rice is fluffy and not mushy. I used 1 cup sona masoori rice with 2 cups of water.
You may also want to try other varieties of Tamarind Rice
- Andhra puliyodarai (Pulihora) is also famous for its spiciness. They make a paste of sesame seeds, peanuts and mustard seeds and they add green chillies also. Their version of puliyodarai is also very yummy.
- Temple style Puliyodarai – The tamarind rice served in the temples have a unique taste and flavor. This recipe is also commonly being referred as Iyengar Puliyodharai. It tastes divine, may be we are tasting in small quantity that too in the temple.
- Traditional Pulikachal - Pulikachal is a thick paste required to make Puliyodharai, a traditional feast in Tamil Nadu. Made from Tamarind, red chilies and other handful spices cooked in sesame oil. Puliyodharai made from Pulikachal and rice is one of the integral part of train journeys.
Recipe Card for Pacha Puli Sadam | Raw Tamarind Rice | Instant Puli Sadam:
Pacha Puli Sadam | Raw Tamarind Rice | Instant Puli Sadam
Equipments Needed
- 1 Mixing Bowl
- 1 Mixer Grinder
- 1 Heavy Bottomed Pan
Servings: 5 people
Calories: 380kcal
Pacha Puli Sadam, an instant tamarind rice made with a paste made using raw tamarind and red chili. This is a quick and easy version compared to traditional Puliyodarai.
Print Recipe
Ingredients
- 4 Cups Cooked Rice 1 Cup - 250 ml
- 2 teaspoon Sesame Oil
For Grinding
- 1 big Lemon Size Tamarind
- 6 nos Red Chili adjust to your spice level
- 2 teaspoon Salt adjust to your taste
Spice Powder Ingredients
- 1 tablespoon Coriander seeds
- ¼ teaspoon Fenugreek seeds
- ¼ teaspoon Peppercorns
- 1 tablespoon Sesame Seeds
Tempering
- 2 tablespoon Sesame Oil
- 1 teaspoon Mustard Seeds
- 1 teaspoon Split Urad Dal
- 2 tablespoon Split Bengal Gram (Channa Dal / Kadalaparuppu)
- 2 tablespoon Peanuts
- ¼ teaspoon Turmeric Powder
- ¼ teaspoon Asafoetida (Asafetida / Hing)
- 1 sprig Curry leaves
Instructions
Soaking & Grinding
- Soak tamarind and red chili in ½ cup of water. Set this aside for 10 mins.1 big Lemon Size Tamarind, 6 nos Red Chili
- After 10 mins, take the soaked tamarind and red chili along with the soaked water to a mixer grinder. Add salt.2 teaspoon Salt
- Grind it to smooth but thick paste. Set this paste aside.
Making Tamarind Rice
- In a broad plate or vessel, spread 1 cup of rice. Add 2 teaspoon of sesame oil around the rice.4 Cups Cooked Rice, 2 teaspoon Sesame Oil
- Now add the tamarind+red chili paste on top of the spread rice.
- Next, spread the rest of the rice on top of the ground paste.
- Cover it with a lid and set aside for 10 mins.
Preparing Spice Powder
- Heat a pan. Add coriander seeds, fenugreek seeds and pepper. Fry till the you get a nice aroma. Take it aside in a plate.1 tablespoon Coriander seeds, ¼ teaspoon Peppercorns, ¼ teaspoon Fenugreek seeds
- In the same pan, add sesame seeds and allow it to sputter.1 tablespoon Sesame Seeds
- Take the toasted sesame seeds along with dry roasted coriander seeds, pepper and fenugreek seeds to a mixer jar.
- Grind it to a smooth powder.
Tempering
- Heat sesame oil in a pan. Add mustard seeds and allow it to sputter. Then, add split urad dal, channa dal, peanuts and fry till dal turns light golden.2 tablespoon Sesame Oil, 1 teaspoon Mustard Seeds, 1 teaspoon Split Urad Dal, 2 tablespoon Split Bengal Gram (Channa Dal / Kadalaparuppu), 2 tablespoon Peanuts
- Now, add turmeric powder, asafoetida and few curry leaves. Give a mix. Switch off the flame.¼ teaspoon Turmeric Powder, ¼ teaspoon Asafoetida (Asafetida / Hing), 1 sprig Curry leaves
Finishing Tamarind Rice
- Mix the rice with the tamarind paste gently.
- Now, add the tempering to the rice. Give a good mix.
- Finally add the ground spice powder. Mix well. Taste the rice and adjust the salt if needed.
- Pacha Puli Sadam is now ready to serve!
Video
Nutritional Info
Nutrition Facts
Pacha Puli Sadam | Raw Tamarind Rice | Instant Puli Sadam
Amount Per Serving (1 Cup)
Calories 380
Calories from Fat 81
% Daily Value*
Fat 9g14%
Carbohydrates 63g21%
Protein 10g20%
* Percent Daily Values are based on a 2000 calorie diet.
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INSTRUCTIONS WITH STEP BY STEP PICTURES:
SOAKING & GRINDING
- Soak tamarind and red chili in ½ cup of water. Set this aside for 10 mins.
- After 10 mins, take the soaked tamarind and red chili along with the soaked water to a mixer grinder. Add salt.
- Grind it to smooth but thick paste. Set this paste aside.
MAKING TAMARIND RICE
- In a broad plate or vessel, spread 1 cup of rice. Add 2 teaspoon of sesame oil around the rice. Now add the tamarind+red chili paste on top of the spread rice.
- Next, spread the rest of the rice on top of the ground paste. Cover it with a lid and set aside for 10 mins.
PREPARING SPICE POWDER
- Heat a pan. Add coriander seeds, fenugreek seeds and pepper. Fry till the you get a nice aroma.
- Take it aside in a mixer grinder.
- In the same pan, add sesame seeds and allow it to sputter.
- Take the toasted sesame seeds along with dry roasted coriander seeds, pepper and fenugreek seeds to a mixer jar. Grind it to a smooth powder.
TEMPERING
- Heat sesame oil in a pan. Add mustard seeds and allow it to sputter. Then, add split urad dal, channa dal, peanuts and fry till dal turns light golden. Now, add turmeric powder, asafoetida and few curry leaves. Give a mix. Switch off the flame.
FINISHING TAMARIND RICE
- Mix the rice with the tamarind paste gently.
- Now, add the tempering to the rice. Give a good mix.
- Finally add the ground spice powder.
- Mix well. Taste the rice and adjust the salt if needed.
- Pacha Puli Sadam is now ready to serve!
