Tangy Tamarind Rice – A.K.A Puli Sadam

This is an old recipe of mine and a firm favourite. I not to sure why it did not transfer to my new website. But nevertheless here it is. I love south Indian flavours and this has got to be one of my favourite South Indian rice dishes that I learnt to make during my stay in India. This dish is packed with aromatic flavours made from my special dry roast mix. Adding another dimension of flavour and texture is the peanuts and pea dhal. This is what makes this dish magnifique. And wait, the flavour profile continues with the special temper of red chillies, curry leaves, sliced ginger, galangal and sliced coconut pieces. This is what completes the perfect symphony of flavours, transforming the dish from great to spectacular!

Preparation: 5 minutes Cooking time: 30 – 40 minutes Serves: 4 or more

Ingredients

1 ½ cups (250m+125ml) basmati rice cooked as per instructions on pack.

½ cup (125ml) tamarind soaked in a ½ cup (125ml) of hot water (add more water if need or 2-3 tbsp tamarind concentrate

• Roast & grind the following:
• 1 tsp Vegetable Ghee (replace with oil)
• 1 tbsp (15ml) whole coriander seeds
• 1 tsp whole cumin seeds
• ¼ black pepper corns
• ¼ tsp fenugreek seeds
• ¼ tsp yellow asafoetida

• A Glug of cooking oil
• ¼ tsp mustard seeds
• 10 – 13 curry leaves
• 1 small onion finely chopped.
• 12 cloves garlic peeled
• 2 tbsp (30ml) peanuts
• 1 tbsp (15ml) pea dhal
• 1 tbsp (15ml) mild chili powder (for extra heat add hot chili powder)
• 1/2 can chopped tomatoes
• 1 tsp brown sugar (add more if desired)
• Salt to taste
• ½ cup (125ml) water

• Temper
• A splash Vegetable Ghee or oil
• 3-5 dry red chillies
• Few curry leaves
• 1 tbsp (15ml) finely sliced ginger
• ½ tsp galangal thinly sliced or ½ galangal powder
• 1-2 tbsp (15ml – 30ml) finely sliced coconut pieces

Let’s cook

• Cook rice as per pack instructions and keep aside. Soak tamarind and extract pulp removing seeds.
• Roast the coriander, cumin, fenugreek, asafoetida and pepper corn seeds in vegetable ghee or oil. Grind to a find powder and keep aside.
• Heat the oil in a pot and add mustard seeds and curry leaves, the seeds should pop and leaves splatter – toss in onions, garlic, peanuts and pea dhal. Cook until onions and garlic are golden brown.
• Add the chilli powder – give it a quick stir.
• Toss in tomatoes and cook through 8-10 minutes
• Stir in tamarind extract, water, salt, sugar and pounded roasted ingredients.
• Simmer on low to medium heat until fully cooked and mixture forms nice thick gravy 10 -12 mins– once cooked – add to cooked rice using a fork to stir in gravy or gently give it a few tosses. (keep aside)
• Now temper by heating some vegetable ghee or oil in a pan, toss in the chillies, curry leaves, ginger, galangal and coconut. Fry for a few seconds and then toss over rice.

Serving tip: Best served with potato chips or papadams and a creamy based curry. This dish is also at its best the next day.

Note: If you omitting the tempering step. Add the ginger and galangal along with the onions.