Sunday, June 15, 2008

Tamarind rice - Puli satham


Tamarind - Puli - 4 lemon size (Qty)
Raw rice - Pacharisi - 1 cup
Red chillies - Kaintha milagai - 8 nos.
Fenugreek - Vendayam - 2 table spoons
Sesame seeds (White) - Vellai ellu - 1 table spoon
Black gram dal - Ulutham paruppu - 1 table spoon
Bengal gram - Kadalai paruppu - 1 table spoon
Mustard - Kadugu - 1 tea spoon
Black pepper - Karuppu milagu - 1 tea spoon
Cumin seeds - Jeeragam - 1 tea spoon
Curry leaves - Karuvepilai
Turmeric powder - Manjal podi - 1/2 tea spoon
Cashew nuts - Munthiri paruppu - 4 nos.
Ground nuts/Peanuts - Verkadalai/Nilakadalai - 1 table spoon
Asafoetida - Perungayam - a pinch
Salt to taste
Gingely oil/Sesame oil - Nallennai - 5 table spoons
Ghee - Nei - 1 table spoon


  1. Wash and keep rice in pressure cooker and add a drop of sesame oil and add 2 cups of water to it and keep it for some 20 minutes. Once it is cooked allow it to cool it off by spreading in a wide plate.
  2. Prepare tamarind paste by soaking in hot water. Remove all the dust particles by filtering it using filter. Add a teaspoon of oil in a pan/kadai and fry red chillies (4 nos.), fenugreek seeds, curry leaves (little), sesame seeds, ground nuts, black pepper, cumin seeds and make it a powder.
  3. Add 1 table spoon of ghee, 4 table spoons of oil, splutter mustard, red chillies (2 nos.), curry leaves, black gram dal, bengal gram, cashew nuts, tamarind paste, asafoetida and finally the powder which we have made. Mix them well. Mix the content to the boiled rice. Garnish with fried cashew nuts.

Hot and tasty tamarind rice is ready to be served. It can be served with chips. It can be served for 2 people. It requires hardly 30 minutes to cook. Yummy!! Yummy!!!

Note: Always remove dust particles from tamarind. Avoid adding more sesame because it will create heat in the body.

Optional: Ingredients can be added/removed.

Vegetables are must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie

Jim Davis

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