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Showing posts with label Rice varieties. Show all posts
Showing posts with label Rice varieties. Show all posts

July 31, 2013



Lemon rice (elumichai sadam in Tamil) is my most favourite among all the variety rice recipes for lunch. Its a very simple and a healthy rice recipe that can be prepared quickly for lunch box. I can have a plateful of lemon rice without any side dish like thogayal or pickle. But my mom makes a thick chutney with coconut and fried gram dal ( pottukadalai) as a side dish for lemon rice. My dad never eats lemon rice without this chutney and a pickle. Once I tried this combo for my husband and he too liked it. Recently we went to Meenakshi amman temple in Bannergatta. We had lemon rice as prasadam and it tasted out of the world. I would say it is the best lemon rice I have ever tasted. It was mild yellow in color & I found they had used raw rice & added some coriander leaves along with dals & chillies.. Usually I use steamed rice for making lemon rice. But after tasting that prasadam , I too started using raw rice and added some coriander leaves.

As aadi 18 festival is nearing , I thought of posting this lemon rice recipe. This is one among the 5 rice varieties ( lemon rice , puliyodharai , coconut rice , sakkarai pongal and curd rice) we offer to God on aadi perukku along with  pepper vada and payasam.. Do try this chutney & lemon rice combo , u will love it..


1 cup - 250ml
  • Raw rice – 1/2 cup (Good quality sona masoori) OR (steamed rice , basmati rice)
  • Big sized Lemon –  1   ( adjust based on the size & tanginess of lemon)
  • Salt – as needed
  • Hing / asafetida – 1/4 tsp
  • Turmeric powder – 1/4 tsp
To temper
  • Cooking oil – 1 tbsp
  • Mustard seeds – 1 tsp
  • Urad dal – 1 tbsp
  • Chana dal – 1/2 tbsp
  • Peanuts – 1 tbsp (optional)
  • Red chillies – 2 nos
  • Green chillies – 2 nos
  • Curry leaves – few
Coriander leaves – 1 tbsp ( to garnish)
Gingely oil – 1 tbsp ( to add while mixing)

  • Pressure cook raw rice adding 1: 2.5 cups of  rice and water ratio. Add a drop of oil before cooking. Cook it separate & fluffy. Spread them in a plate & let it cool down.
  • In a bowl, squeeze the lemon juice by removing the seeds. Add salt , turmeric powder & hing. set aside.
  • In a kadai , heat oil and temper the mustard seeds. After it splutters completely , add the dals & peanuts. Fry till they turn golden brown. Then add the pinched red chillies & slitted green chillies, curry leaves and a pinch of hing.
lemon rice tile1
  • Saute well , add the lemon juice , switch off the flame immediately & transfer to a bowl. Add 2 tsp of water in the kadai, give a swirl and add to the lemon juice mixture..
  • Add this mixture & gingely oil to the rice , mix well. Check for salt. Garnish with coriander leaves..Initially it tastes more tangy..But all the taste blends well when its rested for 30 mins to 1 hour before serving.
lemon rice tile2

  • The water quantity may differ based on the quality of rice..If u use basmati rice, use 1:2 cups of water..
  • u can add also add the lemon juice directly in the rice instead of adding to the tadka..
  • Addition of peanuts is optional. I dint use here.  I dint add coriander leaves as it was out of stock. But addition of coriander leaves gives a nice taste..
  • Add gingely oil while mixing the rice.


dalia - chutney

1 cup - 250ml
  • Dalia/fried gram – 1/4 cup
  • Grated coconut – 1 tbsp
  • Green chillies – 2 nos
  • Salt – As needed
  • Garlic cloves – 2-3 nos

  • Grind all the above ingredients to a thick paste adding less water..Serve !
dalia chutney tile

lemon rice - plate

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April 30, 2013


Tomato rice recipe
Tomato rice is my favourite variety rice recipe but Sendhil don’t like this as it has more spices.Even then I wanted to make him eat my tomato rice and praise me Winking smile.. I tried many combinations and at last i settled with this recipe.. He liked it a lot and i got credits as i wished Smile . In the beginning I used to add fennel seeds along with spices but he hate the taste of fennel seeds while eating. So i omitted fennel seeds  & other spices and i used garam masala powder , coriander & mint leaves which gave a nice flavour & taste to the rice..I have made this so many times for his lunch box and this has become a routine lunch box dish for me Smile.. Check out my tomato pulao recipe if interested..
thakkali sadham

1 cup - 200ml

  • Basmati rice – 1/2 cup
  • Water - 1 cup
  • Ripe tomatoes – 4 nos (small sized, I used bangalore tomato)
  • Big onion – 1 no
  • Garlic cloves – 8 nos
  • Green chillies – 1- 2 nos
  • Red chilli powder – 1 tsp
  • Turmeric powder – 1/8 tsp
  • Garam masala powder – 1/2 tsp
  • Mint leaves & coriander leaves – few (chopped)
To temper
  • Cooking oil – 2 tbsp
  • Mustard seeds – 1/2 tsp
  • urad dal – 1 tsp
  • Channa dal – 1 tsp
Coriander leaves – to garnish
Ghee  or gingely oil – to add while mixing with rice


  • Cook the basmati rice adding 1:2 cups of water..Here i used 1 cup of water.. Add a drop of oil and little salt while rice is cooking. Pressure cook it and spread the rice in a plate to cool down..
  • Slice cut the onions , slit the green chillies , chop the mint & coriander leaves , peel the garlic cloves and roughly chop the tomatoes and set aside..
  • In a kadai , heat oil and splutter mustard , urad & channa dal.Then add the onions , green chillies and saute well. Now add the garlic cloves and mix well..
tomato rice tile1
  • Then add the mint & coriander leaves and saute well.Finally add tomatoes and all the spice powders along with salt.
tomato rice tile2
  • Mix well till tomato turns to a paste.Add little water if necessary..Make sure tomato paste has some moisture content ..The paste should not be dry..Garnish with coriander leaves , paste is ready..
tomato rice tile3
  • Now add the tomato paste to the rice adding gingely oil and mix well with a fork like ladle..Add a tsp of ghee before serving if u wish..Add more paste while mixing because the rice may absorb all the paste and it will taste bland after the rice cools down. So i have given more tomatoes to make the paste. Add the required paste , mix , give some setting time and then serve !
tomato rice tile4


  • For variations u can try adding fennel seeds while tempering which gives an additional flavour.
  • U can also try adding 1/2 tsp of ginger garlic paste instead of whole garlic cloves ..

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April 7, 2013


coconut rice

Thengai sadam/Coconut rice is Sendhil's favourite rice variety.I am not a big fan of this rice . So I make this only for my husband..Its very easy to make and very flavourful too..My Mom & MIL makes it very well.They make in a slightly different way.My MIL adds lot of soaked & roasted urad dal. But my mom adds roasted urad and channa dal without soaking them.I combine both their methods and it comes out very tasty.When u make this rice , ur house will be filled with nice aroma of coconut oil. The roasted smell of coconut , crunchy urad and channa dal, nice flavour of ginger and coconut oil  are the highlights of this rice. Smile.Over to the recipe,

coconut rice1

  • Cooked rice – 1/2 cup ( Boiled rice or raw rice would be fine)
  • Grated coconut – 1/2 cup
  • Salt – As needed
To temper
  • Coconut oil – 2 tbsp
  • Mustard seeds – 1 tsp
  • Urad dal – 2 tbsp (soak for 30 minutes – optional)
  • Channa dal – 1 tbsp
  • Jeera / Cumin seeds – 1/2 tsp
  • Red chillies – 1 no
  • Green chillies – 1 no
  • Finely chopped Ginger – 1 – 2  tsp
  • Curry leaves – few
Ghee – 1 tsp
Cashews – 5 nos

  • Cook the rice adding 1:2 rice n water till fluffy .Add a tsp of oil or ghee while u cook the rice to get it separate and fluffy.Spread the cooked rice in a plate..
  • In a kadai , heat coconut oil and temper all the items given under “ To temper” in the same order..Then add the grated coconut ,salt and mix well.. Roast everything in a low flame till u get a nice aroma of dals and coconut.But roast the coconut without changing its color.
COCOnut rice tile
  • Finally add the mixture to the cooked rice ,check for salt ..
  • Roast the cashews in a tsp of ghee and  add to the rice.Mix well.
coconut rice tile1
  • Serve !!

Note My MIL makes it in a slightly different method by soaking the urad dal for 1 hour and roast them till golden brown and proceed in the above mentioned way. I too follow this method sometime. But when i forget to soak the dal , i use the above method. Both of them tastes ‘very nice.Do try any based on ur liking and the preparation time Smile .. Please don’t skip adding ginger . It adds a nice flavour to the rice and it helps for digestion as well..

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April 1, 2013


pepper puli sadham
I wanted to try this recipe for long time.. I usually follow my MIL’s method for making tamarind rice / puliyodharai .. It comes out very well. This time i tried the same recipe with pepper .As i mentioned in my pepper idli post , my hubby is very much fond of pepper dishes.. So i tried this pepper puliogare on my own.. It came out very well. It had a nice flavour of pepper in it. I packed it for my hubby’s lunch box. He liked it very much.. There is no much difference in the method and the ingredients..U can prepare the paste the previous night and make the rice the next day. Adjust the amount of pepper powder based on ur taste.This paste stays well for 1 week even without refrigeration.Also i feel for puliyodharai , mixing the paste in raw rice or boiled rice tastes well more than basmati.Add few tsps of sesame oil / gingely oil while mixing the rice & paste to get the additional flavour and taste..As we all know , this rice is apt for travel too..

Pepper puliogare

1 cup - 250ml
Serves 2 people
  • Rice – 1/2 cup ( Raw rice or boiled rice)
  • Tamarind -  Medium gooseberry size
  • Jaggery – A small piece
  • Salt , water – As needed
To roast & grind
  • Oil – 1/2 tsp
  • Methi seeds – 1/2 tsp
  • Pepper corns – 1 tsp
  • Channa dal – 1 tsp
  • Hing/Asafetida -  A big pinch
To saute
  • Gingely oil – 2 tbsp
  • Mustard seeds – 1/2 tsp
  • Urad dal – 2 tsp
  • Channa dal – 1 tbsp
  • Red chillies – 2 nos (pinched)
  • Curry leaves – few
  • Hing /Asafetida-A pinch
Crushed Pepper powder – 1.5 tsp
Sesame oil /Gingely oil – 1 –2 tbsp

  • Pressure cook the rice and spread in a plate adding a tbsp of gingely oil..Let the rice cools down and becomes fluffy..
  • Soak tamarind in warm water for 20 minutes and take the extract adding 2 cups of water.
  • Heat gingely oil in a pan and temper mustard , urad , channa dal , red chillies , curry leaves , hing..Saute well. Now add the tamarind extract , salt , turmeric powder , little hing and curry leaves.Allow to boil well . In the middle add the jaggery.
pepper puliodharai tile1
  • Add 1/2 tsp of oil and roast the ingredients given under “To roast&grind”.Roast till the pepper corns splutter.Powder them and set aside.
pepper puliodharai tile2
  • When the tamarind extract reduces to half in quantity , add the roasted & ground powder. After u add the powder , give a boil. The mixture thickens..Let it roll boil well for few seconds. After u get salangai satham ( gala gala sound) ..switch off the flame..
pepper puliodharai tile4
  • Finally add the crushed pepper powder in the paste , mix well..Set aside..Tamarind paste is ready.. Mix the required paste in the rice adding gingely oil..
pepper puliodharai tile3

pepper puliodharai tile5

  • If u want more spicy , add more pepper powder at the end..

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February 22, 2013


This is our favourite rice..When my husband was in US for a short period , he used to have this rice for lunch in which the quantity of vegetables was more than rice.. After he came from there , he told me to make fried rice adding more vegetables than rice.I started making the same way and it made the rice more healthy.I used to add ajinomotto but after knowing its ill effects i stopped using it..But It din’t make any difference in taste and flavour.The only part i feel lazy/difficult is to chop the vegetables finely Winking smile.Otherwise its an easy to make dish.. It will come out very flavourful too.. Make sure u add all these vegetables to get the exact taste of fried rice.. Smile

1 cup - 240ml
  • Basmati rice – 1/2 cup
  • Water – 3/4 cup
  • Vegetables [cabbage , carrot (2 nos) , beans ( 5nos) , potato (2 nos) ] – 1.5 cups (finely chopped)
  • Cooking oil – 2 tbsp
  • Big onion – 1 no (chop finely)
  • Ginger -  2 tsp (-do-)
  • Garlic – 2 tsp (-do-)
  • Capsicum – 1/2 no (-do-)
  • Spring onion – 1/4 bunch
  • Soya sauce – 1/4 tsp
  • White pepper powder – 1/2 tsp
  • Sugar – 1/2 tsp
  • Salt – As needed
  • Wash and soak the rice in water in for 30 minutes. Mean while chop all the vegetables finely.For spring onion , cut the stem part & leaves part separately..
  • Pressure cook the rice adding a drop of oil .. Rice should be separate & fluffy. Spread the rice in a plate and cool down completely..
  • In a wide kadai , heat oil till it slightly fumes ..Now add all the finely chopped vegetables including onions ,capsicum, stem of spring onions ,ginger & garlic pieces.. I don’t follow any order..I just add everything together..
fried rice tile 1
  • Add sugar, salt and toss in high flame for 2-3 minutes by mixing continuously.Keep stirring , adjust the flame to low if necessary..Adding sugar helps to maintain the color of vegetables and salt helps to sauté quickly.
  • .After the vegetables shrink into half , add soya sauce, rice and mix well.Mix well and add white pepper powder.Toss for few seconds and switch off the flame..Garnish with leaves part of spring onions..
fried rice tile 2

Veg fried rice plate

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December 20, 2012



Kongu Nadu is the most industrialised and prosperous region in Tamil Nadu..The Kongu region comprises of places right from Ooty to Dharapuram which includes coimbatore , salem and its a big list Smile .. I worked in kongu engineering college before my marriage. I have tasted some of their foods.As i have an interest to try other area foods , kongu recipes were in my try list for a long time..I have bookmarked some recipes from different blogs and i gave a try ..Kongu foods has more of coconut and pulses in many dishes and most of the recipes were made using freshly ground spices ..So it has a nice aroma and taste.The best thing is they use very less oil in their recipes.For non-veg lovers  , there are a lot more recipes to try.. As a vegetarian , i found these recipes as simple to try and to make a perfect meal..The most popular recipe among these is arisi paruppu sadam. I saw different versions in many blogs and long back i tried it with just sambar powder but somehow we dint like that taste. May be their sambar powder is different from mine and i missed the aroma..So this time i tried it from valarmathi’s blog in which she suggested to use freshly ground spices. It was very nice and had a nice flavour..Also i tried poondu kuzhambu from her blog which is very easy to prepare. We loved its taste.In addition to this, i tried potato fry from ramya’s blog and paruppu keerai from plantain leaf..To complete the meal , i made ilaneer payasam . This time i dint add condensed milk.Still there is a big list of recipes like kollu masiyal , kootu etc to try.. I’ll make one by one and post here..I was not able to take better pictures this time as i was in a hurry to serve it for my hubby.By the time i clicked , there was a heavy shadow near my window. If possible , i’ll make again and post some good pictures .


My mom makes tirunelveli special thuvaram paruppu sadam. The taste of arisi paruppu sadam reminded my mom’s recipe..We  enjoyed this rice with vadagam/vathal & potato fry..


1 cup - 200ml
  • Rice – 1/2 cup ( steamed rice/ boiled rice / puzhungal arisi)
  • Water – 1.5 cups ( add as per ur rice) ( i used 1:3 ratio, please use the ratio u follow in ur daily cooking )
  • Toor Dhal  - 1/8 cup ie. 2 tbsp
  • Onion – 1 no (medium , slice cut)
  • Tomato – 1/2 no (finely chopped)
  • Coriander leaves – few ( to garnish)
  • Turmeric powder- 1/4 tsp
  • Cashew nuts - few (optional)
To temper:
  • Oil –1 tbsp
  • Mustard seeds - 1 tsp
To grind
  • Garlic - 3 cloves
  • Dry Red Chilly – 2-3 nos
  • Curry leaves – few
  • Cumin seeds – 1/2 tsp
  • Black Pepper Corns - 1/4 tsp

  • Grind the ingredients said above to a coarse paste adding water and keep aside.
  • Wash Rice and dal.Soak for 15 mins.
  • Heat oil in a pressure cooker & add mustard seeds to it and allow it to splutter.
  • Then add the onions and fry until golden brown.
  • Now add chopped tomatoes to it and fry till the tomatoes are mushy.Then add the ground paste to it and fry till the raw smell goes.Now add rice and dal to it and add water.
  • Now add turmeric powder , coriander leaves and salt..
  • Pressure cook for 2 or 3 whistles.Fry the cashew nuts in ghee and add to the rice and serve.

As valarmathi suggested , i enjoyed this rice with vathal/appalam and potato fry.. This rice tastes good with potato chips too..Winking smile


Its very easy to prepare and a simple recipe..!! Thank u so much valar..Smile


  • Garlic cloves – 1/4 cup
  • Big or small Onion, chopped – few pieces
  • Tomato – 1 no ( small, chopped )
  • Tamarind – Big gooseberry sized
  • Red Chillies – 2 nos
  • Turmeric powder - 1/4 tsp
  • Coriander powder – 1.5 tsp
  • Chilly Powder - 3/4 tsp
  • Coriander leaves – few ( optional)
  • Jaggery –a pinch (optional)
  • Oil – 2 tsp
  • Mustard seeds – 1 tsp
  • Salt & water – as needed

  • Soak tamarind in water and extract a cup of tamarind juice from it and keep aside.
  • Heat oil in a pan, add mustard seeds to it, after it splutters add pinched red chillies to it.
  • Add the chopped onions and garlic fry till they are golden brown.
    Then add tomatoes and fry till they become soft.
  • Now add turmeric powder, chilly powder and coriander powder to it and mix well.Then add tamarind juice, water and salt to it.
    Add  jaggery if u use..Cook the gravy till it becomes thick and garlic are soft.
    Garnish with coriander leaves and serve !!


It tasted more like dal palak. It was a nice combo for poondu kuzhambu..

  • Greens – 1 cup chopped  ( i used arai keerai)
  • Toor dal  – 1/3 cup (you can use split pigeon peas or yellow lentils)
  • Turmeric powder – 1/4 tsp
  • Oil – a drop
  • Onion – 1 no (medium chopped)
  • Garlic --- 6 cloves ( chopped)
  • Green chillies – 2 nos (slit)
  • Pepper powder – 1/2 tsp
  • Salt to taste
For seasoning
  • Oil – 1 tsp
  • Mustard seeds – 1/2 tsp
  • Cumin seeds – 1/4 tsp
  • Asafetida – 1/8 tsp
  • Curry leaves – few

  • Pressure cook dal adding turmeric powder & oil. Mash the dal and set aside.
  • In a kadai , temper all the ingredients and add the chopped onion, garlic cloves. green chillies and saute well.
  • Now add the washed & chopped green and saute for sometime. Add water and cover cook till the greens are cooked well.Then add pepper powder , cooked dal and required water, salt.
  • Allow it to boil for few seconds , remove& serve hot !



For this recipe , ramya used brinjal & potato .. As my hubby doesnt like brinjal , i used only potatoes. I dint use much oil , first i roasted potatoes in little oil and i added little water to cook them.. It was not much oily and was tasty too..


  • Potato – 3 nos (medium sized , cut into pieces)
  • Big onion – 1 no, chopped ( original recipe used small onions )
  • Sambar powder – 1-2 tsp
  • Grated coconut / dry coconut – 2 tsp
  • Salt – as per taste
To temper
  • Oil – 2 tbsp
  • Mustard seeds – 1/2 tsp
  • Channa dhal – 1 tsp
  • Green chilli - 1 no( finely chopped.)
coriander leaves for garnishing.

  • Heat oil in a pan and once its hot,add the mustard seeds.
  • When it splutters , add the channa dal.Saute until it turns light brown in color and then add onions.fry till transparent.
  • Add the chilli,curry leaves and turmeric powder and saute well.
  • Now add the potato pieces and sambhar/red chilli powder and the salt needed and cook it covered until the potatoes are cooked by sprinkling little water ( If u don’t want to add water , add more oil and allow it to roast and cook in oil itself)
  • Just before turning off the flame,add the grated coconut and gently stir.Garnish with coriander leaves. Serve it hot.

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December 3, 2012


I took this recipe from a magazine & made in a weekend along with veg momo. Its a very simple recipe and tastes good. If u r a garlic lover and if u want to try chinese cuisine, then this recipe is for u.. It tastes great with tomato sauce …Smile with tongue out
  • Basmati rice – 1/2 cup
  • Garlic cloves – 4 nos (Small)
  • Red chillies – 3-4 nos
  • Finely chopped spring onion – 1/8 cup ( i used stem of coriander leaves )
  • Ajinomotto – 1/4 tsp
  • Soya sauce – 1/2 tsp
  • Cooking oil – 2-3 tbsp
  • Salt – as needed
  • Water – 1 cup (to cook the rice)
  • Wash and soak the rice for 30 minutes in 1 cup of water . Add little salt and cook till its done.Spread the rice in a plate..
  • Grind 2  red chillies along with garlic cloves with little water & set aside. ( It may not ground smooth , but try the max)
  • Heat oil in a a kadai and add the remaining 1 or 2 red chillies ( pinch into two)  and the ground paste. Saute till raw smell leaves it..
  • Now add the cooked rice ,ajino motto , soya sauce & the required salt ..Mix well for few seconds. Add the finely chopped spring onions , mix well and switch off the flame.
  • Serve hot with sauce/ketchup !!
  • U can also try the same adding finely chopped vegetables to make it healthy..
  • Adjust the amount of red chillies according to ur taste buds.
  • U can also replace sesame oil instead of cooking oil.

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September 10, 2012

Mushroom Biryani Recipe in Pressure Cooker | Kalan Biryani - Mushroom Recipes

mushroom rice
This is my first post on Indian mushroom recipes. I started with a simple and easy mushroom biryani recipe in pressure cooker. We call it as Kalan biryani in Tamil.  When I was young , I used to think mushroom is a non-veg food. So I never thought of  eating mushroom recipes..But after marriage , I tasted mushroom Manchurian in a vegetarian restaurant and loved it..I loved its softness..I tried the same for my daughter. She too liked it a lot. I’ll post that recipe later. This time I wanted to try a rice variety with mushroom to pack for my husband’s lunch box. I googled so many recipes, got the idea and tried in my own way ..It tasted great. My husband and his friends liked it a lot. I felt very happy that my first mushroom recipe is a huge success. Soon I will try to update this post with step by step pictures.

1 cup - 250ml
  • Mushroom – 5 nos (big)
  • Green peas – 1/4 cup (optional)
  • Cinnamon – 1 piece
  • Cloves – 2 nos
  • Cardamom – 1 no
  • Biryani leaf – 1 small
  • Big onion – 1 no
  • Tomato – 2 nos ( very small.. if big use one)
  • Ginger & garlic paste – 1 tsp
  • Red chilli powder – 1 tsp
  • Salt  - as needed
  • Basmati rice – 1/2 cup ( soak rice in required water for 10 mins)
  • Water – 1 cup
  • Cooking Oil & ghee – 1 tbsp each
To grind:
  • Coriander leaves – 1/8 cup
  • Mint leaves – 1/8 cup
  • Cashews – 4 nos
  • Fennel seeds – 1/2 tsp
Lime juice – few drops .
  • Wash and clean the mushroom pieces by keeping little water in a bowl.
  • Take the pieces out and wipe it with a clean cloth. 
  • Cut each mushroom into 3-4 pieces of medium size.Set aside..
  • Wash &  Soak rice in the required water till use (1:2 ratio) ( say for 10 mins)
  • Grind all the items given under “to grind” to make a smooth paste.
  • In a cooker base heat oil and add cinnamon, cloves , elakki and biryani leaf. Then saute onions , ginger & garlic paste till its raw smell disappears..
  • Now add the tomato pieces and saute till it turns mushy.
  • Add red chilli powder , salt and turmeric powder.
  • Add the mushroom pieces and the ground masala paste.
  • Mix well and finally add the soaked rice with the required water.
  • Cook for 1 whistle in low flame by adding a tbsp of ghee.
Fluffy , yummy biryani is ready to serve with a simple raita !!

mushroom biryani in pressure cooker
  • For variations , lime juice can be added at the end before serving instead of adding tomatoes..
  • U can also fry the basmati rice in ghee before soaking in water..
  • For cooking basmati rice , Rice and water quantity of 1:2 would be sufficient..I used 2.25 cups which made the rice little mushy . My husband likes that way. So I used more water.
  • If served for guests, add more ghee while sautéing..

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March 8, 2012


tamarind rice

Puli sadam/Tamarind rice/Puliyodharai is loved by all. Its one of the best lunch box recipes.Ideal for travel. You can prepare this pulikachal ( Tamarind rice paste) in advance and store it for weeks in fridge. With papad or vadam as side dish, it tastes divine!!
                 I would say my MIL makes the best puliodharai which I’ve tasted so far. Its taste would be equivalent to temple puliogare (Kovil puliyodharai) but I would say its our home style version ;). We are a big fan of her tamarind rice recipe. Yesterday we made this for our trip to Tirupathi. It was very flavorful and tasty. Though there are many varieties of pulikachal recipes in this blogosphere, I wanted to share my version. I’ve tried to give the step by step pictures for beginners & bachelors.Thanks a to ton to my MIL for teaching me this wonderful keeper recipe.Please have a look at the “Points to remember “ section before proceeding.I have shared some useful tips on how to make perfect tamarind rice learning from my MIL :) Lets see how to make Pulikachal & Puli sadam/ Tamarind rice at home following these simple steps and video.


  • Tamarind – Lemon size
  • Turmeric powder – 1/2 tsp
  • Curry leaves – 2 sprigs
  • Hing / Asafetida – 1/4 tsp
  • Salt – As needed
  • Powdered Jaggery – 1 tsp
  • Water – 3 cups
To temper:
  • Cooking oil – 3 tbsp
  • Mustard seeds – 1/2 tsp
  • Urad dal –1 tsp
  • Channa dal – 2 tbsp
  • Red chillies – 10 nos (pinched..refer the picture)
  • Hing – 2 pinches.
  • Curry leaves –  1 sprig
To roast and grind:
  • Methi seeds – 1/2 tsp 
  • Chana dal – 1 tbsp
  • Red chilly – 1 no


  • Soak tamarind in 2 cups of hot water for 20 mins . Extract the tamarind juice using 2 cups of water. Set aside. Pinch red chillies and keep it ready for tempering. In the video, I have used 5 red chillies for roasting and 5 for tempering. 
tampinched chillies
  • Add the turmeric powder , salt , curry leaves and hing as given above. (everything should be raw)
hing & cury
  • In a kadai , heat oil and roast the methi seeds till it crackles. Keep aside.
roasted methi
  • In the same kadai , roast channa dal and red chilly till golden brown.
roasted channa
  • Now powder the roasted methi seeds ,channa dal and red chilly to a coarse powder. Set aside. (just run the mixie twice or thrice quickly)
  • Heat the kadai with 2 tbsp of cooking oil or gingely oil and temper all the items in the same order.
  • Then add the tamarind extract and allow it to boil for 10-15 mins or till the mixture reduces to half. It depends on the flame you keep.
  • After it reduced to half add the powdered jaggery , ground powder and allow it to boil..
  • As soon as u add the powder , gravy starts to thicken and bubbles arise with a gala gala sound. Please watch the video below if you are interested. I hope most of you know this sound. This is for beginners & bachelors..My MIL says this is the important step to know the final stage of tamarind paste getting ready. So I thought of inserting a video here..
  • We call it salangai satham in tamil..Boil it for few seconds and switch off the flame..(Make sure the gravy is in semi solid consistency.Don’t allow it to boil much after adding the powder because the gravy would thicken and there would not be enough paste to mix in rice.. )
  • Allow it to cool down. Store in air tight container.

HOME MADE PULIKACHAL / PULIYOGARE PASTE IS READY..For the above measurements u can make 2-3 cups of tamarind rice for 5 people.





  • Cooked rice – 2 cups
  • Tamarind paste – As needed
  • Sesame oil – 3 tbsp ( use as needed)

  • Pressure cook the rice in the ratio of 1:2 if u use basmati rice, We always use steamed rice or raw rice. So I add 2.5-3 cups of water. Add a tsp of oil in the rice before cooking to get the rice separate and fluffy.
  • Take the cooked plain rice in a wide plate or bowl and add sesame oil.Allow it to cool a little.
  • Add the puliogare paste little by little and mix well using a fork like ladle. Check for taste.Add more salt & oil if needed.
  • Enjoy with papad !!


    1. Raw curry leaves, hing and roasted methi seeds gives the flavor to puli sadham .So do not compromise in adding those ingredients. Please don’t forget to add raw curry leaves and hing in the tamarind extract as well as while tempering.That’s the important step.
    2. My MIL sometimes reserve a tsp of the roasted powder and adds at the end on the plain rice before mixing the paste.She says this gives an additional flavour. But this step is purely optional.
    3. Always make the paste minimum one day in advance because it takes time to get all the taste blends into it.
    4. The shelf life of the paste is 1 week without refrigeration. U can keep it for two weeks provided you reheat it every 3 days by adding little water. If refrigerated it stays good for a month too..
    5. The taste of tamarind paste increases day by day.
    6. U can try adding coriander seeds while roasting the channa dal and red chilly. It gives an additional flavour.But some people may not like this.
    7. Also add the roasted peanuts in the end before switching off the flame if u wish to use it. We don’t like peanuts in tamarind rice,so i’ve not added it..
    8. After mixing the paste and rice check for salt , add more if necessary.Add more sesame oil if it looks dry.
    9. If u feel its too spicy for u , add more sesame oil and little salt to reduce the spiciness. Here i’ve given measurements for mild spiciness.That would be enough..
    10. If u love to have more spicy rice , then add 2 more red chillies while roasting and powder it along with methi seeds and channa dal. .
    11. Also to reduce the tanginess in tamarind paste, just pinch and roast more red chillies and add it to the paste , mix well and add it to the rice after some time.
    12. Please prepare the tamarind rice at least one hour before serving. We should give some setting time for the rice to absorb all the taste in the paste.
    13. When you make it for lunch box or travel , use ladle to mix the rice and paste . Please don’t use your hands to mix it. Rice will spoil quickly.
    14. Vadagam or vathal would be the best accompaniment for puli sadham. My mom makes a thogayal with fried gram dal /pottukadalai. I’ll post it soon. It goes well for tamarind & lemon rice.

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