Pulisadam is a well known tangy, spicy rice of south India and is prepared even during certain festivals. This traditional dish is also offered to God and distributed as prasad in temples. This suits for lunch box, picnics and used to be carried as packed food during long journeys.
If Pulikaichal (puliyodarai mix) is readily available at home, it is very easy to prepare this Pulisadam/Puliyodarai/Imli Chawal/Tamarind Rice. Here is how to prepare Tangy Spicy Pulikaichal (Puliyodarai Mix).
Tamarind is known as Puli in Tamil and as Imli in Hindi. Cooked rice is Sadam in Tamil and Chawal in Hindi.
- Rice – 500 grams
- Pulikaichal (aka puliyodarai mix) – 2 to 4 table spoon
- For dry roasting and powdering
- Bengal gram – 1 table spoon
- Coriander seeds – 1 table spoon
- Urad dal – 1 tea spoon
- Red chilli – 4 to 5 no
- Pepper corns – 10 to 15 no
- Cook rice as grains separated; dry roast and powder coarsely the given ingredients.
- Add this powder and 2 to 4 table spoons of pulikaichal with cooked rice and mix well.
- Tangy spicy Pulisadam/Puliyodarai/Imli Chawal/Tamarind Rice is ready.
- Quantity of pulikaichal to be mixed with rice may be varied as per individual’s taste.
- Adding dry roasted and powdered spices in rice along with pulikaichal make it more spicy and tasty.