Puli Sadam, also called puli gujjari, puli, gujjari, puliyur, uvula, forum, or simply tamarind rice is a popular and old traditional rice preparation from the South Indian regions of Andhra Pradesh, Karnataka and Tamil Nadu. The word itself means “dipped in sweet water”. For centuries, this delicious preparation has been one of the most nourishing and sumptuous dishes for all South Indians. It goes with almost every type of Indian food, be it rice, dal, or khichuri.
While you can find recipes for this kind of preparation everywhere, I would suggest not following the same recipe to make it at home. It requires several ingredients like tamarind, fresh ginger, cloves, cinnamon, cardamom, fennel seeds, raisins, aniseeds, and coriander leaves. Though simple, if these ingredients are not available in your local grocery store, you can easily find them online. Once you have all these ingredients ready, follow the recipe given below.
First of all, boil a small quantity of water. Then, add small pieces of gram flour to the boiled water until it becomes a froth. Whiles the flour is still clumpy, add a few drops of lime juice, rock salt, and sugar and mix all the ingredients together, just like how you made your puli kadhai masala. At this stage, you may use a plastic or metal spoon to dip the coated rice into the masala. If the rice does not stick well to the masala, add a little more sugar or rock salt and mix all the ingredients together again.
After preparing the masala, you can now add dry fruits like almonds, cashew nuts, walnuts and peaches and dry mint. Mix all the ingredients together and let the dry mixture settle. Then, mix in dry mint leaves and dry fruits and let the mixture settle. In case you did not add in too much dry ingredients, you will have a thick, spicy masala without the heavy taste. You may now powder the powder and serve the puli Sadam.
You may now add a little more salt to the masala and mix well. Lastly, add a couple of sprigs of fresh mint leaves and mix all the ingredients together. Now you have a delicious and authentic masala chutney that will keep for a long time. The spices used in this recipe may vary according to regions, but you may find masalas with specific ingredients mentioned.
If you are in a hurry or want to prepare the masala chutney the night before, you may follow the above steps and just soak the spices overnight. However, if you have time, it is advisable to make a regular batch of masala chutney so that you do not miss out on your favorite breakfast. If you make regular batches of puli steam at a fixed time, you may be able to get an excellent deal and discounts when buying spices online. Make sure that you store the masala chutney properly after preparing it so that it does not spoil.