Pulusu Annam | Puli Sadam | Tamarind Rice with Left over Rice

Pulihora or Puliyogre is one of the most famous and common rice varieties of South India and every south Indian state has its own version to prepare it.I have already posted Andhra style Chintapandu Pulihora and an easy version of Karnataka style Puliyogre before and today I am posting a version of Pulihora which can be prepared with left over rice or with freshly cooked rice.The addition of onions makes this rice quite distinct when compared to the traditional Pulihora. Its very rare to have left over rice at my place as mine is a nuclear family and I usually end up making exact quantity of rice needed for my family. But if you have left over rice you can prepare this delicious 'Pulusu annam' or 'Talimpu annam/Phodnicha Bhaat' and both the rice varieties tastes delicious and it is the best way to consume the rice.

Also check out other Pulihora Recipes in my blog:

• Aava Pettina Pulihora
• Cranberry Rice | Cranberry Puliyohora
• Chintapandu Pulihora - Andhra style
• Dabbakaya(Indian Grape fruit/Herelikayi) Pulihora
• Gongura Pulihora
• Lemon Rice | Chitranna | Nimmakaya Pulihora
• Maamidikaya Pulihora
• Puliyogre - Karnataka style
• Sabsige Soppu(Dill leaves) Chitranna
• Usirikaya Pulihora | Gooseberry(Amla) Rice 

Pulusu Annam | Tamarind Rice with left over Rice Recipe:

Serves 2

Prep time:10 mins | Cooking time:40 mins | Total time: 50 mins
Cuisine: South Indian | Category: Lunch-Rice Varieties

Ingredients:

1 cup Sona masura rice(or equivalent) or left over rice

1 big lemon size Tamarind

2 medium Onions or 15-20 Shallots, roughly chopped
4-5 Garlic cloves,chopped(optional)

3-4 light colored(less spice) Green chillies,slit

1/2 tsp Mustard seeds

2 tbsp Chana dal

1 tbsp Urad dal

3-4 dry Red chillies

1 tsp Turmeric powder

a pinch of Asafoetida

a sprig of Curry leaves

2-3 tbsp Sesame Oil

Salt to taste

Method:

• Wash the rice and add 2 cups of water and soak it for 15-20 mins.Pressure cook the rice or cook it in electric rice cooker or how ever you usually do.
• Once the rice is done,cool it completely by spreading it over wide plate smear with 1 tsp of oil and 1/2 tsp turmeric powder.If you are using left over rice,add 1 tsp sesame oil and turmeric powder to it and  run your hands in the rice to keep the granules separate.I added turmeric to the tamarind mixture instead of rice here,you can follow either ways.
• Soak tamarind in 1/2 cup of water for 10-15 mins or microwave the tamarind mixture for 1 min.Microwave method is quite quick when u have lack of time.After it is cooled down remove the pulp and keep it ready.

• In a kadai heat oil and crackle the mustard seeds.Add chana dal,urad dal,red chillies,chopped garlic and fry for a couple of minutes until done.
• Add curry leaves,green chillies,asafoetida and chopped onions and fry until they turn translucent.

• Add tamarind pulp mixture and turmeric powder and mix until the mixture thickens completely for at least 5-6 mins.Add enough salt to it and mix.

• Now remove it from the stove and let it cool a bit and reserve some mixture and pour the remaining mixture over the cooled rice and mix properly until everything is well blended.Now check the taste of it and add more tamarind mixture or salt according to your taste.It should taste sour when you taste it as the sourness will reduce and blend well along with the time it sits.

• Let it sit for 5-10 mins before serving.

Serve it at room temperature.

                                         

Notes:

1. Use rice varieties like sona masuri, ponni, jeeraga samba for these kind of rice varieties,I do not suggest basmati rice.
2. Always make it bit tangy so that it will taste nice once it settles down.
3. You can add a tsp of roasted cumin and fenugreek powder to the boiling tamarind mixture for more fragrant version. If you have time you add it otherwise you can skip it. 
4. If you like you can even add roasted sesame powder at the end and give a nice mix to the rice.
5. Sesame oil works best for this rice, if you do not have use regular cooking oil.

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