Puli sundal is an easy one pot meal which we make for dinner usually. Many of you call this as puli upma but my MIL named this as puli sundal. It is an authentic dish that is made in Kumbakonam, Mayavaram areas of Tamil nadu. I learnt this recipe from my MIL. It tastes the best with chopped pearl onions/Sambar onions as side dish 🙂 Also you should top it with gingely oil before eating. Tastes great.
Bachelors & working women can try this recipe to make an easy dinner after coming home late from the office OR make this for lunch box during busy morning hours. You can finish the entire process within 15 minutes in a pressure cooker. Do try it and let me know how you liked it.
Puli sundal recipe
Puli sundal-Easy one pot dinner/breakfast/lunch box recipe
Cuisine: Indian
Category: Dinner
Serves: Serves 2
Prep time: 5 Minutes
Cook time: 15 Minutes
Total time: 20 Minutes
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1 cup – 250ml
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Steamed Rice / Saapaatu arisi (Puzhungal rice used for lunch) – 1 cup ( I used puzhungal arisi)
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Toor dal – 1.5 tbsp
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Water – 3 cups or less ( depending on your rice )
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Tamarind – Small lemon size
To temper
Gingely oil & Finely chopped sambar onions – to serve
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METHOD
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Soak tamarind in warm water for 10 minutes. In the mean time, heat a kadai and dry roast toor dal till it turns light golden brown with a nice smell. Remove and keep in a plate. In the same hot kadai, dry roast the rice till it turns white and puffs up slightly. Remove and keep it with toor dal. Now wash the roasted rice and toor dal and keep it ready.
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Extract tamarind juice using 3 cups of water as mentioned above. Its not necessary that you should use all the 3 cups for extracting the juice. You can use how much ever you want. Remaining water you can add as it is. Total water should be 3 cups.
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In a pressure cooker base, heat oil and splutter mustard seeds, urad dal, pinched red chillies, curry leaves & half of the hing. ( ie 1/4 tsp). Add the tamarind extract,turmeric powder, salt, curry leaves & remaining hing. Pressure cook in low flame for one whistle. It takes 12-15 minutes based on the size of cooker.
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Remove and serve by adding a tsp of gingely oil. Tastes the best with chopped small onions.
Enjoy !
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Note
- Adjust the quantity of water as per the rice you use. U can also try with raw rice but water quantity varies.
- Adjust the number of chillies based on spice level. The quantity I have given here gives medium spiciness.
- Hing/Asafetida is the star ingredient here. So don’t avoid it.
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Hot , Yummy Puli Sundal is ready. U can eat this as it is!! If needed u can have this with coconut chutney!! But chopped pearl onions is the best side dish for this rice. Pickle will also do !
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