Varutha puli sadam

 

   Ingredients

1 cups cooked rice

1/2 lemon sized tamarind (soak in warm water)

1/4 tsp turmeric powder

1/2 tsp salt

oil

1/4 tsp mustard seeds

1/4 tsp cumin seeds

1/2 tbsp. bengal gram dal, urad dal

3 red chillies

1 sprig curry leaves

1/4 tsp asafoetida

Preparation

Allow the rice to completely cool after cooking (or) The cooked rice that was left over can also be used.Allow the tamarind to soak for at least 10 minutes in warm water. After that, take one cup of the thick tamarind juice and mix it with salt and turmeric powder before adding the tamarind water to the cooked rice.Mix thoroughly and gently with the rice, cover, and put aside for 4 to 8 hours or overnight.

Take a pan, heat the oil, add the mustard and cumin seeds, the bengal gram and urad dals, and optionally you can add the groundnuts.Then add the split red chilies, curry leaves, and asafoetida, followed by the mixed rice.Rice should be mixed in oil until it become hot; do this for at least five minutes on low heat, then turn off the heat.

Serve immediately with coconut chutney, potato fries/chips and brinjal fries