Pachai Pulisadam / Raw Tamarind Rice

I love this version of tamarind rice. For doing this you don't need to make tamarind paste (hence the name of raw tamarind rice). In this tamarind rice we add loads of onion which normal tamarind rice / puli sadham / puliyodharae doesn't have. My mum used to do this very often as she always cook more rice than needed :-(. Also when she does it it taste better than mine.. May be because of the amount of oil she uses :-) Here I have given measurement based on her recipe. 

Freshly cooked rice or left over rice - 3 cups
Tamarind-  a medium lime sized- soak it with salt and extract thick pulp
Sesame seed oil/ ginger oil- 1/4 cup
Turmeric powder - 1/4 tsp
Salt to taste

Onion - 3/4 cup (Small onion finely chopped. Small onion tastes better but big one is ok too)
Mustard seeds- 1/4 teaspoon
Urad dal- 2 teaspoon

Bengal gram dhal - 2 teaspoon
asafoetida/ Hing/ perungaya podi - 1/2 teaspoon
Dried red chillies- 7-8 nos, broken into 3-4 pcs each
Curry leaves- 10 leaves


Spread the rice grains. Mix thick Tamarind extract, turmeric powder and Sesame seed oil (Add all the oil except 2 tablespoon) . Press/pack the rice. Close it with a lid and let it stand for at least 6-8 hours. My mum normally leave it for overnight

Next day, Heat 2 tablespoons of oil in a kada / Pan, When hot add mustard seeds and when it start to splutter add urad dhal, bengal gram dhal fry till dhals are brown. Add Broken dry chillies and curry leaves. Add onion and saute it for 3-5 mins (Retain the cruchiness). Add it to the rice (Sorry I didn't have step by step pic for this as my mum did before I woke up). Mix well. Heat kada and add rest of oil and add the mixed rice and heat well.

Serve hot