Puli Sundal

Puli Sundal is a very famous dish in the regions comprising Chidambaram,Mayiladuthurai and Kumbakonam.Some people call it 'Puli upma' but in our side its popularly known as 'Puli Sundal'.Though some argue that Puli Sundal is different from Puli Upma .They believe that Puli upma is made with broken rice.It is also known as the 'Quick Puliogare'.The best side dish for this Puli Sundal is nothing but raw 'Pearl Onions'.People swear that nothing beats this combo..

Other recommended side dishes are 'Sutta Appalam' (Pappad which is roasted over direct fire) or homemade fried arisi vadams(rice fryams) or any citrus pickle..

Im sharing with you the authentic recipe for Puli Sundal..My grandma taught me this..Actually ,its soo simple and there is nothing to teach much :)

Usually we prepare this for dinner and often me and my sis end up fighting for the last serving of Puli Sundal.yeah,a layer of puli sundal gets sticked to the bottom of the pan which is browned  a bit and they taste awesome..

Traditionally,its not in practice to add a bit of jaggery to the puli sundal..But we love to add about 1/2 tsp of jaggery to any dish that is made with  tamarind as base..So if you like that you can add a small amount of jaggery while adding salt.

You will need :

1 cup of rice (dry roasted for about 3-4  mins)

1 golf sized tamarind ball,soaked in 3 cups of water for 5 mins

4 red chillies,(break each one of them into small pieces)

1 tbsp of Bengal gram

1/4 cup of Peanuts

1/4 tsp of mustard seeds

A pinch of turmeric

A small piece of Asafotedia or 1/4 tsp (if in powder form)

2 sprigs of curry leaves

1/2 tsp of jaggery(optional)

2 tbsp of oil

Salt

In a large pan,heat oil.Add asafotedia,let it fry completely..throw the mustard seeds and allow it to splutter.Pluck the curry leaves off the stem and throw them in.Add bengal gram,broken chillies and peanuts.Fry for a couple of mins in medium heat.

Extract the juice of tamarind which will be about 3 cups.Pour them in the pan..Add salt and jaggery and let it come to boil.

Add the rice and keep the flame in low.Cook covered until done.

Peel some 'Pearl onions' chop them and sprinkle them over the 'Puli Sundal'.

Or just keep them aside and have a bite on it each time you dig in..

This simple and traditional recipe goes to 'Recipes for rest of us-DINNER' event hosted by Siri which is initiated by 'Ramki' of One page Cookbooks..

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