Present - Tamarind rice / Puli sadam / Pulihora

“I don’t live in either my past or my future. I’m interested only in the present. If you can concentrate always on the present, you’ll be a happy man. Life will be a party for you, a grand festival, because life is the moment we’re living now.” Paulo Coelho, The Alchemist 

That's exactly how i see life now. Flooded with all love, attention, care from loved ones. Living to fullest in the present is the most beautiful thing. All I do is reach dear ones, talk endlessly over cup of tea, food and cakes. Past few weeks has been so much full of food, specially when most treasured friends cook everything special, it can't get any better. One of the best experience from last week was when i went with my God mother to meet her friends (most of them were senior citizens) and did henna tattoo for them all (just for fun) their motherly affection, warm hugs, i came back home teared eye feeling human connection is the best in world.  

My study days used to start with things to do and end with seeing how far i reached. Now i wake up seeing glowing snow, tad bit of sunshine, decent hours of work, loads of giggle and end with yoga lessons. No wish list, no to do list, feed people, spread happiness and be merry. I'm very often asked so whats next? i say "let future be a surprise, i'm enjoying the present". Though i know, what needs and have to be done for which i'm giving my efforts. I wouldn't take it seriously but rather leave life to unfold itself. Efforts would never go vain. This attitude brings rays of thoughts then i see myself in the mirror and say not sure what is tomorrow, live now you deserve it! I know this a transition phase, i'm sure there are some challenges and reality check waiting for me, till they arrive i'm brave enough to live the way i want. 

Yet again this post is from winter 2010, mum cooked this rice. It is my most fav since childhood. Sometime i can't believe how picky eater i have been since kid, this used to be one of those food (among very few) when i ate without any drama. This tamarind mix can be made well in advance and preserved. It stays for few months (say two months). You could also freeze it so it stay even more longer. It used to be one of goodies things that mum packed for me every time i flew from India or when she was here. On a busy/lazy days this mix can be mixed with warm fresh rice. It goes every well with potato chips, papads or scrambled eggs. For those who are wondering what those colored little things are? it is called vathal (Indian rice fryums, experts correct me if i'm wrong, which has to be fried before it is served) i adore them only to eat and not to fry. So people another recipe from mum. Do enjoy and live happily since you deserve the best "ting" :) 

200 gram Tamarind
1 1/2 glass of water
1 tspn Fenugreek  seeds 
4 tbspn Sesame seeds 
100 ml oil
1/2 tspn Mustered seeds
1/2 tspn Cumin seeds
2 Spring of curry leaves
1 tbspn Split yellow chickpeas 6 tbspn un-roasted ground nut 
6 Green chilies slit
6 Red chilies
1/4 tspn Turmeric powder
Good pinch of Asafoetida powder
salt to taste

Soak tamarind in water for about 20 - 30 minutes. Pulp tamarind to thick juice, if required add more water to extract tamarind juice and set them aside.

Dry roast fenugreek, sesame seeds separately till you get good flavors and grind them together into fine powder then set ground powder aside

In heavy bottom pan, add 100 ml of oil, once oil warms up, tip in mustered seed. Be careful since mustered will start to splutter. Once they stop to splutter add in cumin seeds.

Then add in split chickpeas and un-roasted ground nut. Fry for three minutes till raw flavors vanishes. Next added in curry leaves, green chilies and red chilies ( again green chilies can splutter).

Tip in turmeric powder and pour tamarind pulp. Add salt.
Now let them boil on medium heat till oil comes out, almost to a paste consistency.
Next add ground powder and pinch of asafoetida powder, give it a good mix.

Tamarind mix is now ready.

Slowly add in tamarind mix to warm rice till it reaches desired taste, if required add more salt. After it is mixed let them sit for about three hours for flavors to set in. Goes well with papads or simple potato chips!


My Kitchen Antics February 25, 2012 at 1:02 AM  

just reading the recipe..aahh tamarind, fenugreek etc made me lick my lips. that pic u posted on fb was to die for.
Everything in black looks fab, im still trying 2 learn how 2 work out dark backgrounds.

Torviewtoronto February 25, 2012 at 2:40 AM  

fabulously done and presented Ananda

Vimitha Durai February 25, 2012 at 7:28 AM  

Perfect tangy recipe... Nice preparation and beautiful clicks
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Love and other Spices February 25, 2012 at 9:44 AM  

Being a fan of Paulo Caelho,I too love the above quote,'living in the present'.
That being said, this is my husbands favorite and sometimes he too longs for his mother's tamarind rice.

Love and other Spices February 25, 2012 at 9:44 AM  

Being a fan of Paulo Caelho,I too love the above quote,'living in the present'.
That being said, this is my husbands favorite and sometimes he too longs for his mother's tamarind rice.

Aarthi February 25, 2012 at 9:57 AM  

that is my fav..yum yum

chef and her kitchen February 25, 2012 at 12:25 PM  

My all time favorite rice..looks delicious

Binys Recipes February 25, 2012 at 3:43 PM  

a winning recipe and great fryums to accompany

sandhya@vegetarianirvana February 25, 2012 at 4:12 PM  

past is gone , we don't know what tomorrow holds, we only have the present.
Glad to to hear you are living in the moment.
My mother makes the crackers with a spicy sticky rice dough at home and I love the dough in all stages of drying more than the fried ones!'Good luck with whatever the future holds, Sandhya.

Padhu Sankar February 25, 2012 at 5:14 PM  

Looks so tempting! Lovely pictures

notyet100 February 25, 2012 at 5:35 PM  

Even I was picky eater now I have changed,..perfect clicks,,,

Namitha February 26, 2012 at 6:22 PM  

aha comfort food at its best :-)
Sure,you will have a bright future :-) enjoy the relaxed moments for now !

Nithya February 26, 2012 at 6:27 PM  

I love those fryums :) They make rice yummier. Love Tamarind rice and nice clicks as ever :)

Magic of Spice February 27, 2012 at 5:54 PM  

What a beautiful recipe...wish I could grab that bowl right off the screen!

Gria Loka February 27, 2012 at 6:32 PM  

mouthwatering....Love love love love curry and Basmati rice.

kankana February 28, 2012 at 1:31 AM  

First of all .. I LOVE the black background you gave in the photos. And the dish.. something totally new to me and i just can't wait to try this something this week.

Rachana February 28, 2012 at 7:03 PM  

Mouthwatering tamarind rice and stunning clicks :-)

San February 29, 2012 at 10:51 PM  

Wonderful pulihora anada, i love those fryums like anything. It brings back my memories of having them in all the fingers and demanding for more n more. Lovely pics.

Angie's Recipes March 1, 2012 at 7:32 AM  

The tamarind rice looks so good! Love those colourful vathal..so adorable.

Devaki March 2, 2012 at 3:45 AM  

Oh I miss you Ananda - am glad things are well...the tamarind rice is stunning almost as gorgeous as your mehndi work on fb!!

CHOW! DEVAKI @ weavethousandflavors

Priya Sreeram March 2, 2012 at 10:30 AM  

Present is indeed a gift & glad to know u r living it fully - enjoy the moments & have a blast. the tamarind rice looks exotic - superlative presentation ananda

Roxana GreenGirl {A little bit of everything} March 2, 2012 at 9:43 PM  

i was wondering what those colorful little things are, first i thought they are cereals :))
will have to look for them at the Asian store, you made me curious

chow and chatter March 3, 2012 at 5:07 AM  

looks great and my hubby loves this appalams

Cassia Bark March 4, 2012 at 8:41 PM  

That rice left me drooling Ananda...and what fabulous clicks!!! I love fryums..brings back those fond childhood memories! :)

hemalata March 5, 2012 at 7:25 PM  

My favorite dish looks so yummy n nice presentation too....

Sriya March 5, 2012 at 9:18 PM  

First time here lovely blog ... glad to follow you ... very yummy and delicious ..very colorful ...visit my blog

Sarah Naveen March 6, 2012 at 6:13 PM  

Beautiful pics gal ! I know the joy of living in the present :-)..but at times past and future kind of scare me !

Taste Melanger March 18, 2012 at 7:33 PM  

Touchwood for the blessed times...truly there's no better way to live in the present & the fullest coz that means rest has been taken care of..and to add to that "maa ke haath ka khana" sone pe suhaga"!

Pavithra Elangovan March 28, 2012 at 4:35 PM  

THis is always lip smacking dish..yumm with those color color vadagams...love it

Amarendra March 30, 2012 at 2:32 PM  

Just mouthwatering.. awesome recipe

Kavi March 31, 2012 at 7:23 AM  

Hi Ananda! 1st time here.. I really love your food photographs! They make me wanna cook more! :D
Edible Entertainment

Afsal_ Alif April 10, 2012 at 12:07 AM  

Is that coloured rings,Indian or finnish.....?! I luv Tommy or Curd rice more than Tamarind rice....! honestly speakin', I need to try this recipe as I haven't gone thru this stuff at the right manner.....!!

Afsal_ Alif April 10, 2012 at 12:08 AM  

Ek suaan duii suaani naal, bhalke bhaunkahi sadaa biaal ll Kud chhura mutha murdaar, Dhaanak roop raha Kartaar.....!!

Choclette May 20, 2012 at 10:52 PM  

Ananda, you deserve to be given a wonderful time. How are you and what are you up to now I keep wondering? Wishing you all the best. Choclette

Recipe World June 19, 2012 at 9:56 PM  

Super tempting & superb presentation...

Unknown January 26, 2013 at 2:38 PM  

Nice tangy andhra pulihora,yummy.

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