I remember Pulisadam as a favorite food item in my lunch box when I was a child. Though I loved other lunch box varieties when i was at school, I prefered to choose Pulisadam the most because it did not spill out and spoil my books. Moreover, my Mom used to make the best Pulisadam I had ever tasted in my whole life, so could not resist asking her to make it each time she asked me what I preferred for my lunch breaks.
This tangy rice delicacy is a quick and easy one to make, and I think anyone who prefer rice as their lunch would defenitely fall in love with it.
Ingredients (Serves 1)
- Cooked rice - 3 cups
- Shallots- 5 nos
- Chilly powder - 1/4 tsp
- Asafoetida powder - 1/8 tsp
- Tamarind paste- 1 tsp
- Salt- Not too much - 1/4 tsp would do. But make sure you check the saltiness before adding it to the rice.
- Water- 1/4 cup
- Mustard seeds- 1/8 tsp
- Curry leaves
- Oil - 1 tsp
Method
- Heat a pan
- Pour oil
- Add mustard seeds and allow them to splutter
- Add finely chopped shallots and saute well
- In a small bowl, add water, chilly powder, asafoetida powder, salt and tamarind paste, and mix well
- Add the tamarind mix to the shallots and allow it to boil
- Now you may add the cooked rice to the pan
- Check salt
- Mix the tamarind mixture to the rice perfectly well
- Now you may close the lid for 5 min
- Serve or pack the rice in a lunch box after 5 min
- Enjoy a tangy lunch with coconut chutney or vegetable thoran.
