PULI SOJJI/PULI ARISI SUNDAL(TAMARIND RICE SUNDAL) - புளி சொஜ்ஜி/ புளி சுண்டல்

Puli Sojji is an easy dish which can be served for dinner/ breakfast. The base of this dish is rice. In simple dry roasted rice is cooked in tamarind sauce and spices.

It is a staple food in our home. My mom prepares this puli sojji frequently for dinner or breakfast. It is similar to that of the Sojji.

Please check the below link for the sojji recipe.

• SOJJI
• Karamani Sojji

It may looks like our pulisatham/puliyodarai in appearance. But definitely tastes and procedure will be different. It tastes great even with simple curd or roasted papad.

I like to eat with Sugar also (may looks weird, but I like this combination J).

Ok now coming to the recipe.

VIDEO RECIPE:

PULI SOJJI / PULI SUNDAL

RECIPE TYPE: MAIN | CUISINE: SOUTH INDIAN | SERVES: 2 PERSON

PREPARATION TIME: 2 MIN | COOKING TIME: 20 MIN

PREPARATION:

Soak Tamarind in 1 cup of water and extract the juice and keep aside.

METHOD:

First dry roast the rice till it starts to change the color. No need to make it brown. But the rice should be roasted fully. Keep it aside.

In a heavy bottomed pan or pressure cooker add oil and let it heat. Add the mustard seeds and let it splutter. 

Then add the broken red chillies and sauté. Then add the channa dhal and urad dhal and let them fry. Then add the asafetida and sauté. 

Then add the tamarind extract and water and let it boil.

Add turmeric powder, curry leaves and salt and mix them well.

Once the water starts to boil add the rice and let it cook in the tamarind water till it becomes fluffy.

Once the rice is cooked completely remove from heat and serve.

This puli sundal will tastes yummy even with simple curd or papad.

NOTES:

• I used my electric cooker, so shifted everything to the cooker pot.
• Any cooking rice can be used. I used sona masoori. If you like you can use basmati rice also.
• Rice should be roasted well, otherwise the sojji will become sticky.
• This puli sojji should be fluffy and non sticky.
• It will taste great even after 7 to 10 hours, so perfect to pack for picnic.
• I added 1 cup water and 1 cup tamarind extract, it is general ratio. But if your rice usually requires more water to cook then add accordingly.
• Actually for spiciness , red chillies only will be used in this recipe. if you want more spiciness, increase the red chilli count. Don't add red chilli powder, it will change the authentic taste.
• For  more flavour you can use little 1/2 or 1 tsp of sambhar masala. 

Please check the below link for sambhar masala recipe

• SAMBHAR MASALA

I have already posted this recipe in tamil in my another blog kuzhaliyinpagirvugal  in which i used pressure cooker to make this puli sojji.

http://kuzhaliyinpagirvugal.blogspot.com/2016/10/puli-sojjipuli-sundal.html

Do try this recipe and please don’t forget to give your feedback in comments.

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