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!


  1. An Open Book says:

    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.

  2. sandhya@vegetarianirvana says:

    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.

  3. kankana says:

    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.

  4. San says:

    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.

  5. Devaki says:

    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

  6. Priya Sreeram says:

    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

  7. Taste Junction says:

    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”!

  8. Afsal_ Alif says:

    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…..!!

  9. Choclette says:

    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

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