How to make Puliyan Chaadam -

Tamarind rice with roasted peanuts.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Rice (चावल), Tamarind (इमली)

Cuisine : Kerala

Course : Rice

For more recipes related to Puliyan Chaadam checkout Nasi Kuning, Poha Prawn Biryani, Nasi Goreng, Wholesome Khichadi . You can also find more Rice recipes like Lebanese Lentil Rice Andhra Style Chicken Pulao Jain Mexican Rice Qaabooli

Puliyan Chaadam

Puliyan Chaadam Recipe Card


Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

Prep Time : 41-50 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Puliyan Chaadam Recipe

  • Rice 2 cups

  • Tamarind 10-12

  • Ginger 1 inch piece

  • Oil 3 tablespoons

  • Whole dry red chillies 4

  • Mustard seeds 1 teaspoon

  • Split Bengal gram (chana dal) 2 teaspoons

  • Split black gram skinless (dhuli urad dal) 2 teaspoons

  • Turmeric powder 1/4 teaspoon

  • Asafoetida a pinch

  • Peanuts roasted 1/4 cup

  • Tamarind pulp 1 1/2 tablespoons

  • Sesame seeds (til) 1 1/2 tablespoons

  • Salt to taste


Step 1

Wash and soak rice in four cups of water for half an hour. Wash curry leaves and pat them dry. Peel, wash and chop ginger.

Step 2

Drain and cook rice in six cups of boiling water till just done. Drain and spread on a plate. Sprinkle one tablespoon of oil and mix lightly.

Step 3

Heat two tablespoons of oil and add two whole red chillies, mustard seeds, chana dal and urad dal. Saute till dals turn brown.

Step 4

Add turmeric powder, asafoetida, curry leaves, roasted peanuts, chopped ginger and stir-fry for half a minute.

Step 5

Add tamarind pulp and salt to the above mixture and cook for some time. Dry roast sesame seeds and grind coarsely with the remaining two red chillies.

Step 6

Mix in dry mixture and tamarind mixture to the rice. Mix well and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.