Poondu Vengaya Puliyodharai is a simple and easy variety rice that takes just 10 mins to cook if you are looking for a quick lunch box recipe to pack for the office or school. You can think of this rice recipe as puli sadam with onion and garlic that is spicy and tangy.
This way of making the instant puli sadam is quick but quite different from the usual way of making regular puliyodharai that we make by adding special puliyodharai powder.
Poondu vengaya puliyodharai is a handy recipe to have in your repertoire for times when you do not have any vegetables in your fridge and or when you are hard-pressed for times during the busy mornings.
Usually, we tend to cook a lot during festival time or when guests are at home, and we end with leftover rice and kulambu. While we make Ericha kulambu to use up all the leftover kulambu, we make this poondu vengaya puliyodharai to use the leftover rice.
Though we make it differently to prevent the rice from spoiling the next day, this version is a much simpler way of making the same puli sadam but with freshly cooked rice, although leftover rice can also be used.
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About poondu vengaya puliyodharai
This rice is tangy, spicy and also with a hint of sweetness from the sambar onions used to make this rice.
It is a variety rice that is made by stir-frying the rice with tempering ingredients, tamarind extract, shallots and garlic together in a pan.
This poondu vengaya puliyodharai hardly takes any time to make, which makes it perfect for making and packing in lunch boxes for school or office.
Another point this rice scores for its side is that there is no need for any other vegetables. Surely a plus when your fridge is sitting empty.
Ingredients
Rice - I use freshly cooked raw rice in the morning to make this poondu vengaya puliyodharai to pack in the lunch box.
I use leftover rice that has been refrigerated if I have to make it for myself for lunch. You can use either raw rice or boiled rice to make this for lunch.
Tamarind - I prefer using tamarind paste that I mix with water. Having tamarind paste saves a lot of time. But you can also soak little tamarind in water, extract the pulp and use it as well.
Vegetables - We do not use any vegetables to make this stir-fried rice except for sambar onions, garlic, curry leaves and green chillies
Tempering - It adds more flavour and aroma to this simple rice. I use mustard seeds, chana dal, urad dal, red chillies, peanuts, and asafoetida.
Oil - I highly recommend that you use only gingelly oil or sesame seed oil to make this rice. If you do not have it on hand, then use any neutral oil.
Other ingredients - turmeric powder and salt to taste.
Please refer to the recipe card for the correct measurement of ingredients.
How to make poondu vengaya puliyodharai
1. Heat a pan with oil. Add mustard seeds and let them crackle. Add tempering ingredients and fry till they turn golden brown.
2. Add the chopped sambar onions, garlic, green chillies and curry leaves. Sauté well.
3. Add tamarind extract, turmeric powder and salt. Mix well and close with a lid.
4. Simmer the flame and close with lid.
5. Cook till the sauce thickens. Switch off the stove.
6. Add the cooked rice and mix well to combine.
7. Drizzle 2 teaspoon gingelly oil on top and pack the rice tightly.
Serve this poondu vengaya puliyodharai with appalams or chips.
Recipe Notes
Add the required quantity of oil and do not skimp on it. Tamarind tends to make the rice go stiff and hard after some time. So adding oil keeps the rice moist and soft.
I recommend using only gingelly oil to cook the rice, as it adds more flavour to the rice.
I prefer adding lots of peanuts as I love the nutty crunch it adds to the rice.
If you are using leftover rice that has been refrigerated, then I would suggest that you heat it in the microwave or stovetop before adding it to the pan.
Nutrition Profile
This recipe is
- Dairy-Free
- Egg-Free
- Gluten-Free
- Soy-Free
- Vegan
- Vegetarian
Substitutions
If you do not have tamarind paste, then soak a small gooseberry-sized tamarind in ¼ cup of water and extract the pulp.
Apart from using rice, you can also use cooked millets or brown rice.
Variations
You can add the tamarind extract, turmeric powder and salt to the leftover rice, the night before and mix it well. Pack them tightly by pressing them into the bowl and closing them with a lid.
The next day morning, simply do the tempering, sauté the shallots and garlic, add the rice, mix well and stir-fry till the rice gets heated through.
Traditionally this is how we made puli sadam, but now I make it with freshly cooked rice in the morning to ensure that the rice does not spoil when I pack it in the lunch box.
- Nut free - You can skip adding peanuts and if you do not mind the nuts, you can also replace them with cashew nuts.
- Spicy - Increase or decrease the number of green chillies according to your spice level.
Serving Suggestions
You can serve this poondu vengaya puliyodharai with chips, vadams or appalams. But you can also serve with
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Recipe
Poondu Vengaya Puliyodharai - Puli Sadam with Onion & Garlic
Ingredients
- ½ cup cooked rice
- 1 green chilli slit lengthwise
- 10 sambar onions or shallots finely chopped
- 5 garlic thinly sliced
- 2 teaspoon tamarind paste mixed in 3 tablespoon water
- ¼ teaspoon turmeric powder
- few curry leaves
- salt to taste
- 1 tablespoon gingelly oil or nallennai
For tempering
- ¼ teaspoon mustard seeds
- ½ teaspoon urad dal
- ½ teaspoon chana dal
- 1 tablespoon peanuts
- 3 whole dry red chillies
- 1 pinch asafoetida
Instructions
- Heat gingelly oil in a kadai. Add mustard seeds and let them crackle.
- Add the tempering ingredients - urad dal, chana dal, peanuts, asafoetida and broken whole dry chillies. Roast till the dals turns golden brown.
- Add the chopped sambar onions, garlic, green chillies and curry leaves.
- Sauté till the onions start to shrink, and the edges begin to brown.
- Add tamarind extract, turmeric powder and salt. Mix well and close with a lid.
- Simmer and cook for 3 to 4 mins. The sauce would have thickened considerably by now and the oil would be floating on top. Switch off the stove.
- Add the cooked rice and mix well to combine. Drizzle 2 teaspoon gingelly oil on top and pack the rice tightly by pressing it into the pan. Let it rest for 5 more mins for all the flavours to meld well.
- Serve this poondu vengaya puliyodharai with appalams or chips or any vegetable curry of your choice.
Ramya
Lovely flavors..I bet this will make a perfect lunch box 🙂
Ammu's
Garlic in pulihora... Very interesting.I flavor it with hing always.
S.Menaga
lovely colour n never added garlic & oninons in puliyodarai..looks soo yumm..
Malar Gandhi
love puliyodarai to the core' this is a new twist' a must try version for sure.
Nalini's Kitchen
Wow! puliyodharai with onion and garlic looks delicious..
Tina
flavourful and colourful...
Prathima Rao
So simple & yet so inviting & flavorful!!! Love the new look of ur blog btw 😉
Prathima Rao
Prats Corner
Nandini
Yummy puliodharai! Lovely colour!
Shanthi
A new combination of one pot meal. Luv the clicks
Hari Chandana
Looks delicious and perfect.. yummy 🙂
Chandrani
Puliodharai looks colourful and superb..
Priti
Looks so perfect ....love the bright colour ....nice pics
Pushpa
Delicious love the flavors going in..
Vardhini
Nice combo. Never added garlic to puliyodharai. Must have tasted good too.
Vardhini
Kaveri
A nice variation to the regular puliyodari...looks yum
Amina
Wow.. Puliodharai looks beautiful... tempting pictures...
RAKS KITCHEN
I too tried a similar one, love it ...perfect with few vadams
Torviewtoronto
flavourful delicious rice looks wonderful
check out the event food palette series rainbow colours
soujanya
Garlic flavour gves twist....yummm!!!
Uma
Even I love this kind of delicious one pot meals. quick, filling and fits well with lunchbox. I loved this flavored puliodharai.
Cheers,
Uma
Alpana
This looks like we should plan a picnic soon & carry lots of this dish. V nice clicks.
ANU
wow puligarai with garlic ...very nice and new combination!
Now Serving
interesting twist to the classic puliodarai!
Roshna Feroz
colourful rice....urs is such a wonderful blog..
Hyma
it is defenitely a simple recipe. bookmarking for rush hour meals:-)
sangee vijay
wow..puliodharai looks simply inviting...like the addition on sambar onions...will try this way soon..
Archana
Looks great! Would love to try it out.
Kalyani
very unique combo, and loved the colour ! must have tasted yum Radhika !
Kalpana Sareesh
this is a yummy one i hv tried it once n was too good..agree with u ..this is perfect for lunch box..
Hamaree Rasoi
Delicious looking pulighara. Wonderful preparation.
Krithi's Kitchen
Super simple and hearty rice.. We make this with leftover rice.. perfect one...
Suja
Love this rice..makes me hungry
divya
Looks mouthwatering !!
jeyashrisuresh
flavourful puliyodharai.perfectly done radhika
Priya
Truly inviting, lovely, quite a flavourful one pot meal..
Nitha
I can feel the flavor and fragrance of the rice.. yumm..
julie
yummy pulioghara..the rice looks tempting n colourful!!
Kavi...
First one to comment!! 😀
I love puliyodharai & vaththal together! Especially, when we are on a picnic! And I love the garlic-y smell too!!! This one I'm gona try for sure! (As soon as this 15 days period passes..)
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Kavi |
Shireen Sequeira
Wow, the puliodharai looks very flavourful & fragrant Radhika! Must try this 🙂