This version of puli sadham I learnt from my mother in law... She does this often with left over rice... My in laws family is a joint family, so they prepare food for 10 people every day. Though they know the exact amount of rice to be cooked, some days they have lots of left over rice...And my cousin sister is a very big fan of this type of tamarind rice...So whenever she knows rice has been left over, she informs the previous night that she was instant puli sadham for tomorrow's lunch box menu... So my MIL plays a trick so she replaces the left over rice with freshly cooked rice... But the taste differs so my sister will find out, and when is back from school she will tell my MIL that u cheated... And the main reason is they soak the leftover rice with tamarind and turmeric the day before and leave in Fridge and do the tempering for lunch... But freshly prepared rice doesn't have equal taste to that soaked rice...
Cooked rice - 3 cups
Tamarind pulp - 2&1/2 tbs
Turmeric powder - 1/4 tsp
Salt - to taste
Oil - 1 tbs
Mustard - 1/4 tsp
Chana dal - 2 tsp
Urad dal - 1 tsp
Dried red chilly - 4
Asafoetida - 1/4 tsp
Roasted peanuts - 3 tsp
Shallots - 5
Curry leaves - few
Mix in boiled rice with tamarind pulp,turmeric powder and salt and mix well and soak for 30 to 1 hour.
Take a kadai pour in oil add urad and chana dal and asafoetida and saute till golden then add in dried chilly and curry leaves
Then add in peanuts saute till golden and add the soaked rice rice and mix well and keep the lid closed for 4 mins and saute well.
Finally add in sauteed shallots and mix in well
Serve warm with egg omelet or curd and enjoy each tangy bite
If your using left over rice soak with tamarind and turmeric powder over night or if fresh rice soak at least for 15 mins.
I like the crunchiness of onion at the last when added so its purely optional