Puliyogare Recipe (Tamarind Rice Recipe)

Puliyogare recipe with video – South Indian tamarind rice is known by different names in different states like puliyodarai, pulihora, puliyogare. Each of these are specific to a state and are made with little variations. This tamarind rice is commonly made in South Indian homes and even served as prasadam (offering) not only in temples but also in places where religious ceremonies like puja are held.

Sweet pongal, ven pongal, puliyogare, pulihora, curd rice, rice payasam are some of the most commonly offered foods in Hindu temples.

Puliyogare

Puliyogare is a Karnataka style tamarind rice which can be made in a jiffy if you have precooked rice. It can be served alone or with some happla, sandige, curd or fresh kosambari.

The recipe shared here is the way we make at home for festivals or special pooja. To make your meal complete, you can also have some curd rice along with it.

To make puliyogare, aged short grain rice is used. The rice is precooked to a grainy texture & cooled completely. Then it mixed with the prepared tempered spice powder known as puliyogare gojju.

Puliyogare podi is made by roasting lentils, red chilies and spices to perfection. Then it is powdered and cooked with the tempered tamarind mixture.

This tamarind mixture can also be stored in a bottle and used instantly to make tamarind rice. All you need to do is cook and cool rice. Then mix this tamarind mixture with the cooled rice.

Photo Guide

How to Make Puliyogare (Stepwise photos)

Preparation

1. Wash rice and cook it. The rice should be grainy and not mushy. Cool the rice and set aside.
2. Soak tamarind and jaggery in water.

3. Most times both these have debris or stones. So I prefer to soak and filter them. When the tamarind turns soft, squeeze it and set aside. If you want you can taste test this and add a bit more of jaggery.

4. Heat a kadai or pan. Roast urad dal, chana dal and red chilies on a medium heat. Dry roast until lightly golden.

5. Add pepper corn, methi seeds and coriander seeds. Continue to roast till methi smells good.

6. Add cumin, mustard and sesame seeds.

7. Add coconut. Keep stirring and roast until the coconut smells good.

8. Add hing. Turn off the stove and cool the ingredients.

9. Add them to a mixer jar.

10. Make a fine powder.

Make Puliyogare Paste

11. In the same kadai, add oil and heat it. Add mustard, chana dal, urad dal and peanuts.

12. When they turn golden, add curry leaves and red chilies.

13. When the leaves turn crisp, filter the tamarind pulp. Add salt.

14. When the tamarind mixture turns slightly thick, add the powder.

15. Mix well and cook until oil separates from the mixture.

16. Add the tamarind mixture to the cooled rice as needed. Do not add all the mixture at once. Add more as you mix. Adjust salt if needed.

Serve puliyogare after resting for a while.

For more Karantaka style recipes you may check
Bisi bele bath
Vangi bath
Akki roti
Mysore masala dosa
Ragi mudde

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