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 is commonly made in South Indian homes and even served as prasadam not only in temples but also in places where religious ceremonies like puja are held.
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. To make your meal complete, you can also have some curd rice along with it.
Karnataka style puliyogare recipe
Puliyogare recipe | Tamarind rice recipe in Karnataka style
Ingredients (1 cup = 240ml )
For seasoning puliyogare
- ½ tsp mustard
- 2 to 3 tbsp peanuts
- ½ to ¾ tbsp chana dal
- ½ to ¾ tbsp urad dal
- Salt as needed
- 1 to 2 green chilies slit
- 1 red chili broken
- 2 to 3 tbsp oil
- 1 sprig curry leaves
- 1/8 tsp asafoetida or hing
To roast and powder
- ¾ tbsp chana dal
- ¾ tbsp urad dal
- 2 to 3 red chilies broken (preferably byadgi)
- 1 tbsp coriander seeds
- ½ tbsp cumin
- ½ tsp mustard
- ¼ tsp methi seeds
- ¼ tsp pepper
- 1/8 tsp asafoetida or hing
- 1 ½ tbsp sesame seeds
- 2 to 3 tbsp dried coconut (preferably copra)
Preparation for puliyogare
- Wash rice a few times and cook to keep the rice grainy. Mushy rice doesn’t go well to make puliyogare. Cool this completely.
- Soak tamarind in ½ to ¾ cup water. Add jaggery and stir until it dissolves. When the tamarind turns soft, squeeze it well with your fingers and extract juice. Set this aside.
- Heat a pan on a low to medium flame. Dry roast chanadal, urad dal and red chilies until lightly golden.
- Add pepper corn. methi seeds and coriander seeds. Continue to roast stirring often until methi begins to smell good.
- Add cumin, mustard, sesame seeds and coconut. Continue to roast stirring continuously. When the coconut begins to smell good. Add hing. Switch off the stove and cool this completely.
- Powder this as finely as possible in a blender. Set this aside.
- Heat the same pan with oil and add mustard seeds.
- When they begin to crackle, add dals and peanuts. Roast them until lightly golden. Then add curry leaves, green chilies and red chilies.
- When the peanuts and dal turn completely golden, add hing.
- Pour the tamarind and jaggery water and stir.
- Add turmeric and salt. Stir and begin to cook until slightly thick.
- Then add the powder little by little and mix.
- If the mixture becomes too thick, then add some more water to the tamarind and squeeze. Pour this water back to the pan.
- Stir and cook on a medium heat until it thickens.
- You can add 1 tbsp oil at this moment.
- Cook on a low heat until the mixture turns thick and begins to leave oil. Add more salt if needed.
- Add this to the cooled rice and mix. Do not add the entire mixture at one time. Add little by little as needed and mix to prevent too much of puliyogare gojju in your rice. You may be left with some extra puliyogare mix, which you can use up the next few days.
- Allow puliyogare to absorb the flavors for about 30 mins then serve.
Video of puliyogare or tamarind rice recipe
Preparation for puliyogare or tamarind rice
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.
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.
How to make puliyogare or tamarind rice
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.