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.
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.
How to Make Puliyogare (Stepwise photos)
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.
Puliyogare Recipe | Tamarind Rice Recipe
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
- 1 cup rice (preferably short grain like sona masuri, ponni etc)
- 4 tablespoons tamarind Lemon sized ball (use as needed, more or less)
- 1 tablespoon jaggery grated (adjust to taste, I use 2 tbsps)
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon mustard seeds (rai)
- 2 to 3 tablespoons peanuts (or cashews)
- ½ to ¾ tablespoons chana dal (skinned bengal gram)
- ½ to ¾ tablespoons urad dal (skinned black gram)
- Salt (as needed)
- 1 to 2 green chilies slit
- 1 red chili broken
- 2 to 3 tablespoons oil
- 1 sprig curry leaves
- 1/8 teaspoon asafoetida (hing)
To roast and powder
- ¾ tablespoons chana dal
- ¾ tablespoons urad dal (skinned black gram)
- 2 to 3 red chilies broken (preferably byadgi)
- 1 tablespoons coriander seeds
- ½ tablespoons cumin (jeera)
- ½ teaspoon mustard seeds (rai)
- ¼ teaspoon methi seeds (fenugreek seeds)
- ¼ teaspoon pepper corn (powder)
- 1/8 teaspoon asafoetida (hing)
- 1 ½ tablespoons sesame seeds (preferably white)
- 2 to 3 tablespoons dried coconut (preferably copra)
- Wash rice a few times and cook to keep the rice grainy. Mushy rice doesn't go well to make puliyogare.
- I usually cook rice with 2 cups of water in a pressure cooker for 3 whistles following the pot-in-pot method.
- Spread the rice and cool it 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.
- Taste test this and if you want it slightly more sweeter, add a bit more of jaggery. The sweetness reduces as you cook down. I prefer to pass it through a filter. Set this aside.
Make puliyogare powder
- Heat a pan on a low to medium flame. Dry roast chana dal, 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.
How to make puliyogare
- 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.
- Usually tamarind rice is served without any accompaniment. You can serve it with some plain curd.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
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I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. More about me
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