Puliyogare Recipe (Tamarind Rice Recipe)

By Swasthi on August 10, 2022, Comments, Jump to 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.

puliyogare

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.

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.

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.

making puliyogare powder

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.

mixing rice with tamarind mixture

Serve puliyogare after resting for a while.

puliyogare recipe

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

Recipe Card

puliyogare recipe

Puliyogare Recipe | Tamarind Rice Recipe

Puliyogare is a simple tamarind rice made by tempering precooked rice with spicy tamarind paste. This tamarind rice is very flavorful and tastes spicy, slightly sweet & sour. It is traditional south Indian dish made on occasions to serve as a main meal. It is also very popularly offered to gods in Hindu temples & is served as a prasadam.
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For best results follow the step-by-step photos above the recipe card

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings2 to 3
AuthorSwasthi

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)
  • 2 tablespoons jaggery grated (you can use as needed)
  • ½ teaspoon salt (adjust to taste)

For tempering

  • 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)

Instructions

Preparation

  • 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.
  • 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.

Notes

To quicken the process, you can soak tamarind in hot water.

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.

Video

NUTRITION INFO (estimation only)

Nutrition Facts
Puliyogare Recipe | Tamarind Rice Recipe
Amount Per Serving
Calories 819 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 5g31%
Sodium 131mg6%
Potassium 772mg22%
Carbohydrates 128g43%
Fiber 12g50%
Sugar 34g38%
Protein 17g34%
Vitamin A 680IU14%
Vitamin C 121.3mg147%
Calcium 162mg16%
Iron 6.7mg37%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

© Swasthi’s Recipes

Puliyogare Recipe (Tamarind Rice Recipe)

About Swasthi

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.

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Hi Swasthi ! I have a doubt – in the recipe card you mentioned 4 tbsp tamarind. Is this tamarind paste or solid tamarind which has to be soaked. I have only tamarind paste. Love your recipes. Have already made your veg pulao, paneer butter masala, rajma, khichdi, dal fry, tips for making no-churn ice cream. All were fantastic ! Thank you for sharing your recipes !!!!

5 stars
We live in Toronto and our roots are in Bangalore. Our grand daughter here, 13, wanted us to make what she calls KAMALA RICE for her. She is a fan of Kamala Harris who seems to have said she likes Tamarind Rice !

We use the exact recipe you described and she liked it very much,

5 stars
Thank you so much for Tamrind rice recipe. Will try it.

5 stars
Its nice.. I didn’t used sesame and methi.. I already have the powder with all other ingredeints. so used that .. It is tasty and can be prepared instantly. Thanks for the receipe.

But I have used new sesame oil only…. Which brand is good please suggest

Hi I have tried this recipe with sesame oil… It turned out bitter… I have reduced jaggery bcoz we like only spicy taste…
Pls help

But I have used new sesame oil only…. Which brand is good please suggest

5 stars
aap ki sabhi recipe mujhe achi lagti hai .aur sabse achha unko batane ka dhang .aaj ke samay me jaha bahut se logo ko khana banana nahi aata hai aap ki recipe padkar aram se bana sakta hai. aap har ek point ki depth me jakar use explain karti hai.

Hi
I regularly follow your recipe and tried this too taste good, but I unable to get the flavor seen very frequently during festivals

5 stars
Hi,
My son wanted to have tamrind rice.We tried this reciepe,it turned out good n tasty,my mom who is a great cook herself too liked it.Thanks a ton !

Hi Swasthi, hope you are doing fine. I prepare puliyogare twice a week for my kid’s lunch box. Till now I used readymade puliyogare Powder from MTR. Now planning to follow your recipe and make the powder at home. For 200 gm powder how do I multiply the given ingredients? If I want to keep gojju ready should I keep the powder solely in refrigerator and freshly make the tamarind jaggery pulp whenever required ? Or can I mix them together and refrigerate ? Once one of my neighbours in Bangalore gave me a bottle of homemade gojju ( powder and pulp mixed) from her native, which I refrigerated and used for a month. Please help me with the proportions and let me know which is the best way to preserve it, dry or mixed with pulp.
Thanks in advance. And no hurry 🙂

Thanks a ton for your detailed reply. Will make the powder and tamarind-jaggery-pulp separately and refrigerate. We too don’t like the soaked peanut and not satisfied with the least quantity of peanut available in the store-bought powder. Hence I used to mix up lots of roasted peanuts additionally with the rice while tempering.
Substituting with sambar powder is innovative. Will try that soon.

Very clear and precise , instructions. Thank you. Will try and let you know how it turns out.

5 stars
Can we store the masala in a jar for some days ????

5 stars
Its wonderful recipe. I made this recipe last Sunday, Its really easy to make & its tangy taste was awesome. I loved It! Thank you for sharing it!!!!!