How to make puliyogare step by step

 

Puliyogare (also called Tamarind Rice) is a famous South Indian dish, especially popular in Karnataka and Tamil Nadu. It’s tangy, spicy, and aromatic, made with tamarind pulp and a special spice mix. Here’s a simple way to make it:

Ingredients:

For Tamarind Paste (Puliyogare Gojju):

Tamarind – 1 lemon-sized ball (or 3 tbsp tamarind paste)

Jaggery – 1 tbsp (optional, for balance)

Salt – to taste

Water – 1 cup

For Spice Powder (Puliyogare Masala):

Coriander seeds – 2 tbsp

Dry red chilies – 6–8

Fenugreek seeds – ½ tsp

Black sesame seeds – 1 tsp (optional)

Chana dal – 1 tsp

Urad dal – 1 tsp

Oil – 1 tsp

For Seasoning:

Oil – 3 tbsp (preferably sesame oil)

Mustard seeds – 1 tsp

Curry leaves – 8–10

Dry red chili – 1

Green chili – 1 (slit)

Hing (asafoetida) – a pinch

Peanuts – 2 tbsp

For Rice:

Cooked rice – 3 cups (cooled, not sticky)

Preparation Steps:

1. Cook Rice

Cook 1 cup rice, spread it on a plate, and let it cool completely.

Add 1 tsp oil to prevent sticking.

2. Prepare Tamarind Extract

Soak tamarind in warm water for 15–20 mins.

Extract the thick juice and discard the pulp.

3. Make Puliyogare Masala Powder

Heat 1 tsp oil in a pan.

Roast coriander seeds, dry red chilies, fenugreek, sesame seeds, chana dal, and urad dal until golden.

Cool and grind into a fine powder.

4. Prepare Tamarind Paste (Gojju)

In a pan, heat 3 tbsp sesame oil.

Add mustard seeds, curry leaves, red chili, green chili, hing, and peanuts.

Pour in tamarind extract, salt, and jaggery.

Let it boil until it thickens slightly.

Add the prepared puliyogare masala powder and mix well.

Cook until oil separates from the mixture.

5. Mix with Rice

Add the prepared gojju (tamarind paste) to the cooled rice gradually.

Mix well until rice is evenly coated.

Rest for 30 mins for flavors to absorb (tastes better after a few hours).

✅ Serving Suggestion:

Serve puliyogare with papad, fryums, or coconut ch

utney