Puliyogare

Puliyogare: Puliyogare or Puliyodharai or tamarind rice is a South Indian rice preparation typically eaten as a snack, as part of most south Indian festival luncheons and dinners, and as prasadam in temples. . Puliyogare hails its origins from Karnataka. The tamarind paste is the essence of how a Puliyogare is created.

Ingredients (serves 4):

• 2 cups cooked rice
• 2 dried red chillies, split
• 2 tbsp oil
• 1/2 tsp mustard seeds
• 2 tbsp peanuts
• 1 1/2 tbsp tamarind paste
• 8-10 curry leaves
• 1 tbsp jaggery, grated
• 1 tsp red chilli powder
• Salt, to taste
• 1 tbsp sesame oil
• 1/2 tsp mustard seeds
• 2 tsp split bengal gram
• 2 tsp coriander seeds
• 1 1/2 tsp white sesame seeds
• 2 dried red chillies, whole
• A pinch asafoetida

Method:

• Dry roast mustard seeds, coriander seeds and sesame seeds in a non-stick pan.
• Add in the whole red chillies and asafoetida.
• Roast till the red chillies are lightly coloured.
• Cool and grind to a powder to make puliyogare powder.
• Keep aside.
• Heat the 2 tbsp oil in a deep non-stick pan.
• Add in the mustard seeds, red chillies, split bengal gram and peanuts.
• Sauté for few minutes.
• Dilute tamarind paste in 1/4 cup water.
• Add curry leaves and tamarind water to the pan.
• Mix well.
• When the mixture comes to a boil, add jaggery and red chilli powder.
• Mix well.
• Cook on medium heat till the raw smells disappear and the mixture thickens.
• Add 1 1/2 tsp puliyogare powder.
• Mix well.
• Cook for 1-2 minutes.
• Add in the cooked rice.
• Mix gently till the rice gets heated through.
• Season the puliyogare with salt.
• Mix well.
• Drizzle 1 tbsp sesame oil.
• Puliyogare is ready to be served.
• Serve hot.

If you have any queries regarding the Puliyogare recipe, please leave a comment.