Puliyogare

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PuliyogarePuliyogare: 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.
  • Saut√© 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.

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Puliyogare
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