Melkote Iyengar Puliyogare | Iyengar Puliyogare Gojju

Melkote Iyengar Puliyogare | Iyengar Puliyogare Gojju, a traditional and delicious dish from Melkote region of Karnataka. Melkote region is so famous for temples. The place is also known as Thirunarayanapuram. It is one of the sacred places in Karnataka. Melkote has been inhabited by the Mandyam Iyenger community since the time of Ramanujacharya. In addition to temples, Puliyogare and curd rice are 2 popular dishes from this region. Not only in temples this Puliyogare is served as prasad, but also in most of the mess and restaurants in this region. This Puliyogare has a unique flavor compared to our conventional Tamilnadu style Puliyodarai. The unique flavor of this puliyogare comes from the dry coconut, jeera and roasted gram dal. These 3 ingredients makes this gojju different from our conventional Puliyodarai. A delicious Gojju to mix with rice.

Tips for making Puliyogare:

1. Extract thick juice out of the tamarind. We don't need diluted version.
2. Spread the cooked rice in a broad plate or vessel. We need to rice to cool off completely.
3. We don't need to roast the Roasted gram  we can add it directly to the grinding ingredients.
4. Cook the gojju till it becomes thick like thokku consistency.
5. Use sesame oil for more authentic flavor.
6. We can add 2-3 tablespoon of  hot oil as a top layer of gojju. The oil acts as a preservative and keeps the puliyogare gojju stay fresh even for a month.

You may also want to try:

• Kovil Puliyodarai
• Andhra Style Pulihora
• Ulundorai
• Kadugorai
• Bisi Bele bath

Recipe Card for Melkote Iyengar Puliyogare:

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Melkote Iyengar Puliyogare | Iyengar Puliyogare Gojju

Course: Rice Varieties, Thokku

Cuisine: Indian Cuisine, Indian Recipes, Karnataka, South Indian Recipes

Equipments Needed

• Heavy Bottomed Pan
• Mixer Grinder

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 200 gms

Calories: 212kcal

Author: Sowmya Venkatachalam

Melkote Iyengar Puliyogare, a delicious tangy and spicy tamarind rice that is so popular in the region of Melkote in Karnataka. Well balanced flavors makes this puliyogare gojju so delicious and unique. Learn here how to make this Melkote Iyengar Puliyogare with step by step instructions and pictures.

Print Recipe

Ingredients

• ▢ 1 big Lemon size Tamarind
• ▢ 2 cups Cooked Rice
• ▢ ¼ teaspoon Turmeric Powder
• ▢ 2 teaspoon Salt Adjust as needed
• ▢ 1 tablespoon Grated Jaggery

For Grinding

• ▢ 1 teaspoon Cumin Seeds
• ▢ 1 tablespoon Coriander seeds
• ▢ 1 tablespoon Whole Urad Dal
• ▢ 1 teaspoon Peppercorns
• ▢ 7 nos Red Chili
• ▢ 1 tablespoon Sesame Seeds
• ▢ 1 tablespoon Desiccated Coconut Dry coconut
• ▢ 1 tablespoon Roasted Gram Dal (Pottukadalai / Dhaliya)

For Tempering

• ▢ ¼ Cup Sesame Oil
• ▢ 1 teaspoon Mustard seeds
• ▢ ½ teaspoon Asafoetida (Asafetida / Hing)
• ▢ 2 tablespoon Peanuts
• ▢ 5 nos Red Chili
• ▢ 1 sprig Curry leaves

Instructions 

• ▢
  Take 2 cups of cooked rice in a broad vessel. Spread the cooked rice and allow it to cool off completely.

Soaking Tamarind

• ▢
  Soak tamarind in 2 cups of hot water for 10 mins. After 10mins, squeeze and extract thick juice of tamarind and set aside.
  

Preparing Grinding Ingredients

• ▢
  Heat a pan. Add cumin seeds and fry till its dark brown. Take it aside in a plate.
  
• ▢
  In the same pan, next add coriander seeds and fry till the seeds become slightly dark brown. Take this aside in the same plate.
  
• ▢
  Next, add urad dal and pepper fry till dal turns golden brown and take it aside.
  
• ▢
  Now, add red chili and fry the chili till it puffs up. Take it aside.
  
• ▢
  Then, add sesame seeds and fry till it sputter. Take it aside.
  
• ▢
  Next, add dry coconut and fry till the coconut turns slightly brown.
  

Grinding

• ▢
  Allow all the grinding ingredients to cool off completely and take it to mixer jar. To the grinding ingredients, add roasted gram to the mixer jar. Grind everything to a smooth powder.
  

Cooking Puliyogare

• ▢
  Heat a heavy bottomed pan. Add the tamarind extract along with turmeric and salt.
  
• ▢
  Allow the tamarind extract to boil for 5 mins to get rid the raw smell of tamarind juice. Add the ground puliyogare spice powder to the boiling tamarind and give a good mix so it gets nicely incorporated with the tamarind juice.
  
• ▢
  Allow the puliyogare to become thick like a thokku consistency. Add grated jaggery and give a good mix. Switch off the flame.
  

For Tempering

• ▢
  Heat oil in a pan. Add mustard seeds and allow it to sputter. Then add asafoetida and give a mix. Next, add red chili, peanuts and fry till peanuts are slightly brown. Add few curry elaves and swtich off the flame.
  

Finishing Puliogare

• ▢
  Add the tempered ingredients to the puliyogare gojju and give a nice mix.
  

Serving

• ▢
  Add 3-4 tablespoon of Puliyogarai gojju to the cooked rice. Mix gently without mashing the rice. Add extra gojju if you need. Delicious Melkote Iyengar Puliyogare Ready!!
  

Nutritional Info

Nutrition Facts

Melkote Iyengar Puliyogare | Iyengar Puliyogare Gojju

Amount Per Serving (1 Cup)

Calories 212 Calories from Fat 27

% Daily Value*

Fat 3g5%

Carbohydrates 42g14%

Protein 4g8%

* Percent Daily Values are based on a 2000 calorie diet.

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INSTRUCTIONS WITH STEP BY STEP PICTURES:

• Take 2 cups of cooked rice in a broad vessel. Spread the cooked rice and allow it to cool off completely.

SOAKING TAMARIND

• Soak tamarind in 2 cups of hot water for 10 mins. After 10mins, squeeze and extract thick juice of tamarind and set aside.

PREPARING GRINDING INGREDIENTS

• Heat a pan. Add cumin seeds and fry till its dark brown. Take it aside in a plate.

• In the same pan, next add coriander seeds and fry till the seeds become slightly dark brown. Take this aside in the same plate.

• Next, add urad dal and pepper fry till dal turns golden brown and take it aside.

• Now, add red chili and fry the chili till it puffs up. Take it aside.

• Then, add sesame seeds and fry till it sputter. Take it aside.

• Next, add dry coconut and fry till the coconut turns slightly brown.

GRINDING

• Allow all the grinding ingredients to cool off completely and take it to mixer jar. To the grinding ingredients, add roasted gram to the mixer jar. Grind everything to a smooth powder.

COOKING PULIYOGARE

• Heat a heavy bottomed pan. Add the tamarind extract along with turmeric and salt.

• Allow the tamarind extract to boil for 5 mins to get rid the raw smell of tamarind juice. Add the ground puliyogare spice powder to the boiling tamarind and give a good mix so it gets nicely incorporated with the tamarind juice.

• Allow the puliyogare to become thick like a thokku consistency. Add grated jaggery and give a good mix. Switch off the flame.

FOR TEMPERING

• Heat oil in a pan. Add mustard seeds and allow it to sputter. Then add asafoetida and give a mix. Next, add red chili, peanuts and fry till peanuts are slightly brown. Add few curry elaves and swtich off the flame.

FINISHING PULIOGARE

• Add the tempered ingredients to the puliyogare gojju and give a nice mix.

SERVING

• Add 3-4 tablespoon of Puliyogarai gojju to the cooked rice. Mix gently without mashing the rice. Add extra gojju if you need. Delicious Melkote Iyengar Puliyogare Ready!!