Karnataka Style Tamarind Rice (Puliyogare) is a real spicy treat for our taste buds. This tamarind rice is almost same as the Tamilnadu style Puliyodarai with little variations in the selection of spices for the Grinding ingredients. Andhra Pulihora, Tamilnadu Puliyodarai, Karnataka Puliyogare has lots in common and at the same time, there are slight variations which makes each of this dish so unique, yummy and delicious.
The main variation or i should say inclusion of spices in Karnataka Style Tamarind Rice is Mustard Seeds and Dry coconut (Kopra) . These 2 ingredients along with rest of the grinding ingredients make a very spicy and flavorful spice powder which is then added to tamarind extract to make this yummy Puliyogare. I thought initially having thoughts or doubts about adding coconut in puliyodarai, but after tasting I totally become fan of this wonderful Puliyogare.
If you are a fan of tamarind rice, try these other variations too. Our Tamilnadu style traditional Puliyodarai or Andhra Pulihora. You can try other Rice varieties by clicking the link here.
Recipe Card for Puliyogare | Karnataka Style Tamarind Rice:
Puliyogare | Karnataka Style Tamarind Rice
Equipments Needed
- Mixer Grinder
- Heavy Bottomed Pan
Servings: 6 people
Calories: 380kcal
Karnataka Style Tamarind rice, referred as Puliyogare, a very delicious, spicy Tamarind rice. There are few ingredients unique in Karnataka Style making this tamarind rice so tasty and delectable. Relish this Karanataka Style Tamarind rice with papad or Potato fry and enjoy this rice!
Print Recipe
Ingredients
- 1 cup Cooked Rice 1 Cup - 250ml
- 1 lemon Size Tamarind
- 1½ teaspoon Salt
- ¼ teaspoon Turmeric Powder
- 1 tablespoon Grated Jaggery
- Few Curry Leaves
For Grinding
- 1 teaspoon Oil
- 2 teaspoon Whole Urad Dal
- 2 teaspoon Split Bengal Gram (Channa Dal / Kadalaparuppu)
- 1 tablespoon Coriander Seeds
- 6 Red Chili
- 0.5 teaspoon Peppercorns
- 0.5 teaspoon Cumin Seeds
- 0.5 teaspoon Mustard Seeds
- 0.25 teaspoon Fenugreek seeds
- 2 tablespoon Sesame seeds
- 0.5 cup Dry Grated Coconut
- 1 Pinch Asafoetida (Asafetida / Hing) a Generous Pinch
For Tempering
- 3 tablespoon Sesame oil
- 1 teaspoon Mustard Seeds
- 1 teaspoon Split Urad Dal
- 1 tablespoon Split Bengal Gram (Channa Dal / Kadalaparuppu)
- 2 tablespoon Roasted Peanuts
Instructions
Soaking Tamarind
- Soak Tamarind in warm water for 10 mins and extract the juice
Grinding Process
- Heat oil in a pan. Add urad dal, channa dal, coriander seeds, red chili, peppercorns, cumin seeds, fenugreek seeds and fry till golden brown. Take these aside. In the same pan, add sesame seeds and fry till it sputter. Take the sesame seeds aside
- Next add the dry coconut along with hing and fry till it is golden brown. Cool down all these fried ingredients along with hing and grind it to smooth powder.
Tempering Time!
- Heat oil in a pan. When the oil is hot, add mustard seeds and allow it to sputter. Add split urad dal, bengal gram dal, peanuts and fry till golden brown. Add Tamarind extract to the pan. Add necessary salt, turmeric powder and stir well.
Boil Tamarind
- Boil the tamarind extract for 5 mins to get rid of its raw smell. After the raw smell goes off, add grated jaggery and mix well. Now add the ground spice powder and stir well to make sure there are no lumps.
Spice up
- Keep the flame low and let the Puliyogare boil and become thick like a paste. When the Puliyogare becomes thick like a paste, the oil starts to float on top. Switch off the flame. Garnish with curry leaves and take the puliyogare in an air-tight container. We can keep this mix refrigerated and use it for a week.
Rice Mix
- Take the cooked and cooled rice in a mixing bowl. Add 2-3 tablespoon of puliyogare mix and mix gently without mashing the rice. Taste and adjust the salt. Finally add a teaspoon of sesame oil and serve
Serving Time
- Serve the delicious Karnataka Style Tamarind Rice (Puliyogare) with any stir-fry veggie lije Potato Fry, Ladysfinger fry and papad and enjoy
Video
Nutritional Info
Nutrition Facts
Puliyogare | Karnataka Style Tamarind Rice
Amount Per Serving (1 Serving)
Calories 380
Calories from Fat 81
% Daily Value*
Fat 9g14%
Sodium 3mg0%
Carbohydrates 63g21%
Protein 10g20%
* Percent Daily Values are based on a 2000 calorie diet.
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INSTRUCTIONS WITH STEP BY STEP PICTURES
SOAKING TAMARIND
- Soak Tamarind in warm water for 10 mins and extract the juice
GRINDING PROCESS
- Heat oil in a pan. Add urad dal, channa dal, coriander seeds, red chili, peppercorns, cumin seeds, fenugreek seeds and fry till golden brown. Take these aside.
- In the same pan, add sesame seeds and fry till it sputter. Take the sesame seeds aside
- Next add the dry coconut along with hing and fry till it is golden brown.
- Cool down all these fried ingredients along with hing and grind it to smooth powder.
TEMPERING TIME!
- Heat oil in a pan. When the oil is hot, add mustard seeds and allow it to sputter. Add split urad dal, bengal gram dal, peanuts and fry till golden brown.
- Next, add Tamarind extract to the pan. Now, add necessary salt, turmeric powder and stir well.
BOIL TAMARIND
- Boil the tamarind extract for 5 mins to get rid of its raw smell. After the raw smell goes off, add grated jaggery and mix well.
- Now add the ground spice powder and stir well to make sure there are no lumps.
SPICE UP
- Keep the flame low and let the Puliyogare boil and become thick like a paste. When the Puliyogare becomes thick like a paste, the oil starts to float on top. Switch off the flame. Garnish with curry leaves and take the puliyogare in an air-tight container. We can keep this mix refrigerated and use it for a week.
RICE MIX
- Take the cooked and cooled rice in a mixing bowl. Add 2-3 tablespoon of puliyogare mix and mix gently without mashing the rice.
- Taste and adjust the salt. Finally add a teaspoon of sesame oil and serve
SERVING TIME
- Serve the delicious Karnataka Style Tamarind Rice (Puliyogare) with any stir-fry veggie lije Potato Fry, Ladysfinger fry and papad and enjoy
