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Puliyogare | Karnataka Style Tamarind Rice

Puliyogare | Karnataka Style Tamarind Rice

Name: Puliyogare | Karnataka Style Tamarind Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 cup Cooked Rice; 1 lemon Tamarind ( Size); Salt (To Taste); 0.25 tsp Turmeric Powder; 0.5 cup Grated Jaggery; Curry Leaves (Few); 1 tsp Oil; 2 tsp Whole Urad Dal; 2 tsp Split Bengal Gram (Channa Dal / Kadalaparuppu); 1 tbsp Coriander Seeds; 6 Red Chili; 0.5 tsp Peppercorns; 0.5 tsp Cumin Seeds; 0.5 tsp Mustard Seeds; 0.25 tsp Fenugreek seeds; 2 tbsp Sesame seeds; 0.5 cup Dry Grated Coconut; Asafoetida (Asafetida / Hing) (a Generous Pinch); 3 tbsp Sesame oil; 1 tsp Mustard Seeds; 1 tsp Split Urad Dal; 1 tbsp Split Bengal Gram (Channa Dal / Kadalaparuppu); 2 tbsp Roasted Peanuts

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40 mins
Serves 6
Easy

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4 Comments Hide Comments

Wprth trying

Thank you

Madam, how many tablespoon is 1 lemon sized tamarind? Also, if I use Tamicon, how much of it do I use?
I don’t get puli where I live, so, I buy tamicon- readymade thick puli paste.
thanks in advance.

If you are using puli paste, then use 2 tablespoon of paste

	1 Cup Cooked Rice 1 Cup - 250 ml
	1 Lemon Size Tamarind
	To Taste Salt
	0.25 Teaspoon Turmeric Powder
	0.5 Cup 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
	a Generous Pinch Asafoetida (Asafetida / Hing)
	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

1 Done 10 mins	Soaking Tamarind Soak Tamarind in warm water for 10 mins and extract the juice
2 Done 10 mins	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
3 Done 5 mins	Next add the dry coconut along with hing and fry till it is golden brown. Cool down all these fried ingredients and grind it to smooth powder. I forgot to show "adding hing" step in video. But hing is very important to add
4 Done 5 mins	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.
5 Done 5 mins	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.
6 Done 2 mins	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.
7 Done	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
8 Done	Serving Time Serve the delicious Karnataka Style Tamarind Rice (Puliyogare) with any stir-fry veggie lije Potato Fry, Ladysfinger fry and papad and enjoy

Ingredients

Nutritional information

For Grinding

For Tempering