Puliyogare | Karnataka Style Tamarind Rice

Soak Tamarind in warm water for 10 mins and extract the juice

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 and grind it to smooth powder. I forgot to show "adding hing" step in video. But hing is very important to add

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 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.

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.

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

Serve the delicious Karnataka Style Tamarind Rice (Puliyogare) with any stir-fry veggie lije Potato Fry, Ladysfinger fry and papad and enjoy