



1 Cup Cooked Rice | |
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 |
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.
1
Done
10 mins
|
Soaking Tamarind |
2
Done
10 mins
|
Grinding Process |
3
Done
5 mins
|
|
4
Done
5 mins
|
Tempering Time! |
5
Done
5 mins
|
Boil Tamarind |
6
Done
2 mins
|
Spice upKeep 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 |
8
Done
|
Serving Time |
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