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Puliyogare | Karnataka Style Tamarind Rice
Ingredients
Adjust Servings:
| 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 |
Nutritional information
1 Cup
Serving
380
Calories
9 g
Fat
63 g
Carbs
10 g
Protein
3 mg
Sodium
Features:
Cuisine:
Ingredients
-
1 Cup Cooked Rice1 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
Directions
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.
Video Making of Puliyogare | Karnataka Style Tamarind Rice
Notes:
- If the Puliyogare mix is so spicy, adjust the spice with grated jaggery
- Also my variety of red chili is so spicy so I added only 6. But adjust the red chili according to your brand or spice level
- Cool the cooked rice completely before mixing the rice with Puliyogare mix. We can also use left over rice.
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Steps
|
1
Done
10 mins
|
Soaking TamarindSoak Tamarind in warm water for 10 mins and extract the juice |
|
2
Done
10 mins
|
Grinding ProcessHeat 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 TamarindBoil 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 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 MixTake 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 TimeServe the delicious Karnataka Style Tamarind Rice (Puliyogare) with any stir-fry veggie lije Potato Fry, Ladysfinger fry and papad and enjoy |
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