Puliyogare | Karnataka Style Tamarind Rice

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Ingredients

Adjust Servings:
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

Nutritional information

1 Cup
Serving
380
Calories
9 g
Fat
63 g
Carbs
10 g
Protein
3 mg
Sodium
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Cuisine:

Ingredients

  • For Grinding

  • For Tempering

Directions

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

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

Puliyogare | Karnataka Style Tamarind Rice

Notes:

  1. If the Puliyogare mix is so spicy, adjust the spice with grated jaggery
  2. 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
  3. Cool the cooked rice completely before mixing the rice with Puliyogare mix. We can also use left over rice.

Puliyogare | Karnataka Style Tamarind Rice

Course: Rice Varieties
Cuisine: Indian, Karnataka
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 people
Calories: 380kcal
Author: Sowmya Venkatachalam
Print Recipe

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

For Grinding

  • 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

For Tempering

  • 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

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

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

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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Steps

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

Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!

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4 Comments Hide Comments

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.

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