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Melkote Iyengar Puliyogare | Iyengar Puliyogare Gojju
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4.83 from 17 votes

Melkote Iyengar Puliyogare | Iyengar Puliyogare Gojju

Melkote Iyengar Puliyogare, a delicious tangy and spicy tamarind rice that is so popular in the region of Melkote in Karnataka. Well balanced flavors makes this puliyogare gojju so delicious and unique. Learn here how to make this Melkote Iyengar Puliyogare with step by step instructions and pictures.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Rice Varieties, Thokku
Cuisine: Indian Cuisine, Indian Recipes, Karnataka, South Indian Recipes
Servings: 200 gms
Calories: 212kcal
Author: Sowmya Venkatachalam


  • Heavy Bottomed Pan
  • Mixer Grinder


  • 1 big Lemon size Tamarind
  • 2 cups Cooked Rice
  • ¼ tsp Turmeric Powder
  • 2 tsp Salt Adjust as needed
  • 1 tbsp Grated Jaggery

For Grinding

  • 1 tsp Cumin Seeds
  • 1 tbsp Coriander seeds
  • 1 tbsp Whole Urad Dal
  • 1 tsp Peppercorns
  • 7 nos Red Chili
  • 1 tbsp Sesame Seeds
  • 1 tbsp Desiccated Coconut Dry coconut
  • 1 tbsp Roasted Gram Dal (Pottukadalai / Dhaliya)

For Tempering

  • ¼ Cup Sesame Oil
  • 1 tsp Mustard seeds
  • ½ tsp Asafoetida (Asafetida / Hing)
  • 2 tbsp Peanuts
  • 5 nos Red Chili
  • 1 sprig Curry leaves


  • Take 2 cups of cooked rice in a broad vessel. Spread the cooked rice and allow it to cool off completely.

Soaking Tamarind

  • Soak tamarind in 2 cups of hot water for 10 mins. After 10mins, squeeze and extract thick juice of tamarind and set aside.

Preparing Grinding Ingredients

  • Heat a pan. Add cumin seeds and fry till its dark brown. Take it aside in a plate.
  • In the same pan, next add coriander seeds and fry till the seeds become slightly dark brown. Take this aside in the same plate.
  • Next, add urad dal and pepper fry till dal turns golden brown and take it aside.
  • Now, add red chili and fry the chili till it puffs up. Take it aside.
  • Then, add sesame seeds and fry till it sputter. Take it aside.
  • Next, add dry coconut and fry till the coconut turns slightly brown.


  • Allow all the grinding ingredients to cool off completely and take it to mixer jar. To the grinding ingredients, add roasted gram to the mixer jar. Grind everything to a smooth powder.

Cooking Puliyogare

  • Heat a heavy bottomed pan. Add the tamarind extract along with turmeric and salt.
  • Allow the tamarind extract to boil for 5 mins to get rid the raw smell of tamarind juice. Add the ground puliyogare spice powder to the boiling tamarind and give a good mix so it gets nicely incorporated with the tamarind juice.
  • Allow the puliyogare to become thick like a thokku consistency. Add grated jaggery and give a good mix. Switch off the flame.

For Tempering

  • Heat oil in a pan. Add mustard seeds and allow it to sputter. Then add asafoetida and give a mix. Next, add red chili, peanuts and fry till peanuts are slightly brown. Add few curry elaves and swtich off the flame.

Finishing Puliogare

  • Add the tempered ingredients to the puliyogare gojju and give a nice mix.


  • Add 3-4 tbsp of Puliyogarai gojju to the cooked rice. Mix gently without mashing the rice. Add extra gojju if you need. Delicious Melkote Iyengar Puliyogare Ready!!


Serving: 1Cup | Calories: 212kcal | Carbohydrates: 42g | Protein: 4g | Fat: 3g