PULIYOGARE | TAMARIND RICE

Puliyogare or Tamarind Rice is a tangy, spicy, and sweet rice dish seasoned with aromatic spices, peanuts and curry leaves. If you have leftover rice, you can prepare this dish in less than 15 minutes.

This is my 3rd rice dish for Navratri. If you have not yet checked the first two rice recipes click on the link  : Rice Kesari bath, Curd Rice.

This is a very popular South Indian recipe also known as Puliyodarai or Pulihora. It is generally served as prasadam in temples and at religious ceremonies like puja. This rice dish has long shelf life and thus serves as a great travel food.

There are different variations in which this dish can be prepared. This is my first Puliyogare recipe on the blog. I will post other variations in the near future.

To make Puliyogare, cook the rice using any method that you are comfortable with. Once the rice is cooked and comes to room temperature, use a fork to separate the grains. Keep this aside. If you have left over rice then this recipe is ready in less than 10 minutes. My mom prepares this for breakfast whenever we have left over rice from the previous night.

To make puliyogare paste, soak tamarind in hot water for 10 minutes. Once it becomes soft, squeeze it using your hands and extract the juice. To this add jaggery or brown sugar.

Heat oil in a pan and add all the spices mentioned in the ingredient list below, and roast until aromatic. Grind these roasted spices and keep it aside. In the same pan, add the tamarind pulp that was prepared above and cook on medium to low flame for 7 to 8 minutes or till the rawness of the tamarind goes off and it develops a thick paste or jam consistency. To this add the ground masala and continue sauteing till this looks like thick paste or gojju.

Meanwhile on another pan or kadai you can prepare the tempering or seasoning. Once tempering is ready, add the tempering and cooked rice to the puliyogare paste that is prepared above and toss till combined.

To get the best result you will have to be generous when adding all the spices. The ingredient list and steps may look lengthy and repetitive. But the ingredients are all very basic and will definitely enhance the taste of the dish.

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Step wise recipe for Pulioyogare | Tamarind rice

Puliyogare / Tamarind Rice

Kushi

Puliyogare or Tamarind Rice is a tangy, spicy, and sweet rice dish seasoned with aromatic spices, peanuts and curry leaves. If you have leftover rice, you can prepare this dish in less than 15 minutes.

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Prep Time 5 mins

Cook Time 15 mins

Total Time 20 mins

Course Breakfast, Dinner, Lunch

Cuisine Indian

Ingredients

  

To Make Puliyogare paste

• 1 tablespoon Coconut oil / Canola oil
• ½ teaspoon Mustard Seeds
• ½ teaspoon Cumin Seeds
• 1 tablespoon Urad Dal
• 1 tablespoon Chana Dal
• 1 tablespoon Coriander Seeds
• ¼ teaspoon Asafoetida / Hing
• ¼ teaspoon Fenugreek seeds / Methi
• 2 tablespoon Grated Coconut (fresh / dry)
• ½ teaspoon Black peppercorns
• 5 Dry red chilies vary as per taste
• 5 Cashews

For the Tamarind Paste

• ¼ cup Tamarind
• ½ cup Hot Water
• 3 tablespoon Brown Sugar / Jaggery

For Seasoning / Tempering

• 1 ½ tablespoon Canola Oil / Coconut Oil
• 1 teaspoon Mustard Seeds
• 1 teaspoon Cumin seeds
• 1 teaspoon Urad dal
• 1 tbsp Chana Dal
• 2 Dry red chilies
• 3 tablespoon Peanuts (Groundnuts)
• 8 Curry leaves
• 5 to 6 Cashews

Other Ingredients

• 1 ½ cup Rice
• Salt to taste

Instructions

 

Step I (Tamarind Paste)

• In a bowl, add tamarind and hot water and soak for 10 to 15 minutes. 
• Once it becomes soft, extract the juice using your hands and discard any seeds. To this add brown sugar or jaggery and keep it aside. 

Step II (To make Puliyogare Paste)

• Heat oil in a pan. Add mustard seeds. When it starts to splutter, add cumin seeds, urad dal, chana dal, coriander seeds, hing, and fenugreek seeds and saute till it becomes light in color and are aromatic.
• Add coconut, peppercorns, dry red chilies, and cashews and saute for few more seconds. Switch off the flame. 
• Grind this to a powder or thick paste adding very little (about 1 to 2 tbsp) water. Keep this aside. 

Step III

• Cook the rice using any method that you are comfortable with. Once the rice has cooked using a fork spread it to separate the grains. Keep this aside.

Step IV (Prepare seasoning / tempering)

• Heat oil in pan on medium flame. Add mustard seeds. When it starts to splutter, add cumin seeds, urad dal, chana dal, and saute..
• Once it turns light golden in color, add red chilies, peanuts, cashews, and curry leaves, and saute for 30 seconds. Switch off the flame.

Step V

• In another pan, add tamarind paste prepared in step I and cook it on medium flame for about 7 minutes or till the rawness goes off and it becomes like thick paste (jam consistency)
• To this add Puliyogare paste and saute for few more seconds till it becomes like thick paste. You can add salt at this stage. 
• Add in cooked rice, tempering, and adjust salt if required and toss till combined.
• Puliyogare is now ready. Serve and enjoy.

Notes

You can use store bought powder or paste and then season with ingredients given under Seasoning.

To get the best result you will have to be generous when adding all the spices.

The ingredient list and steps may look lengthy and repetitive but they are all basic ingredients that will enhance the taste of the dish.

Keyword Best Rice Recipes, Prasadam Recipes, Pulihora, Puliyodarai, Puliyogare, Tamarind Rice, Vegan Rice, Vegetarian, WHite Rice

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To Make Puliyogare paste

• 1 tablespoon Coconut oil / Canola oil
• ½ teaspoon Mustard Seeds
• ½ teaspoon Cumin Seeds
• 1 tablespoon Urad Dal
• 1 tablespoon Chana Dal
• 1 tablespoon Coriander Seeds
• ¼ teaspoon Asafoetida / Hing
• ¼ teaspoon Fenugreek seeds / Methi
• 2 tablespoon Grated Coconut (fresh / dry)
• ½ teaspoon Black peppercorns
• 5 Dry red chilies vary as per taste
• 5 Cashews

For the Tamarind Paste

• ¼ cup Tamarind
• ½ cup Hot Water
• 3 tablespoon Brown Sugar / Jaggery

For Seasoning / Tempering

• 1 ½ tablespoon Canola Oil / Coconut Oil
• 1 teaspoon Mustard Seeds
• 1 teaspoon Cumin seeds
• 1 teaspoon Urad dal
• 1 tablespoon Chana Dal
• 2 Dry red chilies
• 3 tablespoon Peanuts (Groundnuts)
• 8 Curry leaves
• 5 to 6 Cashews

Other Ingredients

• 1 ½ cup Rice
• Salt to taste

Step I (Tamarind Paste)

1. In a bowl, add tamarind and hot water and soak for 10 to 15 minutes. 
2. Once it becomes soft, extract the juice using your hands and discard any seeds. To this add brown sugar or jaggery and keep it aside. 

Step II (To make Puliyogare Paste)

1. Heat oil in a pan. Add mustard seeds. When it starts to splutter, add cumin seeds, urad dal, chana dal, coriander seeds, hing, and fenugreek seeds and saute till it becomes light in color and are aromatic.
2. Add coconut, peppercorns, dry red chilies, and cashews and saute for few more seconds. Switch off the flame. 
3. Grind this to a powder or thick paste adding very little (about 1 to 2 tbsp) water. Keep this aside. 

Step III

1. Cook the rice using any method that you are comfortable with. Once the rice has cooked using a fork spread it to separate the grains. Keep this aside.

Step IV (Prepare seasoning / tempering)

1. Heat oil in pan on medium flame. Add mustard seeds. When it starts to splutter, add cumin seeds, urad dal, chana dal, and saute..
2. Once it turns light golden in color, add red chilies, peanuts, cashews, and curry leaves, and saute for 30 seconds. Switch off the flame.

Step V

1. In another pan, add tamarind paste prepared in step I and cook it on medium flame for about 7 minutes or till the rawness goes off and it becomes like thick paste (jam consistency)
2. To this add Puliyogare paste and saute for few more seconds till it becomes like thick paste. You can add salt at this stage. 
3. Add in cooked rice, tempering, and adjust salt if required and toss till combined.
4. Puliyogare is now ready. Serve and enjoy.

Recipe Notes

To get the best result you will have to be generous when adding all the spices.

The ingredient list and steps may look lengthy and repetitive but they are all basic ingredients that will enhance the taste of the dish.