Puliyogare Recipe | Tamarind Rice Recipe | Pulihora Recipe
Puliyogare also known as tamarind rice, is a popular Indian dish that has originated from Karnataka state. Puliyogare is a tangy and flavorful rice meal that can be enjoyed during travel too. This tamarind rice is most commonly made in Indian homes especially South India.
Servings3 people
Ingredients
- cooked rice as needed I used basmati rice
- 1 tbsp + 1 teaspoon oil
- 1/4 cup tamarind
- 1/4 cup peanuts
- 1/4 teaspoon turmeric powder
- 2 and 1/2 cups water
- salt to taste
- 1 teaspoon jaggery
To Temper:
- 3 tablespoon gingelly oil
- 1 teaspoon mustard seeds
- 6 small red chillies
- a small sprig curry leaves
- 2 tablespoon channa dal
- 1 tablespoon urad dal
- 1/4 teaspoon hing
To Roast and Grind:
- 2 tablespoon chana dal
- 4 long red chillies
- 1 teaspoon urad dal
- 1 teaspoon coriander seeds
- 1/4 teaspoon fenugreek seeds
- 1/2 teaspoon whole pepper
Instructions
- To a bowl add 1/4 cup tamarind add 2 and 1/2 cups warm water.
- Crush it well.
- Once crushed fully strain, press and extract juice and pulp completely.
- To a kadai - Heat 1 teaspoon oil - add 2 tablespoon chana dal, 1teaspoon urad dal, 1 teaspoon coriander seeds, 2 red chillies, 1/3 teaspoon methi seeds and 1/2 teaspoon pepper corns.
- Roast until golden brown.
- Remove to a plate and cool down.
- Grind it a fine powder and set aside.
- To the same kadai - add 3 tablespoon gingelly oil and heat it. Now add 1/4 cup peanuts. Fry until golden brown, remove and set aside.
- Now add 1 teaspoon mustard seeds, 1 tablespoon urad dal, 2 tablespoon chana dal, 6 red chilies, few curry leaves and 1/4 teaspoon hing.
- Fry until dal turns golden brown.
- Add tamarind extract and let it boil for 5-7 minutes.
- Add salt to taste, 1/4 teaspoon turmeric powder and 1 teaspoon jaggery powder.
- Add spice powder we prepared in a sprinkled manner.
- Give a quick mix. If it is too thick already add 1/2 cup water. Boil for 5 minutes until the mixture starts to thicken.
- Once oil separates add few raw torn curry leaves along with fried peanuts and 1 tablespoon gingelly oil.
- Give a quick mix and switch off. Puliyogare mix or pulikaichal is ready!
- Cool down the mix completely then add to cooked rice along with little oil if needed.
- Mix it gently. It may look sticky at this stage but will be grain separated after some resting time. Give at least 15-20 minutes resting time before serving.
- Puliyogare is ready!
Notes
- Adding jaggery powder is optional but gives a balance in taste.Make the consistency very thin like rasam only then after adding the powder it will reach the desired consistency.
- If you feel the consistency too thick once you add the spice powder add little more water as it needs to boil 5 minutes.
- Do not reduce oil and I recommend using gingelly oil as it gives nice flavor to this dish.
- You can store the pulikaichal in fridge and it stays well for about a week.
- You can use either short grained regular rice or basmati rice.
- Cook rice and fluff it up. then spread it on a plate and set aside.
- Check and adjust salt after it reduces.
Nutrition Facts
Puliyogare Recipe | Tamarind Rice Recipe | Pulihora Recipe
Amount Per Serving (125 g)
Calories 685
Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 3g19%
Polyunsaturated Fat 7g
Monounsaturated Fat 7g
Sodium 694mg30%
Potassium 600mg17%
Carbohydrates 113g38%
Fiber 11g46%
Sugar 14g16%
Protein 16g32%
Vitamin A 1058IU21%
Vitamin C 179mg217%
Calcium 109mg11%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
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