Puliyogare Recipe

Puliyogare is a traditional South-Indian dish which is by large prepared in the state of Karnataka. It is also called as Tamarind rice. It is one of the tastiest rice items that’s being perpared from age-old days. Any one can try it and the best part is that the mix can be stored upto a month. And whenever we feel like eating Puliyogare, just boil some rice, take this mix out of the refridgerator and mix it with your rice, and bam!! your Puliyogare is ready to eat!!

These days, you can find such Puliyogare pastes from over a hundred companies available in the market. They are also available in heat-and-eat packs as well. But the home-made ones are the best. I always recommend home-made foods as they are hygenic and thus healthy enough to be consumed without giving it any serious thoughts.

And now, lets start preparing this tasty tangy dish and explore the real taste of tamarind!! Make a quick note of the ingredients and the preparation method :

Puliyogare Ingredients

• Coconut (fresh and shredded) : 1 cup
• Peppercorns : 2 tea spoons
• Coriander seeds : 4 tea spoons
• Peanuts : 4 tea spoons
• Red chillies : 10-12
• Mustard seeds : 2 tea spoons
• Urad daal (black gram) : 2 tea spoons
• White sesame seeds : 4 tea spoons
• Cumin seeds : 2 tea spoons
• Channa daal (bengal gram) : 1 tea spoon
• Curry leaves : 2 strands
• Oil or ghee : 8 tea spoon
• Tamarind juice (thick) : 1 1/2 cups
• Asoefetida : A pinch
• Jaggery or sugar : 1 tea spoon

Preparing Puliyogare:

1. Roast a cup of fresh coconut on low flame and keep it aside.
2. Now, roast some cumin seeds. coriander seeds, mustard seeds, sesame seeds and 5-6 red chillies.
3. While roasting the above, add 1/2 tea spoon of channa daal, 1 tea spoon of urad daal, 2 tea spoons of peanuts, some pepper seeds and a pinch of asoefetida, one after the other until you start getting an aromatic smell.
4. Grind this mixture into a fine powder.
5. Now,add the roasted coconut to this powder and grind again.
6. Heat some oil in a pan and add the remaining urad daal, channa daal, mustard seeds, sesame seeds, peanuts, red chillies and curry leaves.
7. When the seeds start to splutter, add the tamarind juice to it along with the jaggery or sugar. Mix well.
8. Add some salt to taste.
9. Once the liquid starts to boil, add the powered mixture to it and stir it till the liquid obtains a sticky texture.
10. Turn off the flame and allow it to cool.
11. You can keep this mixture for well over a month if placed in an air-tight container and refridgerated.
12. Once its cooled, mix it with plain boiled/cooked rice and your Puliyogare is ready to serve!!