Puliyogare or tamarind rice is a South Indian rice preparation typically eaten as a snack, as part of most south Indian festival luncheons and dinners, and as prasadam in temples. Puliyogare is also known as huḷianna in some parts of Karnataka, puliyodharai in Tamil Nadu and puḷihora in Andhra Pradesh.
It is traditionally made using steamed or boiled rice mixed with tamarind paste, groundnuts or peanuts, coriander, coconut, red chili,curry leaves, jaggery, pepper, mustard seeds, fenugreek, turmeric, asafoetida and urad dal.
Source – wikipedia
Recipe inspired by Padhus Kitchen
In the process of making tamarind rice / Puliyogare there are two basic steps that helps regulating the flavors of the rice. The spice powder of Podi that gives spice to the rice and the tamarind paste aka Puliyodharai gives a sour taste to the rice. Both can be adjusted as per one’s choice.
Let us proceed to check out the recipe of authentic Puliyogare …
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
serving
|
- 2 cups rice Cooked
- 1 Tamarind lemon - sized ball
- 3 - 4 tbsp Sesame oil
- Spice powder :
- 1 tsp Sesame seeds
- 1 tsp Coriander seeds
- 4 chilies Red
- 1 tsp Fenugreek seeds
- 2 tbsps coconut Desiccated
- 1 tsp Jaggery - grated
- Seasoning :
- 1 tsp Mustard
- 2 tsp Urad dal
- 2 tsp Chana dal
- 2 - 3 chilies Dry red - broken
- 1/2 tsp Asafoetida
- Curry leaves - few
- 1 tsp Turmeric powder
- handful peanuts Roasted
- 8 - 10 cashews [optional] Roasted
Ingredients
|
|
- Dry roast red chilies, fenugreek seeds, coriander seeds and desiccated coconut till you get a nice roasted aroma. Dry roast the sesame seeds separately. Keep aside to cool. Mix everything together in a mixer grinder, add crushed or grated jaggery and grind everything to make a powder.
- Cook rice and make sure the grains are separate from each other. Keep aside.
- Soak tamarind in little water and collect the juice and discard the pulp.
- Heat oil in a wok and add all the ingredients mentioned under 'Seasoning' .
- As the dal starts getting brown, add tamarind juice and salt and let it boil.
- Cook till it thickens and oil starts leaving the sides. Aunthentic Pulikachal / tamarind paste is ready.
- Spread rice in a big plate ans add spice powder and Puliyodharai as required. You can adjust both as per your choice of spice and sour.
- Serve hot!
Notes :
You can store the paste in an air tight jar and refrigerate it. Use it when ever required.
If you liked the recipe, please drop in your feedback in comments below.
Thanks for stopping by!
Love : Shaheen
