Puliyogare is the most popular South Indian dish. Puliyogare is also known as tamarind rice in English, it is a tangy-spicy South Indian Rice variety, which is known for its long shelf life and great travel food.  It is traditionally made using with tamarind juice, groundnuts or peanuts, coriander,  grated dry coconut, red chili, curry leaves, jaggery, pepper, mustard seeds, fenugreek, turmeric, asafoetida and cumin.  Puliyogare, vangibhath, chitranna is consumed as common breakfast dish around south Karnataka and also prepared for special occasions and festivals such as Ganesha Chaturthi and Diwali. Puliyogare is distributed as prasad  in many temples in south India.

Preparation time – 20 min

Cooking time – 45 min

Ingredients – 

To prepare puliyogre gojju –

To make powder –

Cumin – 1 tbs

Fenugreek seeds – 1 tbs

Pepper – 1 tbs

Mustard seeds – 1/2 tsp

Coriander – 3-4 tbs

Guntur red chilies – 6-7 no’s

Byadgi/kashmir chilies – 10 – 12 no’s

Asofietida – 1/2 tsp (powdered)

Other ingredients –

Jaggery – 3/4 cup crushed (adjust to your taste)

Tamarind – 1 cup

Salt to taste

Method –

To make or to prepare Puliyogre gojju –

Heat 2 cup of water in a bowl until warm, add tamarind and soak it for 10 – 15 min

Dry roast all the ingredients one by one separately in a kadai except mustard seeds

Add mustard seeds on the roasted ingredients, allow it to cool and once it is ready to make powder,

Transfer it to a mixer jar and make a dry powder and keep ready.

Squeeze the soaked tamarind remove the waste from it and keep the tamarind paste ready.

Heat tamarind paste,add turmeric powder, jaggery and salt

Bring the mixture to boil, stir until jaggery dissolves in it.

Ensure that jaggery is dissolved, then add prepared powder combine it with the mixture, boil it for 5 min in a low flame and switch off the flame.

Ingredients –

For 2 cup of rice

For seasoning –

Black sesame – 1/2 cup (dry roasted and powdered)

Dry bydgi/kasmir chilies – 4-5 no’s

Fresh curry leaves – 1 bunch (separated)

Peanuts – 1/2 cup

Mustard seeds – 1 tsp

Asofoietida – 1/4 tsp

Grated dry copra – 1 cup

Cashew nuts (optional)

Turmeric powder – 1/2 tsp

Oil – 1 cup

Salt to taste

Method –

To make or to prepare seasoning –

Heat a pan dry fry black sesame in a medium flame, when it begins to sizzle remove from the flame, allow it to cool and make a coarse powder of it and keep ready.

In the same pan add oil for tempering, when it is hot add mustard seeds, allow it to splutter, add  curry leaves, dry chilies,  asofoietida, saute in oil,

Then add peanuts and cashew nuts fry until it turns to golden brown and crisp ( take care not to over roast or under cook it.)

Add coarsely powdered sesame powder into it, stir for a while in oil

Add grated dry copra fry it for a while

Remove it from the flame.

Add prepared mixture to the tamarind mixture and combine properly.

Puliyogare gojju is ready to mix with cooked steamed rice.

Cook rice by adding 1:2 proportion of water and keep ready to mix it with puliyogare gojju. Add a small quantity prepared mixture to rice and mix properly, add 1 or 2 tsp of oil if necessary on it.

Enjoy !!! Delicious Iyengar pulyogare.

Preserve prepared puliyogare gojju for more than 15 day without refrigerating it.

Tips –

You can fry peanuts in oil separately and add it finally while you mix rice.

Take care not to burn or over roast any ingredients as it spoils the taste of the dish.

Adjust adding jaggery to your taste.

If you want light in colour/ taste, add less puliyogare gojju while mixing it with rice, if you prefer hot,spicy and dark in colour add little more prepared gojju into rice and mix properly so that the mixture must coat with rice, add oil finally if necessary.

Puliyogare taste rich if it is prepared with ground nut oil.