Saturday, November 30, 2013

Puliyogarae / Tamarind Rice

A Tangy Peanutty rice with spices and Gingely oil........

Fusion Tamarind Rice with Almonds and Soya Nuggets for more Protein Value

About Puliyogarae:

Puliyogare (Kannada- Puliyodharai(Tamil:புளியோதரை) is a South Indian rice preparation usually eaten as a snack. Puliyodharai is also known as huḷianna ("sour rice" in Modern Kannada) in some parts of Karnatakapuḷihora ("sour rice" in Telugu) in Andhra Pradesh, and tamarind rice in English.
It is traditionally made using steamed or boiled rice mixed with tamarind paste, groundnuts or peanutscoriandercoconutred chilicurry leavesjaggerypeppermustard seedsfenugreekturmericasafoetidaurad dal, and cumin.
The tamarind paste is the essence of how a Puliyogare is created. Tamarind is soaked in water to extract the juice. The tamarind juice with is then boiled at a low temperature around 60-65 degrees Celsius on the stove. Red chili powder, black pepper are added to the mixture to season the mixture. Once the juice turns into a jelly like consistency it is removed and allowed to cool down.

Puliyogare is a mainstay in most south Indian festival luncheons and dinners. It is also offered as prasadam in temples across south India.

It is also prepared during festivals such as Ganesha Chaturthi and Diwali.


Raw Rice – 2 cups
Tamarind – Lemon size
Turmeric powder – ¼ teaspoon

To fry and grind:

Red chillies – 1
Coriander seeds – 1 teaspoon
Bengal gram dhal – 1 teaspoon
Fenugreek seeds – ¼ teaspoon

For seasoning:

Gingelly Oil – 4 or 5 tablespoon
Mustard – Half teaspoon
Red chillies - 3
Bengal Gram Dhal - 1 teaspoon
Ground Nut / Peanut – 5 tablespoon
Asafoetida – ¼ teaspoon
Curry leaves – few
Salt – 1 teaspoon or as per taste


1.Cook rice till soft (but not mushy). Put it in a plate or broad vessel and spread it. Sprinkle one or two teaspoon oil over it.

 2.Soak tamarind and salt in water and squeeze out the juice. Break the red chillies into four or five pieces.

3.In a kadai put the oil and when it is hot add mustard. When it pops up, add Bengal gram dhal and fry till it turns light brown. Add ground nut, red chillies and curry leaves and fry for a while. Add tamarind juice along with turmeric powder and asafetida powder. Let it boil on medium heat.

4.Meantime, take another kadai and put one teaspoon oil and fry one red chilli, bengal gram dhal, Urad Dhal, coriander seeds and the fenugreek seeds. Cool it and powder it.

5.Add this powder to the tamarind mixture. Mix well and cook till the oil floats on top. Remove it from stove. It look like tamarind paste.

6.Add this paste gradually to rice and mix gently. When mixing you can add one or two teaspoon gingelly oil.


To get the real taste, you have to use only gingelly oil. You can use ground nut with skin or without skin. If you want crispy taste, instead of adding the groundnut while seasoning, you can add when mixing the rice. Instead of ground nut, you can add soaked whole gram (Kondai kadalai) along with the tamarind juice and cook.
If you use Katti Perungayam (Hard Asafoetida), you can fry along with other ingredients and powder it. If you use asafoetida powder, then add it in the seasoning.
If you like, you can also add one or two teaspoons of til seeds (Ellu) along with the roasting ingredients and powder it.

 You can Make it more Creative and tastier by adding extra almonds and Soya Nuggets too,by this way you are adding some more extra protein for your meal....
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