Puliyogare / Tamarind rice

Puliyogre recipe - tamarind rice recipe

Puliyogre - a yummy tangy rice made with tamarind paste and spices. It is a specialty of the Iyengar community, in South India. This yummy
finger-licking, fragrant rice is a popular prasad in many South Indian temples. 

You can make this easily using store bought puliyogre powder or a modified curry powder (mentioned in the ingredients list). If you want to make the authentic puliyogre powder from scratch, scroll all the way down for the recipe.




Serves 4
Ingredients:
  • 2 cups rice, cooked and cooled completely
  • 1 tsp brown sugar/jaggery
  • 1/2 cup tamarind
  • 1/4 cup oil
  • 1 tsp mustard seeds
  • A sprig of curry leaves
  • 2 tsp puliyogre powder 
  • (OR 2 tsp curry powder + 1 tsp sesame powder + 1/4 tsp pepper powder)
  • 1/2 cup finely chopped fresh coriander leaves
  • Pinch of hing

Roasting nuts:
  • 2 tsp oil
  • 3-4 dry red chilies
  • 2-3 sprigs curry leaves
  • 1/2 cup peanuts
  • 1 tsp channa dal
  • 1 tsp urad dal

Directions:
  1. Start by roasting the nuts. In a saucepan on medium heat, add oil. 
  2. When it shimmers, add the peanuts, roast on medium to a golden brown.
  3. Add chana and urad dhal. When they roast a little, add red chilies and curry leaves. Set aside to cool. 
  4. Set aside the cooked rice on a large plate to cool completely. 
  5. In a small cup, add tamarind and 1/2 cup hot water. Microwave for 2 minutes. Cool and puree, set aside. 
  6. In a large work on medium heat, add oil. 
  7. When it begins to shimmer, add mustard seeds and curry leaves. 
  8. When the splattering subsides, add 2 tsp puliyogre powder, 2 tsp tamarind paste, salt, jaggery and hing. Cook for a few minutes. 
  9. As it thickens, add a few spoons of oil and let bubble. 
  10. Add the cooled rice to this and combine. 
  11. Add the cooled roasted nuts and chopped coriander. Combine gently and serve hot. Enjoy!
Puliyogre recipe - tamarind rice recipe



Puliyogre powder - recipe
Makes about 1 cup. 
  • 10-12 dry red chilies, based on your spice level
  • 1/2 cup coriander seeds/dhania
  • 1 tsp cumin seeds/jeera
  • 1/4 tsp fenugreek seeds/methi
  • 1 tsp black pepper seeds
  • 1/2 tsp hing
  • 2 tsp sesame seeds/til/ellu
  • a sprig of curry leaves
  • 1 tsp vegetable oil
Directions:
  1. Roast all the ingredients in a pan on dry heat. 
  2. Once the spices get fragrant, add oil and curry leaves. 
  3. When the curry leaves get crunchy, turn off the heat. 
  4. Cool and powder in a blender or coffee bean grinder. 
  5. Store in an air tight container or use right away.