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.
- 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
- 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
- Start by roasting the nuts. In a saucepan on medium heat, add oil.
- When it shimmers, add the peanuts, roast on medium to a golden brown.
- Add chana and urad dhal. When they roast a little, add red chilies and curry leaves. Set aside to cool.
- Set aside the cooked rice on a large plate to cool completely.
- In a small cup, add tamarind and 1/2 cup hot water. Microwave for 2 minutes. Cool and puree, set aside.
- In a large work on medium heat, add oil.
- When it begins to shimmer, add mustard seeds and curry leaves.
- When the splattering subsides, add 2 tsp puliyogre powder, 2 tsp tamarind paste, salt, jaggery and hing. Cook for a few minutes.
- As it thickens, add a few spoons of oil and let bubble.
- Add the cooled rice to this and combine.
- Add the cooled roasted nuts and chopped coriander. Combine gently and serve hot. Enjoy!
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
- Roast all the ingredients in a pan on dry heat.
- Once the spices get fragrant, add oil and curry leaves.
- When the curry leaves get crunchy, turn off the heat.
- Cool and powder in a blender or coffee bean grinder.
- Store in an air tight container or use right away.