Puliyogare is a South Indian tamarind rice, and a favourite in our home! We love this with some plain yogurt and Indian pickle on the side. It’s also my go to recipe when I need something simple, and quick.

Ingredients to roast and powder:

Chana Dal – 1 tbsp

Urad Dal – 1 tbsp

Dry Red Chilli – 4 (Broken)

Cumin Seeds – 3/4 tsp

Mustard Seeds – 3/4 tsp

Methi Seeds – 1/3 tsp

Peppercorns – 1/3 tsp

Sesame Seeds – 2 tbsp

Dried coconut – 4.5 tbsp

Coriander Seeds – 1 tbsp

Ingredients for Rice:

White Rice – 1.5 cup

Tamarind (I used tamarind extract) – 2 tbsp

Jaggery – 3 tbsp

Salt – 3/4 tsp

Ingredients for Tempering:

Mustard Seeds – 3/4 tsp

Turmeric Powder – 1/4 tsp

Green Chilli – 3 (Slit)

Peanuts – 4.5 tbsp

Urad Dal – 1 tbsp

Dry Red Chilli – 2 (Broken)

Curry Leaves – 1 sprig

Chana Dal – 1 tbsp

Oil – 4.5 tbsp

Asafoetida – 1/8 tsp

Method:

1. Wash and cook rice. For 1.5 cups of rice, I usually add 2 cups of water. I use an instant pot to cook the rice.
2. Meanwhile, you can start making the puliyogare powder. Heat a pan on medium flame. Add the chana dal, dry red chilli, and urad dal. Roast until they are slightly golden.
3. Add coriander seeds, methi seeds, and peppercorn. Roast for a minute.
4. Add sesame seeds, coconut powder, mustard seeds, and cumin seeds. Roast until the smell of the coconut is good.
5. Add hing, mix well, and then let the mixture cool completely. Powder this in a blender till its fine powder. Set aside
6. Let’s now make the rice. Heat the pan with oil, and add mustard seeds. When they crackle, add chana dal, urad dal, and peanuts. Roast until golden.
7. Add green chilli, dry red chilli, curry leaves, and asafoetida.
8. When the peanuts are golden, add tamarind extract, and jaggery. Stir well.
9. Add turmeric powder, and salt to taste. Mix well, and then add the puliyogare ground powder. Mix well again. Add some water if the mixture becomes too thick.
10. Add some oil again, and then add the rice (ensure it’s cool).
11. Serve puliyogare with plain yogurt and pickle.