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:
- 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.
- 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.
- Add coriander seeds, methi seeds, and peppercorn. Roast for a minute.
- Add sesame seeds, coconut powder, mustard seeds, and cumin seeds. Roast until the smell of the coconut is good.
- Add hing, mix well, and then let the mixture cool completely. Powder this in a blender till its fine powder. Set aside
- 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.
- Add green chilli, dry red chilli, curry leaves, and asafoetida.
- When the peanuts are golden, add tamarind extract, and jaggery. Stir well.
- 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.
- Add some oil again, and then add the rice (ensure it’s cool).
- Serve puliyogare with plain yogurt and pickle.
Puliyogare, my favourite…
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