Puliyogare, also referred to as tamarind rice, is a well-liked dish in India that originated in the state of Karnataka. It is a zesty and aromatic rice dish that can also be savored while traveling. This type of tamarind rice is commonly prepared in households throughout India, particularly in South India.
Puliyogare is a traditional Indian rice dish that is typically eaten for lunch. It is also commonly served as a sacred offering in temples and prepared for special events such as baby showers and religious ceremonies. The key ingredient, Pulikaichal or Puliyogare mix, can be prepared in advance and stored for an extended period of time.
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Puliyogare, also known as tamarind rice, pulihora, puliyodharai, or puli sadam, is a popular dish with variations in different regions. This traditional rice dish is often prepared in temples as prasad or for religious celebrations at home.
In Tamil Nadu, we refer to it as Puliyodharai or puli sadam, while in Karnataka it is known as Puliyogare. With cooked rice, puliyogare can be prepared in a matter of minutes. A blend of spices is created by toasting and grinding lentils, then tamarind extract is cooked with tempering before being mixed with the spice powder. This mixture is commonly known as “Puliogare mix” or “Pulikaichal” and can be stored for several days.
Puliyogare is commonly prepared for festivals, special events, or as a convenient dish for traveling due to its longer shelf life. The recipe may differ based on regional tastes and familial customs.
If you have both cooked rice and puliyogare mix, preparing puliyogare is incredibly easy. You can pair it with papad, appalam, chips, or even plain curd. For a delicious experience, try it with fire-roasted papad!
To make cooked rice, I used basmati rice and pressure cooked it with a ratio of 1 part rice to 2 parts water. I cooked it for 3 whistles over medium heat, then fluffed it and let it cool. Regular rice can also be used.
The amount of tamarind may vary slightly depending on the type used, so adjust accordingly.
A basic seasoning is created by heating mustard, red chillies, chana dal, urad dal, hing, and curry leaves.
A unique blend of homemade spices is created with chana dal, toor dal, urad dal, fenugreek seeds, pepper, coriander seeds, and red chillies for the lentils dish.
- Peanuts – Peanuts adds a nice crunch to the rice while eating.
Jaggery adds a pleasant tangy flavor and helps to balance out the sourness.
We use turmeric powder as a spice in this recipe.
Sesame oil – Sesame oil is recommended for this recipe, but you can also substitute it with regular cooking oil.
Step by Step Guide for Preparing Puliyogare
In a bowl, combine 1/4 cup tamarind with 2 and 1/2 cups of warm water.
2.Crush it well.
After crushing, strain thoroughly and then press to extract all of the juice and pulp.
4. In a kadai, heat 1 teaspoon of oil and add 2 tablespoons of chana dal, 1 teaspoon of urad dal, 1 teaspoon of coriander seeds, 2 red chillies, 1/3 teaspoon of methi seeds, and 1/2 teaspoon of pepper corns.
Cook until the surface is a golden brown color.
Take out and transfer to a plate, then allow to cool.
Grind it into a fine powder and then set it aside.
8.To the same kadai – add 3 tablespoon gingelly oil and heat it. Now add 1/4 cup peanuts. Fry until golden brown, remove and set aside.
Next, include 1 tsp of mustard seeds, 1 tbsp of urad dal, 2 tbsp of chana dal, 6 red chilies, a handful of curry leaves, and a pinch of hing (asafoetida).
Fry the dal until it becomes a golden brown color.
Add the extract from tamarind and allow it to simmer for 5-7 minutes.
For desired flavor, sprinkle in salt, 1/4 tsp of turmeric powder, and 1 tsp of jaggery powder.
Sprinkle in the spice powder that we have prepared.
Stir quickly. If the consistency is too thick, add 1/2 cup of water. Let it boil for 5 minutes until the mixture begins to thicken.
After the oil separates, mix in some torn curry leaves, fried peanuts, and 1 tablespoon of gingelly oil.
Mix quickly and turn off the stove. The Puliogare mix or pulikaichal is now prepared!
Allow the mixture to cool down entirely before combining it with cooked rice. If necessary, add a small amount of oil.
Gently stir the mixture. It may appear sticky initially, but it will separate into grains after some time. Allow it to rest for 15-20 minutes before serving.
Puliyogare is ready!
You can add jaggery powder if desired, which will help balance the taste. It is important to make sure the consistency is thin, similar to rasam, before adding the powder to achieve the desired consistency.
If you find the texture too dense after adding the spice powder, simply add a small amount of water and let it boil for 5 minutes.
Avoid cutting down on oil and I suggest using sesame oil as it adds a delicious flavor to this dish.
You can refrigerate the pulikaichal and it will last for approximately one week.
You have the option of using short-grain regular rice or basmati rice.
Prepare and fluff the rice, then transfer it to a plate and set it aside.
Monitor and modify the amount of salt after it decreases.
Serving & Storage Suggestion
Puliyogare can be enjoyed with vathal, papad, kootu, stir fry, or on its own. It can be stored at room temperature for 2 days, but the prepared pulikaichal can last in the fridge for 1-10 days.
Which type of rice should I use?
Either short or long grain rice can be used for Puliyogare. Personally, I prefer using short grain rice for Puliyotharai and basmati rice for Puliyogare.
What sets Puliyogare apart from Puliyodharai?
Different states have different names for tamarind rice – in Tamil Nadu it is known as Puliyodharai or Puli Sadam, while in Karnataka it is called Puliyogare. While each variation has its own distinct flavor, there is only a slight difference as they both use similar ingredients.
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📖 Recipe Card
Recipe for Puliyogare, also known as Tamarind Rice or Pulihora.
Puliyogare, also referred to as tamarind rice, is a well-liked dish in India that originated from the state of Karnataka. It is a zesty and aromatic rice dish that is convenient for travel. This particular variety of tamarind rice is a staple in many Indian households, particularly in South India.
- cooked rice as needed
I utilized basmati rice.
- 1 tbsp + 1 teaspoon oil
- 1/4 cup tamarind
- 1/4 cup peanuts
- 1/4 teaspoon turmeric powder
- 2 and 1/2 cups water
- salt to taste
- 1 teaspoon jaggery
- 3 tablespoon gingelly oil
- 1 teaspoon mustard seeds
- 6 small red chillies
- a small sprig curry leaves
- 2 tablespoon channa dal
- 1 tablespoon urad dal
- 1/4 teaspoon hing
To roast and grind, follow these steps:
- 2 tablespoon chana dal
- 4 long red chillies
- 1 teaspoon urad dal
- 1 teaspoon coriander seeds
- 1/4 teaspoon fenugreek seeds
- 1/2 teaspoon whole pepper
Add 1/4 cup of tamarind and 2 and 1/2 cups of warm water to a bowl.
Crush it well.
After fully crushing, strain and press to extract all the juice and pulp.
To a kadai – Heat 1 teaspoon oil – add 2 tablespoon chana dal, 1teaspoon urad dal, 1 teaspoon coriander seeds, 2 red chillies, 1/3 teaspoon methi seeds and 1/2 teaspoon pepper corns.
Bake until a golden brown color is achieved.
Transfer to a dish and allow to cool.
Pulverize it into a fine powder and set it aside.
Add 3 tablespoons of gingelly oil to the same kadai and heat it. Then, add 1/4 cup of peanuts and fry until they turn golden brown. Remove from heat and set aside.
Next, include 1 tsp of mustard seeds, 1 tbsp of urad dal, 2 tbsp of chana dal, 6 red chilies, a handful of curry leaves, and 1/4 tsp of hing.
Cook until the dal is a golden brown color.
Mix in tamarind extract and allow it to simmer for 5 to 7 minutes.
Season to your liking with salt, 1/4 tsp of turmeric powder, and 1 tsp of jaggery powder.
Sprinkle the spice powder that we have prepared evenly.
Stir the mixture briefly. If it is too dense, add 1/2 cup of water. Bring to a boil and continue cooking for 5 minutes until the mixture begins to thicken.
After the oil separates, add a handful of torn curry leaves and fried peanuts, as well as 1 tablespoon of gingelly oil.
Mix everything together and turn off the heat. Your puliyogare mix or pulikaichal is now prepared!
Allow the mixture to cool completely before combining it with cooked rice, and add a small amount of oil if necessary.
Gently mix the ingredients together. The mixture may appear sticky initially, but after resting, it will become separated into grains. Allow it to rest for at least 15-20 minutes before serving.
Puliyogare is ready!
Adding jaggery powder is not necessary, but it can enhance the overall flavor. The consistency should be made thin, similar to rasam, before adding the powder to achieve the desired texture.
If the spice powder makes the consistency too thick, add a small amount of water and let it boil for an additional 5 minutes.
I suggest using gingelly oil in this dish as it adds a delicious flavor. Do not substitute with other oils.
The pulikaichal can be refrigerated for up to one week.
You have the option of using either regular short grain rice or basmati rice.
Prepare the rice by cooking it and loosening it with a fork. Afterwards, distribute it onto a plate and leave it to the side.
Verify and modify the amount of salt once it has decreased.
Puliyogare Recipe | Tamarind Rice Recipe | Pulihora Recipe
Serving Size (125 g)
Calories from Fat 171
% Daily Value*
Saturated Fat 3g19%
Polyunsaturated Fat 7g
Monounsaturated Fat 7g
Vitamin A 1058IU21%
Vitamin C 179mg217%
The percentage of daily values is calculated using a 2000 calorie diet.
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