Puliyogare recipe | Tamarind rice recipe | Karnataka puliyogare

By Swasthi's Recipes · 45 min

Ingredients

Instructions

1. Wash the rice several times and cook it so the grains stay separate, then spread it out to cool completely.
2. Soak the tamarind in ½ to ¾ cup water, add the jaggery and stir until dissolved.
3. When the tamarind is soft, squeeze it well to extract the juice. Taste and add more jaggery if desired, then strain and set aside.
4. Dry roast the chana dal, urad dal and red chilies on low-medium heat until lightly golden. Add the peppercorns, methi seeds and coriander seeds and roast, stirring often, until the methi smells good.
5. Add the cumin, mustard seeds, sesame seeds and coconut and keep roasting until the coconut smells good. Add the asafoetida, switch off the heat and let cool completely.
6. Grind the roasted mixture into a fine powder in a blender and set aside.
7. Heat oil in the same pan, add the mustard seeds and wait until they crackle. Add the dals and peanuts and roast until lightly golden, then add the curry leaves, green chilies and red chilies.
8. When the peanuts and dal are fully golden, add the asafoetida. Pour in the tamarind and jaggery liquid, add turmeric and salt, and cook until slightly thick.
9. Add the powder little by little, mixing well. If too thick, add a little water to the tamarind pulp, strain it into the pan, and stir. Cook on medium heat until thickened, adding 1 tablespoon oil if wanted.
10. Cook on low heat until the mixture is thick and releases oil, adding salt if needed.
11. Add the mixture to the cooled rice a little at a time and mix, using only as much as you need. Let it rest about 30 minutes before serving.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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RiceCoconutPeanutTamarindUrad dal