Puliyogare, also known as tamarind rice, is a flavorful South Indian dish made with rice, tamarind paste, and a blend of spices. It has spicy, tangy flavors that are a favorite in festive lunch menus. It is also a great way to use leftover rice and comes together as a satisfying meal when served with a raita and papad.
Puliyogarae (Tamarind Rice)
Ingredients
- 2 cups Rice
- 1/2 cup Tamarind paste
- 1/2 cup Coriander Seeds (Dhania)
- 1 tbsp Cumin seeds (Jeera)
- 1 tbsp Whole black Pepper
- 1 tsp Mustard seeds
- 1.5 tsp Fenugreek (Methi) seeds
- 1.5 tbsp White sesame Seeds
- 6-8 Dried red Chillies preferably byadagi variety
- 1/2 cup Dry coconut
- 2 tbsp Jaggery or Brown Sugar
- 1/4 tsp Asafoetida (Hing)
- 1/4 tsp Turmeric powder
- 10-15 Curry Leaves
- 1.5 tsp Chana Dal
- 1.5 tsp Urad Dal
- 1/2 cup Peanuts or Cashews
- 4 tbsp Vegetable or Canola oil
- Salt to taste
Instructions
- Cook rice as you normally would and allow it to cool a little.
- Roast coriander seeds, red chillies, black pepper, fenugreek, mustard, cumin seeds and sesame seeds with a tsp of oil. Add dry coconut at the end. Fry to a golden brown. Dry grind into a powder (masala).
- In a pan, heat about 3 tablespoons of oil. Add mustard seeds. After the mustard pops, add chana dal and urad dal. After the dals get a golden brown, add Asafoetida (hing), curry leaves and turmeric.
- Add tamarind paste, jaggery (brown sugar), salt and the masala powder. Cook this until it has the consistency of a thick chutney.
- Shallow fry peanuts separately in 1 tablespoon of oil. Mix the paste and peanuts with the rice.
- Toss well and serve hot with a cucumber raita and papad.