Puliyogarae (Tamarind Rice)

Puliyogarae is an Iyengar speciality.

 

Puliyogarae (Tamarind Rice)

Recipe by Shanta Rao
Servings

8

servings
Prep time

20

minutes
Cooking time

30

minutes

Ingredients

  • Rice : 2 cups

  • Tamarind paste : ½ cup

  • Coriander Seeds (Dhania) : ½ cup

  • Cumin seeds (Jeera) : 1 tablespoon

  • Black Pepper : 1 tablespoon

  • Mustard seeds (Rai, Sasve) : 1 teaspoon

  • Fenugreek (Methi) : 1½ teaspoons

  • Sesame Seeds (Til) : 1½ tablespoons

  • Red Chillies : 6 – 8

  • Dry coconut : ½ cup

  • Jaggery or Brown Sugar : 2 tablespoons

  • Asafoetida (Hing) : ¼ teaspoon

  • Turmeric (Haldi, Arshna) : ½ teaspoon

  • Curry Leaves : 10 – 15 leaves

  • Chana Dal : 1½ teaspoons

  • Urad Dal : 1½ teaspoons

  • Peanuts or Cashews : ½ cup

  • Vegetable Oil : 4 tablespoons

  • Salt to taste

Directions

  • Cook rice as you normally would and allow it to cool a little.
  • Shallow fry coriander seeds, red chillies, black pepper, fenugreek, mustard, cumin seeds and sesame seeds with a little oil. Add dry coconut at the end. Fry to a golden brown. Dry grind into a powder (masala).
  • In a pan, heat about 4 tablespoons of oil. Add mustard. After the mustard pops, add chana dal and urad dal. After the dals are light brown, add Asafoetida (hing), curry leaves and turmeric.
  • Add tamarind paste, jaggery (brown sugar), salt and the masala powder.
    Cook this until it becomes like thick chutney.
  • Shallow fry peanuts separately in 1 tablespoon of oil.
    Mix the paste and peanuts with the rice.
  • Toss well and serve hot.