Puliyogare also known as tamarind rice, is a popular Indian dish that has originated from Karnataka state. Puliyogare is a tangy and flavorful rice meal that can be enjoyed during travel too. This tamarind rice is most commonly made in Indian homes especially South India.
Puliyogare is a Indian rice preparation that can be enjoyed for lunch. Puliyogare is offered as prasad in temples & made in baby shower & religious functions. Pulikaichal or the Puliyogare mix can be made ahead of time and stored as it keeps well for a longer time.
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About Puliyogare
Puliyogare is known by different names like tamarind rice, pulihora, puliyodharai, puli sadam etc. Each state has it own unique twist to this humble rice dish. Puliyogare is often made in temples to serve as prasad or for religious festivals at home.
We call it Puliyodharai or puli sadam in Tamil Nadu whereas it is called Puliyogare in Karnataka. If you have cooked rice in hand then puliyogare can made in just few minutes. A spice powder mix is first prepared by roasting and grinding the lentils then tamarind extract is cooked along with tempering finally the spice powder is mixed with it. This is called “Puliogare mix” or ‘Pulikaichal’ that keeps good for days together.
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Puliyogare is often made during festivals, special occasions, or as a part of travel-friendly meals because it stays good for a longer time. There can be variations in the recipe depending on regional preferences and family traditions.
If you have cooked rice and puliyogare mix then making puliyogare is just a breeze. Papad or appalam or chips or even plain curd goes well with puliyogare. Enjoy it with fire roasted papad too tastes best!
Ingredients
- Cooked Rice – I cooked basmati rice in the ratio 1 rice : 2 water pressure cooked for 3 whistles in medium flame. Fluff it, spread and cool down. You can use regular rice too.
- Tamarind – The quantity of tamarind slightly varies depending on the variety of it used so use accordingly.
- Tadka – A simple tadka using mustard, red chillies, chana dal, urad dal, hing and curry leaves is made.
- Lentils – A special homemade spice mix is made using chana dal, toor dal, urad dal, fenugreek seeds, pepper, coriander seeds and red chillies.
- Peanuts – Peanuts adds a nice crunch to the rice while eating.
- Jaggery – Jaggery gives a nice tangy taste and balances the sourness.
- Spice Powders – Turmeric powder is used here.
- Gingelly oil – Gingelly oil is best for this recipe however you can replace it with regular cooking oil too.
How to make Puliyogare Step by Step
1.To a bowl add 1/4 cup tamarind add 2 and 1/2 cups warm water.
2.Crush it well.
3.Once crushed fully strain, press and extract juice and pulp completely.
4.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.
5.Roast until golden brown.
6.Remove to a plate and cool down.
7.Grind it a fine powder and set 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.
9.Now add 1 teaspoon mustard seeds, 1 tablespoon urad dal, 2 tablespoon chana dal, 6 red chilies, few curry leaves and 1/4 teaspoon hing.
10.Fry until dal turns golden brown.
11.Add tamarind extract and let it boil for 5-7 minutes.
12.Add salt to taste, 1/4 teaspoon turmeric powder and 1 teaspoon jaggery powder.
13.Add spice powder we prepared in a sprinkled manner.
14.Give a quick mix. If it is too thick already add 1/2 cup water. Boil for 5 minutes until the mixture starts to thicken.
15.Once oil separates add few raw torn curry leaves along with fried peanuts and 1 tablespoon gingelly oil.
16.Give a quick mix and switch off. Puliyogare mix or pulikaichal is ready!
17.Cool down the mix completely then add to cooked rice along with little oil if needed.
18.Mix it gently. It may look sticky at this stage but will be grain separated after some resting time. Give at least 15-20 minutes resting time before serving.
Puliyogare is ready!
Expert Tips
- Adding jaggery powder is optional but gives a balance in taste.Make the consistency very thin like rasam only then after adding the powder it will reach the desired consistency.
- If you feel the consistency too thick once you add the spice powder add little more water as it needs to boil 5 minutes.
- Do not reduce oil and I recommend using gingelly oil as it gives nice flavor to this dish.
- You can store the pulikaichal in fridge and it stays well for about a week.
- You can use either short grained regular rice or basmati rice.
- Cook rice and fluff it up. then spread it on a plate and set aside.
- Check and adjust salt after it reduces.
Serving & Storage Suggestion
You can serve puliyogare with vathal or papad or kootu, stir fry etc. Puliyogare tastes best on its own too. You can store it in room temperature for 2 days. But you can store the prepared pulikaichal for about a week to 10 days in fridge.
FAQS
1.What rice should I use?
Any short grained rice or long grained rice suits best for Puliyogare. I usually make Puliyotharai with short grained regular rice and Puliyogare with basmati rice.
2.What is the difference between Puliyogare and Puliyodharai?
Tamarind rice is called by different names in each state – Puliyodharai or Puli Sadam in Tamil Nadu and Puliyogare in Karnataka. Though each version has a unique taste there is only a mild difference as both use almost the same ingredients.
If you have any more questions about this Puliyogare Recipe do mail me at [email protected]. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this Puliyogare Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
Puliyogare Recipe | Tamarind Rice Recipe | Pulihora Recipe
Ingredients
- cooked rice as needed I used 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
To Temper:
- 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:
- 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
Instructions
- To a bowl add 1/4 cup tamarind add 2 and 1/2 cups warm water.
- Crush it well.
- Once crushed fully strain, press and extract juice and pulp completely.
- 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.
- Roast until golden brown.
- Remove to a plate and cool down.
- Grind it a fine powder and set aside.
- 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.
- Now add 1 teaspoon mustard seeds, 1 tablespoon urad dal, 2 tablespoon chana dal, 6 red chilies, few curry leaves and 1/4 teaspoon hing.
- Fry until dal turns golden brown.
- Add tamarind extract and let it boil for 5-7 minutes.
- Add salt to taste, 1/4 teaspoon turmeric powder and 1 teaspoon jaggery powder.
- Add spice powder we prepared in a sprinkled manner.
- Give a quick mix. If it is too thick already add 1/2 cup water. Boil for 5 minutes until the mixture starts to thicken.
- Once oil separates add few raw torn curry leaves along with fried peanuts and 1 tablespoon gingelly oil.
- Give a quick mix and switch off. Puliyogare mix or pulikaichal is ready!
- Cool down the mix completely then add to cooked rice along with little oil if needed.
- Mix it gently. It may look sticky at this stage but will be grain separated after some resting time. Give at least 15-20 minutes resting time before serving.
- Puliyogare is ready!
Notes
- Adding jaggery powder is optional but gives a balance in taste.Make the consistency very thin like rasam only then after adding the powder it will reach the desired consistency.
- If you feel the consistency too thick once you add the spice powder add little more water as it needs to boil 5 minutes.
- Do not reduce oil and I recommend using gingelly oil as it gives nice flavor to this dish.
- You can store the pulikaichal in fridge and it stays well for about a week.
- You can use either short grained regular rice or basmati rice.
- Cook rice and fluff it up. then spread it on a plate and set aside.
- Check and adjust salt after it reduces.
Roshan
very appetizing puliyogare……i have had this during my childhood….
awesome pictures too…
Mahimaa's kitchen
yummy.i love it.
Soumya
Yum!Very tempting …perfect clicks…
Angie's Recipes
Looks flavoursome and tasty! A simple dish like this could go a long way.
RAKS KITCHEN
Thanks a lot for nice words and this post 🙂 Glad you liked it…My alllllll time favorite,I can live with puliyogare alone 😉
jeyashrisuresh
Very well said about Raks, I tasted her puliyogare once,about an year back.
It really turned out well for you. Nice clicks.
Shabs..
I never tasted this one yet!looks fab!Its so nice of u to have such a nice blogger friend and write about her here.u can share everything common and dont have to kill hubby with what they seem to be boring…LOL….let me go and peep into her blog…..I am sure i have come across her blog…
Sharmilee! :)
@Shabs : Exactly u read me here…But I've already bugged my hubby talking abt her before this post 🙂
Premalatha Aravindhan
Delicious Puliyogare sharmi,My fav too…
Ananda Rajashekar
am drooling over here sharmi, you can't imagine how much i love puliyodharai 🙂
Laavanya
She does have delicious recipes… 🙂 Puliyodharai looks awesome.
indianspicemagic
Yummy and delicious…
Sreelekha Sumesh
I too love this puli choru.Tried 2-3 times with readymix.But i always love the authentic method.This recipe looks perfect.Will try this def.
Rachana
Mouthwatering Puliyogare… Looks so flavourful and yummmm….
Srimathi
I have never made puliyodharai from scratch. Its always with premade mixes. Good to know about it. Thanks for sharing. the clicks are tempting.
Prathibha
Looks really yummy dear…..Nice click too..puliyogre is anytime my favorite rice dear…
Kairali sisters
Looks really yummy Sharmi…Love all the pics..
Priya Sriram
Puliyogare looks very inviting.. That too, the last pic is very nice, with a spoonful of puliyogare! 🙂
Nithya
Wow.. yummy 🙂 I love it with raw onion 🙂 On any day this is our south Indian staple food. 🙂 love it totally 🙂
Pavithra
MMmmmm i am drooling my very fav one.. i second nithi puliyotharai with raw onion yummy!!! by the way nice picture sharmi.
Nitha
those are lovely clicks.. really tempting..
Yummy Team
Am drooling over your pics, Sharmilee..Puliogare looks absolutely delicious..Will try this recipe soon. Bookmarked!!
Priti
Thanks for informing that you have tried this too…looks very yum your trial too …and nice clicks
myfudo
It reminds me of a savory Thai rice. This one sounds sour and spicy rice delights.
Deepthy Shriram
Tried this recipe and yes, it came out really good :)..Thank you Sharmiji