Tamarind Rice Puliyogare

Puliyogare Recipe

Puliyogare is a tangy, spicy South Indian rice dish that is made with tamarind and jaggery. With the crunchy seasoning of peanuts, channa dal, and mustard seeds, it has a delectable flavor that will keep you coming back for more. It also is known to have a long shelf life. So if you need to pack food for your travels, and need something that can stay fresh without being refrigerated, then Puliyogare is the right choice. Serve it along with a Raita of your choice for lunch or dinner.

Cooking time
30 min
Preparation time
30 min
Serves
4
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0
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foodie_meter

43

Fit Foodie Recipe Score

35

Regular Recipe Score

Fit Foodie Meter was developed in consultation with the Indian Dietetic Association

This recips scores more than regular recipe since it uses brown rice instead of plain rice making it more nutritious

Ingredients

​Ingredients

  • 2 cups of cooked brown rice
  • Saffola Aura- Refined Olive & Flaxseed Oil

For Puliyogare Spice Mix

  • 1 big lemon sized tamarind
  • 1/2 teaspoon jaggery
  • 1/4 cup Peanuts, roasted
  • Salt and Water as needed

For Roasting and Grinding

  • 2 tablespoons channa dal
  • 4 dry red chillies
  • 3 teaspoons fenugreek seeds
  • 1 teaspoon whole black pepper

For the Seasoning

  • 1 tablespoon mustard seeds
  • 1 tablespoon channa dal
  • 1/2 teaspoon asafoetida
  • 1-1/2 teaspoon turmeric powder
  • 7 to 8 curry leaves
  • 3 tablespoons Saffola Aura- Refined Olive & Flaxseed Oil

 

 

 

How to make Puliyogare

  • First prepare the Pulikachal mixture. Soak the tamarind in water for at least one hour, and extract the juice. Keep the juice aside.
  • Take all the ingredients for Roasting and Grinding, and dry roast them until it turns golden brown. Cool them completely and grind to a fine powder.
  • Heat some Olive & Flaxseed Oil in a pan. Add the mustard seeds and red chillies, and allow it to crackle and roast for a few seconds. Add the tamarind extract, turmeric powder, salt, curry leaves and asafoetida.
  • Add enough water to make the Pulikichal mixture thin. Allow it to boil for at-least 20 minutes, or until the volume reduces to half.
  • Once the volume has reduced to half, add the jaggery and the ground spice powder. Allow this mixture to boil for another 5 minutes or until the mixtures starts to thicken.
  • Turn off the heat and cool the mixture. Add the roasted peanuts, and keep aside.
  • This is the Pulikichal mixture, which can be stored in the refrigerator for about a week, and used as and when required. You can now mix the mixture with steamed rice in small quantities, depending upon how tangy and spicy you want the rice to be
  • Allow the rice to rest in this tangy pulikachal for at least 30 minutes before serving. The Puliyogare is now ready to be served.
  • Note: You can make it sweeter by adding more of jaggery. Add asafoetida and peanuts generously. 

 

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