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.
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.
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.
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