Tamarind Rice, South Indian Puliyogare Recipe
A popular tasty and spicy rice made with tamarind, spices, and aromatics. I enjoy tamarind rice and can consume it anytime in a day. Being North Indian, in some way I have actually constantly liked this rice meal.
Tamarind rice or puliyogare is rice ready with tamarind, jaggery, couple of spices and curry leaves. They remain fresh for a number of days and ocassionally made throughout long journeys as a popular travell food in South India.
Puliyogare or tamarind rice is knwon wihth various names in various states of South India. Some speeds it is called puliodrai, pulihora or pulinchoru. The word ‘Puli’ suggests sour which is achieved with either tamarind or kokum.
Tamarind rice is likewise prepared on unique ocassionas and celebrations in South Indian houses, it is likewise typically dispersed as a prasad /offerings after prayers in temples.
Active Ingredients Required for Tamarind Rice
- Tamarind pulp: Fresh homemade or store-bought tamarind pulp. To make it in your home soak tamarind in hot water for an hour. Stress and mash and wash with water and gather the pulp.
- Peanuts: Raw red peanuts with skin.
- Green chilies: For some spiciness in the rice.
- Red chili: Dry entire red chillies for tempering.
- Curry leaves: Dry or fresh curry leaves.
- Mustard seeds: For tempering
- Asafetida: Includes a great taste.
- Urad dal: For tempering.
- Jaggery: To stabilize the tartness of tamarind.
- Sesame seeds: Includes a great nutty taste.
- Salt: Based on taste.
- Prepared rice: Basmati or sona masoori rice, prepared.
How to make Tamarind Rice
Heat oil in a pan. Include asafoetida, mustard seeds, and curry leaves. Let the seeds splutter. Now include urad dal, dry red chili, green chili, peanuts, and sesame seeds. Let the peanuts roast a little.
Include tamarind pulp and let it prepare till it begins thickening. Lastly, include jaggery and cook for 2 minutes more. Cool and store in an airtight container.
To make the rice, heat a teaspoon of oil in a pan and add the 2 tablespoons of puliyogare mix(tamarind paste). Include cooked rice and mix well until combined.
Serve tamarind rice as it is or with papadum, potato fry, or coconut chutney. They taste amazing the next day.
- You can make the tamarind spice mix (puliyogare) in a big batch and shop it in the refrigerator to use for a long time.
- Adjust the number of chilies and salt as per your taste.
- Peanuts include a nice crunch and taste to the rice, don’t skip it. If you have peanut allergies then you can add cashew nuts instead.
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Looking for more such recipes to get some ideas for your lunch or dinner? Do not miss my Lemon Rice and Patnam Pakoda and the best one’s Mysore Bonda.
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A popular tangy and spicy rice made with tamarind, spices and aromatics. I love tamarind rice and can eat it anytime in a day. Being North Indian, somehow I have always liked this rice dish.
- 1 cup tamarind pulp
- 1/2 cup peanuts
- 2 green chilies chopped
- 4-5 dry red chili
- few curry leaves
- 1 teaspoon mustard seeds
- a pinch asafetida
- 1 tablespoon urad dal
- 1 tablespoon jaggery
- 1 tablespoon sesame seeds
- salt to taste
- 1 tablespoon oil
- 2 cups cooked rice
Heat oil in a pan. Include asafoetida, mustard seeds, and curry leaves. Let the seeds splutter.
Now add urad dal, dry red chili, green chili, peanuts, and sesame seeds. Let the peanuts roast a little.
Add tamarind pulp and let it cook until it starts thickening.
Finally, add jaggery and cook for 2 minutes more.
Cool and store in an airtight container.
To make the rice, heat a teaspoon of oil in a pan and add the 2 tablespoons of puliyogare.
Add prepared rice and blend well till integrated.
- You can make the tamarind spice mix (puliyogare) in a huge batch and shop it in the fridge to utilize for a long time.
- Change the variety of chilies and salt based on your taste.
- Peanuts include a great crunch and taste to the rice, don’t avoid it. If you have peanut allergic reactions then you can include cashew nuts rather.
Serving: 1bowlCalories: 1312kcalCarbohydrates: 180.3gProtein: 36.2gFat: 56.7gSaturated Fat: 8.5gSodium: 209mgPotassium: 1699mgFiber: 19.4gSugar: 74.8gCalcium: 278mgIron: 28mg
This post was originally posted in 2015, since then I have actually updated the pictures and content for better engagement.
Always let me know how this dish ended up in the remarks listed below. I will be so fired up to hear how you served your Tamarind Rice and please do share your ideas and techniques with me.
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Jobber Wiki author Frank Long contributed to this report.