Authentic South Indian Puliyogare Recipe

Ingredients

2 cups of cooked rice
1/2 cup of tamarind
1/4 cup of Jaggery
1/4 cup of peanuts
2 tablespoons of sesame seeds
1 tablespoon of chana dal
1 tablespoon of urad dal
1 tablespoon of mustard seeds
1/2 teaspoon of asafoetida
10-12 curry leaves
5-6 dried red chillies
1/4 teaspoon of turmeric powder
Salt to taste
2 tablespoons of oil

Steps and instructions

Soak the tamarind in a bowl of water for about 30 minutes. After it has soaked, extract the tamarind juice and set it aside.
In a pan, dry roast the peanuts until they are golden brown and set them aside.
In the same pan, dry roast the sesame seeds until they turn slightly brown and emit a nutty aroma. Set them aside.
Heat oil in the pan and add mustard seeds. Once they splutter, add chana dal and urad dal. Sauté them until they turn golden brown.
Add the asafoetida, curry leaves, and dried red chillies to the pan. Sauté for a few seconds.
Add the extracted tamarind juice, jaggery, and salt to the pan. Stir well and cook the mixture until it thickens.
Add the roasted peanuts and sesame seeds to the tamarind mixture. Stir well.
Finally, add the cooked rice to the pan and mix well, ensuring that the rice is well coated with the tamarind mixture.
Cook the mixture for a few more minutes, then turn off the heat. Let the Puliyogare rest for a while before serving.

Tools for making

Pan - A medium-sized pan to cook the Puliyogare mixture.
Bowl - A bowl to soak the tamarind and extract its juice.
Spatula - A spatula or spoon for stirring and mixing the ingredients.
Grinder/Blender - A grinder or blender to grind the roasted peanuts and sesame seeds (if not using store-bought powders).
Measuring Cups - Measuring cups for precise measurement of ingredients like rice, tamarind, and jaggery.
Knife - A knife to chop the dried red chillies and curry leaves.
Stove - A stove or cooktop for cooking the Puliyogare mixture.

Recipe variations

Add roasted cashews or almonds for an extra crunch.
Include grated coconut to enhance the flavor.
Add a pinch of jaggery for a slightly sweeter taste.
For a spicy kick, add finely chopped green chillies or red chilli powder.
Include a handful of raisins for a touch of sweetness.
Add a dash of ghee or clarified butter for richness.
Replace peanuts with roasted chickpeas or roasted gram (dalia) for a different texture.
Include roasted curry leaves for an added aroma.
Add grated ginger or ginger paste for a hint of warmth.
For a tangier taste, add a teaspoon of lemon juice.
Include finely chopped fresh coriander leaves for extra freshness.

Recipe overview

Puliyogare is a traditional South Indian dish known for its tangy and spicy flavors. The recipe is a delightful mix of cooked rice smothered in a richly flavored tamarind sauce, and laced with various spices, peanuts, and sesame seeds. This dish is a staple in many South Indian households and is often prepared during festivals and special occasions. This recipe guide will walk you through each step required to prepare Puliyogare at home. By the end, you'll have a delicious, satisfying dish that brings the authentic taste of South India to your table. Expect a balance of sweet, sour, and spicy flavors from the tamarind, jaggery, and red chillies, while the peanuts and sesame seeds add a delightful crunch.

Common questions

Can I use store-bought tamarind paste instead of soaking tamarind? Yes, you can substitute tamarind paste for soaked tamarind. Use about 2 tablespoons of tamarind paste instead of soaking tamarind.
Can I use any type of rice for Puliyogare? Traditionally, short-grain rice like Sona Masuri or Ponni rice is used for Puliyogare. However, you can use any variety of cooked rice that you prefer.
What can I use as a substitute for jaggery? If you don't have jaggery, you can use brown sugar or palm sugar as a substitute. Adjust the quantity according to your taste preference.
Can I add vegetables to the Puliyogare? Yes, you can add vegetables like cooked peas, carrots, or beans to the Puliyogare for added flavor and nutrition.
Is Puliyogare spicy? Puliyogare has a tangy and slightly spicy flavor. If you prefer a milder taste, you can reduce the quantity of dried red chillies or adjust the spice level according to your preference.

Serving dishes and utensils

Mixing Bowl - A large bowl to mix the tamarind mixture and rice together.
Pan - A frying pan or skillet to roast the peanuts, sesame seeds, and temper the spices.
Spatula - A heat-resistant spatula to stir and mix the ingredients in the pan.
Strainer - A fine mesh strainer to extract the tamarind juice from the soaked tamarind.
Measuring Cups and Spoons - For accurately measuring the ingredients.

Origin stories

Puliyogare, a tangy and spicy tamarind rice, is a beloved dish that hails from the southern regions of India - particularly Karnataka, Andhra Pradesh, and Tamil Nadu. Each region has its own unique style of preparing this delectable dish, showcasing the diversity and versatility of Indian cuisine. The name "Puliyogare" itself translates to "tamarind sourness" in Kannada, the official language of Karnataka. This dish has been served in temples across southern India as 'prasadam', a devotional offering made to gods, for centuries. It's often associated with festive occasions and celebrations, and is a staple in many households, particularly for its long shelf-life and ease of transport, making it an ideal option for travel.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.