I always thought making puliyogare rice (also called Tamarind rice) was a tedious task, until one of my friend’s made it for me and shared her recipe with me. Well….now I am a fan of puliyogare rice. I sometimes prepare the mix and store it, so that it’s ready to make….whenever I have a long and tiresome day at work. J
Now-a-days puliyogare mix is readily available in shops, saving the hassle of preparing it. But I must say, you won’t get the authentic taste with the ready-mixes.
No more time wasted…..Let’s delve straight into the preparation…..
Ingredients
- 1 cup Basmati Rice
- ¼ cup Oil
- 1 lemon sized Tamarind
- 1 lemon sized Jaggery
- ¼ tsp. Turmeric powder
- Salt, as per your taste
For roasting
- 2 tbsps. Sesame seeds
- 6-8 Red Chillies
- 2 tsp. Urad dal
- 2 tsp. Chana dal
- 4 tsp. Coriander seeds
- 2 tsp. Cumin seeds
- ¼ tsp. Mustard seeds
- ¼ tsp. Fenugreek seeds
- ½ tsp. Black pepper
- ¼ tsp. Asafoetida
- ½ cup Desiccated coconut
- 1 tsp. Oil
For tempering
- 2 tbsps. Ground nut
- ½ tsp. Mustard seeds
- ½ tsp. Sesame seeds
- 1 tsp. Urad dal
- 1 tsp. Chana dal
- 8 – 10 Cashews
- A sprig of Curry leaves
- 1 tbsp. Oil
Method
- Cook the basmati rice and keep it aside. Please note that the rice should not be over cooked for puliyogare.
- Soak lemon-sized tamarind in one cup of warm water and keep it aside.
- Heat a pan and dry roast the sesame seeds. Roast until they start crackling or are nicely swollen.
- Now take all the ingredients listed under “for roasting” as per measurement and keep it ready. Take a teaspoon of oil in a frying pan and heat it. Now fry all the ingredients under medium flame without burning them.
- Next dry roast the desiccated coconut until crisp.
- Wait until all the fried ingredients are cool. Then transfer them to a dry mixer jar and grind the spices (without any water) and set it aside.
- Now heat the pan again and add in tamarind extract from the soaked tamarind. Also add in turmeric powder, salt and jaggery.
- Bring it to boil and continue boiling under medium flame for few minutes.
- When the tamarind, salt and jaggery syrup becomes thick or the water is reduced to half add in ground masala powder. Also add in 1/4 cup of cooking oil.
- Mix well and continue boiling until the mixture starts leaving the oil. Now puliyogare mix is ready. Set it aside. You can also store this mix for few days and use.
- Now in another pan prepare tempering using oil and all other ingredients listed under “for tempering”.
- Add the tempering into the cooked rice.
- Also add in 2 tablespoons of puliyogare mix prepared earlier. Adjust the quantity as per your taste. Mix well and enjoy tasty puliyogare rice.
