Puliyogare: Tamarind Rice Step-By-Step Recipe
Our Puliyogare recipe strikes the perfect balance between spicy, sweet and sour. It's full of flavours, making it a popular offering to Gods in Hindu temples and is also served as prasadam.
Ingredients
- 4 tbsp Tamarind
- 1 cup Rice
- 1 tsp Mustard seeds
- 4 tbsp Chana dal
- 4 tbsp Oil
- 1 tbsp Urad dal
- 4 tbsp Peanuts
- 6 Dry red chillies
- 1 Sprig Curry leaves
- 1 tsp Turmeric powder
- Salt to taste
- 1 tsp Cumin seeds
Instructions
- Wash rice and dal together and take them in a pressure cooker. Add 2 ½ to 3 cups of water, then pressure-cook the food for three whistles. Switch off the flame. Open the pressure cooker, let the pressure release, and then fluff it with a fork.
- After that, make the tamarind paste now. Take some tamarind pulp, add a half-cup of water, and heat it up. Sauté this until the raw scent and thick, cooked pulp are gone. When using the entire tamarind fruit, soak it in warm water for 15 minutes. Squeeze to extract the pulp, then filter and proceed with the recipe as usual.
- Mix the rice after adding the tamarind pulp. Make the seasoning now. Heat oil pan. Add Toasted ingredients in the order listed in the seasoning list. And fry for two to three minutes on low heat.
- Mix the rice with this seasoning after adding it.
- Lastly, serve warm with pickles and papad.
Notes
- Use fresh roasted and ground spices: The key is to use fresh roasted and ground spices. Dry roast coriander seeds, cumin seeds, fenugreek seeds, and red chillies in a pan. Once they cool down, grind them into a fine powder.
- Cook the tamarind paste well: The tamarind paste is the main ingredient. It gives Puliyogare its signature tangy flavour. Make sure to cook the tamarind paste well to remove any raw taste. Also, make sure that the tamarind paste is not too thick or too thin.
- Use good quality rice: The type of rice used in Puliyogare plays a vital role in its taste and texture. Use good quality, long-grain rice that is firm and separate when cooked.
- Fry the peanuts and curry leaves well: The peanuts and curry leaves add a crunchy texture. And also a unique flavour to Puliyogare. Fry the peanuts and curry leaves well in hot oil. Do it until the peanuts turn golden brown and the curry leaves turn crisp.
- Let the Puliyogare rest for a while: Once you mix the cooked rice with the tamarind paste and spices. Let the Puliyogare rest for at least 15-20 minutes. This will allow the rice to absorb all the flavours and become more delicious.
- Adjust the spices to your taste: Puliyogare can cook as spicy or as tangy as you like. Adjust the amount of tamarind paste and spices according to your taste preferences.