Instant Tamarind Rice Using Puliogare Powder
A tangy, spicy, and savory South Indian rice dish made quickly using pre-mixed puliogare powder and steamed rice.
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Ingredients
- 4 cups Cooked Basmati or Sona Masuri Rice
- 4 tablespoons Puliogare Powder (Store-bought)
- 3 tablespoons Sesame Oil
- 1/4 cup Peanuts
- 1 teaspoon Mustard Seeds
- 1 teaspoon Chana Dal
- 1 teaspoon Urad Dal
- 3 pieces Dried Red Chilies
- 10 leaves Curry Leaves
- 1/4 teaspoon Hing (Asafoetida)
- 1/2 teaspoon Turmeric Powder
- 1/2 teaspoon Salt(optional)
Instructions
- 1
Spread the cooked rice on a wide plate and let it cool completely to ensure grains remain separate.
- 2
Heat sesame oil in a large pan or kadai over medium heat.
- 3
Add mustard seeds; once they splutter, add chana dal, urad dal, and peanuts.
- 4
Fry until the lentils turn golden brown and peanuts are crunchy.
- 5
Add the dried red chilies, curry leaves, hing, and turmeric powder, sautéing for 30 seconds.
- 6
Lower the heat and add the puliogare powder to the oil, stirring quickly for 10 seconds to release the aroma without burning.
- 7
Add the cooled rice to the pan and gently fold it into the spice mixture until every grain is coated.
- 8
Taste and add salt if necessary (the powder usually contains salt), then let it sit for 30 minutes before serving for flavors to develop.
Nutrition per Serving
340
Calories
6g
Protein
52g
Carbs
14g
Fat
4g
Fiber
2g
Sugar
680mg
Sodium
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