Traditional Puliyogare South Indian Tamarind Rice
A tangy, spicy, and aromatic South Indian rice dish flavored with a concentrated tamarind paste and a unique spice blend.
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Ingredients
- 4 cups Cooked Basmati or Sona Masuri Rice
- 3 tablespoons Tamarind Paste (concentrated)
- 4 tablespoons Sesame Oil
- 1/4 cup Peanuts
- 1 tablespoon Chana Dal
- 1 teaspoon Urad Dal
- 1 teaspoon Mustard Seeds
- 4 pieces Dried Red Chilies
- 2 sprigs Curry Leaves
- 1/2 teaspoon Turmeric Powder
- 1 tablespoon Jaggery (grated)
- 2 tablespoons Puliyogare Powder (spice mix)
Instructions
- 1
Spread the cooked rice on a wide plate, drizzle with one tablespoon of sesame oil, and let it cool completely to ensure grains remain separate.
- 2
Heat the remaining sesame oil in a heavy-bottomed pan over medium heat.
- 3
Add mustard seeds; once they splutter, add chana dal, urad dal, and peanuts, frying until golden brown.
- 4
Add dried red chilies and curry leaves, sautéing for 30 seconds until fragrant.
- 5
Mix the tamarind paste with half a cup of water and pour it into the pan along with turmeric powder and salt.
- 6
Simmer the mixture on low heat until it thickens into a paste (Gojju) and the oil begins to separate from the sides.
- 7
Stir in the jaggery and puliyogare spice powder, cooking for another 2 minutes.
- 8
Gently fold the tamarind paste into the cooled rice until every grain is evenly coated. Let it rest for at least an hour before serving.
Nutrition per Serving
385
Calories
7g
Protein
58g
Carbs
15g
Fat
4g
Fiber
6g
Sugar
620mg
Sodium
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