Iyengar's Puliyogare Recipe

Puliyogare is famous dish made of tamarind, jaggery and spices.

It is a delicacy of  South Indian states – Karnataka, Andhra Pradesh, Tamil Nadu & Kerala. It is a tangy-spicy South Indian Rice variety, which is known for its long shelf life and great travel food.

Many temples offer tamarind rice as “prasadam” to devotees. It is an integral part of festive menus and wedding feasts.

Because of tamarind and balanced spices the taste and aroma of tamarind makes it one of the most popular breakfast, lunch or dinner item.

The other names for this dish is puliodharai, pulihaara, pulisaadam or tamarind rice.

 Ingredients for puliyogare paste:

1. Cumin – 1 Tbs

2. Fenugreek seeds – 1 Tbs

3. Black pepper – 1 Tbs

4. Mustard – 1/2 tsp

5. Coriander seeds – 3-4 Tbs

6. Red chilies – 6-7 (Guntur variety is good!)

7. Byadgi chilies – 10 – 12

8. Asofietida /hing– 1/2 tsp

9. Jaggery – 3/4 cup crushed

10. Tamarind – 1 cup

11. Salt to taste

Method

1. Soak tamarind in 2 cups of hot water  for 10 – 15 min

2. Except mustard dry roast all the above ingredients separately.

3. Add mustard seeds to the roasted ingredients and allow ingredients to cool

4. Using a dry grinder prepare spice powder of the ingredients.

5. Squeeze the soaked tamarind and collect the thick water.

6. On medium flame heat tamarind thick water and let the consistency become thick. Now add turmeric powder, jaggery and salt. Bring the mixture to boil, stir until jaggery dissolves in it.

7. Now add the spice powder combine it with the mixture, boil it for 5 min on a low flame and turn off the flame.

Preparation of puliyogare: For 2 cups of rice

For seasoning –

1. Black sesame – 1/2 cup

2. Byadagi chilies – 4-5

3. Fresh curry leaves – 1 bunch

4. Urad daal-1 tsp

5. Chenna daal-1 tsp

6. Peanuts – 1/2 cup

7. Mustard – 1 tsp

8. Asafoetida/hing– 1/4 tsp

9. Grated dry coconut (copra) – 1 cup

10. Turmeric powder – 1/2 tsp

11. Oil – 1 cup

12. Salt to taste

Method :

1. Dry roast black sesame and after cooling prepare coarse powder.

2. In a pan take oil for tempering and on medium flame heat the oil. Add mustard, allow it to splutter and add curry leaves, dry chilies,

3. Now add peanuts fry until it turns to golden brown and crisp

4. Add coarsely powdered sesame powder into it, stir for a while in oil

5. Add grated copra fry it for a minute.

6. Remove pan from the flame and add tamarind mixture and mix properly.

7. Prepare rice (1 cup rice add 2 cups of water). Rice should not be sticky. Use either Sona massori or Basmati rice – both are good for puliyogare.

8. Once rice is ready spread it in a wider vessel. Add puliyogare paste and mix well. If needed add little oil.

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Garnish with chopped coriander leaves and serve  puliyogare hot.

*You can store puliyogare paste (gojju) for about 15 days outside. For long term storage transfer the paste into an air tight container and store in refrigerator.