Puliyogare
Cooked rice tossed in a robust tamarind-jaggery paste seasoned with roasted spices, peanuts and sesame, a tangy dish central to Karnataka's temple offerings.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 300 kcal
Equipment
- •Heavy pan
Nutrition
Per serving, approximate
- Calories
- 300 kcal
- fat
- 11 g
- carbs
- 46 g
- fibre
- 3 g
- protein
- 6 g
- calories
- 300 kcal
Instructions
- 1
Simmer tamarind pulp with turmeric, jaggery (unrefined sugar) and salt. Cook until it thickens like jam.
- 2
Stir in the puliyogare powder and cook for 3-4 minutes until the raw smell disappears. You can make this tamarind base ahead.
- 3
Heat sesame oil in a pan and let mustard seeds crackle. Add chana dal, urad dal and dried red chillies, frying until golden.
- 4
Add curry leaves and roasted peanuts to the tempering (sizzled spice oil).
- 5
Pour the tamarind base into the tempering and mix well.
- 6
Add cooked rice in batches. Gently fold it into the tamarind mixture until evenly coated without mashing the grains.
- 7
Adjust the salt. Let the rice rest for 10 minutes before serving so the flavours absorb.
Chef's tips
Use completely cooled rice with separate grains, as warm rice turns mushy when mixed. You can make a large batch of the tamarind base to store, as its flavour deepens over time.
Ingredient substitutions
- puliyogare powder → a homemade blend of roasted sesame, dried chilli, coriander seeds and chana dal, ground fine
Storage
Refrigerate for up to 2 days; the tamarind base alone keeps for weeks refrigerated.
Reheating
Best served at room temperature; if reheating, do so gently to avoid drying it out.
Common mistakes to avoid
- •Mixing the rice into the tamarind base while it is still hot, which makes it sticky and clumpy.
Serving suggestions
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