Puliyogare
Veg
Vegan
Tamarind rice — cooked rice mixed with a concentrated paste (gojju) of tamarind, sesame, jaggery, dried red chilli, and mustard seeds, then tossed with roasted peanuts and curry leaves. A temple prasadam across Karnataka and Tamil Nadu, made for Iyengar festivals, Varamahalakshmi, and long-distance travel because it keeps for several days without refrigeration.
Cuisines
Chettinad
Udupi
Mysore
Andhra
Telangana
Best for
Lunch
Dinner
Recipe
Prep: 20 min
Cook: 40 min
Total: 60 min
2-3 servings
Ingredients
|
1 cup | Basmati rice |
|
2 tablespoons | Tamarind , pulp |
|
2 tablespoons | Sesame oil |
|
1 teaspoon | Mustard Seed |
|
1 teaspoon | Chana dal |
|
1 teaspoon | Urad dal |
|
2 tablespoons | Peanut |
|
2 tablespoons | Curry Leaf |
|
3 | Red Chili , dried |
|
1 pinch | Asafoetida |
|
1 teaspoon | Turmeric powder |
|
2 tablespoons | Jaggery |
|
— | Salt , to taste |
|
1 teaspoon | Sesame Seed |
|
1 teaspoon | Fenugreek Seed |
Instructions
- 1 Wash and soak the basmati rice for 20 minutes.
- 2 Cook the rice until it's fluffy and set aside to cool.
- 3 In a pan, dry roast the sesame seeds and fenugreek seeds until golden, then grind them to a fine powder.
- 4 Heat sesame oil in a pan and add mustard seeds. Once they splutter, add chana dal, urad dal, peanuts, and fry until golden brown.
- 5 Add curry leaves, dried red chilies, and asafoetida, and sauté for a minute.
- 6 Mix in the tamarind pulp, turmeric powder, jaggery, and salt. Cook on medium heat until the oil separates.
- 7 Add the ground sesame-fenugreek powder to the tamarind mixture and mix well.
- 8 Combine the cooled rice with the tamarind mixture, ensuring the rice is evenly coated.
- 9 Serve warm, garnished with additional curry leaves if desired.
Tips
For extra flavour, use whole spices in the oil first.