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 seeds |
| 1 teaspoon | chana dal |
| 1 teaspoon | urad dal |
| 2 tablespoons | peanuts |
| 2 tablespoons | curry leaves |
| 3 | dried red chilies |
| 1 pinch | asafoetida |
| 1 teaspoon | turmeric powder |
| 2 tablespoons | jaggery |
| — | salt to taste |
| 1 teaspoon | sesame seeds |
| 1 teaspoon | fenugreek seeds |
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.