puliyogare recipe | tamarind rice recipe – karnataka style

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puliyogare recipe | tamarind rice – karnataka style with detailed photo and video recipe. tamarind rice is a authentic breakfast recipe in karnataka with left over rice.
puliyogarekarnataka style puliyogare recipe | tamarind rice – karnataka style with step by step photo and video recipe. in many south indian households, puliyogare is very common breakfast or lunch recipe. basically, puliyogare is mix of left over rice and spices with tamarind and jaggery. these would result in a combination of sweet and tangy rice.

i learnt this recipe from my mom. she prepares it very frequently for breakfast and lunch boxes. i like tamarind rice to be served with onion and tomato raita. whereas, my mom likes to have it as it is. she prepares the puliyogare masala powder in bulk and uses it whenever there is left over rice. the puliyogare masala stays fresh for 2-3 weeks in a air tight container. the advantage of puliyogare recipe is it can be prepared instantly.

puliyogare

even though we are from karnataka, my mom did her schooling and college in andhra pradesh. so she knows to prepare andhra style puliyogare or pulihora recipe. i have already shared pulihora version too with the video. there is subtle difference between these to variants. my husband personally like karnataka style tamarind rice, however i like the andhra style pulihora.

i have collection of rice recipes, especially, spinach ricecarrot rice, ghee ricejeera rice recipe. also check my, tawa pulao recipeveg fried ricebisi bele bath, coconut pulao

puliyogare recipe | tamarind rice – karnataka style video recipe:

tamarind rice recipe – karnataka style | puliyogare recipe card:

4.5 from 2 reviews
puliyogare recipe | puliyodharai recipe | tamarind rice - karnataka style
 
Prep time
Cook time
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puliyodharai recipe | tamarind rice | puliyogare recipe - karnataka style
Author:
Recipe type: breakfast
Cuisine: south indian
Serves: 2 Servings
Ingredients
for puliyogare masala powder:
  • 1 tsp sesame seeds / til
  • 2 tbsp coconut, fresh / desiccated
  • 1 tbsp oil
  • 4-5 dried kashmiri red chillis, adjust to your spice level
  • 1 tsp urad dal
  • 1 tsp chana dal
  • 2 tsp coriander seeds
  • 1 tsp jeera / cumin seeds
  • ¼ tsp methi seeds / fenugreek seeds
  • ¼ tsp mustard seeds / rai
  • ½ tsp black pepper
  • pinch of hing / asafoetida
for puliyogare rice:
  • 2 tsp oil
  • ¾ tsp mustard seeds
  • ½ tsp urad dal
  • ½ tsp chana dal
  • 1 dried red chilli
  • few curry leaves
  • fistful groundnut
  • lemon sided tamarind
  • 1 cup water, to prepare tamarind juice
  • 1 tbsp jaggery
  • ½ tsp turmeric powder
  • salt to taste
  • 1 bowl cooked rice, cooled
Instructions ( 1 cup =255 ml)
puliyogare masala powder recipe:
  1. in a heavy bottomed pan, dry roast sesame seeds on low flame till they start to change colour.
  2. now add grated coconut, add continue to roast till they turn golden brown. keep aside.
  3. add a tbsp of oil and roast dried red chillis till they turn crisp. keep aside.
  4. to the same oil, add urad dal, chana dal, coriander seeds, jeera and methi.
  5. also add mustard seeds, black pepper and pinch of hing.
  6. saute them till turn aromatic. roast on medium flame and do not burn the spices.
  7. once all the spices are cooled, transfer the roasted spices to the blender and coarsely powder them.
  8. finally, puliyogare masala powder is ready. prepare puliyogare rice or store in a airtight container and refrigerate; use as required.
puliyogare rice recipe:
  1. in a large kadai, add 2 tsp of oil.
  2. once the oil is hot, add mustard seeds, urad dal, chana dal, dried red chilli and few curry leaves. allow them to splutter.
  3. furthermore, add groundnut and saute for a minute.
  4. now add tamarind extract. to prepare tamarind extract, soak lemon sized tamarind ball in 1 cup of hot water for 20-30 minutes, then squeeze up the juice.
  5. to that, add jaggery, turmeric powder and salt to taste.
  6. first of all, give a good mix and boil for about 10 minutes.tamarind rice
  7. or till the oil separates from the sides.
  8. now add prepared puliyogare powder according to your taste. i have added 3 tsp for a bowl of cooked rice.
  9. mix well with the tamarind paste.
  10. finally, add cooked rice. it taste best when prepared with leftover or cooled rice.
  11. give a good mix, and allow to rest for a minute or 2 on low flame. this helps rice to get warm and absorb all the spices.
  12. finally, serve puliyogare with raita or as it is.


karnataka style tamarind rice recipe | puliyogare step by step photo recipe:

puliyogare masala powder recipe:

  1. in a heavy bottomed pan, dry roast sesame seeds on low flame till they start to change colour.puliyogare - karnataka style
  2. now add grated coconut, add continue to roast till they turn golden brown. keep aside.puliyogare
  3. add a tbsp of oil and roast dried red chillis till they turn crisp. keep aside.puliyogare
  4. furthermore; to the same oil, add urad dal, chana dal, coriander seeds, jeera and methi.puliyogare
  5. also add mustard seeds, black pepper and pinch of hing.puliyogare
  6. saute them till turn aromatic. roast on medium flame and do not burn the spices.puliyogare
  7. once all the spices are cooled, transfer the roasted spices to the blender and coarsely powder them. puliyodharai
  8. finally puliyogare masala powder is ready. prepare puliyogare rice or store in a airtight container and refrigerate; use as required.

puliyogare rice recipe:

  1. in a large kadai, add 2 tsp of oil. puliyodharai
  2. once the oil is hot, add mustard seeds,  urad dal, chana dal, dried red chilli and few curry leaves. allow them to splutter. puliyodharai
  3. furthermore, add groundnut and saute for a minute. puliyodharai
  4. now add tamarind extract. to prepare tamarind extract, soak lemon sized tamarind ball in 1 cup of hot water for 20-30 minutes, then squeeze up the juice. puliyodharai
  5. to that, add jaggery, turmeric powder and salt to taste. puliyodharai
  6. first of all, give a good mix and boil for about 10 minutes.tamarind rice
  7. or till the oil separates from the sides.tamarind rice
  8. now add prepared puliyogare powder according to your taste. i have added 3 tsp for a bowl of cooked rice.tamarind rice
  9. mix well with the tamarind paste.puliyogare - karnataka style
  10. finally, add cooked rice. it taste best when prepared with leftover or cooled rice.puliyogare - karnataka style
  11. give a good mix, and allow to rest for a minute or 2 on low flame. this helps rice to get warm and absorb all the spices.puliyogare - karnataka style
  12. finally, serve puliyogare with raita or as it is.
    puliyogare


notes:

  • maybe, you can also add cashews to make puliyogare rich and tasty.
  • puliyodharai taste best when prepared with leftover or cooled rice.
  • furthermore, store puliyodharai powder in a airtight container and refrigerate; use as required.
  • roast on medium flame because it may burn the spices.
  • in conclusion, be generous in adding tamarind juice, jaggery and puliyodharai powder to enjoy the real taste of tamarind rice.

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Hebbar's Kitchen is all about Indian veg recipes. This blog is managed by me Archana and my husband, Sudarshan. I try to post my recipes with simple & easily available ingredients from kitchen. These posts are usually supported by short videos and photo recipes. Learn interesting recipes and share your feedback, as your feedback means a lot to me.

11 COMMENTS

  1. I tried out & it came out wonderful! My husband is telling me to stop using mtr or grb n only use this home made one.how long can I store it … in the form of gojju?so that I can use it whenever I want like the ready made ones .

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