Iyengar puliyogare

Puliyogare is the most popular South Indian dish. Puliyogare is also known as tamarind rice in English, it is a tangy-spicy South Indian Rice variety, which is known for its long shelf life and great travel food. It is traditionally made using with tamarind juice, groundnuts or peanuts, coriander, grated dry coconut, red chili, curry leaves, jaggery, pepper, mustard seeds, fenugreek, turmeric, asafoetida and cumin. Puliyogare, vangibhath, chitranna is consumed as a common breakfast dish around south Karnataka and also prepared for special occasions and festivals such as Ganesha Chaturthi and Diwali. Puliyogare is distributed as prasad in many temples in south India.

To make the powder:
Cumin – 1 tbs
Fenugreek seeds – 1 tbs
Pepper – 1 tbs
Mustard seeds – 1/2 tsp
Coriander – 3-4 tbs
Guntur red chilies – 6-7
Byadgi/kashmir chilies – 10 – 12
Asofietida – 1/2 tsp (powdered)

Other ingredients:
Jaggery – 3/4 cup crushed (adjust to your taste)
Tamarind – 1 cup
Salt to taste

For seasoning:
Black sesame – 1/2 cup (dry roasted and powdered)
Dry bydgi/kasmir chilies – 4-5
Fresh curry leaves – 1 bunch (separated)
Peanuts – 1/2 cup
Mustard seeds – 1 tsp
Asofoietida – 1/4 tsp
Grated dry copra – 1 cup
Cashew nuts (optional)
Turmeric powder – 1/2 tsp
Oil – 1 cup
Salt to taste

View the full recipe at Usha Upchar →