Wednesday, September 24, 2014

Puliyogre(Tamarind Rice)



  • Chana dal : 2tablespoons
  • Urud dal: 1tablespoon
  • Toor dal: 1tablespoon
  • Sesame seeds: 4tablespoons
  • Dried Red Chillies: 6-8 No’s
  • Dried Coconut: 1/4 cup(Shredded)
  • Coriander Seeds : 1tablespoon
  • Black Pepper corns: 1/2 teaspoon
  • Cumin: 1teaspoon
  • Tamarind paste:1/2 cup
  • Crushed Jaggery : 1 ½ teaspoons

For Seasoning

  • Mustard: 1/2 tablespoon
  • Oil: 3/4 cup
  • Garlic cloves: 5-6(Optional)
  • Groundnuts: 1/4cup
  • Sesame seeds: 1tablespoon
  • Shredded Dried Coconut: 4tablespoons
  • Curry leaves
  • Salt to taste


Step1: In a frying pan dry roast all ingredients in a medium-high heat. At first add toor dal, chana dal, urud dal and fry till light brown for about 3-4 minutes when its almost done add peppercorns, coriander seeds, red chillies, cumin, dried coconut. Fry for a minute. Fry sesame seeds separately till light brown. In a mixer combine all ingredients to make coarse powder.

Step2: In a sauce pan, add tamarind paste, 2cups of water, boil for 6-8 minutes. Add jaggery, powdered ingredients and continue boiling for 4-5minutes or till it becomes a thick paste.

Step3: Heat oil in frying pan, add mustard's, groundnuts and fry for a minute. Add garlic, dried chillies, curry leaves and saute for a minute, add sesame seeds, coconut and turn off stove. Combine with thick paste prepared, add salt, mix well.


  • Mix the desired amount of puliyogre with cooked white rice. Make salt adjustment.
  • Sufficient for eight servings(of about 1kg of rice).Combine with rice half an hour prior to serving
  •     .To get the texture ensure not to make fine powder of ingredients(It goes well with rice when its coarse)

No comments:

Post a Comment