Puliyogare is prepared to enjoy the Puliyogare rice or tamarind rice.
Puliyogare is a kind of thick masala that can be stored for 1 month in an airtight container.
Puliyogare is a vegetarian dish, which is enjoyed as Puliyogare rice or Tamarind rice. Puliyogare is, in fact, a powdered masala.
• Shelled Peanuts (skin removed)
• White sesame seeds
• Curry leaves
• Urad dal (black gram dal)
• Channa dal (bengal gram dal)
• Tamarind juice
An Indian food recipe, Puliyogare is a powdered masala. It is prepared by adding and roasting a number of ingredients including coconut. It is a famous Karnataka cuisine, which is really delicious to eat with steamed rice. It can also be known as tamarind rice as tamarind is used as a main ingredient in the dish.
The recipe of Puliyogare is easy and can be made in minutes. It is a powdered masala. In Karnataka, people prepare this masala and store in a tight jar for a month. Sometimes, they enjoy it with hot rice. Even on special occasions, they love to eat this Puliyogare dish
- Coconut (grated)
- Shelled Peanuts (skin removed)
- Red chilies
- White sesame seeds
- Sprigs curry leaves
- Urad dal (black gram dal)
- Oil or ghee
- Channa dal (bengal gram dal)
- Tamarind juice
- Coriander seeds
- Jaggery or 1 tsp sugar
- Cumin seeds
- Mustard seeds
- Salt to taste
How to Prepare Puliyogare
- Firstly, fresh grated coconut is taken, it is roasted and in a pan and kept aside.
- In another pan, coriander seeds, red chilies and cumin seeds are roasted. To this, curry leaves, asoefetida, pepper, mustard seeds, sesame seeds, channa dal, urad dal and skinned peanuts are gradually added one at a time.
- When these get roasted and a lasting aroma arises, flame is put off. This masala is allowed to cool down. Later, it is grinded in a mixer into a fine powder.
- To this powder, grated and roasted coconut is also added. It is again grinded.
- In a frying pan, little oil is taken and some more mustard seeds are added. After it crackles, urad dal, chana dal, sesame seedas, curry leaves, red chilies and peanuts are added. These are fried for sometime.
- Then, slowly tamarind pulp or juice is poured in along with little jaggery or little sugar (about 2 tsp).
- The liquid is boiled for about 3-4 minutes. Then, the coconut mixture powder is added to this and the flame is simmered. You should also add salt according to taste. The liquid is allowed to thicken.
- You can keep this thick masala for about a month and enjoy it with steamed rice as a Puliyogare rice or tamarind rice.