Karnataka Style Puliyogare recipe - Tamarind rice recipe
Karnataka style puliyogare recipe from scratch with homemade Gojju and Puliyogare powder.
Servings: 2 people
Ingredients
Main Ingredients
- 2 cup Cooked rice
- Tamarind Big gooseberry size
- 1 tbsp Jaggery
- ½ tsp Roasted White Sesame seeds powder
- ½ tsp Turmeric powder
- Salt & water as needed
- Grated dry coconut handful
To dry roast
- 4 tsp Chana dal
- 1 tsp Urad dal
- ½ tsp Cumin seeds
- 1.5 tsp Coriander seeds
- ¼ tsp Mustard seeds
- ¼ tsp Fenugreek seeds
- 3 Spicy red chilli (Use 5 for spicy taste)
- 6 Byadgi red chilli / Kashmiri red chilli
To Temper
- 1 tbsp Cooking oil
- 1 tsp Mustard seeds
- 2 tsp Urad dal
- 1 tbsp Chana dal
- ¼ cup Roasted peanuts
- Curry leaves few
- ½ tsp Hing
Instructions
- Soak tamarind in 1 cup of water and take the extract. Set aside.
- Heat 1 tsp oil in a kadai and roast all the ingredients given under "to roast and grind" to a coarse rava like powder. Set aside.
- Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal, roasted peanuts, hing and curry leaves.
- Add the tamarind extract in a vessel adding salt, turmeric powder. Boil till thick.
- When it starts to become thick, add jaggery and roasted powder. Boil for few minutes till it becomes a thick paste leaving oil in sides. Puliyogare gojju is ready. Switch off the flame.
- Take boiled and cooled rice in a plate. Add the puliyogare gojju, roasted sesame seeds powder and shredded dry coconut. Mix well with a ladle and check for taste. Add more gojju if needed.
- Enjoy with papad. As we have added coconut, use this Puliyogare within a day. Do not use your hands for mixing if you are packing for lunch box.
Notes
- Adjust the quantity of chilli as per your taste.
- Color of this puliyogare changes if you don’t use Byadgi chilli.