Spicy tamarind rice / Puliyogare


Puliyogare is one of the traditional and most sought after recipes from Southern India. Each savoured bite of this rice reminds of the vivid memories of my student life spent at the community hostel. My mother would prepare this “can be stored well out side fridge” jam like spicy recipe, each time I visited her, as a take away. (read it as once in a quarter of the year). It also topped my demands of ‘to be packed’, home-made gojju.


This is also one of the frequented recipe requests from my readers and  friends. There are several ways of preparing the “puliyogare”, hence I can easily christen this “puliyogar- recipe numbe one” as I could make at few more versions of it, at the least.


This recipe is also ideal for quick-lunch preparations and home made gojju to be sent out to kids and adults living far from the family. When you care for  the nutrition going into it, this recipe allows you the flexibility of including different lentils init.


Puliyogare powder

  • 1 tbsp –  Bengal gram /chick pea split (without skin)
  • 1 tbsp – peanuts/ground nuts
  • 1 tbsp – Roasted gram
  • 1/2 tbsp- Fenugreek seeds
  • 2 1/2 tbsp – Coriander seeds
  • 1 1/2 tbsp – sesame seeds
  • 10 white pepper corns
  • 1/4 tbsp Asafoetida / hing
  • 5  badagi red chilies (to enhance the color)
  • 5 Guntur chillies (to enhance the spicy quotient)
  • 2 springs of fresh curry leaves

Method – Roast all ingredients separately and grind together into a coarse powder

For Puliyogare gojju

  • Puliyogare powder from above
  • 1 lemon sized tamarind soaked in warm water or 3 tbsp tamarind pulp
  • 2 tbsp jaggery (a little more if you prefer)
  • 2 tbsp vegetable oil
  • 1/2 tbsp mustard seeds
  • 1 spring of fresh curry leaves
  • 1/4 tbsp turmeric powder
  • 2 tbsp roasted peanuts
  • Salt to taste

Method – Extract the tamarind pulp and keep it aside. Heat the oil on a low heat, add mustard seeds. When they start spluttering, add the turmeric powder and curry leaves.. Add tamarind pulp diluted with 3/4 of a cup of water. Add jaggery and bring it to boil in on low heat. Keep stirring once it starts boiling.  Continue until the water content in it reduces to large extent. Add puliyogare powder and continue cooking for a minute more.

Allow it to cool and then store in an airtight non metallic container. This would store well for 2 weeks at room temperature and for couple of months when refrigerated.

Note –

  1. Adding desiccated coconut when mixing puliyogare gojju with rice, brings in more flavours.
  2. This gojju would be sufficient to mix with 3 cups of cooked rice and serves 4-5 portions





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