• Overview
  • Ingredients
  • Directions
  • Reviews

A type of tamarind rice preparation typically eaten as a snack, as part of most south Indian festival luncheons and dinners.

Ingredient

Ingredients:

  • Kohinoor Basmati Rice 1 cup 

 

Puliyogare Powder:

  • Dried red chili 10-12
  • Channa dal  1 tablespoon
  • Urad dal 1 tablespoon
  • Toor dal 1 tablespoon
  • Coriander seeds 1 tablespoon
  • Cumin seeds 1 teaspoon
  • Black Pepper ½ teaspoon
  • Mustard 1/3 teaspoon
  • Methi ¼ teaspoon
  • Hing 1 pinch
  • Black sesame seeds ½ tablespoon
  • Dry grated coconut 1 tablespoon
  • Turmeric ¼ teaspoon

 

Tamarind Paste:

  • Oil 1 teaspoon
  • Tamarind
  • Jaggery
  • Salt to taste

 

Seasoning:

  • Oil 4-5 tablespoons
  • Mustard 1/2 teaspoon
  • Ground nut 1 tablespoon
  • Channa dal 1 teaspoon
  • Urad dal 1 teaspoon
  • Curry leaves 1 spring

Direction

  • Cook  Kohinoor basmati rice in a way that the cooked grains should not be sticky.
  • Spread the rice on a plate to cool.
  • Soak tamarind in hot water for 10-15 minutes.
  • Squeeze the juice from the tamarind pulp.
  • Add little water to the pulp and squeeze the pulp again.
  • Filter the juice to remove stones / sand that may be present in the tamarind.
  • Boil the tamarind juice, jaggery, salt and one teaspoon of oil, until the mixture becomes a sauce with a thickness similar to that of a tomato sauce.
  • Keep the mixture aside.
  • Heat oil in a pan over medium heat.
  • Add mustard seeds. When these begin to crack, add groundnut and channa dal. Mix.
  • Add urad dal after one minute.
  • Turn the heat to low.
  • Fry till dals turn golden-brown.
  • Switch off the stove.
  • Add curry leaves to the seasoning. Mix.
  • Wait till the oil cools down a little. Otherwise, the powder will burn.
  • Now  start making the Puliyogare powder by dry frying red, chillies, all the dals except urad dal, methi, black pepper in a pan over medium heat.
  • Add urad dal, coriander and cumin seeds, and fry until dal turns golden brown. Keep aside.
  • Dry fry black sesame seeds and mustard seeds each separately until they splutter.
  • Warm the  grated coconut  in a wok .
  • Mix all the ingredients, cool then grind into powder.
  • Add the entire puliyogare powder to the seasoning.
  • Mix thoroughly.
  • Add tamarind paste and salt. Mix.
  • Switch on the stove.
  • Fry for about 2-3 minutes.
  • Check if the mixture is too thick. If it is, add one tablespoon of water.
  • Even if the mixture is not thick, continue to fry until the oil comes out from the edges of the mixture.
  • Puliyogare paste is ready.
  • Keep aside one tablespoon of puliyogare paste.
  • Add rest of the puliyogare paste to the cooked rice. Mix thoroughly.
  • If you want the puliyogare to be spicier, add the paste you kept aside.
  • Add salt to taste (optional).
  • Garnish with Coconut gratings and fried curry patta and peanuts and chopped red fresh red chilli.

Ingredients:

  • Kohinoor Basmati Rice 1 cup 

 

Puliyogare Powder:

  • Dried red chili 10-12
  • Channa dal  1 tablespoon
  • Urad dal 1 tablespoon
  • Toor dal 1 tablespoon
  • Coriander seeds 1 tablespoon
  • Cumin seeds 1 teaspoon
  • Black Pepper ½ teaspoon
  • Mustard 1/3 teaspoon
  • Methi ¼ teaspoon
  • Hing 1 pinch
  • Black sesame seeds ½ tablespoon
  • Dry grated coconut 1 tablespoon
  • Turmeric ¼ teaspoon

 

Tamarind Paste:

  • Oil 1 teaspoon
  • Tamarind
  • Jaggery
  • Salt to taste

 

Seasoning:

  • Oil 4-5 tablespoons
  • Mustard 1/2 teaspoon
  • Ground nut 1 tablespoon
  • Channa dal 1 teaspoon
  • Urad dal 1 teaspoon
  • Curry leaves 1 spring
  • Cook  Kohinoor basmati rice in a way that the cooked grains should not be sticky.
  • Spread the rice on a plate to cool.
  • Soak tamarind in hot water for 10-15 minutes.
  • Squeeze the juice from the tamarind pulp.
  • Add little water to the pulp and squeeze the pulp again.
  • Filter the juice to remove stones / sand that may be present in the tamarind.
  • Boil the tamarind juice, jaggery, salt and one teaspoon of oil, until the mixture becomes a sauce with a thickness similar to that of a tomato sauce.
  • Keep the mixture aside.
  • Heat oil in a pan over medium heat.
  • Add mustard seeds. When these begin to crack, add groundnut and channa dal. Mix.
  • Add urad dal after one minute.
  • Turn the heat to low.
  • Fry till dals turn golden-brown.
  • Switch off the stove.
  • Add curry leaves to the seasoning. Mix.
  • Wait till the oil cools down a little. Otherwise, the powder will burn.
  • Now  start making the Puliyogare powder by dry frying red, chillies, all the dals except urad dal, methi, black pepper in a pan over medium heat.
  • Add urad dal, coriander and cumin seeds, and fry until dal turns golden brown. Keep aside.
  • Dry fry black sesame seeds and mustard seeds each separately until they splutter.
  • Warm the  grated coconut  in a wok .
  • Mix all the ingredients, cool then grind into powder.
  • Add the entire puliyogare powder to the seasoning.
  • Mix thoroughly.
  • Add tamarind paste and salt. Mix.
  • Switch on the stove.
  • Fry for about 2-3 minutes.
  • Check if the mixture is too thick. If it is, add one tablespoon of water.
  • Even if the mixture is not thick, continue to fry until the oil comes out from the edges of the mixture.
  • Puliyogare paste is ready.
  • Keep aside one tablespoon of puliyogare paste.
  • Add rest of the puliyogare paste to the cooked rice. Mix thoroughly.
  • If you want the puliyogare to be spicier, add the paste you kept aside.
  • Add salt to taste (optional).
  • Garnish with Coconut gratings and fried curry patta and peanuts and chopped red fresh red chilli.

Not reviewed yet

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