Puliyogare (Karnataka-style Tamarind Rice) along with gojju from the scratch step-by-step recipe with photos.
About this recipe
Puliyogare, also famously known as tamarind rice, is a rice preparation famous in South India. It is also called pulihora, puliyodarai, or simply, kokum rice. This traditional south Indian dish is made during festivals and special occasions, to be served as a main meal. In Karnataka, it is prepared by making “gojju” or a spice mixture which is then mixed with cooked rice. If the puliyogare gojju is ready, this dish is ready in no time. The gojju stays good for up to six months when refrigerated.
Gojju is made with tamarind and jaggery as the main ingredients, which gives the dish a tangy-sweet taste. Another key ingredient for making the gojju is rasam powder. I always make a small batch of fresh rasam powder to be used for gojju. Using freshly ground rasam powder makes the gojju very flavourful.
This spicy-tangy dish has always been one of my favourite dishes. I have gojju prepared and stored almost every time. I love eating the gojju as a condiment too as I absolutely love it. Puliyogare tastes great just by itself, but can also be served alongside raita for a complete meal. Make and store gojju to make an easy and quick weekday dinner or lunchbox. This dish is ready in no time when you have gojju handy.
Step by step instructions
Dry roast sesame seeds until golden (step 1).
Soak tamarind in enough water. Extract tamarind water (steps 2,3)
Combine the tamarind water with jaggery and spices (step 4).
Simmer until the jaggery melts and the tamarind beings to thicken (steps 5,6).
Add sesame seeds and coconut paste. Mix well and simmer until the gojju fully thickens (steps 7,8).
Fry peanuts until they are crispy (step 9).
Prepare the tempering in oil (step 10).
Add fried peanuts and tempering and mix well. Gojju is ready (steps 11,12).
Mix the gojju with hot rice.
Puliyogare is ready to be served.
For Puliyogare Gojju
- 1 cup tamarind
- ¾ cup rasam powder
- ½ cup jaggery or as per taste
- ½ cup sesame seeds (til/ellu)
- 1 cup coconut (dry/dessicated)
- ½ cup oil
- 1 cup peanuts
- 2 teaspoon mustard seeds
- 3 teaspoon Bengal gram (chana dal)
- 3 teaspoon split black gram (urad dal)
- 1 teaspoon asafoetida (hing)
- 1 teaspoon turmeric powder
- 15-20 curry leaves
- Salt to taste
- 2 cups cooked rice
- Salt to taste
To make the Puliyogare Gojju
- Soak tamarind in water for a minimum of 2 hours and extract the pulp
- In a thick bottom pan, boil the pulp along with jaggery for 20 minutes till it thickens, stirring occasionally
- Add rasam powder and salt, let it boil for further 10 more minutes
- Meanwhile, dry roast sesame seeds (til/ellu) until lightly golden and aromatic. Warm the dry coconut. Let them cool down
- Grind the coconut and sesame seeds
- Add this mixture to the boiling mixture (gojju). Mix well and simmer for 2-3 minutes, then turn off the flame
- In another small pan, heat oil for tadka (oggarane), add peanuts and fry until they are crunchy, taking care not to burn them. Set aside
- Now in the same oil, add mustard seeds. Once it crackles, add urad dal, chana dal, curry leaves and fry well in low heat till it becomes crisp. Now add hing and turmeric and mix well
- Add this along with the fried peanuts to the gojju and mix gently and leave till it cools completely
- Store in an airtight box. This can be kept up to 6 months in the refrigerator.
To make Puliyogare:
- Prepare hot rice, add the required amount of gojju and salt to it and mix well. You may add some sesame oil if needed.