Puliyogare (Karnataka-style Tamarind Rice) along with gojju from the scratch step-by-step recipe with photos.
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 the 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.
For Puliyogare Gojju
To make the Puliyogare Gojju
To make Puliyogare:
Puliyogare (Karnataka-style Tamarind Rice) step-by-step recipe with photos
1. Dry roast sesame seeds until golden
2. Soak tamarind in sufficient water
3. Extract tamarind water
4. Boil tamarind water with jaggery and spices
5. Add sesame seeds and coconut paste
6. Mix well and simmer
7. Fry peanuts until crispy
8. Prepare the tempering
9. Add fried peanuts and tempering
10. Gojju is ready
11. Mix gojju with hot rice
12. Ready to serve