Puliyogare (Karnataka style Tamarind Rice)


Puliyogare or tamarind rice is a rice preparation famous in South India. 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. 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 puliyogare gojju as a condiment too as I absolutely love it. Pyliyogare tastes great just by itself, but can also be served alongside raita for a complete meal.

Ingredients:

For Puliyogare Gojju:
Tamarind – 1 cup
Rasam powder – ¾ cup
Jaggery – ½ cup (or as per taste)
Sesame seeds (til/ellu) – ½ cup
Dry coconut – 1 cup
Oil – ½ cup
Peanuts – 1 cup
Mustard – 2 tsp
Chana dhal – 3 tsp
Urad dhal – 3 tsp
Hing – 1 tsp
Turmeric – 1 tsp
Curry leaves – 15-20
Salt – to taste
For Puliyogare:
Cooked rice
Salt to taste

Method:

To make the Gojju:

  1. Soak tamarind in water for a minimum of 2 hours and extract the pulp
  2. In a thick bottom pan, boil the pulp along with jaggery for 20 minutes till it thickens, stirring occasionally
  3. Add rasam powder and salt, let it boil for further 10 more minutes
  4. Meanwhile, dry roast sesame seeds (til/ellu) until lightly golden and aromatic. Warm the dry coconut. Let them cool down
  5. Grind the coconut and sesame seeds
  6. Add this mixture to the boiling mixture (gojju). Mix well and simmer for 2-3 minutes, then turn off the flame
  7. 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
  8. 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
  9. Add this along with the fried peanuts to the gojju and mix gently and leave till it cools completely
  10. 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.

Dry roast sesame seeds until golden
Soak tamarind in sufficient water
Extract tamarind water
Boil tamarind water with jaggery and spices
Add sesame seeds and coconut paste
Mix well and simmer
Fry peanuts until crispy
Prepare the tempering
Add fried peanuts and tempering
Gojju is ready
Mix gojju with hot rice
Puliyogare is ready to serve