Traditional Puliyogare Recipe at Home

Puliyogare is one of the famous South Indian Dish. It is commonly called as Puliyodharai, Puliyogare, Puli Sadam and Tamarind Rice. We all love the taste Perumal Koil Puliyodharai and my mom will make it such a similar one.

My counseling time is mid-noon on Wednesday. I and my father went early to do the other procedures on that day. My mom prepared lunch for us and came there with a fine pack. At that time, I guessed it was my favorite puliyodhari. And that was perfectly correct.

We usually pack this “Tamarind Rice” on all our travel time to make our journey a little happier with the taste of it. It perfectly goes with papad/appalam.

My mom will make a tasty puliyogare paste and we will mix it with medium-hot rice and she used to garnish it with roasted groundnuts to make it a little tastier.

Here am going to share with you the secret of my mom’s puliyogare recipe with you all. Let get started.

Tips to make Perfect Puliyogare at Home:

• Roast the spices in medium flame to avoid over burning.
• Soak Medium color Tamarind to make it looks rich.
• Grind the spice and keep it as two halves. One to add in the paste and other is to add while mixing the rice. This will give extra taste to your puli sadham.
• Add some roasted peanuts into it to get crunchiness at the middle of your bite.

Total Time: 40 minutes.

Preparation Time: 10 minutes | Cooking Time: 30 minutes.

Serves: 4 members and can store it for a week.

Ingredients to make perfect Puliyogare Rice:

To fry and Grind:

• • 10 Red Chillies
  • 2 1/2 tbsp Bengal Gram
  • 3 tsp Coriander Seeds
  • 1 tsp Cumin Seeds
  • 1 tsp Pepper
  • Small piece of Asafoetida

To make Tamarind Paste:

• • 200g Tamarind
  • 50g Black Chickpeas
  • 1tsp Turmeric Powder
  • 1 tsp Mustard
  • 2 tsp Urad Dal
  • Salt to taste

Procedure to make Puliyogare Recipe at Home:

1. Take a dry pan and heat in a medium flame.
2. Add all the spices one by one and fry in the medium flame (Red Chillies, Asafoetida, Bengal Gram, Cumin Seeds, Black Pepper and Coriander Seeds)
3. Remove the spices from the pan and make it cool in room temperature.
4. Once it gets cool, we can grind it in a dry mixer jar.
5. In the same pan, add 3 tbsp of Gingelly oil. Once the oil gets heat broke and add 4 red chillies into it.
6. At the same time, add the black chickpeas into the pan to get roasted well.
7. Now we can add the mustard to roast in the medium flame. This is the right time to add the mustard. Because we have added unboiled chickpeas.
8. Add Urad, Bengal Dal and stir it well.
9. Next, add a spoon of turmeric powder and a hand full of curry leaves. Stir well.
10. Once the mixture gets heated, add the tamarind water into it and make it boil for 20 mins.
11. Add some water if your tamarind paste is thick. At this stage add a required amount of salt.
12. Let us boil it until the raw smell of tamarind goes away.
13. This is the right time to add the powdered spices into it. After adding the spices make it boil for 10 minutes.
14. Now, your paste might get thicker and ready to remove from the stove.
15. Add the fresh tamarind paste to the boiled rice and mix it well with some roasted nuts as a topping.

My favorite and awesome kovil style puliyodharai is ready to serve with papad/appalam. Am going to enjoy the taste of it. You also try this tamarind recipe at your home and enjoy the flavor.

Learn How To Make Koil Style Puliyodharai Recipe At Home In Tamil?