How long does Puliyogare take?

55 minutes from start to finish. That is 15 minutes of preparation and 40 minutes of cooking.

How many people does Puliyogare serve?

4. The ingredient quantities on this page rescale if you are cooking for a different number.

Is Puliyogare vegetarian?

Yes. No meat, no fish and no egg.

It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.

What do I need to make Puliyogare?

40 grams Tamarind, 2 cup Rice, 6 grams Coriander Seeds, 1 grams Fenugreek Seeds, 5 grams Dry Red Chilli, 12 grams Dry Coconut, and a few more listed on this page.

Do I need a pressure cooker for Puliyogare?

Yes, this one is cooked under pressure.

How many calories are in Puliyogare?

About 783 a serving. The full nutrition table is on this page, per serving and for the whole batch.

PuliyogareCook

Puliyogare

Name: Puliyogare
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Indian, Karnataka
Ingredients: 40 grams Tamarind, For Soaking; 250 ml Water, For Soaking; 2 cup Rice; 500 ml Water, For Cooking; 6 grams Coriander Seeds; 1 tsp Cumin; 1 grams Fenugreek Seeds; 5 grams Dry Red Chilli, De-stemmed; 1 tbsp White Sesame Seeds; 12 grams Dry Coconut, Grated; 4 tbsp Oil; 1 tsp Mustard Seeds; 1 tbsp Chana Dal; 10 grams Urad Dal (split); ½ cup Peanuts; 2 grams Dry Red Chilli; 4 grams Curry leaves; 0.5 grams Asafoetida; 25 grams Jaggery, Powdered; 2 tsp Salt; 1.5 grams Turmeric Powder; 150 ml Water, For Cooking; ½ tsp Salt; 1 tbsp Oil

55 min
medium
Serves 4

Prep 15 min · Cook 40 min

Start cooking

7 steps, one at a time. Big words for every step, and a timer where a step waits.

Also known as puliyodarai, pulihora · Veg · Rice dishes, One-pot meals

Rice dishes One-pot meals Vegan Jain Dairy-free

Puliyogare is a Karnataka tamarind rice with jaggery, peanuts, dals and a roasted sesame and coconut spice powder. Medium-spicy, serves 4, about 55 minutes.

You’ll need: Pressure Cooker

Good for: Lunchbox, Party

Ingredients

21 items

4 people

Tamarind, For Soaking40 grams
Water, For Soaking250 ml
Rice2 cup
Water, For Cooking650 ml
Coriander Seeds6 grams
Cumin1 tsp
Fenugreek Seeds1 grams
Dry Red Chilli, De-stemmed5 grams
White Sesame Seeds1 tbsp
Dry Coconut, Grated12 grams
Oil5 tbsp
Mustard Seeds1 tsp
Chana Dal1 tbsp
Urad Dal (split)10 grams
Peanuts½ cup
Dry Red Chilli2 grams
Curry leaves4 grams
Asafoetida0.5 grams
Jaggery, Powdered25 grams
Salt2½ tsp
Turmeric Powder1.5 grams

Contains: groundnut, wheat, sesame.

Nutrition

Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.

Nutrient	Per 1 person	All 4 people
Energy	783kcal	3132kcal
Protein	16g	63g
Carbohydrate	106g	424g
Fat	35g	140g
Fibre	7g	28g
Sugar	13g	50g

Method

1
Get ready by removing the stems from 5 dry red chillies and breaking the other 2 chillies. Grate the dry coconut and rinse the curry leaves. Soak the tamarind in 250 ml warm water for 15 minutes until soft, then squeeze it well and strain the pulp.
TamarindWater
2
Rinse the rice and add it to a pressure cooker with 500 ml water. Pressure cook on medium flame for 2 whistles until the rice is cooked but the grains remain separate. Leave it for 10 minutes until the pressure releases, then spread the rice on a plate and cool it for 10 minutes until the steam is gone.
RiceWater
3
Dry-roast the coriander seeds, cumin, fenugreek seeds, 5 dry red chillies, sesame seeds and dry coconut in a kadai on low flame for 4 to 5 minutes. Stop when the spices smell roasted and the coconut turns lightly golden. Cool for 5 minutes, then grind to a fine powder.
Coriander SeedsCuminFenugreek SeedsDry Red ChilliWhite Sesame SeedsDry Coconut
4
Heat 4 tablespoons oil in the same kadai on medium flame for 1 minute until hot. Add the mustard seeds and fry for about 1 minute until they splutter. Add the chana dal, urad dal, peanuts, broken dry red chillies, curry leaves and asafoetida, then fry for 4 to 5 minutes until the dals and peanuts turn golden.
OilMustard SeedsChana DalUrad Dal (split)PeanutsDry Red ChilliCurry leavesAsafoetida
5
Add the strained tamarind pulp, jaggery, salt, turmeric and 150 ml water. Mix in the ground spice powder. Cook on medium flame for 10 to 12 minutes until the raw tamarind smell goes and the mixture becomes thick.
JaggerySaltTurmeric PowderWater
6
Add the cooled rice and the remaining salt to the kadai. Mix gently on low flame for 3 to 4 minutes until the tamarind paste coats all the rice without breaking the grains.
Salt
7
Heat 1 tablespoon oil in a small pan on low flame for 1 minute until hot but not smoking. Pour it over the rice and mix gently. Rest the puliyogare for 10 minutes until the rice absorbs the paste.
Oil

Before you start

How long does Puliyogare take?: 55 minutes from start to finish. That is 15 minutes of preparation and 40 minutes of cooking.
How many people does Puliyogare serve?: 4. The ingredient quantities on this page rescale if you are cooking for a different number.
Is Puliyogare vegetarian?: Yes. No meat, no fish and no egg.
Is Puliyogare spicy?: It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
What do I need to make Puliyogare?: 40 grams Tamarind, 2 cup Rice, 6 grams Coriander Seeds, 1 grams Fenugreek Seeds, 5 grams Dry Red Chilli, 12 grams Dry Coconut, and a few more listed on this page.
Do I need a pressure cooker for Puliyogare?: Yes, this one is cooked under pressure.
How many calories are in Puliyogare?: About 783 a serving. The full nutrition table is on this page, per serving and for the whole batch.

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