Puliogare (tangy Tamarind Rice)
Puliogare, also known as Tangy Tamarind Rice, is a popular South Indian dish that is bursting with flavors. This dish is a staple in Mangalurean cuisine and is often made for festivals, special occasions, or simply as a delicious meal.
Ingredients
- 2 cups cooked rice
- 3 tbsp tamarind paste
- 2 tbsp peanuts
- 1 tsp mustard seeds
- 1 tsp chana dal (split chickpeas)
- 1 tsp urad dal (split black gram)
- 2-3 dried red chilies
- 1/2 tsp turmeric powder
- 1/2 tsp asafoetida (hing)
- 10-12 curry leaves
- 3 tbsp oil
- Salt to taste
Instructions
- Heat oil in a pan and add mustard seeds. Once they start to splutter, add chana dal, urad dal, peanuts, dried red chilies, and curry leaves. Sauté until the dals turn golden brown.
- Add turmeric powder and asafoetida. Mix well.
- Add tamarind paste and cook for a few minutes until the raw smell disappears.
- Add the cooked rice and salt. Mix gently until the rice is coated with the tamarind mixture.
- Remove from heat and serve hot.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 20 minutes
- Total time:
- 30 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Carbohydrates
- 45g
- Protein
- 5g
- Fat
- 10g
Supplies
Pan Spatula
Tools
Cooking Spoon Measuring Spoons
Serving suggestions
Puliogare pairs well with a side of papadum and a cooling raita.
Tips & tricks
For an extra kick of flavor, you can add a pinch of jaggery to balance the tanginess of the tamarind.
Cost
$5