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.

Puliogare (tangy Tamarind Rice)

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

  1. 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.
  2. Add turmeric powder and asafoetida. Mix well.
  3. Add tamarind paste and cook for a few minutes until the raw smell disappears.
  4. Add the cooked rice and salt. Mix gently until the rice is coated with the tamarind mixture.
  5. 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