Puliyogare: A South Indian Delicacy

Puliyogare, also known as Tamarind Rice, is a traditional South Indian dish that hails from the Karnataka region but is popular throughout South India. The name “Puliyogare” is derived from two Tamil words: “Puli,” which means tamarind, and “Ogare,” which means seasoned rice. This dish is characterized by its unique blend of tangy and spicy flavors.

Tamarind Rice, is a quintessential South Indian dish that delights the taste buds with its distinctive blend of tangy and spicy flavors. This flavorful dish originates from the Karnataka region but has become a beloved part of South Indian cuisine, finding its way into households and festive occasions throughout the southern states of India.



For the Tamarind Paste:

  1. 1/2 cup tamarind (seedless)
  2. 1 cup warm water

For the Powder:

  1. 1/4 cup coriander seeds
  2. 2 tablespoons chana dal (split chickpeas)
  3. 1 tablespoon urad dal (split black gram)
  4. 1 teaspoon fenugreek seeds
  5. 5-6 dried red chilies (adjust according to your spice preference)
  6. 1/2 teaspoon black pepper
  7. 1/2 teaspoon mustard seeds
  8. 1/4 teaspoon asafoetida (hing)

For the Puliyogare:

  1. 1 cup cooked rice
  2. 2 tablespoons peanuts
  3. 2 tablespoons sesame oil
  4. 1/2 teaspoon mustard seeds
  5. 1/2 teaspoon urad dal
  6. 1/2 teaspoon chana dal
  7. 2 tablespoons roasted cashews
  8. 1/4 cup curry leaves
  9. Salt to taste


1. Tamarind Paste: a. Soak the tamarind in warm water for about 15-20 minutes. b. Squeeze the tamarind to extract the pulp. c. Strain the tamarind pulp to remove any seeds or fibers.

2. Puliyogare Powder: a. Dry roast coriander seeds, chana dal, urad dal, fenugreek seeds, dried red chilies, black pepper, and mustard seeds in a pan until they turn golden brown. b. Add asafoetida and roast for another minute. c. Allow the mixture to cool and then grind it into a fine powder.

3. Puliyogare:

a. In a pan, heat sesame oil.

b. Add mustard seeds, urad dal, and chana dal. Let them splutter.

c. Add peanuts and roast until they turn golden brown.

d. Add curry leaves and sauté for a minute.

e. Add the tamarind paste, salt, and the puliyogare powder. Mix well.

f. Cook the mixture on low heat until the oil starts to separate from the tamarind mixture.

g. Add the cooked rice to the tamarind mixture and mix gently until the rice is well coated.

h. In a separate pan, roast cashews until golden brown and add them to the puliyogare.

Your recipe is now ready to be served! It’s often enjoyed with a side of yogurt, pickle, or a simple salad. Adjust the spice levels and tamarind quantity according to your taste preferences



3. Is Puliyogare spicy?

  • The spiciness can be adjusted according to personal preference. The amount of red chilies in the Puliyogare Powder can be varied to control the spice level.

4. Can I make Puliyogare in advance?

  • Yes, It can be made in advance and stored in an airtight container. It stays well for a couple of days at room temperature and longer when refrigerated. Reheat it gently before serving.

5. What are some common accompaniments for Puliyogare?

  • Puliyogare is often served with yogurt, pickle, or a simple salad. Some people also enjoy it with papad or fried lentil snacks.

6. Can I add vegetables to Puliyogare?

  • Yes, you can add vegetables like carrots, peas, or beans. Sauté them with the tamarind mixture before mixing with rice.


Calories 37 kcal
Fat 1.9 g
5.3 mg
120 mg
Carbohydrates 9 g
Protein 1 g
Vitamin A
16 IU
Vitamin C
8 mg
Calcium 12 mg


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