Puliyogare - the moment I hear this word my mouth starts watering :D I just love the "Bangalore style" Puliyogare. Heard there is a hotel in Basavangudi which is famous for serving the authentic Puliyogare in Bangalore, never got a chance to visit, but somehow I must have to plan. Puliyogare is also known as tamarind rice. I tried to make this recipe putting my best but could not exactly meet upto the mark that should really be called "Puliyogare". The taste came out well but the color I was not convinced with, might be was due to the color of the tamarind that I used. Anyhow I am sharing the recipe that I tried which I got to know from a cook show, hope you guys like it and try. I prepared the puliyogare gojju first using tamarind and mixed the gojju to the cooked rice.

1 lemon sized
As required
Mustard seeds
1 ½ tea spoon
Curry leaves
Red chilly powder
1 ½ tea spoon
Turmeric powder
½ tea spoon
Coriander powder
½ tea spoon
Roasted groundnuts
Handful of
To taste
¼ cup
Dry red chilly

To dry roast and grind

Chana dal/Bengal gram split and skinned
2 ½ table spoon
Urad dal
1 table spoon
Curry leaves
Dry Red chilly
Fenugreek seeds
2 tea spoon

1.    Soak the tamarind in a glass of water for more than an hour.
2.    Dry roast all the ingredients mentioned in to dry roast section until lentils become golden brown in color. Keep it for cooling.
3.    Grind all the roasted items mentioned above to a powder.

4.    Heat 2 table spoon of oil on a medium flame in a frying pan, when heated add mustard seeds, dried red chilly and curry leaves wait until it splutters. Meanwhile squeeze the tamarind juice from the soaked tamarind.
5.    When it splutters add the extracted tamarind juice, mix well.
6.    Add turmeric powder, red chilly powder, coriander powder to this and mix well.
7.    Let this liquid get cooked for long time until it reduces half in its size for about 15- 20 mins. You can see the liquid getting thicker as it boils with the ingredients.
8.    Now add the ground mixture, jaggery, salt (I used more than 1 ½ tea spoon). Keep stirring, mix well so that there are no lumps formed.

9.    Cook this for 10-12 mins again so that the ground mixture completely gets mixed with the tamarind paste and you can see the oil getting separated as the mixture gets cooked.
10.    This mixture is called as Puliyogare gojju. It can be preserved for many days.

11.    Gojju can be directly mixed with rice and eaten, hence the name ‘Puliyogare Rice’.

You can use sugar instead of jaggery.

At the end you can taste the mixture and adjust the spices accordingly. You can add more sugar if needed if you do not like it to be more sour.