• 250 gms rice cooked
  • 1/2 cup Shredded Coconut
  • 1 tsp Peppercorns
  • 2 tsp Coriander seeds
  • 4 tsp Peanuts
  • 6 Red chillies
  • 1 tsp Mustard seeds
  • 1tsp Urad daal (black gram)
  • 2 tsp White sesame seeds (Ellu/Til)
  • 1 tsp Cumin seeds
  • 1 tsp Channa daal (bengal gram)
  • 20-25 Curry leaves
  • 4 tbsp Oil or ghee
  • 1/2 cup Tamarind pulp
  • 2 pinch tsp Asoefetida
  • 2 tbsp Jaggery or sugar

Puliyogare (Kannada:ಪುಳಿಯೋಗರೆ) is a South Indian rice preparation usually eaten as a snack. Puliyogare is also known as huḷianna (“sour rice” in Modern Kannada) in some parts of Karnataka and tamarind rice in English.

It is traditionally made using steamed or boiled rice mixed with tamarind juice, groundnuts or peanuts, coriander, coconut, red chili, curry leaves, jaggery, pepper, mustard seeds, fenugreek, turmeric, asafoetida, urad dal, and cumin.

It is also prepared during festivals such as Ganesha Chaturthi and Diwali. And lot of temples serve it as prasadam.

Method:

Roast the shredded coconut in a pan in low heat and keep aside.

Now, roast half of the cumin seeds. coriander seeds, mustard seeds, sesame seeds and red chillies in low flame for 2 mins.

Now add 1/2 of channa daal, urad daal, peanuts, peppercorns and a pinch of asoefetida, one after the other until you get the aroma of all the spices.

Off the gas and cool the roasted items.

Grind this mixture into a fine powder.

Now, add the roasted coconut to this powder and grind again.

Heat oil in a pan and add the remaining urad daal, channa daal, mustard seeds, sesame seeds, peanuts, red chillies and curry leaves.

When the seeds start to splutter, add the tamarind pulp to it along with the jaggery or sugar. Mix well.

Add some salt to taste.

Once the liquid starts to boil, add the powered mixture to it and stir it till the liquid becomes thick and sticky.

Turn off the gas and allow it to cool.

Once its cooled, mix it with cooked rice and your Puliyogare is ready to serve!!