Puliyogare/Tamarind Rice with Pulikachal

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Puliyogare or Tamarind Rice is a tangy-spicy South Indian Rice variety, which is known for its long shelf life and great travel food. If you are going for picnic or long journey and need food that can stay fresh without being refrigerated, then Puliyogare is the right choice. But for me, I can relish this flavorful rice anytime of the week or year.


2 cups of cooked rice

sesame oil/gingely oil

Ingredients for Pulikachal

1 big lemon sized tamarind

1/2 teaspoon jaggery

1/4 cup Peanuts, roasted

Salt and Water as needed

Ingredients To Roast and Grind For Pulikachal

2 tablespoons channa dal

4 dry red chillies

3 teaspoons fenugreek seeds

1 teaspoon whole black pepper

Ingredients For the Seasoning of Pulikachal

1 tablespoon mustard seeds

3 to 4 dry red chillies 

1 tablespoon channa dal 

1/2 teaspoon asafoetida

1 1/2 teaspoon turmeric powder

7 to 8 curry leaves 

5 tablespoon sesame oil 

Method for Making Pulikachal

1. Soak the tamarind in water for at least one hour and extract the juice. Keep the juice aside

2.Take all the ingredients listed under Roast and Grind and dry roast them until it turns golden brown. Cool them completely and grind to a fine powder.

4.Heat oil in a pan, add the mustard seeds, red chillies and allow it to crackle and roast for a few seconds. Add the tamarind extract, turmeric powder, salt, curry leaves and asafoetida. Add enough water to make it thin and allow it to boil for at-least 20 minutes or until the volume reduces to half.

Once the volume has reduced to half, add the jaggery and the ground spice powder. Allow this mixture to boil for another 5 minutes or until the mixtures starts to thicken. Turn off the heat and cool the pulikachal. Add the roasted peanuts and keep aside. This this the Pulikachal mixture to make the Tamarind Rice. You can store this mixture in the refrigerator for about a week and use it as and when required. 

Make the Tamarind Rice/ Puliyogare

You can now mix the pulikachal with steamed rice in small quantities depending upon how tangy and how spicy you want the rice to be. Allow the rice to rest in this tangy pulikachal for atleast 20 minutes before serving. Your Tamarind Rice is now ready to be served.

Notes: You can make it sweeter by adding more of jaggery. Add asafoetida and peanuts generously. Also the authentic taste is derived from the use of sesame oil.  It takes at least 30 minutes for the rice to imbibe all the flavors after combining with the mixture. 

Read 8837 times Last modified on Monday, 07 October 2013 07:05
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Reshma Anand

I am an alumnus of IIT Madras and SP-JAIN Mumbai and have journeys across many continents and cultures. This has helped me develop a deep passion for food & cooking. One of the challenges has been
adapting the world cuisines to suit the vegetarian palate and thus began the endless journey of culinary experimenting in my kitchen.