Puliyogare- ಪುಳಿಯೋಗರೆ 


White rice(Sona masoori)- 1 cup
Tamarind- Lemon sized
Oil – 4-5 tbl sp
Salt to taste
Jaggery- A small piece
Grated coconut- 2 tbl sp

For seasoning:

Redchillies- 1
Blackgram- 1 tsp
Bengalgram- 1 tsp
Peanuts(Ground nuts)- 2 tbl sp
Mustard seeds - 1 tsp
Curry leaves - A few
Oil- 1 tbl sp

For grinding/masala powder:

Redchillies- 2-4
Corianderseeds - 2 tsp
Cumin seeds- 1 tsp
Blackgram- 1 tsp
Bengalgram- 1 tsp
Peanuts- 1 tsp
Sesame seeds(I used black)- 2 tsp
Black Pepper- 1 tsp
Asafoetida- A small pinch
Curry leaves- few


Soak tamarind in warm water for 2-4 hour and extract juice from it. Keep it aside.

Roast all the ingredients separately one by one and grind to get a smooth masala powder.

Heat oil in a pan. Add tamarind juice and mix well.

Add jaggery and salt and let it boil.

Add ground masala powder to the boiling juice. Let it the juice becomes thick and oil get separates.

Cook the rice by adding 2 cups water upto 3 whistles.

Mix the tamarind sauce to the cooked rice.

Finally dd seasoning. (Red chilly, mustard seeds, black gram, peanuts and curry leaves.)

Add grated coconut and mix well.

Take care while roasting the ingredients; it should not be over roast.

Better to add seasoning at the end because it will be crunchy while eating.

You can keep the prepared puliyogare gojju in your refrigerator and use it while preparing puliyogare.

About Ashwini Bhat


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