How to make Puliyogare -

Tangy rice preparation with combination of Indian spices.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.

Main Ingredients : Rice (चावल), Tamarind Paste (इमली की पेस्ट )

Cuisine : Karnataka

Course : Rice

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Puliyogare

Puliyogare Recipe Card

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Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Puliyogare Recipe

  • Rice 2 cups

  • Tamarind Paste 1 1/2 tablespoons

  • Mustard seeds 1/2 teaspoon

  • Dried red chilli 1-2

  • Split Bengal gram (chana dal) 1/2 teaspoon

  • Peanuts 2 tablespoons

  • Curry leaves 8-10

  • Jaggery (gur), freshly made 1 teaspoon

  • Red chilli powder 1 teaspoon

  • Salt to taste

  • Sesame oil (til oil) 1 tablespoon

  • Mustard seeds 1/2 teaspoon

  • Split Bengal gram (chana dal) 2 teaspoons

  • Coriander seeds 2 teaspoons

  • White sesame seeds 1 1/2 teaspoons

  • Dried red chillies 2

  • Asafoetida a pinch

  • Dry coconut (khopra), grated 2 tablespoons

Method

Step 1

For the puliyogare powder dry roast mustard seeds, chana dal, coriander seeds and sesame seeds lightly in a non-stick pan. Add red chillies, asafoetida and dry coconut and roast till lightly coloured. Cool and grind to a powder. Heat 2 tbsps oil in a deep non-stick pan.

Step 2

Add mustard seeds, red chillies, chana dal and peanuts and sauté for a few minutes. Dilute tamarind paste in ¼ cup water. Add curry leaves and tamarind water to the pan and mix well. When it comes to a boil, add jaggery and red chilli powder and mix.

Step 3

Cook on medium heat till the raw smells disappear and the mixture thickens. Add 1½ tsps puliyogare powder, mix and cook for 1-2 minutes. Add rice and mix gently till the rice gets heated through. Add salt and mix well. Drizzle til oil, mix and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.