A beloved South Indian classic, this tangy and spicy rice dish gets its incredible flavor from a special tamarind and spice paste. Perfect for lunchboxes and travel, it tastes even better the next day!
Prep20 min
Cook35 min
Soak20 min
Servings4
Serving size: 1 serving
401cal
10gprotein
73gcarbs
Ingredients
1.5 cup Sona Masuri Rice (Or any other short-grain rice)
3 cup Water (For cooking rice)
1 tsp Gingelly Oil (For drizzling on cooked rice)
50 g Tamarind (Seedless, about a large lemon-sized ball)
1.5 cup Warm Water (For soaking tamarind)
2 tbsp Coriander Seeds (For the spice powder)
1 tbsp Chana Dal (For the spice powder)
6 pcs Dried Red Chillies (For the spice powder, adjust to heat preference)
A fragrant South Indian rice dish where fluffy rice is tossed with fresh coconut and a crunchy tempering of lentils and spices. A quick and delicious way to use leftover rice, perfect for lunchboxes or as a side dish.
Crispy, golden, and irresistibly crunchy fried lentil wafers. A classic South Indian accompaniment that adds the perfect crunch to any meal, ready in just a few minutes.
Tangy Puliyogare & aromatic Coconut Rice with crispy Appalam – an energy-giving, soul-satisfying combo!
This udupi dish is perfect for lunch. With 996.1500000000001 calories and 22.06g of protein per serving, it's a nutritious choice for your meal plan.
9gfat
Black Peppercorns
(For the spice powder)
0.25 tsp Fenugreek Seeds (For the spice powder)
1 tbsp White Sesame Seeds (For the spice powder)
0.5 tsp Asafoetida (Also known as Hing)
1 tsp Mustard Seeds (For tempering)
1 tsp Urad Dal (For tempering)
0.25 cup Peanuts (Raw)
15 pcs Curry Leaves (About 1 sprig)
0.5 tsp Turmeric Powder
1 tbsp Jaggery (Powdered or grated)
1.5 tsp Salt (Adjust to taste)
Instructions
1
Cook and Cool the Rice
Wash the rice thoroughly under running water until the water runs clear. Cook the rice with 3 cups of water in a pot or rice cooker.
The rice should be cooked through but firm, with each grain separate. Avoid overcooking.
Once cooked, immediately spread the rice on a large plate or tray to cool down completely. Drizzle 1 teaspoon of gingelly oil and a pinch of turmeric powder over the rice and gently fluff with a fork. This prevents the grains from sticking and gives a nice color.
2
Prepare the Puliyogare Spice Powder
Heat a heavy-bottomed pan over low-medium heat. Dry roast the coriander seeds, 1 tbsp chana dal, 6 dried red chillies, black peppercorns, and fenugreek seeds.
Roast for 4-5 minutes, stirring continuously, until the dals turn golden brown and the spices are highly aromatic. Be careful not to burn them.
Turn off the heat and add the white sesame seeds to the hot pan. Stir for about a minute until they start to pop.
Transfer the roasted spices to a plate and let them cool completely. Once cooled, grind them in a spice grinder with the asafoetida to a slightly coarse powder.
3
Make the Pulikachal (Tamarind Paste)
Soak the tamarind in 1.5 cups of warm water for about 20-30 minutes. Squeeze the pulp thoroughly with your hands to extract all the juice. Strain the liquid through a fine-mesh sieve, discarding the solids.
Heat 1/4 cup of gingelly oil in a thick-bottomed pan or kadai over medium heat. Once the oil is hot, add the mustard seeds and let them splutter.
Add 1 tbsp chana dal, 1 tsp urad dal, and the raw peanuts. Sauté for 2-3 minutes until the dals are golden and the peanuts are crisp.
Add the 3 broken dried red chillies and curry leaves. Sauté for another 30 seconds until the curry leaves are crisp.
Carefully pour in the prepared tamarind extract. Add the turmeric powder, jaggery, and salt. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for 12-15 minutes, stirring occasionally, until the raw smell of tamarind disappears and the paste thickens considerably.
Add 3-4 tablespoons of the freshly ground Puliyogare powder to the paste. Mix well and continue to cook for another 3-4 minutes until the paste becomes very thick and oil starts to separate from the sides.
4
Combine and Serve
Take the completely cooled rice in a large mixing bowl. Add the prepared Pulikachal paste to the rice, starting with about 3/4 of the paste.
Gently mix with a light hand or a fork, ensuring not to mash or break the rice grains. The goal is to coat each grain evenly.
Taste the rice and add more paste or salt if required. The amount of paste needed depends on your preference for tanginess and spice.
Let the Puliyogare rest for at least 30-60 minutes before serving. This allows the rice to absorb all the flavors. Serve at room temperature with papad or curd.
406cal
7gprotein
57gcarbs
17gfat
Ingredients
4 cup Cooked Rice (Use cooled, day-old Sona Masuri or Basmati rice for best results)
2 tbsp Coconut Oil
1 tsp Mustard Seeds
1 tsp Urad Dal (Split and skinned black gram lentils)
1 tbsp Chana Dal (Split and skinned Bengal gram lentils)
2 tbsp Cashews (Broken or halved)
3 pcs Dried Red Chilies (Broken into halves)
12 pcs Curry Leaves (Fresh leaves)
0.25 tsp Hing (Asafoetida)
1 cup Grated Coconut (Freshly grated is best, but frozen (thawed) works too)
1 tsp Salt (Adjust to taste)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
1 tsp Lemon Juice (Optional, for a tangy finish)
Instructions
1
Prepare the rice. If using freshly cooked rice, spread it on a large plate or tray to cool completely. Gently fluff with a fork to separate the grains. This is crucial to prevent the final dish from becoming mushy.
2
Heat coconut oil in a wide, heavy-bottomed pan (kadai) over medium heat. Once the oil is hot, add the mustard seeds and allow them to splutter completely, which should take about 30 seconds.
3
Add the urad dal, chana dal, and cashews to the pan. Sauté continuously for 2-3 minutes, until the dals and cashews turn a light golden brown and become aromatic. Be careful not to burn them.
4
Lower the heat and add the broken dried red chilies, fresh curry leaves, and hing. Sauté for another 30 seconds until the curry leaves turn crisp and fragrant.
5
Add the grated coconut to the pan. Sauté on low heat for 1-2 minutes until it is just heated through and fragrant. Do not let the coconut change color, as this will alter the taste and texture.
6
Add the cooled, fluffed rice and salt to the pan. Mix everything together gently with a spatula or a light hand, ensuring you don't break the rice grains. Cook for 2-3 minutes, until the rice is heated through and evenly coated with the coconut mixture.
7
Turn off the heat. If using, stir in the fresh lemon juice. Garnish with freshly chopped coriander leaves. Serve warm.
