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A classic South Indian tamarind rice, bursting with tangy, spicy, and savory flavors. This beloved temple-style dish features a special spice blend, peanuts, and a fragrant tempering, making it a perfect one-pot meal.
Prepare the Rice & Tamarind Extract
Make the Puliogare Powder
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A classic South Indian tamarind rice, bursting with tangy, spicy, and savory flavors. This beloved temple-style dish features a special spice blend, peanuts, and a fragrant tempering, making it a perfect one-pot meal.
This south_indian recipe takes 50 minutes to prepare and yields 4 servings. At 516.09 calories per serving with 10.86g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Prepare the Puliogare Gojju (Paste)
Assemble the Puliogare
For a different texture and richness, add roasted cashews along with peanuts during the tempering stage.
Use brown rice or millets (like foxtail or little millet) instead of white rice for a higher fiber version. Adjust water and cooking time accordingly.
Add 1-2 tablespoons of dry grated coconut (kopra) while roasting the spices for the powder. This lends a richer, slightly sweet flavor common in Karnataka-style Puliogare.
Tamarind is a natural laxative, and spices like black pepper and coriander in the Puliogare powder can stimulate digestive enzymes, promoting better gut health and easing digestion.
Spices like turmeric, tamarind, and curry leaves are packed with antioxidants that help combat oxidative stress and reduce inflammation in the body.
The inclusion of lentils (chana dal, urad dal) and peanuts provides a good amount of plant-based protein, which is essential for muscle repair and overall body function.
A 1.5 cup serving of Puliogare contains approximately 480-550 calories. The exact count can vary based on the type of rice and the amount of oil used.
Puliogare can be part of a balanced diet. It contains beneficial spices, lentils for protein, and tamarind for digestion. However, it is carbohydrate-dense due to the rice and can be high in calories from the oil. Enjoy it in moderation.
Absolutely. If you have a peanut allergy or prefer not to use them, you can substitute with roasted cashews or simply omit them. The dish will still be delicious.
Traditionally, short to medium-grain rice varieties like Sona Masuri or Ponni are used. The key is to use a rice that cooks up into separate, non-sticky grains.
The Puliogare gojju has a long shelf life due to the tamarind and oil. You can store it in an airtight container in the refrigerator for up to a month. Ensure a layer of oil is on top to act as a preservative.
This usually happens for two reasons: the rice was overcooked, or you mixed the paste while the rice was still hot. Always use perfectly cooked, firm rice and ensure it has cooled down completely before mixing.