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Puliyogare Rice Recipe - A Spicy And Tangy Delight

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Puliyogare recipe Tamarind rice Swasthi's Recipes
Puliyogare recipe Tamarind rice Swasthi's Recipes from www.indianhealthyrecipes.com

Description:

Puliyogare or tamarind rice is a popular South Indian dish that is known for its spicy and tangy taste. It is a one-pot meal that is perfect for lunch or dinner. The dish is made by cooking rice with a special spice mix made with tamarind, jaggery, and a blend of spices. The dish is a perfect balance of sweet, sour, and spicy flavors.

Prep Time:

The prep time for this recipe is around 15 minutes.

Cook Time:

The cook time for this recipe is around 30 minutes.

Ingredients:

  • 1 cup rice
  • 2 tbsp oil
  • 1 tsp mustard seeds
  • 1 tsp chana dal
  • 1 tsp urad dal
  • 1/4 tsp asafoetida
  • 1/4 cup peanuts
  • 10-12 curry leaves
  • 2 tbsp tamarind paste
  • 2 tsp jaggery
  • 1 tsp red chili powder
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp turmeric powder
  • Salt to taste

Equipment:

  • Pressure cooker
  • Pan
  • Mixing bowl
  • Spatula

Method:

  1. Wash the rice and soak it in water for 30 minutes.
  2. Heat oil in a pressure cooker and add mustard seeds, chana dal, urad dal, and asafoetida. Let it splutter.
  3. Add peanuts and curry leaves and fry until the peanuts turn golden brown.
  4. Add tamarind paste, jaggery, red chili powder, coriander powder, cumin powder, turmeric powder, and salt. Mix well.
  5. Add 2 cups of water and bring it to a boil.
  6. Add the soaked rice and pressure cook for 2 whistles.
  7. Let the pressure release naturally and fluff the rice with a fork.
  8. Puliyogare rice is ready to serve.

Notes:

  • Adjust the spice level according to your taste.
  • You can also add cashews instead of peanuts.
  • You can also use leftover rice to make this dish.

Nutrition Info:

  • Calories: 300 kcal
  • Carbohydrates: 50 g
  • Protein: 5 g
  • Fat: 8 g
  • Fiber: 2 g

Recipes FAQ:

  • Can I use tamarind pulp instead of tamarind paste?

    • Yes, you can use tamarind pulp instead of tamarind paste. Soak a small ball of tamarind in hot water for 10 minutes, extract the pulp, and use it in the recipe.

  • Can I skip jaggery in this recipe?

    • No, jaggery is an essential ingredient in this recipe. It balances the sourness of tamarind and enhances the flavor of the dish.

  • Can I use ghee instead of oil?

    • Yes, you can use ghee instead of oil. It will add a nice aroma and flavor to the dish.

Recipe Tips:

  • Soak the rice for at least 30 minutes to get fluffy and separate grains.
  • Use freshly ground spices for better flavor.
  • Use a non-stick pan to avoid burning the peanuts.

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