Puliyogare - also known as Puliyodharai, Pulihora, or Puli Sadam in different South Indian states - is a classic and much-loved rice dish. This traditional staple of South Indian cuisine, especially popular in Karnataka, is known for its tangy, spicy, and slightly sour flavor.
It’s a versatile, easy-to-make dish that’s perfect for travel, as it stays fresh for long hours. Puliyogare is often prepared for festivals, temple offerings (prasadam), and special occasions - or simply when you crave something flavorful and comforting.
Why Puliyogare is So Loved
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Bold Flavors: A perfect balance of sour, spicy, slightly sweet, and nutty notes - all in one dish.
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Versatile & Quick: You can prepare the tamarind paste (gojju) in bulk and mix it with rice whenever needed. It’s also a great way to use leftover rice.
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Long-Lasting: Thanks to tamarind, spices, and tempering, Puliyogare stays good for hours - ideal for lunch boxes or travel.
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Comfort Food: For many, its nostalgic taste and aroma bring instant comfort.
Ingredients
For the Rice
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1 cup rice
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3–4 tbsp tamarind
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1 tbsp jaggery
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Salt and pepper to taste
For Tempering (Tadka)
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½ tbsp mustard seeds
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A handful of peanuts
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2 tbsp oil (preferably sesame oil)
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2 tbsp cashew nuts
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1 tbsp chana dal
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1 tbsp urad dal
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Salt to taste
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2–3 green chilies (slit)
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2 red chilies (broken)
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A handful of curry leaves
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A pinch of asafoetida (hing)
For Puliyogare Masala
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2 tbsp chana dal
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2 tbsp urad dal
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3 red chilies
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1 tbsp coriander seeds
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½ tbsp cumin seeds or powder
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½ tbsp mustard seeds
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¼ tbsp fenugreek (methi) seeds
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2 tbsp sesame seeds
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½ tbsp black pepper powder
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1 pinch asafoetida
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4 tbsp desiccated coconut
Preparation Method
Step 1: Cook the Rice
Wash and soak the rice for about 30–60 minutes. Cook it in a pressure cooker or pot until fluffy. Spread it out to cool completely so the grains remain separate.
Step 2: Make the Tamarind Extract
Soak tamarind and jaggery in lukewarm water. Once soft, mash the tamarind well and strain the mixture to get a smooth extract.
Step 3: Prepare the Tempering
Heat a little sesame oil in a pan. Add mustard seeds, chana dal, urad dal, dry red chilies, curry leaves, and peanuts. Fry until they turn golden and aromatic.
Step 4: Make the Masala Powder
Dry roast all the Puliyogare masala ingredients until fragrant. Allow them to cool, then grind into a fine powder.
Step 5: Cook the Spice Mix
To the tempering, add the tamarind extract, jaggery, salt, turmeric, and a pinch of asafoetida. Let it simmer until the mixture thickens and the raw smell of tamarind disappears.
Step 6: Combine with Rice
Once the spice mix cools slightly, add it little by little to the cooled rice. Mix gently until each grain is evenly coated with the tangy masala.
Step 7: Rest and Serve
Let the Puliyogare rest for a few minutes so the flavors meld beautifully. Serve it with papad, pickle, or curd for a complete, comforting meal.
This tangy tamarind-flavored rice is more than just a dish- it’s a celebration of South India’s rich culinary heritage. Simple to prepare yet packed with layers of flavor, Puliyogare is comfort food at its finest. Whether you’re cooking for yourself or sharing with loved ones, this dish promises satisfaction in every bite.
