Best Occasion to Prepare this Recipe
With every year you grow older your memory and recollection of past starts to gradually fade, you try to grab on to fond memories, people and episodes. People like me, try to recall and recreate past through food and recipes. I can proudly say I was born to and raised by foodies, majority of folks in family are creative above average chefs. As a kid I remember my mom would write down recipes of her mom’s in a diary, it’s 15 years later and I take down my mom’s recipes in my diary, Samsung Note. Nothing has changed over the years, except technology.
While we are on the topic of unchanging kitchen world, my grandma-made Puliogare has not changed over the years. And every time I have her Puliogare with Vathal, time stands still. NOT exaggerating. You should try it too. I am letting you in on her secret recipe. You’re welcome!
Puliyodharai (Puli means Tamarind in Tamil), Pulihora, Puliyogare or simply Tamarind Rice is a popular South Indian Rice preparation that’s prepared during special occasions and festive days. It’s commonly offered as a Prasadam in temples (to which I vividly recall running to!). Majority of the Tambrahm households would also pack this up in their Picnic bags as it can hold not getting refrigerated for a day. It’s spicy, tangy and mouth watering delicious.
PS: Best served HOT with crunchy Chips/ Vathal/ Papads. My grand dad would have it with a cup of curd – tastes great!
My Top Recipe Recommendations
- Iyengar Puliyodharai also known as Temple Puliyodharai/ Tamil Nadu Style – Red Chilies and Tamarind Paste quantities can be adjusted based on your taste buds
- Andhra Style Temple Pulihora – Their recipe doesn’t have a strong taste of ground powder like the Iyengar Pulihora. Another version of this Pulihora is to replace sesame seeds powder with a tsp of black mustard seeds powder
- Karnataka Style Puliyogare – In this Puliyogare style be generous in adding tamarind juice, jaggery and puliyodharai powder to enjoy the real taste of tamarind rice
- Mysore Iyengar Puliyogare Gojju (mix) and Puliyogare Rice Recipe – Puliyogare Gojju can be prepared ahead of time and can be stored in the refrigerator for up to 8 months to a year
- Poha Puliohora Recipe– Tastes amazing! Best substitute to Poha Upma -if you’re bored of that!
My Grandma’s Secret Recipe
Today I’m going to just give my recipe instead of notes/tips – do let me know how it came out!
This proportion is for 2 cups of rice
- Soak onion sized tamarind in hot water
- Take oil in a pan. Fry 3tbsp dhania/coriander seeds, 1tsp of methi (fenugreek seeds), 6/7red chili (I like my Puliyodharai spicy, you can dial it down per your taste buds. But try not adding any more as my proportion is towards higher end of spicy), 1 TSP til/sesame seeds ( this is important) till golden Color/till nice aroma comes from the frying. Add sesame seeds in the last so that it doesn’t burn. Cool and grind. Keep aside.
- Squeeze tamarind extract -thick
- Take 3 tbsp sesame oil add rai/mustard seeds, 1 tbsp Urad Dal, generous pinch of Asafoetida, 1/2 Red chilies, curry leaves,and then add the tamarind extract and bring to boil till thick and the oil floats on top. Make sure to keep stirring at the bottom to avoid sticking to the pan and/burning. Add 1/2 tsp of jaggery to this mix.
- Cook rice adding rice:water in 1:(2+less than half glass water) ratio
- After rice is cooked -spread it out evenly in a plate so it dries out. Allow it to cool well (very important again)
- Add haldi/turmeric powder, 1 tsp oil and salt to the rice. Be careful when adding salt as you would have added some to Pulikachal (the Tamarind mix) already
- Mix Pulikachal evenly in the Rice. Then add the powder prepared in step 2. Finally add fried ground nuts– which is one of the game changers
Tips & Notes
- To make temple style Pulihora add 1tsp ground pepper powder finally with the rice
- You can prepare double the quantity of Pulikachal powder to make for second time
- This Puliogare recipe tastes even better the next day after the spices sink in to rice
– thanks to my Grandma and also my Mom for carrying forward this authentic recipe!