Puliyogare or Puliyodarai is a very popular South Indian Tamarind rice variety. There are quite a few variations and this comes from Mangalore, Karnataka.
Ingredients:
Rice – 2 cups, cooked
Tamarind – 1 orange sized ball, seedless
Jaggery – as required
Sugar – as required
Peanuts – 1/2 cup
Salt as per taste
Curry Leaves – few
Kopra – 1/2 cup, grated
Oil – 8 to 10 tblsp
To Grind:
Kopra – 1/2 cup
Coriander Seeds – 4 tsp
Dry Red Chillies – 6 to 8
Sesame Seeds – 2 tsp
Peppercorns – 10
Fenugreek Seeds – 1/2 tsp
Urad Dal – 1 tblsp
Bengal Gram Dal – 1 tblsp
Asafoetida Powder – a large pinch
Cumin Seeds – 1 tsp
Mustard Seeds – 1 tsp
Oil – 1/2 tsp
Method:
1. Add enough water to tamarind and gently squeeze to take a semi-thick extract.
2. Fry all the ingredients to grind in oil and grind to a fine powder.
3. Heat oil in a pan.
4. Fry the curry leaves and mustard seeds for 30 seconds.
5. Add the tamarind extract, salt, ground powder, jaggery, sugar, peanuts, kopra and mix well.
6. Add the rice and stir well until evenly combined.
7. Remove and serve.
