Puliyogare / Puliyodharai / Pulikachal or simply Tamarind Paste is a tangy variety rice prepared in South India. This can be prepared in different varieties, like using sambar powder or freshly ground spices. Some add jaggery and some don’t. Using either method the base tamarind paste can be stored for a week at room temperature.
Or else can be refrigerated even for a month. Make sure it is stored in a dry and clean airtight container. Each and every time use a dry spoon. It is not necessary that we need to have freshly steamed rice. If you have the prepared paste in advance, you can make Puliyogare with leftover rice too.
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I still remember, whenever we used to go for a picnic while in Salem, mom used to prepare this Tamarind Rice. Going outing with the whole family and enjoying this tamarind rice along with fresh coconut chunks makes me feel delighted. Puliogare / Tamarind rice is offered as prasad in many South Indian temples. This preparation best pairs with all type of sundals like Kadalai Paruppu Sundal, Rajma Sundal and much more. Here I am going to show the easiest method of making tamarind rice using sambar powder.
- 1/4 Cup Tamarind
- 1 tbsp Sambar powder
- 1/4 tsp Turmeric powder
- salt to taste
- 3-4 tbsp Sesame Oil
- 1 tsp Chana dal/kadalai paruppu
- 1 tsp Mustard /kadugu
- 1 tbsp Roasted Groundnut
- 2 strands Curry leaves
- 2 Dry Red Chilli
- 1/2 tsp Asafoetida/hing
- Soak tamarind in warm water and extract the juice. I microwaved tamarind along with water for 2 mins on high and then extracted the juice easily. Filter tamarind water using a coarse sieve and discard all the retained solids.
- To cook rice, soak basmati rice or long grain rice and cook in the ratio of 1:2 and set aside to cool completely. You can even use leftover steamed rice.
- To prepare the tamarind base, heat a Kadai, add oil. When oil gets heated add chana dal, mustard, roasted groundnut and let it crackle. Then add dry red chili, curry leaves, hing and saute for a minute. Now add extracted tamarind water and bring to boil.
- Then add turmeric powder, sambar powder, salt to taste, a cup of water and mix it thoroughly.
- Simmer it on low flame till tamarind is cooked completely and oil separates as shown.
- In a wide bowl take 2-3 cups of cooked rice, add required amount of tamarind base prepared and mix it thoroughly. Adjust salt if required. Close and keep it to soak at least for an hour before enjoying it. The longer it soaks greater it tastes.
- Use only sesame oil to temper. It gives the perfect taste to puliyogare.
- Add a generous amount of chana dal and groundnut, which gives a nutty taste in each bite.
- Use any branded sambar powder or a homemade one.
- You can either use freshly steamed rice or leftover rice. Both tastes equally same.
- After mixing let it soak at least for an hour. The longer it soaks greater it tastes.
- If there is any leftover pulikachal/tamarind paste, pack it in a clean and dry container and can be stored at room temperature for a week.
Spicy and tangy Puliyogare using Sambar Powder is ready to relish.
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