Puliyogare Recipe | Tamarind Rice Recipe

Soak 50gms of tamarind in hot water.

Cook 1 cup of rice with 2 cups of water for 3 whistles in a pressure cooker.

Add 1 tsp turmeric powder, salt to taste, 2 sprigs of curry leaves, and 3 slit green chillies to the cooked rice.

Add 50gms of raw peanut oil and combine gently. Do not overmix.

Cool the rice completely.

Grind 2 tbsp mustard seeds, 1 inch ginger, 2 dry red chillies, and a pinch of salt into a fine paste.

Heat 1/4 cup peanut oil in a pan. Add 1 tsp mustard seeds and 1 tsp fenugreek seeds. Fry until golden brown.

Add 1 sprig of curry leaves and 1/4 tsp asafoetida. Fry for a few seconds.

Pour in 250ml of tamarind juice and boil on high flame until it thickens to a paste-like consistency.

Add 1 tbsp jaggery and mix well. Boil until the mixture thickens.

Add the ground mustard paste and cook well.

Turn off the flame and add the cooled rice to the tempering.

Add 1 tsp mustard seeds, 1/4 cup peanuts, 1 tbsp urad dal, 1 tbsp chana dal, 5 dry chillies, and 1 sprig of curry leaves to the hot oil. Fry until golden brown.