# Puliyogare Recipe | Tamarind Rice Recipe

## Description
A flavorful and tangy tamarind rice recipe, perfect for festivals and everyday meals.

## Quick Facts
- Calories: 0 per serving
- Prep Time: Not specified minutes
- Cook Time: Not specified minutes
- Total Time: Not specified minutes
- Servings: Not specified
- Difficulty: Not specified
- Cuisine: Not specified

## Nutrition Per Serving
- Calories: 0
- Protein: 0g
- Carbohydrates: 0g
- Fat: 0g

## Ingredients (1 servings)
- 50 gms Tamarind (soaked in hot water)
- 1 cup Rice
- 2 cups Water
- 1 tsp Turmeric powder
- 1 tsp Salt (to taste)
- 2 sprigs Curry leaves
- 3 count Green chillies (slit)
- 50 gms Raw peanut oil
- 2 tbsp Mustard seeds
- 1 inch Ginger (chopped)
- 2 count Dry red chillies
- 0.25 tsp Asafoetida
- 250 ml Tamarind juice (extracted from 50gms tamarind)
- 1 tbsp Jaggery
- 0.25 cup Peanut oil
- 1 tsp Mustard seeds
- 0.25 cup Peanuts
- 1 tbsp Urad dal
- 1 tbsp Chana dal
- 5 count Dry chillies
- 1 sprig Curry leaves

## Instructions
1. Soak 50gms of tamarind in hot water.
2. Cook 1 cup of rice with 2 cups of water for 3 whistles in a pressure cooker.
3. Add 1 tsp turmeric powder, salt to taste, 2 sprigs of curry leaves, and 3 slit green chillies to the cooked rice.
4. Add 50gms of raw peanut oil and combine gently. Do not overmix.
5. Cool the rice completely.
6. Grind 2 tbsp mustard seeds, 1 inch ginger, 2 dry red chillies, and a pinch of salt into a fine paste.
7. Heat 1/4 cup peanut oil in a pan. Add 1 tsp mustard seeds and 1 tsp fenugreek seeds. Fry until golden brown.
8. Add 1 sprig of curry leaves and 1/4 tsp asafoetida. Fry for a few seconds.
9. Pour in 250ml of tamarind juice and boil on high flame until it thickens to a paste-like consistency.
10. Add 1 tbsp jaggery and mix well. Boil until the mixture thickens.
11. Add the ground mustard paste and cook well.
12. Turn off the flame and add the cooled rice to the tempering.
13. 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.
14. Combine the tempering with the rice and mix well.

## Machine-Readable Data

### Recipe Metadata
```json
{
  "id": "89a3a00d-9367-4c96-8327-79c3cff73ea6",
  "youtube_id": "j3Asnsd_2LE",
  "title": "Puliyogare Recipe | Tamarind Rice Recipe",
  "cuisine_type": null,
  "meal_type": [],
  "difficulty_level": null,
  "servings": null,
  "prep_time_minutes": null,
  "cook_time_minutes": null,
  "total_time_minutes": null,
  "health_score": null,
  "created_at": "2025-08-08T17:00:39.000Z",
  "updated_at": "2025-08-08T17:00:39.000Z"
}
```

### Ingredients Data
```json
{
  "servings": null,
  "ingredients": [
    {
      "name": "Tamarind",
      "amount": 50,
      "unit": "gms",
      "notes": "soaked in hot water"
    },
    {
      "name": "Rice",
      "amount": 1,
      "unit": "cup",
      "notes": null
    },
    {
      "name": "Water",
      "amount": 2,
      "unit": "cups",
      "notes": null
    },
    {
      "name": "Turmeric powder",
      "amount": 1,
      "unit": "tsp",
      "notes": null
    },
    {
      "name": "Salt",
      "amount": 1,
      "unit": "tsp",
      "notes": "to taste"
    },
    {
      "name": "Curry leaves",
      "amount": 2,
      "unit": "sprigs",
      "notes": null
    },
    {
      "name": "Green chillies",
      "amount": 3,
      "unit": "count",
      "notes": "slit"
    },
    {
      "name": "Raw peanut oil",
      "amount": 50,
      "unit": "gms",
      "notes": null
    },
    {
      "name": "Mustard seeds",
      "amount": 2,
      "unit": "tbsp",
      "notes": null
    },
    {
      "name": "Ginger",
      "amount": 1,
      "unit": "inch",
      "notes": "chopped"
    },
    {
      "name": "Dry red chillies",
      "amount": 2,
      "unit": "count",
      "notes": null
    },
    {
      "name": "Asafoetida",
      "amount": 0.25,
      "unit": "tsp",
      "notes": null
    },
    {
      "name": "Tamarind juice",
      "amount": 250,
      "unit": "ml",
      "notes": "extracted from 50gms tamarind"
    },
    {
      "name": "Jaggery",
      "amount": 1,
      "unit": "tbsp",
      "notes": null
    },
    {
      "name": "Peanut oil",
      "amount": 0.25,
      "unit": "cup",
      "notes": null
    },
    {
      "name": "Mustard seeds",
      "amount": 1,
      "unit": "tsp",
      "notes": null
    },
    {
      "name": "Peanuts",
      "amount": 0.25,
      "unit": "cup",
      "notes": null
    },
    {
      "name": "Urad dal",
      "amount": 1,
      "unit": "tbsp",
      "notes": null
    },
    {
      "name": "Chana dal",
      "amount": 1,
      "unit": "tbsp",
      "notes": null
    },
    {
      "name": "Dry chillies",
      "amount": 5,
      "unit": "count",
      "notes": null
    },
    {
      "name": "Curry leaves",
      "amount": 1,
      "unit": "sprig",
      "notes": null
    }
  ]
}
```

### Nutrition Data (per serving)
```json
{
  "calories": 0,
  "macros": {
    "protein_g": 0,
    "carbs_g": 0,
    "fat_g": 0,
    "fiber_g": null,
    "sugar_g": null,
    "sodium_mg": null
  },
  "dietary_tags": {
    "vegan": false,
    "vegetarian": false,
    "gluten_free": false,
    "dairy_free": false,
    "nut_free": false
  }
}
```

---
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