Karnataka

Puliyogare

Name: Puliyogare
Total time: 45 min
Yield: 4 servings
Cuisine: Karnataka
Ingredients: 1 cup rice; a lemon size ball tamarind; 1 1/2 tbsp grated jaggery; 3 tbsp puliyogare powder; 3 tbsp gingelly oil sesame oil; 2 tbsp peanuts; 1 tbsp chana dal (split chickpeas); 1 tsp urad dal (split black gram); 1 tsp mustard seeds; 2 broken dried red chilli; 1 big sprig curry leaves; a pinch asafoetida; 1/4 tsp turmeric (ground turmeric); 1 tbsp roasted and powdered sesame seeds; 2 tbsp dry coconut desiccated coconut (unsweetened shredded coconut); Salt, to taste

Tamarind rice that travels better than most people.

45 minTime

9 gProtein each

mediumSpice

Temple rice that keeps3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

450kcalsame

9 gproteinsame

5 gfibresame

45minutessame

Per serving, worked out from the ingredient table.

Ingredients

Rice1 cup

Tamarinda lemon size ball

Jaggery1½ tbsp, grated

Puliyogare powder3 tbsp

Sesame oil3 tbsp gingelly oil

Peanuts2 tbsp

Chana dal (split chickpeas)1 tbsp

Urad dal (split black gram)1 tsp

Mustard seeds1 tsp

Dried red chilli2, broken

Curry leaves1 big sprig

Asafoetidaa pinch

Turmeric (ground turmeric)¼ tsp

Sesame seeds1 tbsp, roasted and powdered

Desiccated coconut (unsweetened shredded coconut)2 tbsp dry coconut

Saltto taste

Method

6 steps

1Cook the rice so the grains stay separate. Spread on a plate with a teaspoon of the sesame oil and a pinch of turmeric.
2Soak the tamarind in a cup of warm water and squeeze out a thick extract.
3Heat the remaining sesame oil. Add peanuts, mustard seeds, chana dal, urad dal, red chillies, curry leaves and asafoetida.
4Pour in the tamarind extract with turmeric, salt and jaggery. Simmer until it thickens into gojju.
5Stir in the puliyogare powder, sesame powder and dry coconut. Cook 2 minutes and switch off.
6Mix the gojju into the rice a spoon at a time, tasting as you go. Rest at least 15 minutes.

Serve it like this

Fluff gently with a fork and serve hot on a wide plate, with raita or a side next to it.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Karnataka

Puliyogare

Tamarind rice that travels better than most people.

45 minTime

9 gProtein each

mediumSpice

Temple rice that keeps3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

450kcalsame

9 gproteinsame

5 gfibresame

45minutessame

Per serving, worked out from the ingredient table.

Ingredients

Rice1 cup

Tamarinda lemon size ball

Jaggery1½ tbsp, grated

Puliyogare powder3 tbsp

Sesame oil3 tbsp gingelly oil

Peanuts2 tbsp

Chana dal (split chickpeas)1 tbsp

Urad dal (split black gram)1 tsp

Mustard seeds1 tsp

Dried red chilli2, broken

Curry leaves1 big sprig

Asafoetidaa pinch

Turmeric (ground turmeric)¼ tsp

Sesame seeds1 tbsp, roasted and powdered

Desiccated coconut (unsweetened shredded coconut)2 tbsp dry coconut

Saltto taste

Method

6 steps

1Cook the rice so the grains stay separate. Spread on a plate with a teaspoon of the sesame oil and a pinch of turmeric.
2Soak the tamarind in a cup of warm water and squeeze out a thick extract.
3Heat the remaining sesame oil. Add peanuts, mustard seeds, chana dal, urad dal, red chillies, curry leaves and asafoetida.
4Pour in the tamarind extract with turmeric, salt and jaggery. Simmer until it thickens into gojju.
5Stir in the puliyogare powder, sesame powder and dry coconut. Cook 2 minutes and switch off.
6Mix the gojju into the rice a spoon at a time, tasting as you go. Rest at least 15 minutes.

Serve it like this

Fluff gently with a fork and serve hot on a wide plate, with raita or a side next to it.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Puliyogare

Make it your way

Ingredients

Method

Puliyogare

Make it your way

Ingredients

Method

Make it a meal