Tamarind Rice
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Tamarind Rice, famously known as Puliyogare in Karnataka and Pulihora in Telugu states, is a legendary South Indian temple-style delicacy. It features rice mixed with a thick, spicy, and tangy tamarind paste cooked with peanuts and a unique spice blend containing fenugreek and sesame. The dish is known for its intense savory-sour flavor and its exceptional shelf life, making it a favorite for travel. It has a deep reddish-brown color and a satisfying crunch from roasted peanuts. Traditionally served as 'Prasadam' in temples and during festive lunches.
Ingredients
Cooking Instructions
Tips & Secrets
- Sesame oil (Gingelly oil) is mandatory for the authentic temple-style taste.
- The tamarind paste (Puli-kaachal) can be stored for weeks in a glass jar.
- Always let the rice sit for some time after mixing; it tastes best after 2-3 hours.
- Adding a tiny piece of jaggery at the end balances the sharp acidity of tamarind.
Nutritional Information(Per 300g)
270 kcal
4g
10g
42g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.