puliyogare recipe | puliyogare gojju | tamarind rice - karnataka style (2024)

puliyogare recipe | puliyogare gojju | tamarind rice – karnataka style with detailed photo and video recipe. an authentic and traditional rice-based recipe made with tamarind extract and dry spices. it is perhaps an unofficial lunch box staple in karnataka, if not in entire south indian states. the beauty of this recipe is, the spiced tamarind extract can be made once and used to mix it with rice when required.

puliyogare recipe | puliyogare gojju | tamarind rice – karnataka style with step by step photo and video recipe. traditional rice-based recipes are an integral part of south indian cuisine. each state of south india has its own unique traditional and authentic recipe depending upon the geography. one such flavoured and a traditional rice-based recipe is puliyogare recipe made with spiced tamarind extract.

i have already posted the other 2 states variation of this recipe, i.e pulihora and puliyodharai recipe which are an equally flavoured and easy recipe. but this recipe is unique as it is made from tamarind concentrate which is also known as gojju in kannada. unlike the other 2 variations, gojju is pre-made and then mixed with cooked rice and served. moreover, the tamarind extract is spiced with whole dry spices, jaggery and salt and thus making a combination of flavour and taste. i personally make this gojju extract and refrigerate it so that i can use it whenever required. most of the time i end up making this recipe for morning breakfast or lunch box with leftover rice. but certainly, you do not need any reasons for it.

furthermore, some easy and important tips suggestions and variations for this puliyogare recipe. firstly, it might be a daunting task to make both the gojju extract and also to make the puliyogare recipe. hence i would recommend to make gojju well ahead in advance or overnight and mix it with rice whenever you wish to make rice. secondly, store the extract in a dry warm place in an airtight container for longer shelf life. alternatively, you can also store it in the fridge and extend it shelf life. lastly, use dry and moist free cooked rice for this recipe. ideally, leftover rice is best for this recipe as it does not have moisture and gels well with tamarind extract.

finally, i would like to highlight my other indian rice based recipes collection with this post of puliyogare recipe. it includes recipes like cabbage rice, pudina rice, coriander rice, veg tehri, curry leaves rice, ghee rice, vegetable rice and beetroot rice. in addition, do visit my other related and popular recipes collection like,

• breakfast recipes collection
• biryani recipes collection
• pulao recipes collection

puliyogarevideo recipe:

recipe card forpuliyogare gojju recipe:

how to make tamarind rice with step by step photo:

puliyogare powder preparation:

1. firstly, in a tawa dry roast2 tbsp sesame until it turns golden brown.
   
2. transfer to the small blender and keep aside.
   
3. in the tawa heat2 tsp oil and roast 2 tbsp coriander seeds, 1 tbsp cumin, 1 tbsp urad dal, 1 tbsp chana dal, ½ tsp mustard, ½ tsp pepper and ¼ tsp methi.
   
4. roast on low flame until it turns golden brown.
   
5. further add¼ cup dry coconut, 7 dried red chilli and few curry leaves.
   
6. roast until the spices turn crisp and golden brown.
   
7. cool completely and transfer to the same blender.
   
8. blend to a fine powder, puliyogare masala powder is ready.
   

puliyogare gojju preparation:

1. firstly, in a large bowl take 100 grams tamarind and soak in 2 cup hot water for 30 minutes.
   
2. squeeze off the tamarind pulp and keep aside.
   
3. in a large kadai heat¼ cup oil and splutter 1 tsp mustard, 1 dried red chilli, pinch hing and few curry leaves.
   
4. squeeze off the tamarind extract. add water if required and squeeze off the excess pulp.
   
5. now add ½ tsp turmeric.
   
6. cover and boil for 20 minutes.
   
7. further add 50 grams jaggery, 1 tsp salt and stir well.
   
8. simmer for 5 minutes, or until oil separates.
   
9. add in prepared puliyogare masala powder and stir well.
   
10. keep stirring until oil separates from the sides.
    
11. puliyogare gojju is ready, cool completely and store in an airtight container for 2-3 months in the refrigerator. use the gojju to prepare rice when required.
    

puliyogare rice recipe:

1. firstly, in kadai heat2 tbsp oil and splutter ½ tsp mustard, 1 tsp chana dal, ½ tsp urad dal and 2 tbsp peanuts.
   
2. now add 1 dried red chilli and few curry leaves. saute for a minute.
   
3. further, add prepared 2 tbsppuliyogare gojju and saute for a minute.
   
4. add in 2 cup cooked rice,½ tsp salt and mix well.
   
5. mix unitl the rice is well combined with gojju. use your hands for best results.
   
6. further, add 2 tbsp coconut and mix well.
   
7. finally, enjoy puliyogare recipe with curd and papad.
   

notes:

• firstly, soak the tamarind well, else it will not be easy to squeeze off the pulp.
• also, boil the tamarindextract well else the raw smell will be present.
• additionally, boil until the oil is separated from the gojju, to store puliyogaregojju for a longer time.
• finally,puliyogare recipe tastes great when prepared with leftover rice.