AuthorChandniThis isn't an authentic Puliogare recipe. Not by a long shot. But it will ensure you can have dinner ready in less than 30 minutes.
Puliogare or Tamarind Rice is an extremely popular dish in South India, eaten for any meal. It’s made using a special masala or paste that’s mixed with pre-cooked rice just before eating. Every household has their own secret recipe to make this masala and if you’re lucky enough to try freshly-made Puliogare, please savour it.
Growing up, I’d only ever eaten Puliogare made using store-bought masala. The first few times mum made it, none of us were fans because when you follow the instructions on the packet, it tends to yield a very dry rice. Mum spent some time tweaking this recipe, and I’ve jugaadofyed it even further to create this Jugaad Puliogare that is absolutely delicious and comforting. Plus, it means you can have a meal on the table in less than half an hour, and to me that counts for a lot!
If you'd like to check out a step-by-step for this recipe, do check out my Instagram Highlights.
Jugaad Puliogare Recipe Card
To make this Jugaad Puliogare, start by adding 2 tbsp tamarind paste, 1 tbsp jaggery, and 1 cup water to a little bowl. Mix to make a slurry and set aside. If you're using dry tamarind, soak a lemon size worth in some warm water for 15 minutes and then strain out the pulp to get the tamarind extract. Add 1 tbsp jaggery powder to it and mix well.
Heat 2 tbsp oil in a pan and fry ½ cup peanuts on a low heat, moving them around continuously so they don’t burn. Once they’re crunchy (usually takes 3-4 minutes), remove them from the pan and set them aside.
In the oil remaining in the pan, add 2-3 tbsp Puliogare powder depending on how strong you want the flavour to be. I usually use 3 tbsp. Fry it for a few seconds taking care not to burn it. Then add the tamarind slurry and mix well. When it starts to boil and thicken, add the fried peanuts and let them boil for a minute. Season with salt here as required. If your rice already has salt, consider that while seasoning.
Add 2 cups of cooked rice, mix well, cover the pan and set it on a low flame for 5-10 minutes so the rice can absorb the masala.
Serve with curd, pickle, and papadums.
Thank you for #CookingWithCookreja
Ingredients
Directions
To make this Jugaad Puliogare, start by adding 2 tbsp tamarind paste, 1 tbsp jaggery, and 1 cup water to a little bowl. Mix to make a slurry and set aside. If you're using dry tamarind, soak a lemon size worth in some warm water for 15 minutes and then strain out the pulp to get the tamarind extract. Add 1 tbsp jaggery powder to it and mix well.
Heat 2 tbsp oil in a pan and fry ½ cup peanuts on a low heat, moving them around continuously so they don’t burn. Once they’re crunchy (usually takes 3-4 minutes), remove them from the pan and set them aside.
In the oil remaining in the pan, add 2-3 tbsp Puliogare powder depending on how strong you want the flavour to be. I usually use 3 tbsp. Fry it for a few seconds taking care not to burn it. Then add the tamarind slurry and mix well. When it starts to boil and thicken, add the fried peanuts and let them boil for a minute. Season with salt here as required. If your rice already has salt, consider that while seasoning.
Add 2 cups of cooked rice, mix well, cover the pan and set it on a low flame for 5-10 minutes so the rice can absorb the masala.
Serve with curd, pickle, and papadums.