Tamarind Rice Recipe | TEMPLE STYLE PULIYOGARE | कर्नाटका के मशहूर टैमरिंड राइस | Chef Sanjyot Keer

Sharing the perfect way to make Karnataka-style Tamarind Rice, just like temple-style Puliyogare from Karnataka 🙏✨
With all the right tips, techniques, and measurements, this recipe turns out beautifully balanced, tangy, spicy, sweet and extremely flavourful. It truly tastes divine.
Do give it a try, I’m sure you’ll love it. Happy cooking! 🍚🌿

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Full writtem recipe – Tamarind Rice (Puliyogare)

Prep Time: 20 minutes
Cooking Time: 25–30 minutes
Serving: 3–4

Ingredients:
Rice
SONA MASURI RICE | सोना मसूरी चावल 1 CUP
WATER | पानी AS REQUIRED
SALT | नमक A PINCH
Pudi (Spice Powder)
GROUNDNUT OIL | मूंगफली का तेल 1/2 TSP
BLACK PEPPERCORNS | साबुत काली मिर्च 1/2 TSP
MUSTARD SEEDS | राई 1/2 TSP
CUMIN SEEDS | जीरा 2 TSP
CORIANDER SEEDS | साबुत धनिया बीज 4 TSP
METHI SEEDS | मेथी दाना 1/2 TSP
BYADGI RED CHILLI | ब्याडगी लाल मिर्च 8–9 NOS.
GUNTUR RED CHILLI | गुंटूर लाल मिर्च 2 NOS.
CURRY LEAVES | कड़ी पत्ता A HANDFUL
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
HING | हींग 1/4 TSP
Gojju
TAMARIND | इमली 1/3 CUP
HOT WATER | गरम पानी 1 CUP
GROUNDNUT OIL | मूंगफली का तेल 2–3 TBSP
JAGGERY | गुड़ 1/4 CUP
SALT | नमक TO TASTE
Tempering
GROUNDNUT OIL | मूंगफली का तेल 1 TBSP
CHANA DAL | चना दाल 2 TSP
URAD DAL | उड़द दाल 2 TSP
CASHEW | काजू 8 NOS. (HALVED)
PEANUTS | मूंगफली 3 TBSP
MUSTARD SEEDS | राई 1 TSP
GUNTUR RED CHILLI | गुंटूर लाल मिर्च 1 NO.
HING | हींग 1/4 TSP
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
DRY COCONUT | सूखा नारियल 2 TBSP (GRATED)
CURRY LEAVES | कड़ी पत्ता 10–12 NOS.

Method:
Begin by soaking the rice. Set a colander over a bowl and rinse the rice a few times until the water runs completely clear. Once clean, let it soak while you prepare the other components.
To make the spice powder, heat groundnut oil in a pan on low flame. Add the spices and roast them gently, stirring continuously, until they release a warm aroma. Add the dried red chillies, turmeric powder, and hing. Mix once and transfer everything to a bowl. Let it cool completely, then grind into a fine powder and keep aside.
Soak the tamarind in hot water until soft. Once it loosens up, squeeze it well and strain to extract a thick pulp. Discard the fibres.
For the gojju, heat groundnut oil in a pan and add the tamarind pulp. Cook on a gentle flame until the raw sour smell fades. Add jaggery and salt, and continue cooking until the mixture reduces slightly and turns glossy. Switch off the flame and allow it to cool a little. Once warm, add the prepared spice powder and mix well.
To cook the rice, bring water to a rolling boil. Add the soaked rice and salt, cover, and cook on low flame. Check using the back of a spoon to see if any water remains at the bottom. If there is, cook for a few more minutes until fully absorbed. Once done, switch off the flame and let the rice rest. After resting, gently fluff the rice.
For the tempering, heat groundnut oil in a pan. Add chana dal and urad dal and fry until lightly golden. Add cashews and peanuts and fry until crisp. Add mustard seeds and let them crackle. Then add dried red chilli, hing, turmeric powder, dry coconut, and curry leaves. Cook briefly until aromatic.
Pour the hot tempering over the cooked rice. Add the prepared gojju and mix thoroughly. Traditionally, this is mixed by hand so the rice remains intact and evenly coated.
Our delicious Tamarind Rice is ready.

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Intro 0:00
Washing & Soaking Rice 2:21
Spice Powder 2:55
Gojju 6:08
Cooking Rice 9:00
Tempering 10:25
Final Process 11:53
Plating 12:51
Outro 12:58