Authentic Karnataka-Style Tamarind Rice

Name: Tamarind Rice (Puliyogare)
Yield: 3–4 servings
Cuisine: Indian
Ingredients: 1 cup Sona Masuri Rice; 2 cups Water; a pinch Salt; 1/2 tsp Groundnut oil; 1/2 tsp Black peppercorns; 1/2 tsp Mustard seeds; 2 tsp Cumin seeds; 4 tsp Coriander seeds; 1/2 tsp Methi seeds; 8–9 nos. Byadgi red chilli; 2 nos. Guntur red chilli; a handful Curry leaves; 1/4 tsp Turmeric powder; 1/4 tsp Hing; 1/3 cup Tamarind; 1 cup Hot water; 2–3 tbsp Groundnut oil; 1/4 cup Jaggery; to taste Salt; 1 tbsp Groundnut oil; 2 tsp Chana dal; 2 tsp Urad dal; 8 nos. Cashew; 3 tbsp Peanuts; 1 tsp Mustard seeds; 1 no. Guntur red chilli; 1/4 tsp Hing; 1/4 tsp Turmeric powder; 2 tbsp Dry coconut; 10–12 nos. Curry leaves

Indian · Organized from the video by Your Food Lab

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Ingredients · 3–4 servings

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Steps

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1
Wash the rice in a sieve 3-4 times until the water runs clear, then soak it in water.
💡 If Sona Masuri is unavailable, use any short grain rice.
2
For the Pudi: Heat groundnut oil in a pan on a low flame. Add black peppercorns, mustard seeds, cumin seeds, and methi seeds. Roast gently until aromatic.
💡 Don't roast too much to avoid burning the spices.
3
Add the Byadgi red chillies, Guntur red chillies, and curry leaves to the pan. Roast for 2-3 minutes on a low flame until the chillies are slightly crisp.
💡 You can substitute with Kashmiri red chillies if needed.
⏱ 2-3 minutes
4
Add turmeric powder and hing to the pan. Mix well using the residual heat to roast. Turn off the flame, let it cool, and grind into a fine powder.
💡 The spice mix is also known as Puli.
5
For the Gojju: Soak tamarind in hot water for 15-20 minutes. Strain to extract a thick pulp, discarding the fibres.
💡 You can prepare the pulp in advance.
⏱ 15-20 minutes
6
Heat groundnut oil in a pan on a medium flame. Add the tamarind pulp and cook until the raw smell fades and it reduces slightly. Add jaggery and salt, cooking until the mixture is glossy. Turn off the heat and let it cool slightly. Once warm, mix in the prepared Pudi spice mix.
💡 The extra oil helps preserve the paste for storage.
7
For the rice: Bring 2 cups of water to a rolling boil in a vessel. Add the soaked rice and a pinch of salt. Cover and cook on a low flame for 10-12 minutes until the water is fully absorbed. Turn off the heat and let the rice rest for 5-7 minutes, then gently fluff it with a spatula.
💡 Check the rice by making a hole in the middle; there should be no water at the bottom.
🔥 boil⏱ 10-12 minutes⏱ 5-7 minutes
8
For the tempering: Heat 1 tbsp of groundnut oil in a pan. Fry chana dal and urad dal until lightly golden. Add cashews and peanuts, frying until crisp. Add mustard seeds and let them crackle. Add the Guntur red chilli, hing, turmeric powder, grated dry coconut, and curry leaves. Cook briefly until aromatic.
💡 Fry the dals first as they take longer to cook.
9
Pour the hot tempering over the cooked rice. Add the prepared Gojju paste and mix thoroughly (traditionally done by hand with gloves) to coat the rice evenly.
💡 The rice can be served hot, warm, or at room temperature.

Tips

If Sona Masuri is unavailable, use any short grain rice.
For the Pudi, don't roast too much to avoid burning the spices.
The extra oil in the Gojju paste helps increase its shelf life.
Check the rice by making a hole in the middle; there should be no water at the bottom.
Traditionally, the rice is mixed by hand to ensure even coating.

This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: Your Food Lab on YouTube

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