Puliyogare

Puliyogare or tamarind rice is a South Indian dish made usually with pre-cooked rice, which is a staple in many households. This dish is a perfect balance of sweet, spice, salt and sour! This recipe is from Saavni Krishnan.

• serves

  4

• prep

  10 minutes

• cook

  15 minutes

• difficulty

  Easy

Series. Cooking. Rated PG.

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The Cook Up with Adam Liaw

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Ingredients

• 100 ml gingelly oil (see Note), divided
• 4 g black mustard seeds
• 50 g peanuts, skin-on
• 4 sprigs curry leaves
• 3 g whole dried long red chilli
• 4 g ground turmeric
• A pinch of asafoetida
• 200 g tamarind pulp
• 50 g jaggery, grated
• Salt
• 400 g cooked rice (see Note)
• Pappadums, to serve

For spice mix 1

• 25 g coriander seeds
• 6 g whole dried red chilli

For spice mix 2

• 40 g black sesame seeds
• 3 g fenugreek seeds

Instructions

1. For spice mix 1, heat a drizzle of the gingelly oil in a small saucepan. Add the coriander seeds and chilli and roast until just fragrant. Remove from the heat and transfer to a spice grinder. Blend to a fine powder, then set aside.
2. For spice mix 2, in a second small saucepan, dry roast the black sesame seeds until toasted, then remove to a small bowl. Return the pan to the heat with the fenugreek seeds and toast until fragrant. Allow to cool, then transfer to a spice grinder and blitz to a fine powder. Set aside until needed.
3. Heat a drizzle of the gingelly oil in a large saucepan. Once hot, add the black mustard seeds, allow to splutter, then stir through the peanuts, curry leaves, chilli, turmeric and asafoetida, stirring until fragrant. Add the tamarind pulp and a generous splash of water. Bring to the boil and cook for 5 minutes.
4. Stir through the prepared spice mix 1, then cook for a further 5 minutes. Stir through spice mix 2, adding extra water to reach your preferred consistency. Stir through the jaggery and a generous pinch of salt. Taste – it should be sweet, spicy, salty and sour – then add the cooked rice to the pan, mixing until well combine. Taste and season again to your preference. Remove from the heat and serve the puliyogare with pappadums on the side.

Note

• Try to use short grain rice for this recipe, such as sona masoori or ponni.
• Gingelli oil is an untoasted sesame oil and can be found in Indian stores.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.