Puliyogare Tamarind Rice

Puliyogare Tamarind Rice

Experience the rich and aromatic flavours of South India with our Puliyogare Tamarind Rice recipe, enriched to perfection with the wholesome and nutty essence of Tata Simply Better's Sesame Cold-Pressed Oil. 🍚
  • Prep Time Icon
    Prep Time
    15 Minutes
  • Cook Time Icon
    Cook Time
    20 Minutes
  • Serving Icon
    2-3 People
Try this Aromatic Sesame Seed Oil Rice Dish. A Simple Recipe Packed with Exquisite Flavors!


  • 1 cup short-grain rice
  • 2 tbsps of tamarind
  • 2 tbsps of organic jaggery powder
  • 3 tbsps of Tata Simply Better Cold-pressed Sesame Oil
  • 2 tbsps of chana dal
  • 2 tbsps of urad dal
  • 2 tbsps of peanuts
  • 1 tsp mustard seeds
  • 1 tbsp coriander seeds
  • 1 tsp fenugreek seeds
  • 1/4th tsp Hing powder
  • 2 tbsps of dried coconut powder
  • 8-10 curry leaves
  • 5-6 dried red chillies
  • A few dried coconut flakes
  • 1 tsp turmeric powder
  • 1 tsp of Kashmiri red chilli powder
  • Salt to taste


  • Start with washing and soaking the rice for 2 hours.
  • Cook them in a pressure cooker or a pot with double water and a little salt. Ensure that the rice is cooked to perfection, fluffy and separated. Let it cool.
  • Add tamarind and jaggery in a bowl and soak them in water.
  • In a pan, add a spoon of Tata cold-pressed sesame seed oil. Add 1 tbsp chana dal, followed by 1 tbsp urad dal, 1 tbsp coriander seeds, 1 tsp fenugreek seeds, 2 dried red chillies, and dry coconut.
  • Slightly roast on a low flame. Once done turn off the flame and let the spices cool down completely and then grind them into a coarser powder in a grinder mixer.
  • Keep another pan on the flame and add a tablespoon of Tata cold-pressed sesame seed oil. To the oil add 1 tbsp chana dal, 1 tbsp urad dal, 1 tsp mustard seeds, 1/4th tsp fenugreek seeds, Hing, peanuts, Kari leaves, and dried red chillies.
  • Sauté on a low flame and add the pulp of soaked tamarind and jaggery by squeezing with hand.
  • Add the ground spice mix, turmeric powder, Kashmiri red chilli powder, coconut flakes and salt to taste.
  • Cook for 2-3 minutes on medium flame till you see a little oil visible on the sides of the masala mix.
  • Add the cooked rice and mix well. Remove from heat and add fresh coriander leaves and dried coconut flakes.
  • Serve hot and enjoy!