Pulioygare – Puliodharai – Tamarind rice Mix
Puliyogare Mix – Puliodharai Rice Mix is one of the most common varieties of ready-to-mix rice pastes prepared by cooking tamarind extract with flavored ground Indian spices and a tinge of jaggery. It is easy to prepare and highly recommended for picnic, lunch, train travel or long road trip as it stays good for days even without refrigeration.
I always prefer to have Puliyogaree mix in hand, as you will never know when you might need it. The best thing is Puliodharai mix can be used to make a variety of dishes. You can mix them with Rice, Idiyappam, Sevai or Kozhukattai to serve them with a tangy tamarind flavor and breakfast, lunch or dinner will be ready in minutes.
Tamarind rice aka Puli Saadham is famous in temples in South India especially Perumal Kovil Puli Sadham is to die for. 🙂 It’s a no-onion, no-garlic dish that makes it ideal for being served as Prasadham in temples. We call these sort of rice varieties like Tamarind rice (Puli Soru), Lemon rice(Elumichai sadham), Coconut Rice (Thengai Saadham), Curd rice (Thayir Sadham), Til Rice (ellu sadham) as Chitrannam which is prepared for a few special occasions/poojas especially chithirai pavurnami.
Tamarind rice tastes even better and flavorful when consumed later or the next day of preparation which makes it ideal for day trip & lunch. I personally like potato chips and potato fry to be the best accompaniments to go with Tamarind rice. 🙂
Over to “Puliyogare – Puliodharai – Tamarind Mix“ recipe from Home-Making-Delight with step by step photos..
Chitharannam | Pulihora mix recipe | Pulikachal recipe | Puliodharai mix | Puliyogare mix | Tamarind rice recipe | Variety rice recipes | Puli Sadham Paste
Tamarind – 1/4 cup (tightly packed)
Sesame Oil – 4 tblsp
Jaggery – 1 tblsp
Turmeric Powder – 1/2 tsp
Water – 2 & 1/2 – 3 cups
Salt as required
Roast & Grind
Fenugreek – 1/2 tsp
Chana dal – 2 tblsp
Daniya / Coriander seeds – 1 tsp
Red Chillies – 4 or 5
Mustard Seeds – 1 tblsp
Chana Dal – 2 tblsp
Red Chillies – 5
Hing – 1/2 tsp
Currry leaves – 1 string
Roasted peanuts – 1/4 cup
- Soak tamarind with the given amount of water for 30-45 minutes and extract the tamarind juice by filtering the seeds & skin. You can use hot water to speed up the process. Or you can use the tamarind paste.2. Slightly roast Fenugreek, Chana dhal, Coriander seeds & red chilies with a tsp of oil. Cool & grind it to a fine powder.3. Heat a tablespoon oil in a pan and add the ingredients mentioned under “To Temper” in the given order. Saute them until mustard seeds splutter & channa dhal starts turning brown.4. Transfer the extracted tamarind juice to the pan. Add salt & turmeric powder and bring it to boil (roughly 10-12 mins in medium flame).5. When the content has reduced to half its volume, add the ground puliyogaree powder & continue to boil it in reduced flame.6. Finally, when the mixture get thickened, add grated jaggery & remaining oil and allow it to get cooked until it forms a thick paste. Keep in simmer mode to avoid it from getting burnt.7. Switch off the flame. Let it cool down completely & store it in a clean and dry air-tight container for long lasting shelf life.8. Enjoy the Pulikachal mix with Rice, Idiyappam or Kozhukattai.
If you are looking for travel recipes, do not miss to check out our Thakkali Thokku which is ideal to go with your Rotis/Chapatis/Rice. Click the links to view more quick & easy rice recipes Bisibelabath/Saambar Rice, Raw Mango Rice & Other Rice Varieties.
- Save a teaspoon of ground mixture of puliodharai powder and add it to rice before adding the puliodharai paste. Mix them well for extra flavor & taste.
- Spread sesame oil to rice, idiyappam or kozhkattai before adding Puliyogaree mix to make it fluffy.
- For better taste, prepare the Puliyogare mix 1-2 hrs before consuming.
- If you are planning to take tamarind rice for a long trip, cook the rice, spread it in a plate, add a few tbsps of gingelly oil (Sesame oil / Nallennai) and let the rice cool down. Once it is completely cooled down, add your tamarind rice mix paste and mix well. If you mix it while it is still hot, it would go stale very soon.
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