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  • Food Type: Vegan

Recipe Type

Chutneys, pickles & relishes

 Cuisine By Region


Recipe Images


  • Rice 2 cups

  • Tamarind Paste 1 1/2 tablespoons

  • Mustard seeds 1/2 teaspoon

  • Dried red chilli 1-2

  • Split Bengal gram (chana dal) 1/2 teaspoon

  • Peanuts 2 tablespoons

  • Curry leaves 8-10

  • Jaggery (gur), freshly made 1 teaspoon

  • Red chilli powder 1 teaspoon

  • Salt to taste

  • Sesame oil (til oil) 1 tablespoon

  • Mustard seeds 1/2 teaspoon

  • Split Bengal gram (chana dal) 2 teaspoons

  • Coriander seeds 2 teaspoons

  • White sesame seeds 1 1/2 teaspoons

  • Dried red chillies 2

  • Asafoetida a pinch

  • Dry coconut (khopra), grated 2 tablespoons


Step 1

For the puliyogare powder dry roast mustard seeds, chana dal, coriander seeds and sesame seeds lightly in a non-stick pan. Add red chillies, asafoetida and dry coconut and roast till lightly coloured. Cool and grind to a powder. Heat 2 tbsps oil in a deep non-stick pan.

Step 2

Add mustard seeds, red chillies, chana dal and peanuts and sauté for a few minutes. Dilute tamarind paste in ¼ cup water. Add curry leaves and tamarind water to the pan and mix well. When it comes to a boil, add jaggery and red chilli powder and mix.

Step 3

Cook on medium heat till the raw smells disappear and the mixture thickens. Add 1½ tsps puliyogare powder, mix and cook for 1-2 minutes. Add rice and mix gently till the rice gets heated through. Add salt and mix well. Drizzle til oil, mix and serve hot.

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