Step 1

Wash rice a few times and cook to keep the rice grainy. Mushy rice doesn't go well to make puliyogare.

Step 2

I usually cook rice with 2 cups of water in a pressure cooker for 3 whistles following the pot-in-pot method.

Step 3

Spread the rice and cool it completely.

Step 4

Soak tamarind in ½ to ¾ cup water. Add jaggery and stir until it dissolves.

Step 5

When the tamarind turns soft, squeeze it well with your fingers and extract juice.

Step 6

Taste test this and if you want it slightly more sweeter, add a bit more of jaggery. The sweetness reduces as you cook down. I prefer to pass it through a filter. Set this aside.

Step 7

Heat a pan on a low to medium flame. Dry roast chana dal, urad dal and red chilies until lightly golden.

Step 8

Add pepper corn. methi seeds and coriander seeds.

Step 9

Continue to roast stirring often until methi begins to smell good.

Step 10

Add cumin, mustard, sesame seeds and coconut. Continue to roast stirring continuously.

Step 11

When the coconut begins to smell good. Add hing.

Step 12

Switch off the stove and cool this completely.

Step 13

Powder this as finely as possible in a blender. Set this aside.

Step 14

Heat the same pan with oil and add mustard seeds.

Step 15

When they begin to crackle, add dals and peanuts.

Step 16

Roast them until lightly golden. Then add curry leaves, green chilies and red chilies.

Step 17

When the peanuts and dal turn completely golden, add hing.

Step 18

Pour the tamarind and jaggery water and stir.

Step 19

Add turmeric and salt. Stir and begin to cook until slightly thick.

Step 20

Then add the powder little by little and mix.

Step 21

If the mixture becomes too thick, then add some more water to the tamarind and squeeze. Pour this water back to the pan.

Step 22

Stir and cook on a medium heat until it thickens.

Step 23

You can add 1 tbsp oil at this moment.

Step 24

Cook on a low heat until the mixture turns thick and begins to leave oil. Add more salt if needed.

Step 25

Add this to the cooled rice and mix. Do not add the entire mixture at one time.

Step 26

Add little by little as needed and mix to prevent too much of puliyogare gojju in your rice.

Step 27

You may be left with some extra puliyogare mix, which you can use up the next few days.

Step 28

Allow puliyogare to absorb the flavors for about 30 mins then serve.

Step 29

Usually tamarind rice is served without any accompaniment. You can serve it with some plain curd.