Iyengar Puliyogare Recipe

Iyengar Puliyogare also popularly known Puliyogare . It is a spicy , sweet and tangy rice recipe prepared with Tamarind Paste. Iyengar is a community in South India and their style of making Puliyogare is very famous and delicious. The Iyengar Puliyogare recipe shared here is from Karnataka Iyengar’s . Puliyogare is a No Onion , No garlic Recipe . It is also considered as auspicious , hence prepared during many festivals and other religious ceremonies of Karnataka.

The main key for making a delicious Puliyogare is Sesame Oil , Dry coconut , Sesame seeds, Jaggery and Hing/ Asafoetida . Rice is mixed along with Puliyogare Masala and tempered with spices to make Puliyogare. I have already shared the authentic Puliyogare masala paste recipe you can refer it or else you can even find MTR Puliyogare Powder or Paste in stores .

This is one of the easiest recipe and I often prepare it when ever I have short of time to cook anything elaborate . Because Puliyogare Masala will be available at home throughout the year. As shelf life of Puliyogare masala is more than 4-6 months . Other recipes that uses Iyengar Puliyogare Masala are Semiya Puliyogare and Gojju avalakki | Spicy and Tangy Poha.

Puliyogare is easy to make and also best for lunch box. But make sure to pack curd rice along with Puliyogare to balance the heat and also to make it a balanced meal.

Other easy rice based lunch box recipes on blog are : Tomato Bath , Vegetable Bath , Moong Dal Rice , Masala Lemon Rice and Sabut Masoor Dal Rice.

RECIPE CARD FOR IYENGAR PULIYOGARE

Step By Step Directions on making of Iyengar Puliyogare:

Rinse, wash and soak rice 3/4 cup rice for 10 minutes. Cook rice and keep it aside. Leftover rice or cold rice works best for Puliyogare. I’m using 4 cups of cooked rice here in the recipe.

 Dry Roast sesame seeds black or white . Black sesame seeds are preferred but if you don’t get black sesame seeds , you can use white sesame/ til seeds also.

In a mixer jar , blend roasted sesame seeds and dry coconut to a coarse powder.

Heat 2 Tbsp Sesame oil in a Kadai /pan , add mustard seeds , curry leaves , dry red chillies and asafoetida.

Add peanuts and fry till it turns golden brown.

Then add chana dal , urad dal  and fry well till it turns golden in colour.

Now add 3 Tbsp of Puliyogare Gojju / Puliyogare Masala and 1 Tsp of jaggery powder.Mix well everything and saute for 4-5 minutes.

Turn off the heat/stove and add cooked rice.Mix well everything with a help of spatula or hand.Add dry coconut- sesame powder and salt, gently mix well everything.

 Finally, taste and adjust salt , jaggery powder if needed .

 Garnish with grated dry coconut and serve.