• Servings: -
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Spicy, zesty and tangy, too! The puliyogare is a delight for your tastebuds.


For the Rice

  • 2 cups cooked Royal® Basmati Rice
  • 1½ tablespoons tamarind paste
  • ½ teaspoon mustard seeds
  • 1-2 dried red chilies
  • ½ teaspoon split Bengal gram
  • 2 tablespoons Peanuts
  • 8-10 Curry leaves
  • 1 teaspoon jaggery
  • 1 teaspoon Red Chili Powder
  • ¼ cup water
  • 1 teaspoon Sesame Oil
  • Salt to taste


For the Puliyogare Powder 

  • ½ teaspoon mustard seeds
  • 2 teaspoon split Bengal gram
  • 2 teaspoon coriander seeds
  • 1 ½ teaspoons White Sesame Seeds
  • 2 Dried Red Chilies
  • A pinch of Asafoetida
  • 2 tablespoons Grated Dry coconut


  1. For the puliyogare powder, dry toast ½ teaspoon mustard seeds, 2 teaspoons split Bengal gram, 2 teaspoons coriander seeds and 1½ teaspoons white sesame seeds in a non-stick pan. Add remaining puliyogare powder ingredients and roast until fragrant and brown. Cool and grind to a powder.
  2. Heat 2 tablespoons oil in a deep non-stick pan. Add mustard, dry chilies, Bengal gram and peanuts and sauté for a few minutes.
  3. Dilute tamarind paste in water. Add curry leaves & tamarind water to the pan and mix well. Once it boils, add jaggery and red chili powder.
  4. Cook on medium heat until the mixture thickens. Add 1½ teaspoons puliyogare powder, mix and cook for 1-2 min.
  5. Add rice and mix gently till heated through. Add salt and mix well. Drizzle sesame oil, mix and serve hot.