Yesterday, I was watching an episode about prasadams with my mom. The focus was on puliyogare — the tangy, tamarind-based rice dish offered in Vishnu temples across South India. Being a true puliyogare aficionado, my mom instantly began craving it.
She’s an excellent cook, and some of her dishes are real hits among our family and friends. Puliyogare, known as Gojju Chitranna in Kannada, is one of her specialties. In our household, her version always includes sautéed brinjal, making Badanekayi Gojju Chitranna a top choice for festivals and special occasions. (Badanekayi translates to brinjal, and gojju refers to the tamarind-based paste.)
I’ve already tried her elaborate version — the one where you carefully roast whole spices and grind them into a fragrant powder. But today, I decided to make the instant version I had written down in my recipe book. To my delight, my mom tasted it and said it was on par with her own. I was thrilled by her compliment!
This is a perfect quick-fix recipe for puliyogare lovers. If you're short on time and can't go through the elaborate process, but still crave that tangy, spicy, authentic South Indian flavor,this version is definitely worth a try.
INGREDIENTS:
TAMARIND--GOOSEBERRY SIZE
CORIANDER POWDER-2 TSP
CHILLI POWDER- 1 TSP
PEPPER POWDER- 1/2 TSP
BLACK SESAME POWDER- 1 TSP
ROASTED FENUGREEK POWDER- 1/4 TSP
TURMERIC POWDER- 1/4 TSP
JAGGERY POWDER- 1 TSP
SALT TO TASTE
FOR SEASONING
SESAME OIL- 1 TBSP
MUSTARD- 3/4 TSP
URAD DAL- 1TSP
GRAM DAL- 1 TSP
GROUNDNUTS- 3 TSP
ASAFOETIDA- 3/4 TSP
CURRY LEAVES- 1 SPRIG
RED CHILLIES- 2
PROCEDURE :
1.Soak tamarind in warm water and extract syrup.
2. In a pan heat sesame oil and splutter all the ingredients cited in the column.
3.Pour the tamarind syrup. Add salt and all the spice powder and boil till the raw smell evades and the syrup thickens .
4. Now add the cooked rice over it and mix thoroughly till all the rice coats uni formally.
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