Puli in Tamil means Tamarind and Ogare means Rice.  Puliyodharai is also known as huḷianna in some parts of Karnataka, puḷihora in Andhra Pradesh.

       I have prepared this with freshly ground masala spices. You can prepare this dish instantly by tempering and adding chilli powder, coriander powder, tamarind paste with rice.

       This rice variety will not spoil easily. Will keep fine for a day at room temperature. Tamarind acts as a preservative. That is the prime reason this dish is generally preferred for travels.

       Now a days so many ready-to-make mixes are available. But no Puliogare ready mix can replace my Puliogare prepared with freshly ground spice mixture.

Rice- 1 cup
Tamarind- lemon size
Onion, chopped- ½
Green chillies-2
Salt- to taste

To Prepare Masala Powder:
Sesame seeds- 1 tablespoon
Red chillies-3
Coriander seeds- 1 ½ teaspoons
Urad dhal/ Black gram dhal- ½ teaspoon
Channa dhal- 1 teaspoon
Fenugreek/ methi seeds- ¼ teaspoon

To Temper:
Oil/ Sesame oil- 3 teaspoons
Mustard seeds- 1 teaspoon
Red chilli-1
Urad dhal- ½ teaspoon
Channa dhal- ½ teaspoon
Cashewnuts- 6 numbers
Peanuts- 4 tablespoons
Asafetida- pinch
Curry leaves- 1 sprig


  • Half cook  the rice with salt and drain excess water. Soak the tamarind in ¼ cup of water.
  • Dry roast sesame seeds and peanuts separately.

  • Dry roast red chillies, coriander seeds, urad dhal, channa dhal, methi seeds and allow to cool. Grind this mixture with sesame seeds as a fine powder.
  • Heat oil in a pan then add mustard seeds, dry red chilli, urad dhal, channa dhal and cashew nuts.
  • When the mustard seeds crackles add onion and green chillies and cook till soft.

  •  Then add the roasted peanuts, asafetida and curry leaves. Then add the tamarind paste and salt; simmer and allow to become thick paste.
  • Add the masala powder and immediately add the rice and mix well and put off the gas.
  • Serve with Potato masala or papat.
  •  Note: Soak tamarind in less amount of water for a thick paste. otherwise you will have cook to reduce that as a thick paste.
  • Add the ground Masala powder 75 percent and check the spice level. I feel you need little more add the whole lot.