Puliyogare gojju rice , how to prepare this tangy food Bengaluru style

Puliyogare is a popular and traditional rice dish from South India, especially from the states of Karnataka, Tamil Nadu, Andhra Pradesh, Telangana and Kerala. The name puliyogare means "sour rice" in South Indian languages, as it is made with cooked rice mixed with a tangy and spicy paste made from tamarind and other ingredients. Puliyogare is also known by different names in different regions, such as pulihora, puliyodharai, pulisoru, pulinchoru, ambat bhath or kokum rice.

Origin of Puliyogare

The exact origin of puliyogare is not clear, but it is believed to be an ancient dish that has been around since at least before the 3rd century BC. According to historian Dr. G. Deivanayagam, the recipe for puliyogare is mentioned in the inscription of Thanjavur temple kitchens dating back to 1010 CE. Puliyogare is also associated with the Mandyam Iyengar community of Melkote region in Karnataka, who have been living there since the time of Ramanujacharya, a 12th century Hindu philosopher and saint . Puliyogare is often offered as prasadam (sacred food) in many South Indian temples as well as in homes during religious ceremonies and festivals.

Where is Puliyogare Famous

Puliyogare is famous in almost all parts of South India, but each region has its own variation and style of making it. For example, in Karnataka, puliyogare is made with a special paste called puliyogare gojju, which is prepared with tamarind extract, jaggery, dry coconut, roasted gram dal, cumin seeds and other spices. In Tamil Nadu, puliyogare is made with a dry spice powder called pulikachal podi, which is made with red chillies, coriander seeds, fenugreek seeds and other spices . In Andhra Pradesh and Telangana, pulihora is made with green chillies, curry leaves, mustard seeds and peanuts along with tamarind extract . In Kerala, pulinchoru is made with coconut oil, curry leaves and black pepper along with tamarind extract .

How to Prepare Puliyogare Gojju Bengaluru Style

Puliyogare gojju is a thick and tangy paste that can be stored for a long time and used to make puliyogare rice whenever required. Here is how to prepare puliyogare gojju Bengaluru style with ingredients and step by step procedure:


- 1 big lemon size tamarind
- 1/4 cup jaggery
- Salt to taste
- 1/4 tsp turmeric powder
- 2 tbsp sesame oil
- 1/4 tsp asafoetida
- 1/4 tsp fenugreek seeds
- 1/4 tsp mustard seeds
- A few curry leaves

Puliyogare gojju rice , how to prepare this tangy food Bengaluru style

For Grinding

- 1 tsp cumin seeds
- 2 tbsp roasted gram dal
- 2 tbsp dry coconut
- 2 tbsp coriander seeds
- 10 dry red chillies


1. Soak tamarind in warm water for 15 minutes and squeeze out the juice. Discard the pulp and seeds.
2. Dry roast cumin seeds, roasted gram dal, dry coconut, coriander seeds and dry red chillies on a low flame till aromatic. Cool them and grind them to a fine powder.
3. Heat oil in a pan and add asafoetida, fenugreek seeds and mustard seeds. When they crackle, add curry leaves and fry for a few seconds.
4. Add tamarind juice, jaggery, salt and turmeric powder and bring it to a boil.
5. Simmer the flame and cook till the mixture thickens and oil separates.
6. Add the ground spice powder and mix well. Cook for another 10 minutes till the gojju becomes like a thick paste.
7. Turn off the flame and let it cool completely.
8. Store the gojju in an airtight container in the refrigerator or at room temperature.

How to Make Puliyogare Rice?

To make puliyogare rice using the gojju, follow these steps:


- 2 cups cooked rice
- 1/4 cup puliyogare gojju
- 2 tbsp sesame oil
- 1/4 tsp mustard seeds
- A few curry leaves
- 2 tbsp peanuts
- 2 tbsp grated copra (dry coconut)
- 1 tbsp roasted sesame seeds powder


1. Spread the cooked rice on a large plate and let it cool completely.
2. Heat oil in a pan and add mustard seeds. When they crackle, add curry leaves and peanuts and fry till golden.
3. Add the puliyogare gojju and mix well. Cook for a few minutes till the oil separates.
4. Turn off the flame and let the gojju cool slightly.
5. Add the gojju to the rice and mix gently with a fork or spatula.
6. Sprinkle grated copra and roasted sesame seeds powder on top and mix lightly.
7. Serve puliyogare rice with curd or papad or enjoy as it is.