Puliyogare mix recipe | How to make puliyogare powder | MTR style puliyogare readymix
By Latha on October 2nd, 2021
Puliyogare mix or tamarind rice readymix recipe explained with step by step pictures and a video. This is a ready to eat puliyoagre powder mix. You need to just mix it with cooked rice to prepare tasty puliyogare. Authentic Karnataka style puliyogare mix o powder recipe explained here.
In Karnataka, there are two types of puliyogare recipes are in practice. First one is Iyengar style puliyogare and the second one is this puliyogare recipe. I have also got the Iyengar style puliyogare recipe and Iyengar style puliyogare gojju from my another friend Vanishri, which I have posted already. This type of puliyogare recipe is in practice across Bengaluru-Mysuru-Tumkur region of Karntaka. My friend Yashoda says we can also add little toor dal and ground nuts while roasting the ingredients to enhance the taste.
If you are looking for more Karnataka style ricebath recipes, then do check my easy bisi bele bath, veg pulav, tomato bath, lemon rice, ghee rice, pongal, gorikayi rice bath and vangi bath recipes.
Or if you are looking for more Karnataka style breakfast recipes then do visit our breakfast section.
I have prepared a video on this puliyogare mix recipe with Kannada narration, which I have embedded it below. Please have a look.
Preparation time: 10 min
Cooking time: 20 min
Serves: 3
Ingredients: (measuring cup used = 240ml)
- 2 lemon sized tamarind
- 2 lemon sized jaggery
- 6 tsp salt (or as per your taste)
- 4 tbsp sesame seeds or ellu
- 12 - 15 red chilies (mix both guntur and byadgi)
- 4 tsp urad dal
- 4 tsp bengal gram dal or chana dal
- 8 tsp coriander seeds
- 4 tsp cumin seeds
- 1/2 tsp mustard seeds
- 1/2 tsp methi or fenugreek seeds
- 1/2 tsp black pepper
- 1/2 tsp asafoetida
- 1/2 tsp turmeric powder
- 1/2 cup grated dessicated coconut
- 1 tsp cooking oil
Ingredients for tempering:
- 4 tbsp ground nut
- 1 tsp mustard seeds
- 2 tsp sesame seeds or ellu
- 2 tsp urad dal
- 2 tsp bengal gram dal or chana dal
- 10 - 15 cashews
- Few curry leaves
- 1/4 cup cooking oil
Instructions for making puliyogare mix:
- Roast sesame seeds until start to pop. No need to add oil. Once done set them aside.
- Next heat a tsp of oil and roast red chillies until puffed up and crisp. Once done set them aside.
- To the same pan, add in gra dal and urad dal. Fry the until golden brown under low flame. Once done set them aside.
- Wait until the roasted ingredients are cool.
- Finely powder them using mixer grinder.
- Next heat the pan. Add in cumin seeds, methi seeds, mustard seeds, black pepper and coriander seeds. Fry them until you get nice aroma.
- Add in dry coconut, turmeric and asasfoetida. Switch off the stove and give a good mix.
- Wait until the roasted ingredients are cool and grind them into a fine powder.
- Followed by grind tamarind pieces and salt into a coarse powder. If the tamarind is not dry, you may have to fry them for a while before grinding.
- Into it add in powdered jaggery and grind it again.
- Take all 3 batches of powdered ingredients in a container.
- Mix everything together well.
- Now in another pan prepare tempering using oil. To begin with heat the oil and roast the peanuts.
- Followed by add in mustard seeds, cashews, gram dal, urad dal and sesame seeds.
- Once the mustard seeds start to splutter, add in curry leaves and switch off the stove.
- Wait until excess heat is reduced. Add in ground powder. Give a quick mix and store it in an airtight container. Mix it with the cooked rice and enjoy the tasty puliyogare.
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