PULIYOGARE

Puliyogare, also known as tamarind rice, is a beloved traditional South Indian dish with deep roots in Mysore and Karnataka's culinary heritage. This aromatic rice dish is prepared by mixing cooked, fluffy rice with a tangy, spicy tamarind-based sauce known as puliyogare gojju, which is a rich blend of tamarind, jaggery, and an exquisite homemade spice powder. The puliyogare powder includes roasted sesame seeds, coriander, cumin, mustard, red chilies, dry coconut, and curry leaves—adding layers of flavor and warmth. The gojju is tempered with mustard seeds, urad and chana dal, peanuts, cashews, curry leaves, and whole red chilies, providing a delightful crunch and aroma. Mysore-style Puliyogare is noted for its perfect balance of tanginess from tamarind and subtle sweetness, enhanced by the soothing flavors of dry roasted spices. It is traditionally served as a main or prasadam in temples and special occasions, revered for its rich taste and long shelf-life, often enjoyed for days after preparation. The rice should be light and fluffy, ensuring the tangy gojju coats every grain without making it soggy. Puliyogare embodies the authentic flavors of Mysore cooking—simple, wholesome, and irresistibly flavorful with every bite.