Puliogarey (Tamarind Rice) Recipe
Image Source : Talupu, CC BY-SA 4.0 , via Wikimedia Commons
What is Puliogarey?
Puliyogare/Puliyodharai (In Tamil), Imli rice (In Hindi), or Tamarind Rice (In English) is a spicy and tangy delight that hails from the rich and flavourful kitchens of South India. It brings the perfect blend of tantalizing flavours to your table, with the zest of Tamarind, the heartiness of the rice, and the crunch of tempered condiments like mustard seeds (Kadugu), Split Black Gram (Ulundhu Paruppu/Urad Dal). It is the perfect dish for all occasions and is served everywhere in South India, from the prasadham in temples to a staple at South Indian weddings.
Image Source : Vecteezy
How Healthy Is Puliogarey?
As they always say, food eaten in moderation turns into medicine that heals the body and the soul. That is why like me, every South Indian craves food like Milagu Rasam and Tomato Rasam when they’re sick. Similarly, puliyotharai makes for quite a wholesome meal. With the antioxidant and heart-healthy properties of Tamarind and the hearty share of carbohydrates from the rice, puliogarey eaten in moderate quantities is healthy for your body as well as healing for a homesick soul!
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Puliyogare Rice/Tamarind Rice Recipe
INGREDIENTS
Your Preference Of Quantity - Rice
PREPARATION
For the Rice
Rinse the rice out in water multiple times until the water goes from milky white to clear.
In the meantime, boil a big pot of water.
Once the water boils, put the rice in and cook until the rice is done.
Drain the rice into a colander and set aside.
You can also cook rice in many other ways as per your preference.
For the Puliogarey
Mix the rice in with the Puliogarey.
In essence, the way to make Puliogarey is pretty simple once you finish making the puliogarey gojju. Since the gojju has a long shelf life, making Puliogarey is easy and quick, and a one-step process. All you need to do is make rice in the way that you prefer, mix the gojju, and voila! Puliogarey is ready! Out of convenience, this recipe became a staple in my book, and due to its taste, I am sure it will become a regular in yours too!
