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Puliyogare Recipe

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Calories: 413kcal


  • 1 Cup Medium-Grain Rice
  • 2 Tablespoons Jaggery
  • 1 Tablespoon Split Black Lentils
  • 1 Tablespoon Split Chickpea Lentils
  • 3-4 Dried Red Chilis Halved
  • 1/2 Teaspoon Mustard Seeds
  • 1 Tablespoon Coriander Seeds
  • 1 Tablespoon Fenugreek Seeds
  • 2 Tablespoons Black Sesame Seeds
  • 1 Tablespoon Cumin Powder
  • 1/2 Teaspoon Chili Powder
  • 1 Teaspoon Ground Black Pepper
  • 3 Tablespoons Dried Coconut
  • 1 Pinch Asafoetida
  • 3 Tablespoons Refined Sesame Oil
  • 1 Teaspoon Split Black Lentils
  • 1 Teaspoon Split Chickpea Lentils
  • 3 Tablespoons Peanuts
  • 3 Green Chilis Stemmed & Slit
  • 3-4 Curry Leaves
  • 3 Tablespoons Tamarind Paste
  • 2 Tablespoons Lemon Juice
  • 2 Teaspoons Salt
  • 1 Pinch Asafoetida


  • Assemble your ingredients!
  • Wash the rice until the water runs clear, then cook until just done. Drain in a colander and set aside, allowing the rice to drip-dry until it’s later needed.
  • Soak the jaggery in one cup of water and set it aside.
  • Heat a large saucepan over medium heat.
  • Add the split chickpea lentils and split black lentils and dry roast until lightly toasted.
  • Add the dried red chilis and a tablespoon of mustard seeds, coriander seeds, fenugreek seeds, and black sesame seeds. Fry until the seeds begin to crackle and pop.
  • Add the cumin powder, chili powder, ground black pepper, and dried coconut. Fry while constantly stirring until it begins to emit a robust toasted aroma.
  • Mix in a pinch of asafoetida and remove the pan from the stove.
  • Let the unprocessed masala cool down completely in the pan it was cooked in, and then transfer the mixture to a blender, grinder, or mortar.
  • Grind until the raw ingredients become a fine powder with flour-like consistency.
  • Use either a new pan or the same large saucepan as before and heat three tablespoons of sesame oil over medium heat.
  • Add the peanuts, a teaspoon of mustard seeds, and a teaspoon of both split black lentils and split chickpea lentils.
  • As soon as the lentils begin toasting, add the curry leaves and three finely chopped green chilis.
  • Filter the jaggery water through a strainer and add to your pan along with the tamarind paste, lemon juice, and two teaspoons of salt as soon as the curry leaves start curling.
  • Reduce the heat to low and cook the mixture while constantly stirring until the oil separates from the paste.
  • Stir in a pinch of asafoetida
  • Remove from the heat and mix in the cooled, cooked rice.
  • Once thoroughly and evenly mixed, cover the pan immediately with a lid allowing it to steam from the residual heat, and infuse flavor for 15 to 20 minutes before serving.



Calories: 413kcal | Carbohydrates: 74g | Protein: 10g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 1293mg | Potassium: 315mg | Fiber: 8g | Sugar: 15g | Vitamin A: 133IU | Vitamin C: 23mg | Calcium: 105mg | Iron: 7mg