I learnt this Karnataka style Puliyogare recipe from my School moms group friend Lakki. Recently we went to Sattvam restaurant, JP nagar for our kitty party. In their lunch buffet, I tasted Puliyogare and it was so good. Lakki told me that she can make a better version than the restaurant ones which would be more like temple style. I was so tempted by this and got the recipe from her.
Usually many people here make Instant Puliyogare with MTR puliyogare paste or powder. But my friend shared the recipe of making homemade Puliyogare gojju along with powder. So no need of store bought puliogare paste or powder for this recipe.
For Aadi 18 and Purattasi sani thaligai, I make 5 rice varieties. This time I tried Karnataka style puliyogare instead of my Tamil nadu style puli sadam/Tamarind rice. It came out so good. As my friend told, it was more like temple style puliyogare we get here. I was so happy with the result. This fool proof recipe has to be documented in my blog.
So here you go, the most popular Karnataka style Puliogare recipe with step by step pictures. Soon I will try to update it with video.
Karnataka Style Puliyogare recipe
Karnataka style puliogare recipe from scratch with homemade Gojju and Puliyogare powder.
Cuisine: Karnataka
Category: Main course
Serves: 2 cups
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
- Cooked rice – 2 cups
- Tamarind – Big gooseberry size
- Jaggery – 1 tbsp
- Roasted White Sesame seeds powder – 1/2 tsp
- Turmeric powder – 1/2 tsp
- Salt & water – as needed
- Grated dry coconut – a handful
To dry roast
- Chana dal – 4 tsp
- Urad dal – 1 tsp
- Cumin seeds – 1/2 tsp
- Coriander seeds – 1.5 tsp
- Mustard seeds – 1/4 tsp
- Fenugreek seeds – 1/4 tsp
- Spicy red chilli – 3 (Use 6 for spicy taste)
- Byadgi red chilli / Kashmiri red chilli – 6
To Temper
- Cooking oil – 1 tbsp
- Mustard seeds – 1 tsp
- Urad dal – 2 tsp
- Chana dal – 1 tbsp
- Roasted peanuts – 1/4 cup
- Curry leaves – few
- Hing -1/2 tsp
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HOW TO MAKE KARNATAKA STYLE PULIYOGARE
- Soak tamarind in 1 cup of water and take the extract. Set aside
- Heat 1 tsp oil in a kadai and roast all the ingredients given under “to roast and grind” to a coarse rava like powder. Set aside.
- Heat cooking oil in a kadai and temper mustard, urad dal, chana dal, roasted peanuts, curry leaves and hing.
- Add the tamarind extract adding salt and turmeric powder. Boil till thick.
- When it starts to become thick leaving oil, add jaggery and roasted powder.
- Boil for few minutes till it becomes a thick paste. Puliyogare gojju is ready. Switch off the flame.
- Lastly add the roasted sesame seeds powder and shredded dry coconut. Mix well.
- Serve with papad or fryums. Enjoy !
METHOD – STEP BY STEP PICTURES
- Soak tamarind in 1 cup of water and take the extract. Set aside.
- Heat 1 tsp oil in a kadai and roast all the ingredients given under “to roast and grind” to a coarse rava like powder. Set aside.
 
- Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal, roasted peanuts, hing and curry leaves.
- Add the tamarind extract in a vessel adding salt, turmeric powder. Boil till thick.
- When it starts to become thick, add jaggery and roasted powder. Boil for few minutes till it becomes a thick paste leaving oil in sides. Puliyogare gojju is ready. Switch off the flame.
- Take boiled and cooled rice in a plate. Add the puliyogare gojju, roasted sesame seeds powder and shredded dry coconut. Mix well with a ladle and check for taste. Add more gojju if needed.
- Enjoy with papad. As we have added coconut, use this Puliyogare within a day. Do not use your hands for mixing if you are packing for lunch box.
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Note
- Adjust the quantity of chilli as per your taste.
- Color of this puliyogare changes if you don’t use Byadgi chilli.
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Try this yummy, Karnataka style Puliyogare recipe. You will love it !
