Rice Dishes

Temple-Style Puliyogare Rice

Tamarind-kissed rice with roasted peanuts and curry leaves — a Karnataka classic that travels beautifully in lunch boxes.

EasyPrep 10 min · Cook 15 minServes 3Rice Dishes · South Indian

Recipe by SuVika Harvest. About 380 kcal per serving · 8 g protein · 58 g carbs · 12 g fat (estimated).

Puliyogare is sacred comfort food across Karnataka, from temple prasada to Sunday tiffin. SuVika Harvest Puliyogare Powder captures the slow-roasted tamarind, sesame, and spice balance that usually takes an hour to build from scratch. Mix it with warm rice and a generous tadka for an instantly satisfying meal.

Ingredients

3 cups cooked rice (slightly warm, grains separated)
2 tbsp SuVika Harvest Puliyogare Powder
2 tbsp sesame oil or peanut oil
Salt to taste
2 tbsp roasted peanuts
1 tbsp chana dal (optional, for crunch)
1 tbsp urad dal (optional)
1 tsp mustard seeds
2 dried red chillies, broken
1 sprig curry leaves
Pinch of asafoetida

Method

1
Spread warm cooked rice on a wide plate. Sprinkle SuVika Harvest Puliyogare Powder evenly and drizzle with 1 tbsp sesame oil.
2
Gently fold the rice with a flat spoon — avoid mashing grains. Taste and add salt only if needed; the powder is pre-balanced.
3
Heat remaining oil in a small pan. Add mustard seeds. When they pop, add chana dal and urad dal; fry until golden.
4
Add broken red chillies, curry leaves, hing, and peanuts. Sauté for 30 seconds until peanuts are fragrant.
5
Pour the hot tadka over the seasoned rice and mix once more. Let it rest covered for 5 minutes before serving.
6
Serve with papad, curd, or a simple kosambari salad. Puliyogare tastes even better the next day.

SuVika Harvest

Preparing something wholesome…