Tamarind Rice (Karnataka Temple-Style Puliyogare)

Steps

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1. 1
   Rinse the rice in a colander under water several times until the water runs clear. Once clean, soak the rice while preparing other components.
   ▶ ≈2:27
2. 2
   Heat groundnut oil in a pan on low flame. Add black peppercorns, mustard seeds, cumin seeds, coriander seeds, and fenugreek seeds, stirring gently until fragrant. Add Byadgi and Guntur red chillies along with curry leaves and roast for 2–3 minutes until slightly crisp. Finally add turmeric powder and asafoetida.
   ▶ ≈3:02
3. 3
   Turn off the heat and transfer all spices to a bowl to cool completely. Once cool, grind in a spice grinder into a fine powder.
   ▶ ≈4:09
4. 4
   Soak tamarind in hot water for 15–20 minutes until softened. Once soft, squeeze and strain to extract the pulp, discarding the fibers.
   ▶ ≈6:08
5. 5
   Heat groundnut oil in a pan and add the tamarind pulp. Cook on medium-low flame until the raw sour smell fades. Add jaggery and salt, and continue cooking until the mixture reduces slightly and becomes glossy.
   ▶ ≈6:23
6. 6
   Turn off the heat and allow the mixture to cool slightly. Once warm, add the prepared spice powder and mix thoroughly.
   ▶ ≈7:24
7. 7
   Bring water to a boil, add soaked rice and a pinch of salt. Once boiling, reduce to low heat, cover, and cook for about 10 minutes. Check the bottom with a spoon—if no water remains, the rice is cooked. Turn off heat and let rest for 5–7 minutes.
   ▶ ≈9:03
8. 8
   Uncover and gently fluff the rice with a spatula or rice paddle from the sides, ensuring the grains remain separate and fluffy.
   ▶ ≈10:06
9. 9
   Heat groundnut oil in a pan. Add chana dal and urad dal, roasting lightly. Add cashews and peanuts and fry until crispy. Add mustard seeds and let them crackle. Finally add Guntur red chilli, asafoetida, turmeric powder, dried coconut, and curry leaves. Cook for about 30 seconds until fragrant.
   ▶ ≈10:27
10. 10
    Pour the hot tempering over the cooked rice. Add the tamarind mixture and gently mix by hand or with a spatula from the sides, ensuring the rice remains intact and is evenly coated.
    ▶ ≈12:05