Puliogre Making Made Easier Recipe Video

Puliogre is a rice main course dish in south indian cookery which is very highly regarded ... It is very spicy and stays for relatively long periods .. so is also taken out on outings ... there are many varieties of this dish and ways of preparation and the one described here is the mysore iyengar's version ... I have already posted two videos ..one for making the puliogre gojju and another for making the rasam powder... these two are the important ingredients of this recipe.


Preparation Time20 MinCooking Time10 Min
Ready In30 MinDifficulty LevelEasy
Health IndexAverageServings2


 Cooked rice3 Cup (48 tbs)
 Chana dal2 Tablespoon
 Peanuts1⁄4 Cup (4 tbs)
 Black mustard seed1⁄2 Teaspoon
 Curry leaves15
 Puliogre gojju5 Teaspoon
 Dhania powder2 Tablespoon
 Sesame seed powder2 Tablespoon
 Cooking oil10 Tablespoon
 Salt1 Teaspoon
 Grated coconut1 Tablespoon

Nutrition Facts

Serving size

Calories 1327 Calories from Fat 853

% Daily Value*

Total Fat 98 g150.4%

Saturated Fat 15.5 g77.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 983 mg41%

Total Carbohydrates 102 g33.9%

Dietary Fiber 15.1 g60.3%

Sugars 2.5 g

Protein 20 g40%

Vitamin A 0.5% Vitamin C 6.2%

Calcium 29.4% Iron 57.5%

*Based on a 2000 Calorie diet


1. Soak the chana dal for 15 minutes.

2. In a medium wok, heat oil, add mustard seeds, curry leaves, chana dal and peanuts, fry until the peanuts are cooked. Add dhaniya powder, sesame seed powder and puliogre gojju, mix and saute for 1 minute.
3. In a vessel, place the cooked rice, add the prepared mixture, grated coconut and salt, when the mixture comes to room temperature, mix.

4. Serve with coconut chutney or yogurt.

Editors Review

Many South Indians living abroad crave for homemade Puliyogare. Watch this video and learn a very easy way to prepare the delicious tangy and spicy rice preparation, no matter where you are in the world and enjoy the flavor of home cooked food. This recipe gives the ingredients and steps to make the classic rice preparation with a homemade gojju or tamarind and rasam paste.