Andhra Puliogare

Yields: 6 Servings Difficulty: Medium Prep Time: 15 Mins Cook Time: 30 Mins Total Time: 45 Mins

Puliogare is one variety rice that pops up in mind when ever I think of it. Being a south- Indian with various options for one pot meal, Puliogare stands first  when we are planning travel or a potluck. Though it is a known recipe for every one, there are numerous ways of preparing it.

In Tamil Nadu, it is prepared by either making pulikaichal / thick tamarind paste infused with spices, or directly in a pressure cooker. It is prepared in a different way in parts of Andhra. I have adopted the Andhra way of making this puliogare. It tastes yum when paired with any spicy potato curry or thogayal. When you are bored with making kuzhambu / poriyal daily, take a break from it and try this tasty puliogare.


0/15 Ingredients
Adjust Servings


0/6 Instructions
  • Wash and pressure rice for three whistles. Allow the rice to cool down by spreading on a plate.
  • In a Kadai, add oil and roast peanuts, cashews. set them aside. Slit the green chili lengthwise and chop the ginger finely.
  • In the same Kadai, add oil and once it shimmers, add mustard seeds, Urad dal, red chilli, slit green chillies, ginger and curry leaves.
  • Extract a thick pulp from tamarind and add it to the Kadai. Simmer the stove and allow it to boil. Add turmeric powder, asafoetida, and required salt to taste.
  • Allow it to simmer for 5 – 7 mins. When it comes to a semi- paste consistency, add the cooked rice and switch off the stove
  • Mix thoroughly for uniformity and add the roasted cashews and peanuts. Enjoy with any spicy curry for choice. I paired them up with sweet potato masala Roast.


  • You can add the cashews and peanuts along with mustard seeds too. I want them crunchy and not soaked. So I did them separately.
  •  Replace tamarind paste instead of tamarind pulp. In that case, use only half tsp of the paste.

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