Instant Cranberry Puliyogare – Sweet and Tangy Cranberry spiced rice made instantly with spices easily available at home. Serve the cranberry puliyogare with onion and plain yogurt on the side.
Tamarind rice is a staple rice dish from South Indian Each state has its own variation of making it. In Karnataka the tamarind rice is called Puliyogare. We in Andhra call it puliharam and in Tamilnadu its called puliyodharai.
The main ingredients which go into making this sweet and tangy puliyogare are tamarind, roasted spices, dal, sesame powder, coconut powder, pepper and jaggery. This is the traditional way of doing the puliyogare.
In today’s recipe for Cranberry Puliyogare I have replaced tamarind with the tangy cranberry.
Have you tried Indian style cranberry pickle? I have a video in my you tube channel, if you are interested.
What are Cranberries?
Cranberries is a fruit packed with good nutritional values. They are low in calories and high in vitamin C, K and A. Cranberries prevent urinary track infection, reduces cardio vascular disease, and also benefit oral health.
Cranberries are available in abundance in the west during Fall season specially during Thanks Giving.
How do I make Cranberry Puliyogare which is quick & easy?
As much as I love the traditional way of making puliyogare, I like when i can whip up the same meal in less time.
Well, who doesn’t like shortcuts?
This is how I made it – I did the basic tempering and then added the cranberries with little salt and turmeric. Cranberries take no time to get soft and mushy.
Then added the home made saaru podi ( sambar/rasam powder), cumin , coriander powder, jaggery, red chilly powder and salt.
Sauted for few minutes. Then add some dry coconut powder, sesame powder and black pepper powder. Cook couple more minutes and check for seasoning and adjust.
The amount of spices, salt and jaggery completely depends on how sour the cranberries are. This is called cranberry gojju.
Store it in the refrigerator for up to two weeks.
Mix it with rice as needed.
Few popular rice recipes you may like –
Karnataka recipes form my blog –
Instant Cranberry Puliyogare –
Instant Cranberry Puliyogare
- 12 oz cranberries
( 340 gms)
- cooked rice
the amount depends on how much of the gojju you will be using
- oil – 3 tbsps
- mustard seeds – ½ tsp
- chana dal – 2 tsp
- cumin seeds – ½ tsp
- saaru podi (sambar powder, preferably home made) – 2 to 3 tsps
- red chili powder- 1 tsp or to taste I used kashmiri chili powder
- crushed black pepper – ½ tsp
- jaggery- 2 tbsps
- sesame powder- 2 tbsps
- dry coconut powder- 2 tbsps
- few curry leaves
- peanuts – 2 tbps
- turmeric powder – ¼ tsp
- ¼ tsp cumin powder
- 1 tsp coriander powder
- asafoetida- a pinch
- Salt to taste
- coriander leaves for garnish
Making the Pulioyagre Gojju ( cranberry tempered masala)
- In a pan heat the oil in medium flame. When the oil gets hot add the mustard seeds.
- When the mustard pops, add the chana dal and saute until chana dal becomes pale brown.
- Add cumin seeds and curry leaves. Saute for 30 seconds.
- Now add the washed cranberries to the tempering mixture. Sprinkle some salt and turmeric powder. Mix and close the lid.
- Cook for five minutes and open the lid. you will see that the cranberry starts to get soft and mushy.
- Mix again and cook for few more minutes till cranberry gets completely mushed.
- Now add the sambar powder, red chili powder, cumin powder, coriander powder, jaggery and necessary salt. Mix and cook for 3 minutes.
- At this point you can taste the mixture to see if you need to add more spices. I felt it could take more sambar powder so added little more.
- I also added sesame powder, coconut powder, hing, little more jaggery and black pepper powder.
- Cook for another 3-4 minutes and turn off the stove. Cranberry puliyogare gojju is ready to be used.
- You can use it all at once, or store in air tight container and store in the refrigerator. Use as needed, stays fresh for up to two weeks.
Making Cranberry Puliyogare-
- In a large bowl add hot/warm rice, a tea spoon of ghee, puliyogare gojju, toasted peanuts and chopped cilantro leaves. Gently mix the rice, taste and add more gojju if needed. The amount of gojju needed depends on how much of rice you are using.If the puliyogare is sour to taste add some sugar to the rice.
Step by Step photos on how to make Instant Cranberry Puliyogare-
In a pan heat 2 tbsps oil in medium flame. When the oil gets hot add the mustard seeds.
When the mustard pops, add the chana dal and saute until chana dal becomes pale brown.
Add cumin seeds and curry leaves. Saute for 30 seconds.
Now add the washed cranberries to the tempering mixture.
Sprinkle some salt and turmeric powder.
Mix and close the lid.
Mix again and cook for few more minutes till cranberry gets completely mushed.
Now add the sambar powder, red chilly powder, cumin powder, coriander powder, jaggery and necessary salt.
Mix and cook for 3 minutes.
At this point you can taste the mixture to see if you need to add more spices.
I felt it could take more sambar powder so added little more.
I also added sesame powder, coconut powder, hing, little more jaggery black pepper powder and one table spoon of oil.
Cook for another 3-4 minutes and turn off the stove.
Cranberry puliyogare gojju is ready to be used.
I just used some of the gojju, mixed with rice (combination of brown rice and quinoa) and roasted peanuts to make the puliyogare.
Transfer the rest of the gojju to a clean container and store in the refrigerator for up to two weeks.
Collection of Indian Rice Recipes
Harini Rama Suresh
In the instructions you have mentioned cumin and coriander powders, but they aren’t mentioned in the ingredients list. How much do we add?
Sorry I missed adding… updated it now. Add 1/4 tsp cumin powder and about 1 tsp coriander powder. Hope this helps!