Puliyogare is the rice that shows up everywhere in a Kannadiga childhood — packed for train journeys, served as temple prasadam, tucked into school lunchboxes because it tastes just as good cold. The tang of tamarind, the warmth of byadgi chilli, that first bite that takes you straight back to a steel dabba on your lap.
Making it from scratch means grinding your own gojju — a proper morning’s work. With The Flavor Bag’s Puliyogare Gojju, you skip straight to the part that matters: a proper tadka, a few minutes on the stove, and it’s on the table in 20 minutes.
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