Oats Pulihora

Oats Puliogare, Tangy Oats, Blogging Marathon

Last Updated on

When I decided to do “cooking with store bought mixes”, all I could think of was desserts and sweets; brownies, cakes, trifle pudding and if these were not enough, I went and picked up sheer kurma mix and vermicelli pudding mix from the Indian store. I told myself I was not going to do more than one dessert/sweet recipe for this theme. I kept them as back recipes, in case I can not come up with anything interesting for this theme.

When I saw Suma’s Oats Bisibele Bhath last week, I wanted to try something with oats. I had a box of rolled oats which has to be consumed in less than a week. I did pick up bisibele bhath powder and I also picked up a pack of puliogare powder from the Indian store. I ended up making oats pulihora. Puliogare powder is made of tamarind and spices to prepare the infamous pulihora or puliogare, tangy rice from South India. Tamarind pulihora is usually made with paste prepared with cooking together tamarind juice and spices. I substituted rice with oats and I was surprised how the tasteless oats transformed into flavorful morsels! This was my breakfast yesterday & today. I seldom use store bought spice powders but I think this puliogare powder is going to be put to good use to spice up my oats.

Oats Puliogare, Tangy Oats, Blogging Marathon

Cooking Time: 10 – 15 minutes
Serves: 1


  • ½ cup Rolled Oats
  • ¾ cup Water
  • 1 tsp. Oil (approx.)
  • 10 Peanuts
  • 2-3 Curry Leaves tore into two pieces
  • 1 Green Chili split into two (Opt.)
  • Pinch of Salt
  • 1 tsp. Puliogare Powder (I used MTR brand)


  • Lightly toast oats in a sauce pan, this should take about a minute or two.
    Add water and cook until the oats are cooked. I used 1: 1 ½ ratio oats to water. It takes about 5-7 minutes to cook the oats. I cooked it on high flame until it came to a boil and reduce the heat and cooked until all the water evaporated.
  • In a separate pan, heat oil and roast peanuts until light brown.
  • Add curry leaves, green chilies, salt and lightly roast them.
  • Add puliogare powder and cook for a minute. Turn off the heat.
  • Pour the tempering into the oats or transfer the oats to the tempering pan and mix well.
  • Serve hot.


  • Puliogare powder is well seasoned with spices and need not add green chilies or curry leaves. I used them in the tempering as I wanted my photo to look good and off course, it did enhance the flavor of the oats too. This powder also has peanuts in it but I felt I could add a few more. If one does not like peanuts, they can skip it in the tempering.
  • Pulihora mix had too much hing aka asafoetida for my taste. We do not use hing in our everyday cooking, both at my maternal & married family. So I used only 1 tsp. of puliogare powder. It was seasoned well but if one wants a tangier flavor, one can add more puliogare mix.

Recipes this day in 2011: Sauteed Shrimp
Recipes I posted this month in 2008, in 2009 and in 2011.

Blogging Marathon: To know more about the various themes and participating bloggers for this marathon, checkout the blogging marathon page on Srivalli’s blog

18 thoughts on “Oats Pulihora

  1. usha superb item nijanga health ki manchidaina oats tho daily tine food chupinchinanduku thank u sooo much dear………

  2. MTR puliyogare powder is absolutely my favorite and I was thinking to use it for last week’s marathon but somehow dropped the idea at the last moment. 🙂
    Now I need to try this. 🙂 🙂

  3. thats an awesome platter. would love anyday any time over some greasy breakfast options. I have been trying to make savory oats for breakfast these days but with quick cooking variety it gets lumpy. guess the rolled oats are better in this matter. would have to look for it.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Scroll to top
%d bloggers like this: