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Puliogare Paste
Indian Cooking Pastes & Sauces1 kg pouchHalal

Puliogare Paste

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Puliogare Paste also known as tamarind rice paste or puliyodarai mix, is a traditional South Indian culinary gem that instantly transforms plain rice into a tangy, spiced delicacy. Deeply rooted in the temple food culture of and , puliogare is cherished across Indian homes and restaurants for its vibrant flavor, long shelf life, and quick preparation.

For Indian restaurants and catering kitchens, this paste is an indispensable ready-to-use base that saves time while ensuring authentic taste.It captures the perfect balance of tangy, spicy, sweet, and umami notes—exactly what customers expect from traditional puliogare served in South Indian restaurants, temples, and catering buffets.

On the menu
  • Premium Quality & Authentic Flavor Our puliogare paste is produced in state-of-the-art, FDA- and -certified facilities using high-grade tamarind, hand-roasted spices, and cold-pressed sesame oil to preserve natural aroma and taste
  • Restaurant & Catering Applications Puliogare paste is a chef’s shortcut to consistency and speed. Simply mix the paste with cooked rice and temper with roasted peanuts or cashews for a fragrant tamarind rice dish. It’s perfect for:South Indian meals & thalis – Temple-style puliogare rice as a main or side dish Lunch buffets, take-out boxes, and combo meals – Prepares quickly with minimal labor Travel-friendly or packed meals – Naturally shelf-stable and non-messy Creative fusi
Foodservice spec
Pack1 kg sealed pouch
MOQ50 kg (50 pouches, mix any bases)
Shelf life18 months ambient
Yield10–18 portions per 1 kg pouch when prepared with protein, depending on the dish and portion size.
StorageStore in a cool, dry place away from direct sunlight. Refrigerate promptly after opening and use within 5–7 days.
AllergensAllergen information pending
CertificationsFDA · ISO · Halal · HACCP · GMP
AvailabilityShown to trade accounts

Full specification sheet and allergen statement per lot available to trade accounts on request.

Preparation
From pouch to plate
  1. Sear or sauté the protein (or vegetables / paneer) to colour.
  2. Add the base — typically 100–125 g per portion — and bring to a simmer.
  3. Adjust consistency with stock or water; simmer until the protein is cooked through.
  4. Finish to the house style (cream, butter, fresh herbs, a squeeze of lemon) and plate.

Sterilised with advanced Japanese technology. No preservatives.

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