Puliyogare is an easiest recipe to prepare. When mixed with rice, it would give sweet and tangy taste. It tastes awesome, and an extremely popular breakfast recipe in South India. This is a famous Iyengar dish, served in temples as prasadam.
Here is an homemade version of Puliyogare which is always better than store purchased instant mix.
Ingredients
- Coriander Seeds - 1 Teaspoon
- Bengal gram (Channa Dal) - 1+1 Teaspoon
- Split Black gram (Urad Dal) - 1 Teaspoon
- Black Pepper Corns - 1/2 Teaspoon
- Sesame Seeds- 1 Teaspoon
- Cumin Seeds - 1 Teaspoon
- Mustard Seeds - 1+1/2 Teaspoon
- Fenugreek Seeds - 1/2 Teaspoon
- Dry Red Chilies - 6
- Kashmiri Red Chilies - 2 + 2
- Tamarind - 1 chunk (GooseBerry Size)
- Grated Coconut - 2 Tablespoons
- Cooking Oil - 4 Tablespoons
- Ground Nuts - 2 Tablespoons
- Asafetida (Hing) - 1/4 Teaspoon
- Turmeric Powder - 1/4 Teaspoon
- Curry Leaves - 2 Springs
- Salt as per taste
- Cooked Rice - 1 cup
Directions
1. Take a small bowl and add a chunk of Tamarind equivalent to a GooseBerry size.2. Pour some water and soak them for about 10 minutes.
3. In the mean time, dry roast some of the ingredients.
4. On a pan which is on medium flame for some time, add 1 teaspoon of Channa Dal, 1 teaspoon of Urad Dal and 1/2 teaspoon of Fenugreek Seeds.
5. Dry roast them until they are light brown in color,
6. When it is done, take them out and transfer into a plate.
7. In the same pan, add 1 teaspoon of Coriander Seeds, 1/2 teaspoon of Black Pepper Corns, 1 Teaspoon of Cumin Seeds, 1 Teaspoon of Mustard Seeds and 1 Teaspoon of Sesame Seeds
8. Fry them for a minute
9. Add 6 Dry Red Chilies, 2 Kashmiri Red Chilies, 2 tablespoons of Grated Coconut and roast them for a minute.
10. When it is done, take them out and transfer into the same plate.
11. Allow them to cool for some time.
12. When they are not hot enough, put all the roasted ingredients into a blender and blend them to make a coarse powder.
13. Puliyogare powder is ready. Transfer it to a bowl.
14. You can store this Puliyogare powder in an air-tight container for two to three weeks.
15. Now let us prepare puliyogare paste.
16. Take soaked tamarind chunk and squeeze them a little hard to get the juice out of it. Throw off the tamarind pulp which will have nothing but fibre in it.
17. Back to the same pan, add 4 tablespoons of cooking oil and let’s heat it for some time.
18. Add 1/2 teaspoon of mustard seeds
19. Allow them to crackle a little bit and then add 2 tablespoons of ground nuts, 1 tablespoon of Channa Dal which is Bengal Gram, 1/4 teaspoon of Asafetida which is Hing, 1/4 teaspoon of Turmeric Powder, 2 Kashmiri Red Chilies, and some curry leaves.
20. Fry them for a minute.
21. Add prepared puliyogare powder and mix it well.
22. Add our Tamarind juice into this and mix it well.
23. If required, add little water to get the consistency of paste.
24. Add salt as per taste. Add a little bit of Jaggery but it is optional.
25. Mix it well and cook it for 2 minutes.
26. When you see the oil coming out that means our Puliyogare paste is ready.
27. Take out some of the Puliyogare paste and transfer it to a bowl.
27. With just enough Puliyogare paste in the same pan, add some cooked rice and mix it well.
28. Alright, the Puliyogare rice is ready to be served.
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