A type of tamarind rice preparation typically eaten as a snack, as part of most south Indian festival luncheons and dinners.
- Kohinoor Basmati Rice 1 cup
- Dried red chili 10-12
- Channa dal 1 tablespoon
- Urad dal 1 tablespoon
- Toor dal 1 tablespoon
- Coriander seeds 1 tablespoon
- Cumin seeds 1 teaspoon
- Black Pepper ½ teaspoon
- Mustard 1/3 teaspoon
- Methi ¼ teaspoon
- Hing 1 pinch
- Black sesame seeds ½ tablespoon
- Dry grated coconut 1 tablespoon
- Turmeric ¼ teaspoon
- Oil 1 teaspoon
- Salt to taste
- Oil 4-5 tablespoons
- Mustard 1/2 teaspoon
- Ground nut 1 tablespoon
- Channa dal 1 teaspoon
- Urad dal 1 teaspoon
- Curry leaves 1 spring
- Cook Kohinoor basmati rice in a way that the cooked grains should not be sticky.
- Spread the rice on a plate to cool.
- Soak tamarind in hot water for 10-15 minutes.
- Squeeze the juice from the tamarind pulp.
- Add little water to the pulp and squeeze the pulp again.
- Filter the juice to remove stones / sand that may be present in the tamarind.
- Boil the tamarind juice, jaggery, salt and one teaspoon of oil, until the mixture becomes a sauce with a thickness similar to that of a tomato sauce.
- Keep the mixture aside.
- Heat oil in a pan over medium heat.
- Add mustard seeds. When these begin to crack, add groundnut and channa dal. Mix.
- Add urad dal after one minute.
- Turn the heat to low.
- Fry till dals turn golden-brown.
- Switch off the stove.
- Add curry leaves to the seasoning. Mix.
- Wait till the oil cools down a little. Otherwise, the powder will burn.
- Now start making the Puliyogare powder by dry frying red, chillies, all the dals except urad dal, methi, black pepper in a pan over medium heat.
- Add urad dal, coriander and cumin seeds, and fry until dal turns golden brown. Keep aside.
- Dry fry black sesame seeds and mustard seeds each separately until they splutter.
- Warm the grated coconut in a wok .
- Mix all the ingredients, cool then grind into powder.
- Add the entire puliyogare powder to the seasoning.
- Mix thoroughly.
- Add tamarind paste and salt. Mix.
- Switch on the stove.
- Fry for about 2-3 minutes.
- Check if the mixture is too thick. If it is, add one tablespoon of water.
- Even if the mixture is not thick, continue to fry until the oil comes out from the edges of the mixture.
- Puliyogare paste is ready.
- Keep aside one tablespoon of puliyogare paste.
- Add rest of the puliyogare paste to the cooked rice. Mix thoroughly.
- If you want the puliyogare to be spicier, add the paste you kept aside.
- Add salt to taste (optional).
- Garnish with Coconut gratings and fried curry patta and peanuts and chopped red fresh red chilli.