Puliyogare is a spicy,tamarind based rice dish popular in the South India. There are many different methods of preparing this rice across the South Indian states. I learned this easy puliyogare recipe from a cookery show. You can prepare this dish in the scant time available and it tastes like the authentic puliyogare involving elaborate procedure.
INGREDIENTS
TAMARIND- LEMON SIZE
RED CHILLIES- 5-6 NOS
TURMERIC POWDER- 1/4 TSP
SALT TO TASTE-
ROASTED FENUGREEK POWDER- 1/2 TSP
COOKED RICE- 1 CUP
FOR SEASONING
SESAME OIL- 1 TBSP
MUSTARD- 1 TSP
GRAM DHAL-1 TSP
BLACK GRAM DHAL-1 TSP
GROUNDNUTS- 2 TSP
ASAFOETIDA- 1/2 TSP
CURRY LEAVES- 1 SPRIG
GREEN CHILLIES- 2 NOS
METHOD
Soak tamarind in warm water and extract syrup and keep it aside. Prepare seasoning by heating sesame oil in a pan add mustard when it starts to splutter,add gram dhal,urad dhal,asafoetida,groundnuts,curry leaves,red chillies,green chilies,salt,fenugreek powder,turmeric powder and boil well.
Boil tamarind syrup till raw smell goes off and tamarind syrup becomes thick paste in consistency.
Now add cooked rice over the paste and mix well.
TAMARIND- LEMON SIZE
RED CHILLIES- 5-6 NOS
TURMERIC POWDER- 1/4 TSP
SALT TO TASTE-
ROASTED FENUGREEK POWDER- 1/2 TSP
COOKED RICE- 1 CUP
FOR SEASONING
SESAME OIL- 1 TBSP
MUSTARD- 1 TSP
GRAM DHAL-1 TSP
BLACK GRAM DHAL-1 TSP
GROUNDNUTS- 2 TSP
ASAFOETIDA- 1/2 TSP
CURRY LEAVES- 1 SPRIG
GREEN CHILLIES- 2 NOS
METHOD
Soak tamarind in warm water and extract syrup and keep it aside. Prepare seasoning by heating sesame oil in a pan add mustard when it starts to splutter,add gram dhal,urad dhal,asafoetida,groundnuts,curry leaves,red chillies,green chilies,salt,fenugreek powder,turmeric powder and boil well.
Boil tamarind syrup till raw smell goes off and tamarind syrup becomes thick paste in consistency.
Now add cooked rice over the paste and mix well.
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