INSTANT PULIYOGARE

 

 

Yesterday, I was watching an episode about prasadams with my mom. The focus was on puliyogare — the tangy, tamarind-based rice dish offered in Vishnu temples across South India. Being a true puliyogare aficionado, my mom instantly began craving it.

She’s an excellent cook, and some of her dishes are real hits among our family and friends. Puliyogare, known as Gojju Chitranna in Kannada, is one of her specialties. In our household, her version always includes sautéed brinjal, making Badanekayi Gojju Chitranna a top choice for festivals and special occasions. (Badanekayi translates to brinjal, and gojju refers to the tamarind-based paste.)

I’ve already tried her elaborate version — the one where you carefully roast whole spices and grind them into a fragrant powder. But today, I decided to make the instant version I had written down in my recipe book. To my delight, my mom tasted it and said it was on par with her own. I was thrilled by her compliment!

This is a perfect quick-fix recipe for puliyogare lovers. If you're short on time and can't go through the elaborate process, but still crave that tangy, spicy, authentic South Indian flavor,this version is definitely worth a try.

 

 

 INGREDIENTS:

 

TAMARIND--GOOSEBERRY SIZE

CORIANDER POWDER-2 TSP

CHILLI POWDER- 1 TSP

PEPPER POWDER- 1/2 TSP

BLACK SESAME POWDER- 1 TSP

ROASTED FENUGREEK POWDER- 1/4 TSP

TURMERIC POWDER- 1/4 TSP

JAGGERY POWDER- 1 TSP

SALT TO TASTE

 

FOR SEASONING

 

SESAME OIL- 1 TBSP

MUSTARD- 3/4 TSP

URAD DAL- 1TSP

GRAM DAL- 1 TSP

GROUNDNUTS- 3 TSP

ASAFOETIDA- 3/4 TSP

CURRY LEAVES- 1 SPRIG 

RED CHILLIES- 2 

 

 

PROCEDURE :

 

1.Soak tamarind in warm water and extract syrup.

 

2. In a pan heat sesame oil and splutter all the ingredients cited in the column.

 

3.Pour the tamarind syrup. Add salt and all the spice powder and boil till the raw smell evades and the syrup thickens .

 

4. Now add the cooked rice over it and mix thoroughly till all the rice coats uni formally. 

 

 

 

 

RAW MANGO PULIYOGARE

 

 

                                           

 

Puliyogare is a tamarind based rice dish,prepared in South India. In this recipe,I have used raw mango in place of tamarind syrup. I was really happy,that I brought out the authentic flavour of puliyogare in this dish. Tart flavour from the raw mango and perfect puliyogare powder did the magic. Raw mango dishes are aplenty in Indian cuisine.I have prepared and posted  quite a few recipes involving the same,on this blog. 

 INGREDIENTS :

RAW MANGO GRATINGS- 1 1/2 CUPS

COOKED RICE- 2 CUPS

SALT TO TASTE

PULIYOGARE POWDER- 4 TSP

FOR SEASONING :

SESAME OIL- 1 TBSP

MUSTARD- 3/4 TSP

GRAM DAL-3/4 TSP

URAD DAL- 3/4 TSP

GROUNDNUTS- 3 TSP

CURRY LEAVES-2 SPRIGS

ASAFOETIDA- 1 TSP

 

PULIYOGARE POWDER ( For 4 )  : 

CORIANDER SEEDS- 3 TSP

PEPPERCORNS- 3/4 TSP

FENUGREEK SEEDS- 1/4 TSP

RED CHILLIES- 3 NOS

BLACK SESAME SEEDS- 1 1/2 TSP

Dry roast all the ingredients and blend in a mixer jar to powder.

 

PROCEDURE :

 

1. Wash,wipe,peel and grate raw mangoes and keep the gratings aside.

 

2. Heat sesame oil in a pan and splutter mustard seeds,gram dal,urad dal and groundnuts. Add in asafoetida,curry leaves and turmeric powder. 

3. Transfer the mango gratings over the seasoning. Add salt and puliyogare powder saute for a minute.

4. Add cooked rice over this and mix well. Serve with any crispy side dish of your choice.

 

 

TOMATO PULIYOGARE SEVAI UPMA

 

As the prices of tomatoes has plummeted,I decided to prepare this tomato -based sevai. Sevai is Tamil word for rice noodles.Sour notes from the tomatoes is an apt substitute for tamarind. This dish was certainly on par with the authentic Puliyogare

You can even try this recipe with rice / flattened rice,millet or vermicelli. Preparing sevai is bit time consuming,but there are instant sevai mix packets available at the supermarkets that be incorporated in this recipe.

 

 

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 INGREDIENTS  FOR PREPARING SEVAI :

RICE FLOUR-  1 CUP

WATER-  1 1/4 CUP

OIL  -  1 TSP

SALT AS REQUIRED.

PROCEDURE FOR PREPARING SEVAI :

1. Heat water in a pan. Add salt,a teaspoon of oil. Don't boil water for too long. It should be hot enough.

2. Slowly sprinkle flour over the hot water . Switch off the stove after heating the water. Now mix the flour till the flour has completely absorbed the water.

3. Cover the dough and keep it aside and allow it to cool.On cooling, knead the dough to get rid of any lumps.

4. Take a murukku maker and apply oil along the sides of the murukku maker. Load the dough and insert the perforated disc.

5. Grease the idli plates and make idiyappams . Heat the idli cooker with water and transfer the plates and steam for 5 minutes and switch off.

6. Allow the steamed idiyappams to cool. Tear the idiyappams and keep it aside. 

FOR THE PULIYOGARE POWDER:

 

 CORIANDER SEEDS- 2 TBSP

RED CHILLIES- 5NOS

PEPPERCORNS- 1/2 TSP

FENUGREEK SEEDS- 1/4 TSP

URAD DAL- 3 TSP

GRAM DAL- 3 TSP

SESAME SEEDS- 2 TSP

ASAFOETIDA SOLID- SMALL PIECE

PROCREDURE FOR  PREPARING SEVAI  UPMA :

 1. Prepare puliyogare podi by roasting all the above cited ingredients in column. Blend all the roasted ingredients to fine powder and keep it aside.

 

2. In a pan heat 1 tbsp sesame oil. Splutter mustard seeds. Add groundnuts,asfoetida and curry leaves.

 

3. Add two chopped ripe tomatoes over the seasoning. Add salt and saute till it turns mushy. Add 1/4 tsp turmeric powder and saute for a second and put off the flame.

 

4. Transfer the puliyogare powder over the sauteed tomatoes and mix well . This action should be performed without  flame.  

5. Now transfer the sevai over the puliyogore mix and gently mix without breaking it. 

6. Serve with any crispy side dish of your choice.

 

 

 

VERMICELLI PULIYODHARAI

 

In this recipe, I have substituted vermicelli for rice. Fluffy consistency of vermicelli is key for this dish. Hence appropriate quantity of water should be added. This puliyodharai can be prepared in many different methods like using ready made puliyodharai powder/paste available in the shops or by using home made made pulikachal ( tamarind paste with blend of spices). Usually pulikachal is prepared in large quantities and stocked for nearly a month. In the below recipe,I have ellucidated ingredients for preparing small quantity of the dish.

INGREDIENTS

 

VERMICELLI- 200 GRAMS

WATER- 2 CUPS

SALT TO TASTE

FOR PULIKACHAL

TAMARIND- GOOSEBERRY SIZE

CORIANDER SEEDS- 5 TSP

GRAM DAL- 2 TSP

URAD DAL- 2 TSP

BLACK SESAME SEEDS- 1 TSP

PEPPERCORNS- 3/4 TSP

RED CHILLIES- 4 NOS

FENUGREEK SEEDS- 1/2 TSP

TURMERIC POWDER- 1/8 TSP

JAGGERY POWDERED- 1 TSP

SEASONING

SESAME OIL- 4 TSP

MUSTARD- 1 TSP

GROUNDNUTS- 2 TSP

GRAM DAL- 1 TSP

URAD DAL SPLIT- 1 TSP

CURRY LEAVES- 1 SPRIG

ASAFOETIDA- 1/4 TSP

RED CHILLIES- 2 NOS

METHOD

 

Dry roast vermicelli till it turns slightly brown and switch off.

In a vessel add two cups of water,salt,a tsp of oil and boil. Now add the roasted vermicelli to the boiling water and simmer in mild heat till vermicelli absorbs all the water.

Allow the cooked vermicelli to cool.

Soak tamarind in warm water and extract syrup.

In a pan add a tsp of oil and fry coriander seeds,urad dal,gram dal,red chillies,fenugreek seeds,sesame seeds and roast till crisp and powder the ingredients on cooling.

In a pan heat oil and prepare seasoning. Pour the tamarind syrup,salt,turmeric powder,jaggery and boil till the raw smell of the syrup goes off.

Add the powder to the tamarind syrup and keep boiling till the syrup thickens.

Now mix pulikachal to the boiled vermicelli and mix evenly.

 

 

ANDHRA PULIYOGARE

 

 

 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.