Puliyogare

Ingredients:

·         Tamarind – 250 grams

·         Jaggery – 50 to 100 gms (Adjust according to sweetness required)

·         Gingery oil/Sesame oil – 1 cup

·         Channa dal – 3 tsp

·         Peanuts – ½ cup

·         Red chillies – 5 nos

·         Masala powder

·         Garnish powder

Ingredients for Masala powder

·         Red chillies (Byadagi) – 1 cup

·         Coriander seeds – 3 cups

·         Methi seeds – 2 tsp

·         Cumin seeds – 2 tsp

·         Black pepper – 1 tsp

·         Mustard seeds – 1 tsp

·         Turmeric powder – ½ tsp

·         Hing – ¼ tsp

·         Curry leaves – 4-5 strands

Dry roast above ingredients and make it to fine powder

Remains fresh when refrigerated

Ingredients for Garnish powder

·         Black pepper – 1 cup

·         Coriander seeds – 1 cup

Dry roast above ingredients and make it to fine powder

Remains fresh when refrigerated

Method to make puliyogare paste

·         Soak tamarind with little water for one hour and grind it to smooth paste

·         Heat 3/4 cup gingery/sesame oil and add mustard seeds, red chillies, channa dal, peanuts

·         When the seeds start crackling, add the tamarind pulp, salt and jaggery. Mix well.

·         The liquid will start boiling, keep stirring in between

·         Now add the 5-6 tsp of powdered masala and simmer till you get a sticky thick paste.

·         Switch off stove and allow it to cool

·         This will keep well for a month in a airtight jar

Method to make puliyogare

·         Make fresh seasoning by heating 4-5 tsp of gingery/sesame oil add mustard seeds, few peanuts, curry leaves,pinch of hing and turmeric powder

·         Add cooked rice and salt to the above seasoning (Rice should be cooked with less water than the usual measurement)

·         Add 3 tsp of puliyogare paste and mix with rice

·         Spread 2 tsp of powdered masala and 1 tsp of garnishing powder over rice and mix well

·         Serve hot with curd.