Melukote Iyengar Puliyogare

                          PULIYOGARE

Preparation time: 15 minutes

Cooking time: 45 minutes

Course: Main/Breakfast

Cuisine: Indian (south Indian)

INGREDIENTS

Cooked Rice

Puliyogare Gojju (Pulikkachal)

Puliyogare Pudi (Maelpudi)

For Puliyogare Pudi (Powder)

Urad dal                                    3 Tbsp

Sesame seeds (black)            3 Tbsp

Fried gram                                1 ½ tsp

Chana dal                                 2 Tbsp

Cumin seeds                            1 tsp

Black pepper corn's                 1 ½ Tbsp

Fenugreek seeds                     1 tsp

Coriander seeds                      1 ½ Tbsp

Byadagi red chillies                 8-10 no's

For Puliyogare Gojju

Tamarind round ball     100 gram's (approx)

Jaggery (round)            half of tamarind

Puliyogare powder       Prepared

Sesame oil (Gingelly oil)  50-70 ml

Salt  to taste

For Tempering

Oil                                                 3-4 Tbsp

Mustard seeds                            ½ tsp

Asafetida                                     ½ tsp

Groundnut                                    2 Tbsp

Chana dal                                     1 tsp

Urad dal                                        1 tsp

Byadagi red chillies (chopped)  2 no's

Curry leaves                                 2 sprig

Dry coconut grated (optional)   2-3 Tbsp

METHOD

For Puliyogare Powder

In a pan roast all the ingredients mentioned separately and grind all together to make a fine powder and keep it aside for further use.

For Puliyogare Gojju

In a sauce pot add some water and bring it to boil in medium heat. Turn off the heat and add tamarind ball in it and leave the water to cool down. Mash it in water and strain the impurities.

In a kadai add the tamarind broth and cook it in medium flame. Keep stirring occasionally for about 15 minutes so the raw smell of tamarind goes and the broth gets thicken to the right consistency. Now add powdered jaggery and stir till it melts and the mixture gets thicken. When in right consistency add the prepared Puliyogare powder bit by bit and mix it well without any lumps. The Gojju should not be hard. Adjust the salt as required. Now add sesame oil and start stirring in folding technique the Gojju starts to absorb oil and continue the process until all the oil is absorbed and the Gojju doesn't stick to the kadai. Turn off the heat when its done and let it cool. 

Note: store the Puliyogare Gojju in Glass/Ceramic jar with lid closed so it will last upto 1 month without refrigerated.

For Tempering

In a pan add oil and heat in low flame. When the oil is hot add mustard seeds followed by asafetida, groundnut, chana dal, urad dal, dry red chillies, curry leaves, dry grated coconut (optional) and at last required amount of Puliyogare Gojju and mix it well turn off the heat.

Add the above tempering to warm white rice and mix it well and serve 

Note: do not use hot rice as it breaks while mixing and use enough oil as the rice absorbs oil.

Video Click here