|1.||Puliyogare powder 4-5 tablespoons|
|2.||Oil 1 teaspoon|
|3.||Tamarind, big lemon size|
|4.||Jaggery 3-4 tablespoons|
|5.||Salt to taste|
|6.||Water, about 1 cup|
|7.||Cooked rice, 2 cups|
|1.||Oil 4 tablespoons|
|2.||Mustard 1/2 teaspoon|
|3.||Groundnut 2 tablespoons|
|4.||Channa dal 1 teaspoon|
|5.||Urad dal 1 teaspoon|
|6.||Curry leaves 2 sprigs|
|7.||Hing 1/8 teaspoon|
in a way that the cooked grains are not sticky.
Spread the rice on a plate to cool.
tamarind in hot water for 10-15 minutes.
Squeeze the juice from the tamarind pulp.
Transfer the juice to a bowl.
Add a tablespoon of water to the pulp.
Repeat the process.
the jaggery with a few tablespoons of water.
Cook till the jaggery dissolves.
a teaspoon of oil in a kadai.
Strain jaggery syrup to the tamarind mixture.
Cook till the mixture thickens.
salt and mix.
Taste and adjust sweet / salt.
Cook till the mixture reaches sauce consistency.
Keep aside about 1 teaspoon of tamarind paste. Mix this paste with the prepared puliyogare for a more tangy taste.
2-3 tablespoons of puliyogare powder.
Mix. Check for halwa consistency.
If required, add more powder to get the consistency.
Continue to mix for a minute.
the tempering, in another
utensil, using the items given in the tempering table.
the tempering to
the puliyogare powder mixture.
Switch off the stove.
paste, mix or gojju is ready.
rice to a kadai or plate.
Add about 3/4 quantity of the puliyogare gojju.
Mix thoroughly. If required, add more gojju and or salt.
Serve with curd-cucumber raita, coconut chutney or with a slice of cucumber and tomato.
|TIPS||How to make Puliyogare?|
|1.||Prepare puliyogare one hour before serving to allow the puliyogare to absorb the spices and to make it tastier.|
|2.||To make the puliyogare tastier, after preparing it, add one teaspoon of gingelly (sesame seeds) oil or groundnut oil and mix.|
future use, you can prepare more puliyogare
paste and store it in the room temperature for up to one
and in the refrigerator for at least three
Do note, however, how long the puliyogare paste remains in good condition in the fridge depends on the quality of oil.