Sunday, September 23, 2012

Puliyogare (Tamarind rice)







   
  Ingredients - Serves around 4 people         

  Rice 1/4 kg
  Puliyogare gojju 5 tsp (can vary as per taste, recipe given below)
  Dry coconut grated 100 grams
  Black sesame powder, freshly ground & good quality, 4tsp. To be fried & powdered
  Salt to taste
  Sugar 1 tsp

  For seasoning
    oil 4-5 tablespoon
    mustard 1 tsp
    curry leaves 10-15 leaves
    red chillies (byadgi) 2
    groundnuts (peanuts) 50 grams
    cashewnuts as per taste
    channa dal 2 tsp

  For puliyogare gojju 
    jaggery 550-600 grams - crush into small pieces
    oil 4-5 tablespoon. 

    tamarind 1 tennis ball sized, good quality
    salt 30-40 grams 
    rasam powder 50-60 grams. Either MTR or as per procedure given here.
    mustard 1 tsp

 
Procedure 

For puliyogare gojju
  • Soak tamarind for 1/2 hour in 400-500 ml of water. Squeeze & extract juice. Keep it aside.
  • Heat oil in pan and add mustard and allow to splutter. Add tamarind juice. Boil for 5 minutes.
  • Add rasam powder, jaggery & salt.
  • Slowly stir on low flame for 30-40 minutes till it becomes a paste.
  • This puliyogare gojju can be kept outside for months together and can be used as a side dish with dosa, chapati, idli, roti, rice, etc.,  with a little oil or ghee. This is liked by children.

For Puliyogare 
  • Prepare rice (with ratio of 1:2.5 water). Cool it. While preparing rice add a little turmeric & a little oil.
  • Add gojju  and mix well. Add 1 tsp rasam powder, sugar, black sesame powder, dry coconut powder, salt and oil as required. Mix well. 
  • Season it as mentioned below and mix well.
Seasoning
  • Heat oil in a pan and add mustard. Allow it to splutter.
  • Add curry leaves, red chillies, fry a little & add groundnuts, chana dal & fry until golden brown.

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