PULIYOGARAE
Recipe type: Lunch
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
A traditional spicy and tangy puliyogare recipe which you can easily make at home.
Ingredients
  • Coriander seeds - 2 tbs
  • Fenugreek seeds- 1 tsp
  • Hing( solid) - 1 small piece
  • Turmeric powder -1/2 tsp for color
  • Pepper -10
  • Red chilly -7
  • Curry leaves- handful
  • Tamarind - lemon size
  • Gingelly oil – 2 to 3 tbs
  • Salt as required
Instructions
Puliyogarae powder:
  1. Heat a pan, dry roast coriander seeds, pepper and fenugreek for few seconds until fenugreek seeds turn golden brown. (make sure not to burn the mixture). Now add hing atlast. Switch off the flame and take the pan off the stove (as the heat from the stove might burn the mixture).
  2. Wait until the mixture cools down and grind to a fine powder (shelf life for this powder is 2 months).
Tamarind paste:
  1. Soak lemon size tamarind in hot water for 10 to 15 minutes and drain the juice.
  2. Heat a tawa and add the tamarind juice with enough salt, bring it to boil. Add turmeric powder when the mixture starts to boil and wait until it gets thicken. Switch off the flame when the tamarind paste is ready.
Pulikaachal:
  1. Heat a pan and add gingelly oil (meanwhile break the red chillies into smaller pieces and keep it ready). When the oil is hot, season it with mustard seeds, urad dal, few curry leaves and red chillies(peanut and chenna dhal are optional)
  2. Add little puliyogarae powder to the seasoning and immediately add the tamarind paste.
  3. Add in the remaining puliyogarae powder to the mixture and boil it until oil separates.
Puliyogarae:
  1. You can now mix the pulikachal with steamed rice in small quantities depending upon how tangy and how spicy you want the rice to be. Your Tamarind Rice is now ready. Serve puliyogare with coriander chutney or it goes well even with potato chips.
Recipe by MyEdibleCravings at http://myediblecravings.com/puliyogare/