How To Make Puliyogare Recipe
Puliyogare recipe is a traditional food that is known for its delicious taste and appetising aroma
Puliyogare is a famous recipe from south India and its main ingredient is rice. Even today, this is the main prasadam in many south Indian temples. It is very popular in the states like tamil nadu, Karnataka and Andhra pradhesh.
Ingredients Required To Make Puliyogare
How To Make Puliyogare
To make Puliyogare recipe, heat a pan and put the measured amount of red chilies into it.
Once it starts frying, put a tea spoon of urad dal, chana dal, jeera, methi, sesame seeds, pepper, fenugreek seeds, copra and two tea spoons of coriander seeds one by one and fry it till u get a light brown colour.
switch off the stove and let it cool.once it is cooled, grind it into a coarse powder and keep it aside.
Wash the rice three times and pour 2 ½ cups of water to it as you need the rice to be grainy
See to it that it does not become sticky or mushy at any cost. Cook in a pressure cooker until you get three whistles and let it cool.
once it is cooled, spread it into a large plate and put a tea spoon of gingelly oil and a pinch of turmeric to it and mix gently and keep it aside.
prepare the required quantity of tamarind paste. Soak a lemon size tamarind in warm water and let it remain for a few minutes, after sometime squeeze the tamarind completely and drain all the tamarind water into a vessel and keep it.throw out the tamarind remains after squeezing.
Heat a pan a put 3 tablespoons of gingelly oil to it, once it is heated, put a tea spoon of mustard seeds into the pan.
once it starts spluttering, add a tea spoon full of pepper, jeera, seeds, sesame seeds, fenugreek seeds,3 red chillies and some curry leaves to it
Now add a table spoon of pea nuts and copra. fry till it gets roasted.
Now add a pinch of hing and pour the tamarind water to it with the required amount of salt and a pinch of turmeric into it. stir it and add the grounded mixture to it slowly.
If it is thicker, add some water and stir everything well. Keep the flame low and let it cook until the oil oozes out on the sides
Finally smear a spoon of gingelly oil and a jagerry to it and switch off the stove.
Now add this puliyogare mix into the cooled rice. Dont add the entire puliyogare to the rice, just add the required quantity and you can store it in the refrigerator for months.
After mixing, just keep it aside for a few minutes so that the essence of puliyogare gets absorbed fully by the rice.
Now the rice is ready and usually no side dish is required for this.If you want you can serve it with papad, pickle, curd or potato fry.
Ingredients
Directions
To make Puliyogare recipe, heat a pan and put the measured amount of red chilies into it.
Once it starts frying, put a tea spoon of urad dal, chana dal, jeera, methi, sesame seeds, pepper, fenugreek seeds, copra and two tea spoons of coriander seeds one by one and fry it till u get a light brown colour.
switch off the stove and let it cool.once it is cooled, grind it into a coarse powder and keep it aside.
Wash the rice three times and pour 2 ½ cups of water to it as you need the rice to be grainy
See to it that it does not become sticky or mushy at any cost. Cook in a pressure cooker until you get three whistles and let it cool.
once it is cooled, spread it into a large plate and put a tea spoon of gingelly oil and a pinch of turmeric to it and mix gently and keep it aside.
prepare the required quantity of tamarind paste. Soak a lemon size tamarind in warm water and let it remain for a few minutes, after sometime squeeze the tamarind completely and drain all the tamarind water into a vessel and keep it.throw out the tamarind remains after squeezing.
Heat a pan a put 3 tablespoons of gingelly oil to it, once it is heated, put a tea spoon of mustard seeds into the pan.
once it starts spluttering, add a tea spoon full of pepper, jeera, seeds, sesame seeds, fenugreek seeds,3 red chillies and some curry leaves to it
Now add a table spoon of pea nuts and copra. fry till it gets roasted.
Now add a pinch of hing and pour the tamarind water to it with the required amount of salt and a pinch of turmeric into it. stir it and add the grounded mixture to it slowly.
If it is thicker, add some water and stir everything well. Keep the flame low and let it cook until the oil oozes out on the sides
Finally smear a spoon of gingelly oil and a jagerry to it and switch off the stove.
Now add this puliyogare mix into the cooled rice. Dont add the entire puliyogare to the rice, just add the required quantity and you can store it in the refrigerator for months.
After mixing, just keep it aside for a few minutes so that the essence of puliyogare gets absorbed fully by the rice.
Now the rice is ready and usually no side dish is required for this.If you want you can serve it with papad, pickle, curd or potato fry.