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Puliyogare Recipe

Yields1 ServingPrep Time15 minsCook Time15 minsTotal Time30 mins

Puliyogare recipe is a traditional food that is known for its delicious taste and appetising aroma

puliyogare-recipe

 1 cup Raw Rice (Preferably ponni)
 3 tsp Tamarind
 6 Nos Red Chilli
 2 tsp Chana Dal
 2 tsp Urad Dal
 2 tsp Coriander seeds
 2 tsp Cumin seeds
 2 tsp Fenugreek seeds
 1 tsp Pepper
 1 tsp Sesame seeds
 1 tsp Copra or dried Coconut
 1 pinch Hing
 3 Twigs Curry Leaves
 1 tbsp Peanut
 ½ tsp Turmeric
 ½ tsp Jaggey
 Salt and Water as Required
Initial Preparation To Make Puliyogare Powder
1

To make Puliyogare recipe, heat a pan and put the measured amount of red chilies into it.

2

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.

3

switch off the stove and let it cool.once it is cooled, grind it into a coarse powder and keep it aside.

To Cook The Rice Required To Make Puliyogare
4

Wash the rice three times and pour 2 ½ cups of water to it as you need the rice to be grainy

5

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.

6

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.

7

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.

Now To Make Puliyogare Recipe
8

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.

9

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

10

Now add a table spoon of pea nuts and copra. fry till it gets roasted.

11

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.

12

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

13

Finally smear a spoon of gingelly oil and a jagerry to it and switch off the stove.

14

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.

15

After mixing, just keep it aside for a few minutes so that the essence of puliyogare gets absorbed fully by the rice.

16

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.

Nutrition Facts

Serving Size 1 serving

Servings 0


Amount Per Serving
Calories 270
% Daily Value *
Total Fat 10g16%
Total Carbohydrate 35g12%
Protein 10g20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.