Puliyogare by using sambar powder recipe

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Preparation Time : 15 min Cooking Time : 20 min Serves : 4

Puliyogare is a tangy spicy rice which is very famous in southern part of India, a popular breakfast dish in Karnataka. In my earlier post i had posted Iyengar puliyogare, this is another easy version of making puliyogare which can be prepared in a short time by using sambar powder.  

 

Ingredients:

Rice – 2 cup (cooked )

Black sesame – 1/4 cup

Tamarind – lemon size ball

Jaggery – 1/4 cup grated (adjust to your taste)

Dry copra – 3/4 cup

Sambar powder –  1 1/2 tbs

Coriander powder – 1 tsp

Chili powder – 1 tsp (adjust to your taste)

Salt to taste

For seasoning –

Chana dal – 1/4 tsp (optional )

Peanut – 3 tbs

Asafoetida – 1/4 tsp powdered

Curry leaves – 3 springs

Dry chilies – 3 no’s broken

Oil

 

Method:

Heat a pan dry roast sesame until it starts to pop, remove from the flame, allow it to cool.

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Once cooled make a powder in blender, once sesame gets powdered, add grated jaggery and blend it together to a dry mixture and keep ready.

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Heat 1 cup of water until hot, soak tamarind in it for 15 min.

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Squeeze tamarind to a thick paste, remove the waste from it and keep ready.

once done keep it on the wok and bring it to boil for 2 to 3 min, stir in between, when it become thick in consistency remove from the flame and keep aside.

Heat a pan, add oil in it, when it is hot add peanut, fry until it turns to golden brown and crisp, remove and set aside (add it finally so it remains crisp) in the same oil, add curry leaves, dry chilies and asofoetida, fry until curry leaves splutter’s ,

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Add sambar powder, coriander powder and chilli powder, mix properly, fry for 1 or 2 mins in a medium flame, (take care not to burn or over roast it, as it spoiles the taste) remove from the flame

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Add powdered sesame mixture, mix well

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Add  the seasoned mixture to boiled tamarind mixture, add salt to taste mix properly

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Add grated dry copra, mix properly.

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Add roasted peanuts, mix. Puliyogare gojju is ready to mix with cooked steamed rice. (Preserve prepared puliyogare gojju for more than 15 day without refrigerating it.)

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You can now mix the puliyogare gojju/prepared mixture with steamed rice in small quantities depending upon how tangy and how spicy you want the rice to be. Allow the rice to rest  for at least 20 minutes before serving. Enjoy !!!

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Note –

Please click the link to prepare home made sambar powder

http://ushaupchar.com/sambar-powder-recipe/

You can use any home made sambar powder in preparation,

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