Puliyogare is an authentic south Indian rice variety. It is usually served in Temples across south indian, especially Lord Vishnu temples and it tastes divine. Trust me you end up buying more and more of this whenever you visit south indian temples.
The tamarind paste is extracted and is added to a tempering of mustard seeds, urad dhal, cashews and peanuts. Then let it boil for about 5 minutes with salt and turmeric powder. The boiling tamarind extract is added to a fine ground powder of channa dhal/bengal gram, sesame seeds, dhaniya seeds/coriander seeds, red chillies and few other spices. This forms a thick paste. Optionally, you can add jaggery to it.
Ingredients:
3-4 tbsp gingely oil
salt to taste
1 tsp hing/asafoetida
1 tbsp powdered palm jaggery or chunks, optional
1 cup tamarind extract
For tempering:
1 tsbp channa dhal/bengal gram
1 tsp mustard seeds
1 tsp split black gram/urad dhal
15 cashews
15 peanuts
2 sprig of curry leaves
2 dried red chillies
For roasting and grinding:
6-7 dried red chillies
3/4 cup of coriander seeds, 1 cup measures 250 ml
1/2 cup bengal gram/ channa dhal
1 tsp black pepper corns
1 tsp fenugreek seeds
1/4 cup of urad dhal or split black gram
1/2 cup white sesame seeds
How to make temple style puliyogare paste:
1. Heat a heavy bottomed pan with a tbsp of gingely oil.
2. Add all the ingredients listed under "roasting and grinding" except sesame seeds.
3. Dry roast the ingredients on low-medium flame till it turns aromatic or the urad dhal starts to turn light brown.
4. Now add sesame seeds and roast for 2-3 minutes.
5. Roasting on high flame might burn the sesame seeds, hence use medium to low flame.
6. Cool the roasted ingredients. Then add it to a mixer or food processor.
7. Grind it to a coarse powder.
8. Heat a tbsp of gingely oil. Add mustard seeds and urad dhal.
9. When the mustard seeds start to sputter add bengal gram.
10. Now add cashews, broken dried red chillies,peanuts and curry leaves. I skipped adding peanuts and curry leaves here but it definitely adds flavour to it.
11. Saute till cashews/peanuts turn light brown.
12. Add tamarind extract.
13. Add salt, turmeric powder and let it boil for 5 minutes.
14. Add the ground masala powder.
15. The paste become thicker. Reduce the flame if needed.
16. Add little more oil at this stage if you are making in large quantities and would be refrigerating.
17. Once the paste becomes thick, add jaggery chunks or powdered jagger. This step is totally optional.
18. Let it boil for few more minutes or until oil oozes out.
19. Finally add hing/asafoetida.
20. Mix it thoroughly and switch off the flame.
21. Tada! instant temply style puliyogare paste is ready.
22. You can mix it with white rice and have it for lunch or dinner along with some fryums or papad. I have added more oil, as it serves as a preservative.
The tamarind paste is extracted and is added to a tempering of mustard seeds, urad dhal, cashews and peanuts. Then let it boil for about 5 minutes with salt and turmeric powder. The boiling tamarind extract is added to a fine ground powder of channa dhal/bengal gram, sesame seeds, dhaniya seeds/coriander seeds, red chillies and few other spices. This forms a thick paste. Optionally, you can add jaggery to it.
Ingredients:
3-4 tbsp gingely oil
salt to taste
1 tsp hing/asafoetida
1 tbsp powdered palm jaggery or chunks, optional
1 cup tamarind extract
For tempering:
1 tsbp channa dhal/bengal gram
1 tsp mustard seeds
1 tsp split black gram/urad dhal
15 cashews
15 peanuts
2 sprig of curry leaves
2 dried red chillies
For roasting and grinding:
6-7 dried red chillies
3/4 cup of coriander seeds, 1 cup measures 250 ml
1/2 cup bengal gram/ channa dhal
1 tsp black pepper corns
1 tsp fenugreek seeds
1/4 cup of urad dhal or split black gram
1/2 cup white sesame seeds
How to make temple style puliyogare paste:
1. Heat a heavy bottomed pan with a tbsp of gingely oil.
2. Add all the ingredients listed under "roasting and grinding" except sesame seeds.
3. Dry roast the ingredients on low-medium flame till it turns aromatic or the urad dhal starts to turn light brown.
4. Now add sesame seeds and roast for 2-3 minutes.
5. Roasting on high flame might burn the sesame seeds, hence use medium to low flame.
6. Cool the roasted ingredients. Then add it to a mixer or food processor.
7. Grind it to a coarse powder.
8. Heat a tbsp of gingely oil. Add mustard seeds and urad dhal.
9. When the mustard seeds start to sputter add bengal gram.
10. Now add cashews, broken dried red chillies,peanuts and curry leaves. I skipped adding peanuts and curry leaves here but it definitely adds flavour to it.
12. Add tamarind extract.
13. Add salt, turmeric powder and let it boil for 5 minutes.
16. Add little more oil at this stage if you are making in large quantities and would be refrigerating.
17. Once the paste becomes thick, add jaggery chunks or powdered jagger. This step is totally optional.
19. Finally add hing/asafoetida.
21. Tada! instant temply style puliyogare paste is ready.
22. You can mix it with white rice and have it for lunch or dinner along with some fryums or papad. I have added more oil, as it serves as a preservative.
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