Now on to the recipe with my few adjustments : I tell u, the procedure seems to be a bit lengthy but worth every bit of it 🙂
Puliyogare Recipe – Ingredients
Recipe Category: Side dish | Recipe Cuisine: South Indian | Recipe Cuisine: South Indian| Recipe Reference: Raks Kitchen
Tamarind – 1 big lemon sized
Turmeric – a pinch
Hing (Perungayam) – a pinch
Jaggery/sugar – 2 tsp [Adjust it according to ur preference]
Salt – to taste
Peanuts – a fist full
Raw Basmati Rice – 1.5 cups
Mustard – 1/2 tbsp
Red chillies – 4 small
Urad dal – 1.5 tbsp
Channa dal – 2 tbsp
Curry leaves – 2 sprigs
Turmeric powder – a generous pinch
Hing – 1/2 tsp
Sesame oil – 3 tbsp
To Roast and Grind:
Channa dal – 2 tbsp
Red chillies – 3
Fenugreek seeds – 3/4 tsp
Urad dal – 1 tsp
- In a pan, add a tsp of oil and roast all the ingredients under ‘To roast and grind’ (in the same order one by one) to golden brown and grind it to a fine powder.
- Soak tamarind in warm water for 30mins, then extract tamarind pulp/juice from it. Mash it well with ur hands to extract the juice completely, strain to get the pulp without impurities.Heat a wide bottomed pan with sesame oil and add the ingredients under ‘to temper’.
- Fry till dals turn golden brown then add curry leaves and red chillies fry for 2mins.Then add the tamarind pulp and required water say 1 and 1/4 cups(it should be very runny like rasam consistency at this stage).Allow it to boil for 15-30mins or till the volume gets reduced by half.
- At this stage add jaggery and ‘roast & ground’ powder little by little stirring continuously. After the powder is added the mixture starts thickening quickly. Stir continuously and allow it to boil for 2-3 mins.Roast peanuts until golden brown remove the skin andadd it to the pulikaichal.
- Stir well and when it becomes a thick paste like in the below pic, switch off. Lastly after removing from fire, add the roasted peanuts and mix well. Cool down and store in a clean container.The shelf period of this pulikachal is 15-20 days when refrigerated.See to it that the consistency should only be semi thick as it gets thickened more after switching off. Add a tsp of oil if needed while mixing it with rice.
Cook basmati rice with 1:2 ratio(rice:water) Allow the rice to cool down completely spread it and add 2 tsp of sesame oil and set aside for few mins. Then add the pulikachal . Mix well and enjoy ur puliyogare. Add salt only if required.
To make puliyogare:
- Make the consistency very thin like rasam only then after adding the powder it will reach the desired consistency.
- For the above measure the pulikaichal made is apt for 1.5 cups of rice.But add it as per your preference.