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Last Updated Friday December 09 2016 09:22 AM IST

Ugadi special recipe: Puliogare/ Puliodarai

Saraswathy Viswanathan
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Puliogare

A superstar of a dish from southern India, the Puliogare has roots in Kannada and Tamil (Puliodarai). Essentially, it is tamarind rice, flavoured with mixed spices and groundnuts, which is very popular in the southern states and relished mostly in the afternoons.

Ingredients

For powder


½ cup pepper

½ cup cumin seeds

¼ cup fenugreek seeds

¼ cup coriander seeds

½ cup Bengal gram split/chana dal/kadala parippu

1 cup red chillies

½ cup curry leaves

½ cup grated copra



For Puliogare


½ cup good quality white rice

1 big lemon-sized Tamarind -

Salt, as required

½ tsp turmeric powder

½ cup roasted and peeled groundnuts (optional)

¼ cup til oil



For seasoning


½ tsp mustard seeds

2 tbsp Bengal gram split

½ tsp asafoetida

6 red chillies


Preparation

To make powder


Dry fry each of the above ingredients, except copra

Allow to cool and then powder. Store in a dry air-tight container



To make Puliogare


Extract thick pulp from tamarind

Heat 2 tbsp oil in a frying pan and add mustard seeds

When they crackle, add red chillies, asafoetida, Bengal gram, and curry leaves

Add the extracted tamarind pulp, salt, turmeric powder and cook till it thickens and the oil starts seeping out

Cook rice firmly, allow to cool and then mix 2 tbsp of oil and a little salt to it

Mix the rice with required amount of tamarind gravy and add 3-4 tbsp Puliogre powder (Prepared earlier)

Add the roasted groundnuts and mix well

You can also add fried curry leaves (optional)

Serve with fried pappadom


(The author is a food blogger who blogs @www.hottavasandovens.blogspot.in)



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