Puliyogare
30 minutes
Indian/Indian Fusion
Serves: 3-4
Spicy, zesty and tangy, too! The puliyogare is a delight for your tastebuds.
Ingredients
For the Rice
2 cups cooked Royal® Basmati Rice
1 1/2 tablespoons tamarind paste
1/2 teaspoon mustard seeds
1-2 dried red chilies
1/2 teaspoon split Bengal gram
2 tablespoons Peanuts
8-10 Curry leaves
1 teaspoon jaggery
1 teaspoon Red Chili Powder
1/4 cup water
1 teaspoon Sesame Oil
Salt to taste
For the Puliyogare Powder
1/2 teaspoon mustard seeds
2 teaspoon split Bengal gram
2 teaspoon coriander seeds
1 1/2 teaspoons White Sesame Seeds
2 Dried Red Chilies
A pinch of Asafetida
2 tablespoons Grated Dry coconut
Preparation
- For the puliyogare powder, dry toast 1/2 teaspoon mustard seeds, 2 teaspoons split Bengal gram, 2 teaspoons coriander seeds and 11/2 teaspoons white sesame seeds in a non-stick pan. Add remaining puliyogare powder ingredients and roast until fragrant and brown. Cool and grind to a powder.
- Heat 2 tablespoons of oil in a deep non-stick pan. Add mustard, dry chilies, Bengal gram and peanuts and sauté for a few minutes.
- Dilute tamarind pastes in water. Add curry leaves & tamarind water to the pan and mix well. Once it boils, add jaggery and red chili powder.
- Cook on medium heat until the mixture thickens. Add 1 1/2 teaspoons puliyogare powder, mix and cook for 1-2 min.
- Add rice and mix gently till heated through. Add salt and mix well. Drizzle sesame oil, mix and serve hot.
