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Puliyogare (Karnataka style)

PuliyogareIngredients for puiyogare paste

Gram Dal - 2 tsp

coriander seeds - 4 tsp

Red Chillies -- 5-7

Mustard seeds 1/2 tsp

Fenugreek seeds 1/4 tsp

Salt to taste

Tamrind - 1 lemon size

Gingely oil 3 tsp

cooking oil 4 tb sp

For seasoning

Mustard - 1/4 tsp

Fenugreek - 1/4 tsp

Red chillies - 2

Curry leaves - 1 strand

Fried peanuts - one hand full

Bengal gram dal - 1 tsp

Asafoteda - 1 pinch

cooking oil - 3 tbsp

How to make

Roast gram dal, coriander seeds, red chillies in a pan with little oil. Roast fenugreek and mustard without oil till it splitters and grind all of them to a powder.

Soak tamrind in water and get its extract. You can replace it with ready to use tamrind pulp.

In a pan add cooking oil and add the puliyogare paste ingredients one by one. Add tamrind extract and let it boil. Then add the ground powder and stir without lumps. Add a pinch of haldi (turmeric). Add salt.

Boil the mixture until it becomes a thick paste. Add the gingely oil.

Cook for another 5 minutes.

Let the mixture cool and it can be stored in an airtight container for a week. This mixture can also be refrigerated.

Whenever you want to make puliyogare, cook 1 cup rice.

In a pan heat 3 tbsp of oil and add the seasoning ingredients. Mix the seasoning with rice and the pulioyogare paste as needed.

Fresh puliyogare is ready.