Thinking of puliyogare reminds me about my friend eshu, I have mentioned about her in my lemon rice recipe post..She loves lemon rice, puliyogare a lot, she can eat it all day…So I dedicate this recipe to her…I know she will like this a lot..
Now talking about puliyogare..It is my favorite too..Amma makes it often for lunch and what she makes to accompany this is some lovely potato roast and papad..You can check here for the recipe of my favorite potato roast..
I have given step by step recipe for puliyogare kulambu which you can store it fridge for a couple of weeks..I think you can store more than that, but in our house it won’t last that long..If you have pulikaichal in your fridge then making puliyogare is a breeze..This can be put in lunch box for kids they will surely love it..
So hope you like it and let me know what you think..Hope you like it and let me know what you think..I am sending this recipe to BM Day 4 under the theme Seven Days of Rice…
For Puliyogare Kulambu:
Tamarind – 1 lemon size / around 4 tblspn of thick tamarind paste
Mustard Seeds / Kaduku – 1 tsp
Urad dal / Ulundu – 1 tblspn
Channa Dal / Kadalai Paruppu – 1 tblspn
Fenugreek Seeds – ½ tsp + ½ tsp(for making spice powder)
Peanuts / Verkadalai– 4 tblspn
Oil – ½ cup / 100 ml (try to use Indian gingelly oil, Nala Ennai)
Dry Red Chilli – 8 + 3 ( for making spice powder)
Salt to taste
Rice – 2 cups cooked (any rice)
Gingelly Oil- 1 tblspn
Dissolve tamarind in 1 cup of water and sqeeze of the pulp and set aside.
Heat ½ cup of oil. Add mustard, peanuts, channa dal, urad dal, fenugreek seeds and mix well. Fry this on a low heat for 2 mins.
Add dry red chilli and mix well. Fry for a min.
Pour in the tamarind water and mix well.
Add salt and bring it to a boil. Boil it for 10 mins and then Simmer it till oil separates..It will take around 10 mins. Switch off the flame and cool it down.
Now make the spice powder..Take 3 red chilli and ½ tsp fo fenugreek in a dry pan and roast it till you get nice aroma..Now cool it down and grind into a fine powder.
Now make puliyogare..take rice and drizzle it with gingelly oil..Add as much puliyogare gravy you like and a tsp or two of spice powder and mix well.
Serve hot or put in lunch box..
If you are storing this in fridge, add the prepared spice powder in the gravy and mix well.. You can store this in a air tight bottle in fridge..
Adjust the spice level as per you taste..
|Take all your ingrediants|
|Dissolve tamarind in water ans set aside|
|heat oil and add mustard seeds|
|dry red chilli|
|and fry for few minutes|
|add tamarind water|
|and bring it to a boil|
|boil till oil separates|
|now roast some dry red chilli and fenugreek seeds in a dry pan|
|till light golden|
|crush it and make into a powder|
|Now take rice and drizzle some oil over it|
|add some pulikaichal to this|
|and mix well|
|now sprinkle some powder|
|and mix well|
|This what makes it|
|LOOK AT THAT..|