Puliyogare

Puliyogare

Ingredients:

Masala

5 tsp sesame seeds (ellu)

1 ½ tsp coriander seeds

1 tsp cumin seeds

½ Methi seeds (fenugreek seeds)

1 tbsp dry coconut powder (shredded)

7-8 red chilies

½ tsp turmeric powder
8-10 black pepper

Seasoning

1 tsp split blackgram (kadale bele)

1 tbsp ground nut (kadale/Shenga beeja)

1 tsp mustard seeds (sasuve)

2 stalk curry leaves (karibevu)

1-2 red chilies

2-3 pinch asafetida (ingu)

1 to 1 ½ tbsp oil

2-3 tsp tamarind paste

Medium lemon size jiggery or 2-3 tsp brown sugar

Salt to taste

Coriander to garnish

Method:

Shallow fry the sesame seeds without oil. Grind the fried sesame seeds and keep it aside.

Now fry (without oil) the coriander seeds, cumin and methi seeds till the aroma comes. Now fry the dry shredded coconut powder for few seconds (about 10-15 seconds). Dry grind all of the above to make the masala powder.                                         

Put salt, tamarind paste and jaggery in a pan and bring it to boil.

Pour oil in another pan. Put mustard seeds when the oil heats up. When mustard seeds start spluttering, put black gram, groundnut, curry leaves, red chilies and asafetida in to the oil. Fry them until black gram dal and ground nut becomes golden brown. Add the masala powder in to the oil and turn off the stove immediately. Pour the boiled salt-tamarind-jaggery liquid to this immediately. Keep it aside until it cools.

Mix it with 2 cups of rice and add the sesame seed powder. Garnish it with coriander leaves. Your Puliyogare is ready to eat.