Puliyogare is one of the famous rice dish from Karnataka and it serves the purpose of breakfast, lunch or brunch and dinner.
Puli means tangy, yogare means seasoning, so the rice content which has tangy taste and mixed with special spices is known as Puliyogare. It is very famous Iyennagari dish and also very favourite dish of many in Karnatak. It is tangy, sweet, aromatic, spicy of course yummy.
In Karnataka many people have the habit of having rice for breakfast. Varieties of rice dishes are prepared and it is stomach filling, purpose serving.
Let us see the recipe now :
For gojju (thick curry)
Tamrind : 2 to 3 Tablespoons of pulp
Sesame seeds : 1 Tablespoon.
Channa dal : 1 Teaspoon
Urid dal : 1 Teaspoon
Ingh/Asafoetida : A pinch
Turmeric powder : A little
Rasam Powder : 2 Teaspoons
Curry Leaves : 6 to 8
Salt : to taste
Jaggery : 2 Tablespoons
Coconut : 2 to 3 Tablespoons
Oil : 1 Tablespoons
For seasoning :
Oil : 2 to 3 Tablespoons
Mustard seeds : 1 Teaspoon
Urid dal : 1 Teaspoon
Curry leaves : 6 to 8
Ingh /Asafoetida : A little
Ground nuts : 2 to 3 Tablespoons
Method :
1 Cook 2 cups of rice and cool it. Soak tamarind in 1/2 cup of water for 5 minutes and squeeze out the pulp.
2. Keep a pan on the fire and fry channa dal, urid dal. Add sesame seeds with a tsp of oil.
3. Add rasam powder. Put off the fire and add curry leaves, ingh and grated coconut.
4. Let it cool. Dry grind and keep it aside.
5. Keep a little bigger pan and put tamarind pulp, turmeric powder, jaggey and salt.
6. Let it boil and get it thick. Add powdered spices and mix it well. It turns as thick paste. Remove it from the pan and let the mixture cool down. ( The consistency should be soft and thick).
7. Keep another pan on the fire and heat. Fry ground nuts in 1 tsp of oil and put it on cooked rice.
8. Add oil, mustard seeds, urid dal and let mustard splutter.
9. Add curry leaves, ingh . Add This to cooked rice.
10. Add 2 to 3 tablespoons of tamarind spice mixture.
11. Mix it nicely and slowly. Add required salt. Add a teaspoon of fresh cooking oil and a 1/2 tsp of methi powder and mix it slowly.
12. Shift it to a serving dish.
13.. Serve it with chips or papad or your choice of any fried dish.
14. A cup of curd or curd rice will surely go well with this Puliyogare.
Adding oil and roasted methi powder adds to the taste. (Optional).
If you are using fresh coconut just dry roast a bit and then add it. Taste better.
Adding fresh spice powder adds to the taste of Puliyogare.
Though the process looks long " Puliyogare " taste yummy.
Add byadagi chilly. You can also add 2 to 3 pepper pods while frying spices.
It is always better to fry spices one by one. Fry it on low flame.
Time : The whole process around 40 minutes.
Serves : 4 to 5.
Puli means tangy, yogare means seasoning, so the rice content which has tangy taste and mixed with special spices is known as Puliyogare. It is very famous Iyennagari dish and also very favourite dish of many in Karnatak. It is tangy, sweet, aromatic, spicy of course yummy.
In Karnataka many people have the habit of having rice for breakfast. Varieties of rice dishes are prepared and it is stomach filling, purpose serving.
Let us see the recipe now :
Things Needed :
Cooked raw rice : 2 CupsFor gojju (thick curry)
Tamrind : 2 to 3 Tablespoons of pulp
Sesame seeds : 1 Tablespoon.
Channa dal : 1 Teaspoon
Urid dal : 1 Teaspoon
Ingh/Asafoetida : A pinch
Turmeric powder : A little
Rasam Powder : 2 Teaspoons
Curry Leaves : 6 to 8
Salt : to taste
Jaggery : 2 Tablespoons
Coconut : 2 to 3 Tablespoons
Oil : 1 Tablespoons
For seasoning :
Oil : 2 to 3 Tablespoons
Mustard seeds : 1 Teaspoon
Urid dal : 1 Teaspoon
Curry leaves : 6 to 8
Ingh /Asafoetida : A little
Ground nuts : 2 to 3 Tablespoons
Method :
1 Cook 2 cups of rice and cool it. Soak tamarind in 1/2 cup of water for 5 minutes and squeeze out the pulp.
2. Keep a pan on the fire and fry channa dal, urid dal. Add sesame seeds with a tsp of oil.
3. Add rasam powder. Put off the fire and add curry leaves, ingh and grated coconut.
4. Let it cool. Dry grind and keep it aside.
5. Keep a little bigger pan and put tamarind pulp, turmeric powder, jaggey and salt.
6. Let it boil and get it thick. Add powdered spices and mix it well. It turns as thick paste. Remove it from the pan and let the mixture cool down. ( The consistency should be soft and thick).
7. Keep another pan on the fire and heat. Fry ground nuts in 1 tsp of oil and put it on cooked rice.
8. Add oil, mustard seeds, urid dal and let mustard splutter.
9. Add curry leaves, ingh . Add This to cooked rice.
10. Add 2 to 3 tablespoons of tamarind spice mixture.
12. Shift it to a serving dish.
13.. Serve it with chips or papad or your choice of any fried dish.
14. A cup of curd or curd rice will surely go well with this Puliyogare.
Note :
Adding jaggery more/less is optional. The rice should not be over cooked. Add a teaspoon of oil while cooking rice so that each grain separates well.Adding oil and roasted methi powder adds to the taste. (Optional).
If you are using fresh coconut just dry roast a bit and then add it. Taste better.
Adding fresh spice powder adds to the taste of Puliyogare.
Though the process looks long " Puliyogare " taste yummy.
Add byadagi chilly. You can also add 2 to 3 pepper pods while frying spices.
It is always better to fry spices one by one. Fry it on low flame.
Time : The whole process around 40 minutes.
Serves : 4 to 5.
