Boil rice then let it cool. Soak tamarind for 5 min. Roast groundnut. Dry roast fenugreek seeds, coriander seeds, sesame seeds, peppercorns and dry red chilli. Let it cool & grind. Heat oil, add seasoned ingredients, groundnut & fenugreek powder. Add tamarind mixture let it boil till thickens. Add rice & ground powder mix well
- Rice - 2 cups
- Groundnuts - 3 tbsp
- Sesame seed - 1 tbsp
- Coriander seeds - 1 tbsp
- Tamarind - 100 Grams or 1 lemon size
- Mustard seeds - 1 tsp
- Bengal gram -1 tbsp
- Urad dal - 1/2 tbsp
- Jaggery - 10 Grams or 1 1/2 tbsp
- Turmeric powder- 1 tsp
- Peppercorns-1 tbsp
- Fenugreek seeds- 1 tbsp
- Asafoetida - 1 tsp
- Dry red Red chillies - 2 nos
- Salt to taste
- Curry leaves - 1 spring
- Sesame oil - 3 tbsp
- Water as needed
- Boil rice, spread over the plate let it cool to avoid stickiness
- Soak tamarind in the water for 15 minutes and get thick extract.
- Dry roast groundnut, let it cool & peel off the skin
- Dry roast fenugreek, let it cool & grind.
- Dry roast coriander seeds, peppercorns, sesame seeds & dry red chilli, let it cool & coarsely grind
- Heat oil in a pan add mustard seeds let it crackle.
- Add Bengal gram, urad dal, dry red chilli, curry leaves one by one.
- Add groundnut saute
- Add Asafoetida & turmeric powder.
- Add fenugreek powder saute for 1 min.
- Add tamarind extract & salt mix well let it boil till thickens.
- Then add Jaggery and let it cook for 2 minutes.
- Add rice & salt mix well
- Add freshly ground powder and pour 1 tbsp sesame oil mix well
- Keep it for sime time so that the rice will absorb the powder and gives nice texture
Keep the puliyogre for more than 6 hours so that rice will absorb powder mixes and tamarind and taste more. Avoid eating the puloyogre immediately.
Use black tamarind.
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