14 June, 2018
PULIYOGARE using raw mango ಪುಳಿಯೋಗರೆ
It is fondly called as “Iyengar biryani” by Keshava (Keshava Nuggehalli)…our friend, and my brother…… And he is absolutely right as it is a meal in itself like the Biryani. Yes, this is the signature dish of a particular community in namma Bengaluru called Iyengar. The classic Puliyogare is spicy yet tangy and it always tastes better a few hours after it is mixed with the cooked rice. Though tamarind is the main ingredient of this rice dish, the mixture of a whole bunch of spices and a generous quantity of sesame oil and black sesame seeds also makes this dish rich with complex flavors. Puliyogare is also a popular temple food that is offered to the devotees as “Prasada” in all most all the temples across the southern states, mainly in Karnataka, Andhra Pradesh & Tamilnadu.
Though I haven’t yet posted the recipe of the traditional Puliyogare on my blog, which I make very regularly and which I learnt long ago from one of the priests in a temple and our friend, Seshu’s (A N Seshadri) mother as well through Seshu. Recently I tried preparing this rice dish using grated raw mango by replacing tamarind and since it is raw mango I have also used fenugreek powder. Replacing tamarind is the only change and rest of the procedure remains the same. You can store this gojju (gravy/curry) for up to a long time and use it as and when required.
Some other rice dishes on this blog are ⇒ little millet tamarind bath , temple chitranna , chitrannada pudi , chitrannada gojju
Ingredients :
- Grated raw mango – 1 cup tightly packed or gratings of 1&1/2 big mangoes
- Sesame oil – 1 tbsp + 3 tbsp
- Jaggery powdered/grated – 3/4 cup
- Saarina Pudi/rasam powder – 6 tbsp
- Turmeric powder – 1/2 tsp
- Black sesame seeds – 1/3 cup
- Salt – 2 tbsp
- Water – 2 cups
For tempering :
- Sesame oil – 2 tbsp
- Mustard seeds – 1/2 tsp
- Split Bengal gram – 3 tbsp
- Split black gram – 2 tbsp
- Fenugreek powder – 1/2 tsp
- Groundnut – 1/2 cup (adjust)
- Curry leaves – 2 to 3 strings
PROCEDURE :
- Heat 1 tbsp oil in a pan and add in grated raw mango and saute till it becomes soft or gets cooked
- Meanwhile, boil 1 cup of water and dissolve jaggery in it and pass it through a strainer to remove the impurities
- Clean and roast black sesame seeds, allow it to cool, then powder it and set aside
- Once mango gets cooked add the jaggery water, Saarina Pudi/rasam powder, turmeric powder, salt and mix well by stirring continuously
- Now add in remaining 1 cup of water, cover and allow it to boil well while stirring in between on medium flame
- Once it absorbs all the water, put black sesame seed powder, mix well and add in 3 tbsp oil
- Keep mixing while stirring until it absorbs the oil
- Once it absorbs the oil it again releases the oil then remove mixture from the heat
- Prepare the tempering by using all the ingredients listed below the heading ‘for tempering’ and pour it on the prepared gojju and combine everything well, cool it completely and store it in a jar
- Use it as and when you wish, you just need to mix it with cooked rice
