29 March, 2019

TAMARIND RICE| PULIYOGARE|

As I have explained in my earlier post raw mango Puliyogare , this is the signature dish of a particular community in namma Bengaluru called Iyengars community.

The classic Puliyogare is spicy yet tangy and it always tastes better a few hours after it is being 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 (though I use very less oil comparatively) also makes this dish rich with complex flavors.

Puliyogare is also a popular temple food that is offered to the devotees as “Prasada” in almost all the temples across the southern states, mainly in Karnataka, Andhra Pradesh & Tamilnadu.

The specialty of this gojju/tangy curry is, you can store this gojju (gravy/curry) for up to a long time and use it as and when required and relish mixed with hot steaming rice.

Some other tamarind rice dishes on this blog are ⇒ little millet tamarind bath , temple chitranna , chitrannada pudi , chitrannada gojju , raw mango Puliyogare

Some of the recipes using black sesame seeds on this blog are – black sesame seeds chutney pudi , almond banana paratha , mango banana rasayana , Yellupudi chitranna

You can also check the recipes like – chitrannada pudi , chitrannada gojju , temple chitranna , mavina Puliyogare

Ingredients : measuring cup used – 200 ml

Tamarind – 1/2 cup
Water – 2&1/2 cups (1&1/2 + 1/2 + 1/2 cup)
Black sesame seeds – 1/3 cup
Sesame oil – 4 tbsp (2+2)
Jaggery powder – 1/2 cup
Saarina pudi/Rasam powder – 6 tbsp
Salt – 2&1/2 tbsp (I use 2 tbsp of rock salt) OR Put as per taste

For tempering :

Sesame oil – 2 tbsp
Mustard seeds – 1 tsp
White sesame seeds – 1 tbsp (optional)
Split bengal gram/chana dal – 2 tbsp
Split black gram/urad dal – 1 tbsp
Groundnut – 1/2 cup
Curry leaves – 3 to 4 strings
Turmeric powder – 1 tsp

PROCEDURE :

Soak tamarind in 1&1/2 cups of water for at least 1 hour, squeeze well and pass it through the strainer to remove the dust particle if any (or you can soak tamarind in boiled water for 15 minutes)

Put Powdered jaggery in 1/2 cup of water, heat and stir well till the jaggery dissolves completely

Clean and dry roast the black sesame seeds, let it cool completely and then grind it into fine powder

Heat 2 tbsp oil in a pan/Karahi, Put the squeezed and strained thick tamarind juice, stir and let it boil rapidly and turn little thick, then add in strained jaggery syrup and salt let it boil for a while

Put 1/2 cups of water to Saarina pudi/Rasam powder and black sesame seeds powder, mix well, reduce the heat and put this mixture to the Pan/Karahi and stir well

Increase the heat to medium and boil it further for few minutes till the mixture becomes little thick (semi solid), now add in remaining 2 tbsp of sesame oil, combine everything well while boiling and stirring, remove from the heat and allow it to cool completely

Prepare tempering using all the ingredients listed below the heading ‘for tempering’, allow it to cool too, then pour it on the prepared puliyogare gojju
Store it in a air tight container, when completely cooled and use as when required