29 March, 2019
TAMARIND RICE| PULIYOGARE|
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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)
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- Put Powdered jaggery in 1/2 cup of water, heat and stir well till the jaggery dissolves completely
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- Clean and dry roast the black sesame seeds, let it cool completely and then grind it into fine powder
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- 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
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- 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
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- 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
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- 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
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