24 July, 2024
Puliyogare | Puliyogare using green chili |
Rice or Flattened rice or Semiya Puliyogare
Yet another type of Puliyogare which, when consumed, tastes equally heavenly like our traditional Puliyogare, but both the colour and the taste is different and we can say this is differently tasting yummy Puliyogare
We can make this Puliyogare by using either steamed rice or vermicelli or rice flakes. I have made this dish in all the three varieties of which you can have a look at the pics below
However you can also check these recipes here – mavinogare/mango Puliyogare , Tomatogare/tomato Puliyogare , Brinjal Puliyogare , Puliyogare gojju , Chitrannada gojju
Ingredients : measuring cup used – 250 ml
- Vermicelli – 1&1/2 cup
- Water – 4 cups
- Jaggery powder – 1/2 tbsp
- Grated fresh coconut – 1/2 to 3/4th cup
To roast and powder :
- Coriander seeds – 1/2 tbsp
- Split Bengal gram – 1 tbsp
- Split black gram – 1/2 tbsp
- Black pepper corns – 1/2 tsp
- Fenugreek seeds – 1 tsp
- Cumin seeds – 1/2 tsp
- White sesame seeds – 1 tsp
- Dry coconut – 1/4 cup
- Curry leaves – 2 sprigs
- Mango 1/2 cup
- Green chili – 4 (adjust)
- Salt – 3/4th tbsp (adjust)
Others :
- Oil – 2 tbsp
- Mustard seeds – 1/2 tsp
- Split bengal gram – 1/2 tbsp
- Split black gram – 1/4 tbsp
- Peanuts – 1/4 cup (this time I have skipped)
- White sesame seeds – 1/2 tsp
- Curry leaves – 1 big sprig
- Turmeric powder – 1/2 tsp
PROCEDURE :
- To begin with boil four cups of water, when it starts bubbling, put the vermicelli and allow it to cook until soft, then pass it through the strainer and immediately wash it under running water to remove the stickiness and set aside
- Dry roast coriander seeds, split bengal gram, split black gram, black pepper corns, fenugreek seeds, cumin seeds, white sesame seeds, dry coconut and curry leaves until aromatic and turns light brown
- Remove from the heat, let it cool completely and then grind into fine powder first and then also add green chili, salt and grated raw mango into it and grind everything again
- Heat oil in the same pan, put all the ingredients listed below the heading ‘Others’ and let them splutter
- Once everything crackles, put the ground paste and jaggery powder and saute everything well for couple of minutes
- Now add cooked vermicelli and combine everything well on low heat
- Put coconut generously, mix well and serve the vermicelli Puliyogare
Below you can have a look at Puliyogare being prepared with cooked rice –
Here you can have a look at Puliyogare being prepared with rice flakes –
