PULIYOGARE

Puliyogare

Ingrediants :

For Powder

1.       Channa dal - 4 tsp

2.       Jeera - 2 tsp

3.       Black pepper - 1 tsp

4.       Peanuts - 8 tsp

5.       Dhaniya (Corriender Seeds) - 3  tsp

6.       Dry red chillies - 30 - 35

7.       Fenugreek  seeds- 20 to 25 seeds

8.       Sesame seeds - 7 tsp

9.       Dry Coconut Powder - 8 tsp

For Seasoning

1.       Oil - 1 small cup

2.       Mustard - ½ tsp

3.       Channa dal -½ tsp

4.       Urad dal  - ½ tsp

5.       Peanuts - 4 tsp

6.       Turmeric Powder - ¼ tsp

7.       Dry red chilies 2-3 ( each Cut into 2 halves)

8.       Curry leaf - few

9.       Thick Tamarind Juice - 1 big cup

10.   Jaggery powder  -  10 tsp

11.   Salt to taste

12.   Asafetida a pinch

13.   Coriander  leaves

And boiled rice
Method : 

1.       Dry roast all the ingredients separately in low flame which are mentioned for powder  . let it cool then grind all to a coarse powder . do not make it a  fine powder let it be little bit coarse - you can store this powder for almost a month in air tight container.

2.       Take a heavy bottomed pan  heat oil in it add musters seeds , channadal, urad dal , peanuts , turmeric powder , curry leaves , Red chilies and Asafetida one by one . make sure the flame should be low  - fry for 2 minutes

3.       Add tamarind juice , jaggery and salt to above and let it boil in low flame for 10 - 20 minutes ( till the tangy smell of tamarind is gone ) . keep on stirring.

4.       Add the powder from step one to the boiling tamarind juice keep on stirring. Keep it on low flame for 5 - 8 min then switch off the flame

5.        Mix well 1 or 2 spoon of  above paste with a bowl of  boiled rice garnish with coriander leaves and serve hot