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Tuesday, 21 February 2012

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