Puliogare

Instructions

1. 1

   Prepare the Rice & Tamarind Extract

   • Wash and cook 1.5 cups of rice with 3 cups of water. The grains should be cooked yet firm and separate. You can use a pressure cooker (2 whistles on medium heat) or a pot.
   • Once cooked, spread the rice on a wide plate or tray. Drizzle with 1 teaspoon of gingelly oil and gently fluff with a fork. Allow it to cool completely to prevent it from becoming mushy.
   • Soak the tamarind in 1.5 cups of hot water for about 20-30 minutes. Squeeze the pulp thoroughly to extract its essence, then strain the liquid through a fine-mesh sieve. Discard the solids. You should have about 1.5 cups of thick tamarind extract.
2. 2

   Make the Puliogare Powder

   • In a dry pan over low heat, add coriander seeds, chana dal, urad dal, dried red chilies, and black peppercorns. Roast for 3-4 minutes, stirring continuously, until they are aromatic and the dals turn light golden.
   • Add the fenugreek seeds and roast for another 30 seconds. Be careful as they can turn bitter if burnt.
   • Add the sesame seeds and roast for about 1 minute until they start to pop.
   • Turn off the heat, add the hing, and give it a final stir. Transfer the roasted spices to a plate and let them cool down completely.
   • Once cool, grind the mixture into a fine powder using a spice grinder or a blender jar.
3. 3

   Prepare the Puliogare Gojju (Paste)

   • Heat the 1/4 cup of gingelly oil in a heavy-bottomed pan (kadai) over medium heat.
   • Add the mustard seeds. When they begin to splutter, add the chana dal, urad dal, and raw peanuts. Sauté for 2-3 minutes until the dals are golden and the peanuts are crisp.
   • Add the broken dried red chilies and curry leaves. Sauté for 30 seconds until fragrant.
   • Carefully pour in the prepared tamarind extract. Add the turmeric powder, jaggery, and salt. Stir well to combine.
   • Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10-12 minutes. The paste will thicken, and you will see oil separating at the edges.
   • Add 3-4 tablespoons of the freshly ground Puliogare powder to the paste. Mix well and cook for another 2-3 minutes until the gojju is thick, aromatic, and glossy. Turn off the heat and let it cool slightly.
4. 4

   Assemble the Puliogare

   • Take the completely cooled rice in a large mixing bowl.
   • Add the prepared Puliogare gojju to the rice, a few spoonfuls at a time. This allows you to control the flavor intensity.
   • Gently mix with a spatula or clean hands until the rice is evenly coated with the paste. Avoid over-mixing to keep the rice grains intact.
   • Let the Puliogare rest for at least 30-60 minutes before serving. This allows the rice to absorb all the complex flavors.
   • Serve at room temperature with a side of papad, fried crisps (sandige), or a simple cucumber raita.