Puliyogare with Potato Fry

Instructions

1. 1

   Cook and Cool the Rice

   • Wash the rice thoroughly under running water until the water runs clear. Cook the rice with 3 cups of water in a pot or rice cooker.
   • The rice should be cooked through but firm, with each grain separate. Avoid overcooking.
   • Once cooked, immediately spread the rice on a large plate or tray to cool down completely. Drizzle 1 teaspoon of gingelly oil and a pinch of turmeric powder over the rice and gently fluff with a fork. This prevents the grains from sticking and gives a nice color.
2. 2

   Prepare the Puliyogare Spice Powder

   • Heat a heavy-bottomed pan over low-medium heat. Dry roast the coriander seeds, 1 tbsp chana dal, 6 dried red chillies, black peppercorns, and fenugreek seeds.
   • Roast for 4-5 minutes, stirring continuously, until the dals turn golden brown and the spices are highly aromatic. Be careful not to burn them.
   • Turn off the heat and add the white sesame seeds to the hot pan. Stir for about a minute until they start to pop.
   • Transfer the roasted spices to a plate and let them cool completely. Once cooled, grind them in a spice grinder with the asafoetida to a slightly coarse powder.
3. 3

   Make the Pulikachal (Tamarind Paste)

   • Soak the tamarind in 1.5 cups of warm water for about 20-30 minutes. Squeeze the pulp thoroughly with your hands to extract all the juice. Strain the liquid through a fine-mesh sieve, discarding the solids.
   • Heat 1/4 cup of gingelly oil in a thick-bottomed pan or kadai over medium heat. Once the oil is hot, add the mustard seeds and let them splutter.
   • Add 1 tbsp chana dal, 1 tsp urad dal, and the raw peanuts. Sauté for 2-3 minutes until the dals are golden and the peanuts are crisp.
   • Add the 3 broken dried red chillies and curry leaves. Sauté for another 30 seconds until the curry leaves are crisp.
   • 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 a simmer. Let it cook for 12-15 minutes, stirring occasionally, until the raw smell of tamarind disappears and the paste thickens considerably.
   • Add 3-4 tablespoons of the freshly ground Puliyogare powder to the paste. Mix well and continue to cook for another 3-4 minutes until the paste becomes very thick and oil starts to separate from the sides.
4. 4

   Combine and Serve

   • Take the completely cooled rice in a large mixing bowl. Add the prepared Pulikachal paste to the rice, starting with about 3/4 of the paste.
   • Gently mix with a light hand or a fork, ensuring not to mash or break the rice grains. The goal is to coat each grain evenly.
   • Taste the rice and add more paste or salt if required. The amount of paste needed depends on your preference for tanginess and spice.
   • Let the Puliyogare rest for at least 30-60 minutes before serving. This allows the rice to absorb all the flavors. Serve at room temperature with papad or curd.