Recipe

Puliyogare
Spicy, zesty and tangy, too! The puliyogare is a delight for your tastebuds.
Ingredients
For the Rice
- 2 cups cooked Royal® Basmati Rice
- 1½ tablespoons tamarind paste
- ½ teaspoon mustard seeds
- 1-2 dried red chilies
- ½ teaspoon split Bengal gram
- 2 tablespoons Peanuts
- 8-10 Curry leaves
- 1 teaspoon jaggery
- 1 teaspoon Red Chili Powder
- ¼ cup water
- 1 teaspoon Sesame Oil
- Salt to taste
For the Puliyogare Powder
- ½ teaspoon mustard seeds
- 2 teaspoon split Bengal gram
- 2 teaspoon coriander seeds
- 1 ½ teaspoons White Sesame Seeds
- 2 Dried Red Chilies
- A pinch of Asafoetida
- 2 tablespoons Grated Dry coconut
Instructions
- For the puliyogare powder, dry toast ½ teaspoon mustard seeds, 2 teaspoons split Bengal gram, 2 teaspoons coriander seeds and 1½ teaspoons white sesame seeds in a non-stick pan. Add remaining puliyogare powder ingredients and roast until fragrant and brown. Cool and grind to a powder.
- Heat 2 tablespoons oil in a deep non-stick pan. Add mustard, dry chilies, Bengal gram and peanuts and sauté for a few minutes.
- Dilute tamarind paste in water. Add curry leaves & tamarind water to the pan and mix well. Once it boils, add jaggery and red chili powder.
- Cook on medium heat until the mixture thickens. Add 1½ teaspoons puliyogare powder, mix and cook for 1-2 min.
- Add rice and mix gently till heated through. Add salt and mix well. Drizzle sesame oil, mix and serve hot.