One of the easiest to make in an emergency. Maybe that is one of the reasons most of friends at college and my first workplace would get this in their lunch boxes. I for one, hated the ready mix puliyogare and have not had puliyogare anywhere other than Kadambam restaurant in Bangalore. Mummy makes good Vangi bath but even her puliyogare recipe falls short of the taste of Kadambams. I then got this recipe from a Kannada cook book and tried it out with a little variation of my own. Since the first time i prepared this, my husband and kids want this mix ready always so that they can have it as often as they feel like having it. At last, I'm satisfied with the taste of home made Puliyogare. Now, i always have puliyogare gojju stocked in my fridge always.
PULIYOGARE:
Ingredients: (for gojju)
6 tsp chana dal (kadale bele)
6 tsp urad dal (uddin bele)
24 red chillies (mix of 14 byadagi and 10 guntur chillies)
18 tsp coriander seeds
2 tsp jeera
3/4 tsp methi seeds
9 tsp black sesame seeds
9 tsp grated dry coconut
a small piece of jaggery
6 tsp thick tamarind extract
1/4 tsp turmeric
salt to taste
1 and 1/2 tsp mustard seeds
4 tsp groundnuts
3 sprigs curry leaves
pinch of hing
10 tbsp oil
salt to taste
Method of preparation:
1. In one tsp oil, fry the chana dal, urad dal, coriander seeds, jeera, methi and chillies seperately.
2. Dry fry the sesame seeds and once the start crackling, add the dry coconut and immediately switch off the flame.
3. Powder all the ingredients in step 1. together.
4. Powder the sesame seeds and dry coconut together. Keep both the powders seperately.
5. Mix the tamarind extract, jaggery and turmeric with a little water in a bowl.
6. Take a thick bottomed karahi and heat the 10 tbsp oil. Add grounduts.
7. Once the groundnuts turn reedish brown, immediately sputter mustard seeds, curry leaves and add hing.
8. Add the tamarind extract mix and let it boil. Once it starts boiling, add the step 1. powder.
9. Mix well and later add the step 2. powder.
The gojju is ready. You can mix this with hot rice, if necessary garnish with coriander leaves.
This stays good for 5 days at room temperature and for more than 15 days when stored in refrigerator.
PULIYOGARE:
Ingredients: (for gojju)
6 tsp chana dal (kadale bele)
6 tsp urad dal (uddin bele)
24 red chillies (mix of 14 byadagi and 10 guntur chillies)
18 tsp coriander seeds
2 tsp jeera
3/4 tsp methi seeds
9 tsp black sesame seeds
9 tsp grated dry coconut
a small piece of jaggery
6 tsp thick tamarind extract
1/4 tsp turmeric
salt to taste
1 and 1/2 tsp mustard seeds
4 tsp groundnuts
3 sprigs curry leaves
pinch of hing
10 tbsp oil
salt to taste
Method of preparation:
1. In one tsp oil, fry the chana dal, urad dal, coriander seeds, jeera, methi and chillies seperately.
2. Dry fry the sesame seeds and once the start crackling, add the dry coconut and immediately switch off the flame.
3. Powder all the ingredients in step 1. together.
4. Powder the sesame seeds and dry coconut together. Keep both the powders seperately.
5. Mix the tamarind extract, jaggery and turmeric with a little water in a bowl.
6. Take a thick bottomed karahi and heat the 10 tbsp oil. Add grounduts.
7. Once the groundnuts turn reedish brown, immediately sputter mustard seeds, curry leaves and add hing.
8. Add the tamarind extract mix and let it boil. Once it starts boiling, add the step 1. powder.
9. Mix well and later add the step 2. powder.
The gojju is ready. You can mix this with hot rice, if necessary garnish with coriander leaves.
This stays good for 5 days at room temperature and for more than 15 days when stored in refrigerator.
very delicious puliyogre..love it 2 d core
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