Puliyogare | How to make Puliyogare

By Priya Satheesh  |  11th May 2016  |  
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  • Puliyogare, How to make Puliyogare
  • Prep Time

    20

    mins
  • Cook Time

    30

    mins
  • Serves

    2

    People

41

0





About Puliyogare

Puliyogare which is also called as puliyodarai or pulisatham in Tamilnadu has lots of variations in preparation and also the taste differs according to each states. This style is my way of puliyogare which I usually prepare for my kid with less chillies and generous amount of peanuts. The addition of ground peanuts makes the rice tasty and also healthy. Since the quantity of chillis given in this recipe is kid's friendly, increase the quantity according to your taste buds.

Puliyogare is delicious and authentic dish. Puliyogare by Priya Satheesh is a great option when you want something interesting to eat at home. Restaurant style Puliyogare is liked by most people . The preparation time of this recipe is 20 minutes and it takes 30 minutes to cook it properly. Puliyogare is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Puliyogare. Puliyogare is an amazing dish which is perfectly appropriate for any occasion. Puliyogare is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Puliyogare at your home.

Puliyogare

Ingredients to make Puliyogare

  • 1 - 1/2 Cups Cooked Rice
  • 2 Tbsp Oil ( gingelly oil )
  • 1/2 tsp mustard seeds
  • 1/2 Tsp Jeera / Cumin seeds
  • 2 tbsp peanuts
  • 1 Tbsp Chana dal
  • a pinch of Hing
  • 2 dry red chillies
  • 2 Green chillies, sliced
  • 1/4 tsp turmeric powder
  • 3 Springs of Curry leaves
  • Big lemon sized Tamarind
  • Salt to taste
  • To Grind :
  • 1 Tbsp Groundnuts / peanuts
  • 1/2 Tbsp Sesame seeds ( white )

How to make Puliyogare

  1. Soak the tamarind in 1 1/2 cups of water and keep aside for 30 minutes.
  2. Once it gets soaked, extract the juice from it and keep aside.
  3. Dry roast the given ingredients to grind into fine powder.
  4. Transfer it to a bowl and keep aside.
  5. Heat oil in a pan and add mustard seeds.
  6. Once it starts spluttering, add jeera followed by chana dal, peanuts, hing, dry red chillies, green chillies and curry leaves.
  7. Add turmeric powder followed by the tamarind extract and required amount of salt.
  8. Keep the flame to medium and let it boil for 5 minutes.
  9. Add half of the ground powder and let it cook again till the oil separates from it.
  10. Once done, remove from the flame and add the cooked rice along with the remaining ground powder.
  11. Adjust salt and mix well.
  12. Serve hot with chips, parupu thogayal, potato fry or papad.

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