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Pulandyogare

Sep-24-2016
jayashree rao
10 minutes
Prep Time
20 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Pulandyogare RECIPE

A tasty dish for the coming festival season.

Recipe Tags

  • Festive Fun
  • Veg
  • Easy
  • Festive
  • Tamil Nadu
  • Boiling
  • Main Dish

Ingredients Serving: 4

  1. Raw rice 1 cup
  2. Ghee 2 tbsp
  3. Mustard seeds 1/4 tsp
  4. Cumin 1/2 tsp
  5. Bengal gram 1 tsp
  6. Urad dal 1 tsp
  7. Cashewnuts 6
  8. Curry leaves a few
  9. Fresh grated coconut 1 cup
  10. Papads and fryums a few
  11. Red Chilli 2

Instructions

  1. Wash the rice and cook it separately. The grains should be separate.
  2. Once the pressure releases, put the rice to cool in a wide plate.
  3. Meanwhile, fry the papads and fryums. Keep them aside.
  4. Make the seasoning. Take ghee (clarified butter) in a wide pan and put the mustard seeds. Once they splutter, add in the bengal gram and urad dal. Let them turn light brown in colour. Break the cashew into pieces and throw them in.
  5. Put the red chilli, asafoetida and curry leaves. Turn off the gas and keep it aside.
  6. Add the rice, salt and grated coconut to it. Gently mix it.
  7. Before serving, break papad and fryums and put over it. Pulanyogare is ready to serve.

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