Puliyogarae is an Iyengar speciality.
Makes about 8 servings.
Rice : 2 cups
Tamarind paste : ½ cup
Coriander Seeds (Dhania) : ½ cup
Cumin seeds (Jeera) : 1 tablespoon
Black Pepper : 1 tablespoon
Mustard seeds (Rai, Sasve) : 1 teaspoon
Fenugreek (Methi) : 1½ teaspoons
Sesame Seeds (Til) : 1½ tablespoons
Red Chillies : 6 – 8
Dry coconut : ½ cup
Jaggery or Brown Sugar : 2 tablespoons
Asafoetida (Hing) : ¼ teaspoon
Turmeric (Haldi, Arshna) : ½ teaspoon
Curry Leaves : 10 – 15 leaves
Chana Dal : 1½ teaspoons
Urad Dal : 1½ teaspoons
Peanuts or Cashews : ½ cup
Vegetable Oil : 4 tablespoons
Salt to taste :
Cook rice as you normally would and allow it to cool a little.
Shallow fry coriander seeds, red chillies, black pepper, fenugreek, mustard, cumin seeds and sesame seeds with a little oil.
Add dry coconut at the end.
Fry to a golden brown. Dry grind into a powder (masala).
In a pan, heat about 4 tablespoons of oil. Add mustard.
After the mustard pops, add chana dal and urad dal.
After the dals are light brown, add Asafoetida (hing), curry leaves and turmeric.
Add tamarind paste, jaggery (brown sugar), salt and the masala powder.
Cook this until it becomes like thick chutney.
Shallow fry peanuts separately in 1 tablespoon of oil.
Mix the paste and peanuts with the rice.
Toss well and serve hot.
Recipe Credit : Shanta Rao