Soak 350 grams tamarind for 7-8 hours in 750 ml of water.
Blend soaked tamarind along with water into smooth paste.
Extract as much juice as possible by sieving it.
Tamarind paste is ready.
Heat 120 grams of oil in heavy bottomed pan.
Add 1 teaspoon mustard seeds, when it splutters add:
+ 15 curry leaves
+ 1/2 teaspoon asafoetida
+ 8 whole dry red chillies.
Fry the above and add the tamarind paste.
Boil.
Add 8 tablespoon rasam powder after it boils.
Reduce the flame and keep it low.
Add:
+ 2 teaspoon salt
+ 20 grams jaggery
Continue to stir.
Do a taste test and more jiggery or other spices if required.
We want a combination of tanginess, spiciness and sweetness .
When the paste slowly falls back into the pan on lifting with the ladle, the paste is ready.
It takes approximately 45 minutes-1 hour to reach this consistency.
This puliogare paste can be stored in a clean jar in the refrigerator for upto 6 months.
Take 400 grams cooked rice and separate each grain with hand.
Add enough puliogare paste to the rice to coat each grain of rice.
Mix it with hand.
Heat 2 tablespoon ghee in a pan.
First add:
+ 1 whole dry red chilli
+ 1 teaspoon mustard seeds
+ 8 curry leaves
+ 15 peanuts.
When the above changes colour add 1/4 th teaspoon heeng.
Switch off the flame.
After 30 seconds pour this tempering over the puliyogare and eat hot.
You can serve it with raw ghee.
P.S. Ghee makes everything taste better.
0 servings