Puliyogare
Puliyogare is a popular South Indian dish known for its tangy and flavourful taste. It's often made during festivals, auspicious occasions, parties and to pack in a lunchbox. This is a classic karnataka style recipe made with homemade puliyogare premix that has the perfect balance of tanginess, spiciness, and subtle sweetness.
Servings: 4 people
Calories: 172kcal
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
For Puliyogare Gojju
- 2 Tablespoons Oil (Olive/Coconut/Sesame)
- 5 Tablespoons (or) 55 gms Premade Puliyogare Powder
- 2 Green Chillies
- ⅓ Cup Water adjust to get desired consistency
To make puliyogare
- 1 Tablespoon Oil (Olive/Coconut/Sesame)
- 1 Teaspoon Mustard Seeds
- 1 Teaspoon Urad Dal
- 1 Teaspoon Chana Dal
- 5 Dried Red Chilles each broken into 2-3 pieces
- ½ Cup (or) 78 gms Peanuts
- 25 (or) 8 gms Cashews
- Big pinch Asafoetida/ Hing
- 1 Teaspoon Turmeric Powder
- 1 Sprig Curry Leaves remove leaves from stem
- Handful Fresh Coriander Leaves chopped
- 3 Cups (or) 500 gms Cooked Rice
Instructions
- Heat oil in a pan over medium heat. Fry green chillies until they release a strong aroma and start to pop.2 Tablespoons Oil (Olive/Coconut/Sesame), 2 Green Chillies
- Now reduce the heat to lowest setting, add premade puliyogare masala and mix well.5 Tablespoons (or) 55 gms Premade Puliyogare Powder
- Add a little water and stir until it is well combined with the powder.⅓ Cup Water
- Cook for a few more minutes until the mixture thickens.
- Transfer the puliyogare gojju to the bowl.
- Heat oil in the same pan over medium heat. Add mustard seeds, cumin seeds, urad dal, chana dal and dry red chillies.1 Tablespoon Oil (Olive/Coconut/Sesame), 1 Teaspoon Mustard Seeds, 1 Teaspoon Urad Dal, 1 Teaspoon Chana Dal, 5 Dried Red Chilles
- Once the mustard seeds start spluttering, add peanuts and cashews. Fry until they turn golden brown.½ Cup (or) 78 gms Peanuts, 25 (or) 8 gms Cashews
- Add turmeric powder, asafoetida, and curry leaves. Sauté for a few seconds.Big pinch Asafoetida/ Hing, 1 Teaspoon Turmeric Powder, 1 Sprig Curry Leaves
- Switch the heat off.
- Place the cooked rice in a wide pan or a bowl.3 Cups (or) 500 gms Cooked Rice
- Add the gojju and gently mix until the rice is well coated with the mixture.
- Now add tempered spices and nuts, chopped coriander leaves and mix well.Handful Fresh Coriander Leaves
- Allow the puliyogare rice to rest for some time to absorb the flavours.
Notes
Cool Cooked Rice: Allow freshly cooked rice to cool before mixing it with the puliyogare gojju. This prevents the rice from becoming mushy.
Tempering Ingredients: Tempering (tadka) is essential for flavour. Ensure the mustard seeds splutter and the dals turn golden brown for added flavour.
Gentle Mixing: Mix the cooked paste and tempered spices, nuts with the rice gently, ensuring even distribution without breaking the rice grains.
Resting Time: Allow the Puliyogare to rest for some time after mixing. This helps the rice absorb the flavours, making it more delicious.
Do not add too much gojju at a time to the rice. Mix only the required amount of gojju to rice. Check the taste and add more only if required.
Nutrition
Calories: 172kcal | Carbohydrates: 7g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Sodium: 78mg | Potassium: 94mg | Fiber: 2g | Sugar: 1g | Vitamin A: 21IU | Vitamin C: 13mg | Calcium: 11mg | Iron: 1mg
