Puliyogare Powder
Pulihora powder is a spice mix used in making Pulihora, a traditional South Indian dish also known as Tamarind Rice. It is often served as prasadam (offering) in temples and is also a popular dish for festivals or special occasions in South India.
Servings: 1 big jar
Calories: 3564kcal
Equipment
- 1 Heavy Bottom Steel Pan
- 1 Spoon
- 1 Mixer Grinder
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- 121 gms (or) ½ Cup Chana Dal
- 108 gms (or) ½ Cup Urad Dal
- 75 gms (or) 1 Cup Coriander Seeds
- 30 gms (or) ¼ Cup Cumin Seeds
- 12 gms (or) 2 Tablespoons Black Peppercorn
- 20 gms (or) 2 Tablespoons Fenugreek Seeds
- 150 gms (or) 1 Cup Sesame Seeds
- 40 gms (or) 1 Cup Byadgi Red Chillies
- 30 gms (or) ¾ Cup Spicy Red Chillies
- 70 gms (or) ¾ Cup Desiccated Coconut
- 20 gms (or) 2.5 Cups Curry Leaves
- 5 gms Asafoetida/ Hing
- 200 gms (or) 1.5 Cups Tamarind
- Salt as required
- ¼ Cup Jaggery Powder
Instructions
- On the stovetop, put a pan or kadai and heat it over medium-low heat.
- Once the pan is hot, dry roast chana dal stirring regularly for 2-3 minutes or until they are aromatic.121 gms (or) ½ Cup Chana Dal
- Transfer them to a bowl and put the pan back on the stove.
- In the same pan, dry roast urad dal stirring regularly for 1 minute or until they are aromatic.108 gms (or) ½ Cup Urad Dal
- Transfer it to the same bowl containing roasted chana dal. Put the pan back on the stove.
- Now add coriander seeds and dry roast over medium-low heat stirring regularly for 2 minutes. Now add fenugreek seeds and roast them for a minute.75 gms (or) 1 Cup Coriander Seeds, 20 gms (or) 2 Tablespoons Fenugreek Seeds
- Add cumin seeds followed by black peppercorn and roast for a couple of minutes or until they start releasing aroma. Keep stirring regularly.30 gms (or) ¼ Cup Cumin Seeds, 12 gms (or) 2 Tablespoons Black Peppercorn
- Now add both byadgi and spicy red chillies.40 gms (or) 1 Cup Byadgi Red Chillies, 30 gms (or) ¾ Cup Spicy Red Chillies
- Stir in sesame seeds, asafoetida and roast for 2 minutes.150 gms (or) 1 Cup Sesame Seeds, 5 gms Asafoetida/ Hing
- Add curry leaves, desiccated coconut and roast for a minute and switch the heat off.20 gms (or) 2.5 Cups Curry Leaves, 70 gms (or) ¾ Cup Desiccated Coconut
- Transfer them to a bowl of already roasted spices.
- Allow the roast spices to cool completely.
- Meanwhile, add tamarind and roast on low flame for a minute or two. Switch the heat off and let it cool.200 gms (or) 1.5 Cups Tamarind
- Transfer the cooled spices into a mixer jar and grind it to a powder.
- Now add salt, jaggery powder and roasted tamarind to the ground spice blend in the mixie jar.Salt, ¼ Cup Jaggery Powder
- Close the jar with a lid and grind again until powder.
- Now add tamarind, jaggery powder and salt to the mixer jar and grind again.
- Transfer the puliyogare mix into a bowl and grind the remaining spices in batches.
- Once all the spices, jaggery powder, tamarind and salt are ground into powder, mix the mixture with a spoon until well combined.
- Allow the freshly ground tamarind rice powder to cool completely and then transfer it to a clean and dry glass jar.
Notes
Quicken Cooling Process: Spread the ground masala powder on a dry plate or baking sheet and let it cool completely. This method also quickens the cooling process.
Red Chillies: The heat of red chillies can vary depending on the variety. Adjust the spices and tamarind to suit your personal preference. To achieve a balanced flavour profile, I combined mild byadigi chillies for colour and round spicy chillies for heat in the powder.
Roasting Spices: Roast the spices over a medium-low flame. Roasting on high flame will cause the spices to get burnt.
Cool Roasted Spices: Before grinding, make sure to let the spices cool down completely.
Cool Spice Blend: Allow the ground puliyogare powder to cool before transferring it to a container. Otherwise, the powder's shelf life will be shortened.
Grind in Batches: Depending on the capacity of the blender or spice grinder, grind the roasted spices in batches.
Heating Pan: Before roasting the spices, let the pan get hot.
Nutrition
Calories: 3564kcal | Carbohydrates: 526g | Protein: 122g | Fat: 148g | Saturated Fat: 54g | Polyunsaturated Fat: 37g | Monounsaturated Fat: 46g | Sodium: 304mg | Potassium: 7125mg | Fiber: 153g | Sugar: 186g | Vitamin A: 10759IU | Vitamin C: 453mg | Calcium: 2893mg | Iron: 91mg
