Puliyogare

Puliyogare is a traditional rice dish prepared during festivals and commonly served in temples. 
Also its a famous picnic lunch and potluck dish.

Puliyogare known by different names in South India - Puliyodarai / Puliyorai / Iyengar Kovil Puliyodharai / Puli Sadham / Pulihora / Hulianna / Pulikachal / Tamarind Rice

Makes: 1-1/2 cup of Pulikachal

Ingredients:

Tamarind Paste/ Pulikachal:

• Tamarind - Lime size
• Mustard seeds - 1 tsp
• Urad dal - 1 tsp
• Channa dal - 2 tsp
• Fenugreek seeds - 1/2 tsp
• Peanuts / Groundnuts - 2 tbsp
• Dry red chilly - 15
• Turmeric powder - 1/2 tsp
• Asafoetida -  1/2 tsp
  
• Curry leaves - 2 strand
• Jaggery (powdered) - 1 tsp
• Gingelly oil - 1 tbsp
• Salt - to taste

Grind to powder:

• Fenugreek seeds - 1/2 tsp
• Coriander seeds - 1 tbsp

Rice :

• Cooked rice - 1 cup
• Gingelly oil - 2 tsp

Method: 

1. Dry roast fenugreek seeds and keep it aside
2. Dry roast coriander seeds 
3. Grind roasted fenugreek and coriander seeds to powder
4. Soak tamarind in water and squeeze out the pulp and set aside
5. Heat pan, add oil, mustard seeds, urad dal, channa dal, fenugreek seeds, peanuts, broken red chilly in same order 
6. Add curry leaves, turmeric powder and asafoetida
7. Fry them till dal changes color to golden brown and curry leaves are crispy
8. Add tamarind paste with 2 cups of water and  let it cook for 20 to 30 mins in medium heat till the quantity reduces to half and thickens
9. Add jaggery, cook for a minute and switch off the stove
10. Finally add ground powder and mix well ( Do not add ground powder while cooking to avoid bitterness)
11. Drizzle gingelly oil on top, let it cool and store in air tight container
12. This paste will stay good for 2 weeks when refrigerated
13. For tamarind rice, cook rice with 2 cups of water , allow rice to cool down completely and mix with gingelly oil to seperate the grains 
14. Mix rice with 1/2 cup of the paste and serve