Week 1, Recipe 3
So here comes the final recipe for this week, just in the nick of time, Puliyogare! 🙂 This dish has become a easy fix choice when the H and I are both hungry and we want something quick and without too much effort. You can have this ready in approximately 15 minutes and the result is a rice that is delicious, homely, and tastes so much better than the store bought ready-mixes. So why not try it one day? 🙂
Source – Mum
Cooking time – 15 minutes
Serves – 2
Here’s what you’ll need:
- 1 tbsp peanuts (shelled)
- 1/2 tbsp channa dal (bengal gram dal)
- 1 tsp urad dal
- 1/2 tsp mustard
- 1 green chilli (slit along its length)
- 5-7 curry leaves (torn into bits)
- 1 tbsp dried coconut grated (or freshly grated coconut)
- 1 heaped tbsp rasam powder
- 1 lemon sized ball tamarind (diluted in 1 cup of warm water)
- 1/2 tbsp jaggery
- 1 tsp sesame seeds (roasted and powdered)
- 1/4 tsp fenugreek seeds (methi) (roasted and powdered)
- 1 generous pinch of asafoetida
- 2-3 tbsp cooking oil (optional: could use sesame oil)
- salt to taste
- 1 cup rice
How to make it:
- Cook the rice with 1 tsp oil in an open pot. I used the microwave so that I could check on the rice regularly and make sure it wasn’t mushy. If you’re using the pressure cooker be careful not to add too much water or overcook by letting it whistle too many times.
- While the rice is cooking, we need to aim to get the puliyogare gojju ready. So heat the oil in a pan and add the peanuts. Roast them for a minute and throw in the channa dal. Continue roasting until both of them just begin to turn light brown. At this stage, add the mustard seeds. Once they splutter, add the Urad dal. Lower the flame and roast until the dal just turns dark brown. Be carfeul not to burn them.
- Once they’re ready, throw in the chilli and the curry leaves. Then add the grated coconut and stir well. It’s recommended to use dry coconut if you want to store it for a longer time or carry it with you while traveling etc. But fresh coconut tastes great too, which I used while making this today.
- Add the rasam powder, give it a good stir quickly and add the diluted tamarind pulp. To soften and dilute the tamarind faster, I normally put it in a bowl, add some water and stick it into the microwave for 30 seconds and then squeeze out the pulp. Add the jaggery and salt and boil until it thickens into a paste. When its almost ready, add the sesame seeds powder and methi powder and mix well. Give it a taste check to reach the right level of saltiness, sourness and sweetiness you want. 🙂
- The rice should be ready by this time. Add the mixture to the rice and fold it in lightly, without mashing the rice too much. Drizzling a little oil while mixing would be handy as well. Make sure to taste the rice one more time to ensure you’re good on the salt front.
- Serve warm with curd and urad dal papad.
Note: There would be hundreds of recipes out there on how to make to most authentic/best puliyogare in Iyengar style, each being tuned to the tastes of the individual. I don’t make any claims, I offer you one possible recipe handed down from my mum. Feel free to alter it according to your tastes. The best part about this dish is that it is so robust that you can alter some ingredients and probably skip some that you don’t have in your pantry and still be happy with the end product. No wonder this dish used to be/is a no-fail last resort when maamis have last minute guests for dinner. 🙂