IYENGAR PULIYOGARE(TAMARIND RICE)

INGREDIENTS:

FOR THE POWDER:

1 CUP CORIANDER SEEDS

2 TSP BLACK PEPPER

1 TSP JEERA(CUMIN SEEDS)

25 WHOLE DRY RED CHILLIES

A PINCH OF ASAFOETIDA

1 TSP MUSTARD SEEDS

1/2 TSP FENUGREEK SEEDS

1 TSP CHANA DAL(BENGAL GRAM DAL)

1 TSP URAD DAL(BLACK GRAM DAL)

1 TSP TURMERIC

INGREDIENTS FOR THE PREPARATION OF GOJJU :

1 TSP MUSTARE SEEDS

A PINCH OF ASAFOETIDA

1 TSP URAD DAL

4 WHOLE RED CHILLI

4 STRINGS OF CURRY LEAVES

A BIG BALL OF TAMARIND(SOAKED IN WATER ABOUT 1 1/2 CUP FOR 15 MINUTES AND SQUEEZE IT AND STRAIN THE PULP)

4 TSP JAGGERY

2 1/2 TBSP OIL

SALT

FOR ANOTHER POWDER:

1 CUP DRY GRATED COCONUT(MAKE POWDER)

1 TBSP FRIED SESAME SEEDS(MAKE POWDER)

FOR THE GARNISHING :

5 TSP OF PEANUTS AND 2 STRINGS OF CURRY LEAVES BOTH FRIED IN OIL

PREPARATION:

FIRST TO PREPARE THE POWDER, INGREDIENTS MENTIONED (FOR THE POWDER)HAVE TO BE FRIED SEPERATELY WITH LITTLE OIL.

THEN WHEN ALL GETS COOLED MIX WELL AND MAKE FINE POWDER.

FOR THE GOJJU PREPARATION:

PUT INGREDIENTS MENTIONED IN PREPARATION OF GOJJU.

IN A THICK BOTTOMED KADHAI FIRST PUT OIL AND MUSTARD SEEDS AND WHEN IT CRACKS ADD ASAFOETIDA ,URAD DAL ,RED CHILLI AND CURRY LEAVES.NOW ADD THE TAMARIND PULP AND JAGGERY AND ALLOW TO BOIL .WHEN THE TAMARIND PULP BECOMES HALF SEMI PASTE NOW ADD THE ABOVE PREPARED POWDER ,SALT AND ALLOW TO COOK TILL THE KADHAI LEAVES THE OIL SIDE WISE.NOW THE GOJJU IS PREPARED. THIS GOJJU CAN BE PRESERVED OUT SIDE FOR 10 DAYS AND IN THE FRIDGE IT CAN BE STORED FOR 1 MONTH.

NOW HOW TO PREPARE PULIYOGARE:

FIRST FOR THE COOKED RICE(NORMAL RICE AS MUCH AS U WANT) ADD THE ABOVE PREPARED GOJJU (ADD AS MUCH AS THE RICE IS REQUIRED) AND MIX WELL .NOW ADD THE ABOVE PREPARED COCONUT AND SESAME POWDER AND MIX WELL.AT THE END GARNISH WITH PEANUTS AND CURRY LEAVES.

YUMMY PULIYOGRE GOJJU IS READY TO EAT.