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Puliyogare

PULIKAACHAL AND PULIYOGARE-AN IYENGAR SPECIALITY

Veena
Pulikaachal is the delicious paste which can be easily made at home to prepare the Iyengar speciality the delicious puliyogare.
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Prep Time 5 mins
Cook Time 20 mins
Total Time 30 mins
Course Lunch, dinner, Main Course
Cuisine Indian
Servings 4 PERSONS
Calories 288 kcal

Equipment

  • Pressure cooker

Ingredients
  

FOR THE PULIKAACHAL

  • 1 Lemon sized Tamarind
  • 1 Tsp Mustard seeds
  • 1 Tsp Black gram dal/urad dal
  • 1 Tsp Bengal gram dal
  • 8 Red chillies
  • 1/2 Tsp Turmeric powder
  • 2 Tsp Red Chilli Powder
  • 1/2 Tsp Asafoetida
  • 4 Tbsp Gingelly Oil
  • Few Curry Leaves
  • 1 Tbsp Jaggery
  • To Taste Salt

FOR THE TOPPING POWDER

  • 2 Tsp Daniya/ Coriander seeds
  • 1 Tsp Fenugreek seeds/ Methi
  • 2 Tsp Black Peppercorn

FOR THE PULIYOGARE

  • 1 Cup Cooked Rice
  • 3 Tbsp Pulikaachal
  • 1 Tbsp Topping powder
  • 1 Tbsp Gingelly Oil
  • 1 Tsp Mustard seeds
  • 1/2 Tsp Asafoetida
  • 1 Tbsp Peanut
  • 10 Cashews
  • Few Curry Leaves
  • To Taste Salt

Instructions
 

FOR THE PULIKAACHAL

  • Soak the tamarind in water warm for some time and then squeeze out the puree from it. Add more water to this and repeat the process till you get near clearwater left out in the tamarind
  • Heat the oil in a pan.
  • Add the mustard seeds, when it crackles add the dhals, asafoetida and saute it.
  • Now dunk in the curry leaves and Red Chillies to give that beautiful flavour.
  • When it starts browning add the turmeric powder and chilli powder and saute for a minute.
  • Now add the squeezed tamarind water to this.
  • Let it boil for 5- 7minutes
  • Add the salt and the jaggery
  • Continue to boil in medium flame till the paste turns thick or looks like slurry
  • Switch off and let it cool

TO MAKE THE FLAVOURFUL TOPPING POWDER

  • Dry roast these and grind it into a very fine powder

TO MAKE THE PULIYOGARE

  • Spread the cooked rice on a big plate and cool it. Add 2 tsp of sesame oil to this and spread evenly. This helps the grains to remain separate.
  • Put the pulikaachal and the topping powder on this and mix evenly.
  • Taste it and if necessary add more salt.
  • Heat sesame oil in a pan
  • Add the mustard seeds and when it crackles add the cashew, peanuts, asafoetida and curry leaves and saute for a minute.

  • Now add this to the prepared rice, mix well and serve with fried appalam

Nutrition

Sodium: 7mgCalcium: 23mgVitamin C: 1mgVitamin A: 475IUSugar: 4gFiber: 3gPotassium: 133mgCalories: 288kcalSaturated Fat: 3gFat: 22gProtein: 4gCarbohydrates: 22gIron: 2mg
Keyword Pulikaachal, Puliyogare, Festival special, Iyengar thaligai, Iyengar recipes
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