Udupi Puliyogare | Puliyodharai Udupi Style

on

Puliyogare or Puliyadharai is a recipe made from tamarind extract along with freshly ground spice gun powder which will play a symphony in your mouth if you put them in correct proportion. This is considered as one of the prashads ( prasadham) in temples of South India. Not only that, it's the best dish for picnic or any short trip as there's no water in the dish it will stay good for long time.

Overall, a sweet- tangy sauce with crackling flavour makes you to ask "SOME MORE.... PLEASE!".


Watch the below video for quick and simple instruction:



RECIPE:
  • Prep time - 30 mins
  • Cooking time - 20 mins
  • Serves - 4 or can save it for later
Ingredients:
  • For roasting and grinding:-
    • Coriander seeds - 1/4 cup
    • Sesame seeds - 1/4 cup
    • Fenugreek seeds - 2 tsp
    • Cumin seeds - 2 tsp
    • Coconut - 4 tsp dried and grated ( Optional)
    • Dry red chili pepper - 10
    • Curry leaves - 1 sprig
    • Split chickpeas - 1 tbsp
    • Whole pepper corns - 1 tsp
    • Oil - few drops
  • For seasoning:-
    • Oil - 3 to 4 tbsp
    • Mustard seeds - 1 tsp
    • Split black gram - 1 tsp
    • Split Chickpeas - 2 tsp
    • Asafoetida - a pinch
    • Curry leaves - 1 sprig
    • Dry red chili pepper - 3, cut crosswise
  • For the gravy part:-
    • Tamarind - in the size of a lemon ( Always have an extra tamarind extract. Just in case..)
    • Jaggery - 2 tsp
    • Peanut - 3 tsp
    • Salt to taste
    • Ground turmeric - a pinch
Method:
  • Slow roast and grind the ingredients listed above.
  • Soak tamarind in warm water and extract the juice. It measures like 2 cups.
  • In a cooking pot, add some oil for seasoning. Roast in the peanuts. Remove the skin and keep it aside.
  • In the same oil, splutter in some mustard seeds, split chickpeas and split black gram along with the dry red chili peppers.
  • Once the seasoning started to get golden brown color, add in the asafoetida.
  • Add the tamarind extract and the ground turmeric in. Stir well along with enough salt.
  • Allow it to boil with jaggery for 10 mins.
  • Once the raw smell vanishes, add the roast and grind gunpowder of spices in ( 1 tbsp or more)
  • Allow it to boil for 5 more minutes or till the oil oozes out. Add the peanuts in.
  • Add in the curry leaves and mix it with rice and serve it.
Hope you liked the recipe. I will share another interesting recipe in my next post. Your feedback and comments are welcome. Have a wonderful day!

Comments

Post a Comment