How to prepare Puliyogare paste at home (Tamarind rice)

Puliyogare (puliyodharai) is the most common prasatham in almost all the temples. If we prepare  the mix at home, the taste will be very nice and we can preserve the mix for long lime. Whenever we are going for outing with my family and friends, we used to prepare puliyodharai with chutney. It can be have for more than 1 day. It goes with coconut chutney or pupped.

Basic information :

Preparation time	:	5 Mins
Cooking tme	:	20 Mins
Preserve	:	Long time

Ingredients :

Tamarind	:	2 Big lemon size
Dry methi	:	2 Tsp
Asafoetida(whole)	:	Small pc
Gingely oil	:	1/2 Cup
Mustard	:	1/2 Tsp
Peanut	:	2 Tsp
Chana dal	:	2 Tsp
Curry leaves	:	10 Nos
Red chilly	:	6 Nos
Turmeric powder	:	1/4 Tsp
Coriander powder	:	1 Tsp
Salt	:	As per taste

Tips :

We can fry dhaniya seeds and grind instead of adding coriander powder.

For fry and grind powder, we can fry mustard and add.

Method : 

Soak the tamarind, take the juice and drain.

Heat a pan add dry methi (fenugreek),  fry and keep it aside.

 Heat 1 tsp of oil, add whole asafoetida (Perungayam) and fry.

Grind the fried methi and asafoetida as powder.

Heat oil in a kadai, add peanut, chana dal, mustard and fry.

Add curry leaves, red chilly and fry.

Add the tamarind juice and stir.

Add turmeric powder and salt and allow it to boil.

While started to boiling, and the ground methi powder and aloow to boil for 10-15 minutes.

After the oil comes out, take from the flame, allow it to cool and preserve in air tight container.

For Tamarind rice, mix with the boiled rice and serve  with chutney or pupped.

Everyone try this delicious tamarind rice and enjoy!....

Please post your valuable comments!...