Puliyogare Recipe
User Reviews
5
2 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
25 mins
-
Total Time
40 mins
-
Servings
4
-
Calories
413 kcal
-
Course
Others
Puliyogare Recipe
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
- 1 Cup rice medium-grain
- 2 Tablespoons jaggery
- 1 Tablespoon split black lentils
- 1 Tablespoon split chickpeas
- 3-4 red chili peppers Halved, dried
- 1/2 Teaspoon mustard seeds
- 1 Tablespoon coriander seeds
- 1 Tablespoon fenugreek seeds
- 2 Tablespoons black sesame seeds
- 1 Tablespoon cumin powder
- 1/2 Teaspoon chili powder
- 1 Teaspoon black pepper ground
- 3 Tablespoons coconut dried
- 1 Pinch asafoetida
- 3 Tablespoons sesame oil refined
- 1 Teaspoon split black lentils
- 1 Teaspoon split chickpeas
- 3 Tablespoons peanuts
- 3 green chili Stemmed & Slit
- 3-4 curry leaves
- 3 Tablespoons tamarind paste
- 2 Tablespoons lemon juice
- 2 Teaspoons salt
- 1 Pinch asafoetida
Instructions
- Assemble your ingredients!
- Wash the rice until the water runs clear, then cook until just done. Drain in a colander and set aside, allowing the rice to drip-dry until it’s later needed.
- Soak the jaggery in one cup of water and set it aside.
- Heat a large saucepan over medium heat.
- Add the split chickpea lentils and split black lentils and dry roast until lightly toasted.
- Add the dried red chilis and a tablespoon of mustard seeds, coriander seeds, fenugreek seeds, and black sesame seeds. Fry until the seeds begin to crackle and pop.
- Add the cumin powder, chili powder, ground black pepper, and dried coconut. Fry while constantly stirring until it begins to emit a robust toasted aroma.
- Mix in a pinch of asafoetida and remove the pan from the stove.
- Let the unprocessed masala cool down completely in the pan it was cooked in, and then transfer the mixture to a blender, grinder, or mortar.
- Grind until the raw ingredients become a fine powder with flour-like consistency.
- Use either a new pan or the same large saucepan as before and heat three tablespoons of sesame oil over medium heat.
- Add the peanuts, a teaspoon of mustard seeds, and a teaspoon of both split black lentils and split chickpea lentils.
- As soon as the lentils begin toasting, add the curry leaves and three finely chopped green chilis.
- Filter the jaggery water through a strainer and add to your pan along with the tamarind paste, lemon juice, and two teaspoons of salt as soon as the curry leaves start curling.
- Reduce the heat to low and cook the mixture while constantly stirring until the oil separates from the paste.
- Stir in a pinch of asafoetida
- Remove from the heat and mix in the cooled, cooked rice.
- Once thoroughly and evenly mixed, cover the pan immediately with a lid allowing it to steam from the residual heat, and infuse flavor for 15 to 20 minutes before serving.
Nutrition Information
Show Details
Calories
413kcal
(21%)
Carbohydrates
74g
(25%)
Protein
10g
(20%)
Fat
10g
(15%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
3g
(15%)
Sodium
1293mg
(54%)
Potassium
315mg
(7%)
Fiber
8g
(32%)
Sugar
15g
(30%)
Vitamin A
133IU
(3%)
Vitamin C
23mg
(26%)
Calcium
105mg
(11%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 413 kcal
% Daily Value*
| Calories | 413kcal | 21% |
| Carbohydrates | 74g | 25% |
| Protein | 10g | 20% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 1293mg | 54% |
| Potassium | 315mg | 7% |
| Fiber | 8g | 32% |
| Sugar | 15g | 30% |
| Vitamin A | 133IU | 3% |
| Vitamin C | 23mg | 26% |
| Calcium | 105mg | 11% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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