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5.0 from 3 votes

Puliyogare Recipe

From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 4
Calories: 413 kcal
Course: Others

Ingredients

  • 1 Cup medium-grain rice
  • 2 Tablespoons jaggery
  • 1 Tablespoon Split Black Lentils
  • 1 Tablespoon split chickpea lentils
  • 3-4 dried red chilis Halved
  • 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 ground black pepper
  • 3 Tablespoons dried coconut
  • 1 Pinch asafoetida
  • 3 Tablespoons Refined Sesame Oil
  • 1 Teaspoon Split Black Lentils
  • 1 Teaspoon split chickpea lentils
  • 3 Tablespoons peanuts
  • 3 green chilis Stemmed & Slit
  • 3-4 curry leaves
  • 3 Tablespoons tamarind paste
  • 2 Tablespoons lemon juice
  • 2 Teaspoons salt
  • 1 Pinch asafoetida

Instructions

    Cup of Yum
  1. Assemble your ingredients!
  2. 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.
  3. Soak the jaggery in one cup of water and set it aside.
  4. Heat a large saucepan over medium heat.
  5. Add the split chickpea lentils and split black lentils and dry roast until lightly toasted.
  6. 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.
  7. 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.
  8. Mix in a pinch of asafoetida and remove the pan from the stove.
  9. 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.
  10. Grind until the raw ingredients become a fine powder with flour-like consistency.
  11. Use either a new pan or the same large saucepan as before and heat three tablespoons of sesame oil over medium heat.
  12. Add the peanuts, a teaspoon of mustard seeds, and a teaspoon of both split black lentils and split chickpea lentils.
  13. As soon as the lentils begin toasting, add the curry leaves and three finely chopped green chilis.
  14. 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.
  15. Reduce the heat to low and cook the mixture while constantly stirring until the oil separates from the paste.
  16. Stir in a pinch of asafoetida
  17. Remove from the heat and mix in the cooled, cooked rice.
  18. 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

Calories 413kcal (21%) Carbohydrates 74g (25%) Protein 10g (20%) Fat 10g (15%) Saturated Fat 3g (15%) Polyunsaturated Fat 2g Monounsaturated Fat 3g Sodium 1293mg (54%) Potassium 315mg (9%) 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

% 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.