Preparation time: 10 min
Cooking time: 20 min
Serves: 3

Ingredients: (measuring cup used = 240ml)

1. 1 cup rice (I used sona masuri)
2. 1/4 cup cooking oil
3. 1 lemon sized tamarind
4. 1 lemon sized jaggery
5. 1/4 tsp turmeric powder
6. 3 tsp salt (or as per your taste)

Ingredients for roasting: (measuring cup used = 240ml)

1. 2 tbsp sesame seeds or ellu
2. 6 - 8 red chilies (mix both guntur and byadgi; I used medium spiced chilies)
3. 2 tsp urad dal
4. 2 tsp bengal gram dal or chana dal
5. 4 tsp coriander seeds
6. 2 tsp cumin seeds
7. 1/4 tsp mustard seeds
8. 1/4 tsp methi or fenugreek seeds
9. 1/4 - 1/2 tsp black pepper
10. 1/4 tsp asafoetida
11. 1/2 cup grated dessicated coconut
12. 1 tsp cooking oil

Ingredients for tempering:

1. 2 tbsp ground nut
2. 1/2 tsp mustard seeds
3. 1 tsp sesame seeds or ellu
4. 1 tsp urad dal
5. 1 tsp bengal gram dal or chana dal
6. 8 - 10 cashews
7. 5 - 6 curry leaves
8. 2 tbsp cooking oil

Instructions for making puliyogare:

1. Cook the rice and keep it aside. Please note the rice should not be over cooked for puliyogare.
2. Soak a lemon sized tamarind in one cup of warm water and keep it aside.
3. Heat a pan and dry roast the sesame seeds. Roast until they start crackling or nicely swollen.
4. Now take all the ingredients listed under "for roasting" as per measurement and keep it ready.
5. Take a tsp of oil in a frying pan and heat it. Now fry all the ingredients under medium flame without burning them. I usually add one by one to the same pan and fry. To begin with red chili and then chana dal, urad dal, fenugreek, coriander, cumin, mustard, pepper and asafoetida like this.
6. Next dry roast the grated dessicated coconut until crisp.
7. Wait until all the fried ingredients are cool. Then trnasfer them to a dry mixie jar (roasted sesame seeds, spices and coconut).
8. Dry grind the spices and set it aside.
9. Now heat the pan again and add in tamarind extract from the soaked tamarind. Also add in turmeric powder, salt and jaggery.
10. Bring it to boil and continue boiling under medium flame for few minutes.
11. When the tamarind, salt and jaggery syrup becomes thick or the water is reduced to half add in ground masala powder.
12. Also add in 1/4 cup of cooking oil.
13. Mix well and continue boiling until the mixture starts leaving the oil. So puliyogare gojju is ready. Set it aside. You can also store this gojju for few days and use.
14. Now in another pan prepare tempering using oil and all other ingredients listed under tempering (red chili, mustard seeds,ground nut, cashew, gram dal, urad dal, sesame seeds and curry leaves).
15. Add the above tempering into the cooked rice.
16. Also add in 2 tbsp of puliyogare gojju or paste from step 13 (adjust the quantity as per your taste). If required you can also add little grated dessicated coconut. Mix well and enjoy the tasty puliyogare. I could not take the picture after mixing as my son and husband were waiting with the plates.

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