I keep pulling my friend’s leg about this dish. They are traditional “puliyogare” makers and tastes really awesome. Here’s my version of the “puliyogare” and hope this lives upto (tastes like) the expectation of the “Traditional Iyengari Puliyogare”.  
Etymologically, puliyogare is derived from huli and vogaru, the basic tastes. Let’s make this tangy dish that could be packed for lunch effortlessly. But the preparation of the dish sure requires some effort!

Ingredients: Makes a cup of gojju
For the powder:

1.    Dry coconut – Vana kobbari – 1 Tbsp
2.    Coriander Seeds – Dhania Beeja – 2 Tsp
3.    Peppercorns – Kari kaalu Menasu – 2 Tsps
4.    Asafoetida – Hing – ¼ Tsp
5.    Mustard Seeds – Saasuve – 2 Tsps
6.    Red Chillis – Byadagi Menasinakaayi – 6-8
7.    White Sesame Seeds – Yellu – 1 Tsp
8.    Urad Dal – Uddina Bele – 1 Tsp
9.    Channa Dal –  Kadale Bele – 1 Tsp
10.    Cumin Seeds – Jeera – 1 Tsp


1.    Dry roast all the ingredients separately in a pan one after the other.
2.    Powder and keep aside.

For Seasoning:

1.    Gingelly Oil – Yellu Yenne – 5 Tbsp
2.    Mustard Seeds – Saasuve – 1 Tsp
3.    Fenugreek Seeds – Menthya – 1 Tsp
4.    Groundnuts – KadaleBeeja – 1 ½ Tbsp
5.    Urad Dal – Uddina Bele – 1 Tsp
6.    Channa Dal –  Kadale Bele – 1 Tsp
7.    Red Chillis – Byadagi Menasinakaayi – Broken into pieces – 3-4
8.    Turmeric – Arishina – 1 Tsp
9.    Curry Leaves – Kari Bevu – 15-18 leaves

For Gojju:

1.    Tamarind – Hunase Hannu – Soaked in water – For a Cup of Thick Pulp – 100gm
2.    Salt – As Per Taste
3.    Jaggery – Bella – 75 gm

1.    Heat oil and fry the groundnuts. Remove them from oil and keep aside.
2.    Fry the mustard, fenugreek, urad dal, channa dal, red chillis and curry leaves. Let them all splutter.
3.    Add the tamarind pulp, jaggery, turmeric, and salt. Mix well. Let it boil.
4.    Add the prepared powder and let it simmer for a few minutes. Mix well and add salt.
5.    Oil separates and thickens the “gojju”. Cool and refrigerate.

To make puliyogare:
1.    Cooked Rice – 2 Cups
Mix in the gojju into the cooked rice. Check salt, tanginess and oil and enjoy the tangy dish as it is.

Culinary Secrets:
1.    Soak the tamarind in warm water. This brings out the pulp faster.
2.    Filter the pulp so that the pulp is free of coarse particles.
3.    You can make the gojju at the time of preparation of the dish if the powder is kept ready apriori. This way you do not have to refrigerate the “gojju”.

Published in: on August 29, 2010 at 9:08 PM  Leave a Comment  

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