Ingredients for puiyogare paste
Gram Dal - 2 tsp
coriander seeds - 4 tsp
Red Chillies -- 5-7
Mustard seeds 1/2 tsp
Fenugreek seeds 1/4 tsp
Salt to taste
Tamrind - 1 lemon size
Gingely oil 3 tsp
cooking oil 4 tb sp
For seasoning
Mustard - 1/4 tsp
Fenugreek - 1/4 tsp
Red chillies - 2
Curry leaves - 1 strand
Fried peanuts - one hand full
Bengal gram dal - 1 tsp
Asafoteda - 1 pinch
cooking oil - 3 tbsp
How to make
Roast gram dal, coriander seeds, red chillies in a pan with little oil. Roast fenugreek and mustard without oil till it splitters and grind all of them to a powder.
Soak tamrind in water and get its extract. You can replace it with ready to use tamrind pulp.
In a pan add cooking oil and add the puliyogare paste ingredients one by one. Add tamrind extract and let it boil. Then add the ground powder and stir without lumps. Add a pinch of haldi (turmeric). Add salt.
Boil the mixture until it becomes a thick paste. Add the gingely oil.
Cook for another 5 minutes.
Let the mixture cool and it can be stored in an airtight container for a week. This mixture can also be refrigerated.
Whenever you want to make puliyogare, cook 1 cup rice.
In a pan heat 3 tbsp of oil and add the seasoning ingredients. Mix the seasoning with rice and the pulioyogare paste as needed.
Fresh puliyogare is ready.
