Karnataka Style Puliyogare recipe:
Karnataka Cuisine style puliyogare recipe explained with Ingredients & Method Process given below.
This is yet another very popular breakfast recipe in Karnataka.
In this Karnataka style puliyogare recipe, I have not used rasam powder in its place fresh spices are roasted and powdered.
Ingredients: (measuring cup used = 240ml)
- 1 cup rice
- 1/4 cup cooking oil
- 1 lemon sized tamarind
- 1 lemon sized Jaggary
- 1/4 tsp turmeric powder
- 3 tsp salt (or as per your taste)
Ingredients for roasting: (measuring cup used = 240ml)
- 2 tbsp sesame seeds or ellu
- 6 – 8 red chilies
- 2 tsp urad dal
- 2 tsp Bengal gram dal or chana dal
- 4 tsp coriander seeds
- 2 tsp cumin seeds
- 1/4 tsp mustard seeds
- 1/4 tsp methi or fenugreek seeds
- Then, 1/4 – 1/2 tsp black pepper
- 1/4 tsp asafetida
- 1/2 cup grated desiccated coconut
- 1 tsp cooking oil
Ingredients for tempering:
- 2 tbsp groundnut
- 1/2 tsp mustard seeds
- 1 tsp sesame seeds or ellu
- 1 tsp urad dal
- Then, 1 tsp Bengal gram dal or chana dal
- 8 – 10 cashews
- 5 – 6 curry leaves
- 2 tbsp cooking oil
Instructions for making puliyogare:
- Cook the rice and keep it to the side. Please, a reminder the rice should not be overcooked for puliyogare.
- Marinate a lemon sized tamarind in one cup of hot water and keep it aside.
- Heat a pan and dried out roast the sesame seeds. Roast waiting they start crackling or nicely puffed-up.
- Now get all the ingredients planned under for roasting as per quantity and keep it prepared.
- Take a tsp of oil in a burning pan and heat it. Now fry all the ingredients under normal burn without burning them. I regularly add one by one to the same pan and fry. To start on with red chili and then chana dal, urad dal, fenugreek, coriander, cumin, mustard, pepper, and asafetida like this.
- After that dry roast the grated shriveled coconut until crispy.
- Wait until all the fried ingredients are cool. Then transfer them to a dry mixer jar (roasted sesame seeds, spices, and coconut).
- Dried out mince the spices and set it to one side.
- Now heat the pan again and add in tamarind extract from the soaked tamarind. Also add turmeric powder, salt, and Jaggery.
- Bring it to boil and continue boiling under medium flame for few minutes.
- While the tamarind, salt and Jaggery syrup becomes solid or the water is condensed to half add in ground masala powder.
- Also, add in 1/4 cup of cooking oil.
- 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.
- Now in another pan prepare tempering using oil and all other ingredients listed under tempering (red chili, mustard seeds, groundnut, cashew, gram dal, urad dal, sesame seeds and curry leaves).
- Add on top of tempering into the cooked rice.
- Also, add 2 tbsp of puliyogare gojju or fix from step 13. If required you can also add little grated dried coconut. Mix sound and enjoy the appetizing puliyogare.