In the last recipe, we made the
Puliyogare Gojju. Now let us move on to make the puliyogare. It requires a special powder recipe and seasoning. Again this technique and recipe is suggested by Jayshree, my elder sister’s friend. Whenever Jayshree prepared Puliyogare, we use to smell the sweet aroma at the gate entrance of the house!
Gojju Recipe click here:
Mysore Rasam Powder recipe:
Metric US Imperial
[the_ad id="4800"] Mysore Iyengar Puliyogare Rice
Method for preparing Puliyodharai:
Cook the rice and keep it ready. Dry roast the chana dal, black pepper, and jeera until the dal turns golden brown. Allow it to cool, then powder it and keep it ready. Transfer the cooked rice onto a big plate and let it cool. After it cools, mix the 3 TBSP of Puliyogare Gojju and mix it evenly.
To prepare the seasoning:
Heat 3 TBSP oil on medium heat in a pan. Once the oil is hot, add mustard seeds, dal mix, and peanuts. Fry it until the dal turns golden brown. Then add red chillies, curry leaves and turn off the heat. Add this seasoning to the rice. Mix well with hand. Add 3 to 4 tsp of the prepared powder as well as rasam powder, mix well and leave it for 30 to 40 minutes. Now our delicious popular Iyengar puliyogare is ready to eat.
Seasoning is done during Puliyogare Rice preparation and not during Puliyogare Gojju preparation. It is for two reasons
Seasoning, dhal, peanuts and curry leaves will retain the crunchiness, since they are all prepared during this phase
Adding of fresh seasoning brings out the rich aroma of the puliyogare.