MTR PULIOGARE POWDER
Inhouse product
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Rs80.00
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Certainly! You're describing a classic South Indian dish called "Puliyogare" or "Tamarind Rice." Here's a recipe for making this tangy and spicy dish with the flavor of tamarind and peanuts:
**Ingredients:**
- 1 cup rice (preferably short-grain rice like sona masuri)
- 2 tablespoons tamarind pulp
- 3 tablespoons peanuts
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 1 teaspoon urad dal (split black gram)
- 1 teaspoon chana dal (split chickpeas)
- 2-3 dried red chilies
- 1/4 teaspoon asafoetida (hing)
- 1 sprig curry leaves
- Salt to taste
**For the Puliyogare Powder:**
- 2 tablespoons coriander seeds
- 1 tablespoon chana dal (split chickpeas)
- 1 tablespoon urad dal (split black gram)
- 1 tablespoon peanuts
- 4-5 dried red chilies (adjust according to spice preference)
- 1/2 teaspoon fenugreek seeds
- 1/2 teaspoon black peppercorns
- 1/4 teaspoon asafoetida (hing)
- 1/2 teaspoon turmeric powder
**For Serving:**
- Papad
- Curd (yogurt)
- Coconut chutney
**Instructions:**
1. **Cook Rice:**
- Wash the rice thoroughly and cook it until it's fluffy. Spread it on a plate to cool down.
2. **Prepare Puliyogare Powder:**
- Dry roast coriander seeds, chana dal, urad dal, peanuts, dried red chilies, fenugreek seeds, and black peppercorns until fragrant.
- Let them cool down, then grind them into a fine powder along with turmeric powder and asafoetida. This is your puliyogare powder.
3. **Make Tamarind Paste:**
- Soak tamarind in warm water for about 15 minutes. Squeeze the tamarind to extract pulp. Discard the seeds and fibers.
4. **Cooking Puliyogare:**
- Heat oil in a pan. Add mustard seeds and let them splutter.
- Add urad dal, chana dal, dried red chilies, and peanuts. Sauté until dals turn golden brown.
- Add curry leaves and sauté for a few seconds.
- Add asafoetida and tamarind pulp. Cook for a couple of minutes until the raw smell of tamarind disappears.
- Add 2-3 tablespoons of puliyogare powder (adjust according to taste) and salt. Mix well.
- Add cooked rice to the pan and gently mix until the rice is coated with the tamarind-spice mixture.
- Cook for a few more minutes on low heat, stirring gently. Ensure the rice is heated through.
5. **Serve:**
- Serve Puliyogare hot with papad, curd, and coconut chutney on the side.
6. **Tasty Tip:**
- You can also use MTR Foods’ Puliogare powder instead of making your own puliyogare powder. It adds convenience and authentic flavor to the dish.
Enjoy your tangy and spicy Puliyogare with the delightful accompaniments!
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Rs80.00
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