- Tamarind – 100 gms
- Red chili – 8
- Hing – 1/2 tsp
- Turmeric powder(heaped)- 1 tsp
- Methi powder – 1 tsp
- Salt – 2 tbsp
- Oil – 3 tbsp
- Curry leaves – 2 sprigs
- Palm jaggery – a small piece
Serves – 4
- Soak the tamarind in water for 5-10 minutes.
- Filter the pulp from the tamarind.
- In a kadai, add pulp and salt.
- Allow it to boil.
- Now, Turn the flame to low, add hing and turmeric powder to it. Mix it well.
- Cook it for around 10-15 miniutes.
- Meanwhile, heat oil in a kadai.
- Add red chili and curry leaves to it. Fry till the red chili turns greenish black color.
- Next, add methi powder and palm jaggery to it.
- Now, add the tempering to the tamarind mixture. Mix it well.
- Cook till the mixture thickens.
- The sourness of the tamarind varies. The tamarind that tastes sour-sweet goes best for this puliyogare mix.
- If you feel the sourness of the mix is less, squeeze out half of lemon and check for the sourness.
- Adjust the red as per the taste required. If the hotness in the mix is less, add 2-3 re chilies extra while tempering for the puliyogare.
- Heat oil in a kadai, add mustard seeds, urad dal, channa dal and curry leaves. Mix this tempering and puliyogare mix to cooked raw rice. Puliyogare is ready. If served after few hours, the tamarind mixture will blend well with rice. Enjoy the yummy puliyogare.
- If palm jaggery is not available, jaggery can be used.
- It can be stored in a air-tight container upto 15 days in refrigerator.