Ingredients:
For the Spice Mix (Puliyogare Gojju/Paste):
1/4 cup tamarind pulp (soaked in 1/2 cup warm water and strained to remove seeds)
2 tablespoons sesame oil (gingelly oil)
1 tablespoon chana dal (split chickpeas)
1 tablespoon urad dal (split black gram)
1 tablespoon coriander seeds
1/2 teaspoon fenugreek seeds
1 teaspoon black peppercorns
5-6 dried red chilies (adjust to your spice preference)
1/2 teaspoon turmeric powder
A pinch of asafoetida (hing)
Salt to taste
For the Puliyogare:
2 cups cooked rice (preferably cooled)
1/4 cup roasted peanuts
1/4 cup grated coconut (fresh or desiccated, unsweetened)
A few curry leaves
1 tablespoon jaggery
Salt to taste
For Tempering:
2 tablespoons sesame oil (gingelly oil)
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1/2 teaspoon chana dal (split chickpeas)
1/2 teaspoon urad dal (split black gram)
A few curry leaves
2-3 dried red chilies (broken into pieces)
Instructions:
Prepare the Spice Mix (Puliyogare Gojju/Paste):
In a pan, heat 2 tablespoons of sesame oil (gingelly oil) over medium heat.
Add chana dal, urad dal, coriander seeds, fenugreek seeds, black peppercorns, and dried red chilies to the pan. Roast the spices until they turn aromatic and the dals become golden brown.
Let the roasted spices cool down to room temperature and then grind them into a fine powder.
To the spice powder, add the tamarind pulp, jaggery, turmeric powder, asafoetida, and salt. Mix everything well to form a smooth and thick paste. This is the Puliyogare Gojju or Spice Mix.
Prepare the Puliyogare Rice:
Add the cooked rice in a large bowl, Make sure the rice is cooled before adding the Puliyogare Gojju to it.
Add the Puliyogare Gojju (Spice Mix) to the rice and mix well until the rice is evenly coated with the tangy and spicy paste.
Add the roasted peanuts, grated coconut, and a few curry leaves. Mix them gently into the rice.
Add the salt according to your taste.
Prepare the Tempering:
In a separate pan, heat 2 tablespoons of sesame oil (gingelly oil) for tempering.
Now add mustard seeds and let them splutter, Add cumin seeds, chana dal, and urad dal. Sauté until they turn golden brown.
Add curry leaves and dried red chilies to the tempering and sauté for a few seconds until the spices release their aroma.
Add the Tempering to the Puliyogare Rice:
Pour the prepared tempering over the Puliyogare rice and mix everything together gently.
