- Tamarind pulp - 1 cup
- coriander seeds - 1 tsp
- Fenugreek seeds - 1/4 tsp
- Peanut - 1/3 cup
- Jaggery - konjam
- Sesame Seeds - 1 tsp
- Red Chilli - 7 to 8 nos
- Curry Leaves
- Hing - 1/4 tsp
- Turmeric powder - 1/4 tsp
- Mustard Seeds - 1 tsp
- Urud dhal - 1 tsp
- Channa dhal - 1 tsp
1. Dry roast the fenugreek seeds and coriander seeds separately, then grind them together and keep it aside.
2. Then the same way dry roast the sesame seeds and grind them and keep it separately.
3. Then take a pan and pour some 4 to 5 tbsp of oil ( Adding some extra oil will help you to have it even for a month.
4. Then once the oil is ready add mustard seeds, urud dhal, channa dhal, fenugreek seeds, peanut and theen saute them till they fry well and the dhal turns brown color.
5. Then add red chilli, turmeric, hing and saute them well.
6. Then add the curry leaves and saute again.
7. Then once they are done then add the tamarind pulp to it and stir now and then.
8. Add salt and the sesame powder to that and stir well to avoid burning at the bottom.
8. Boil it well for some ten minutes.
9. Then once they are done check the consistency ( i.e.) the mixture will not stick to the pan and the oil will start floating on top. That will be the consistency.
10. So after this state you can switch off the stove and then add the coriander fenugreek powder to it and mix them well. ( Do not keep on heating the mixture after adding these powder because it might give you some bitter taste.)
11. After switching off the stove the puliyogare paste will start thickening.
12. You can mix the paste with rice and yummy puliyogare rice is ready to serve.
13. You can use this as side dish for Curd Rice also.