A bowl of puliyogare, with its blend of spicy, salty, sweet, and sour flavors, is a feast for the senses. This simple tamarind rice, known variously as Puliyogare for the Kannadigas, Pulisaadham or Puliyodhara for the Tamilians, Pulihora for the Telugites, and Ambil Bhath for the Maharashtrians, has a particular position in our cuisine.
It has always been the ideal travel companion, a full supper, and a fast fix when you're craving something filling. There's another aspect of puliyogare that practically all South Indians may identify with.
Do you recall the fragrant puliyogare that was given at temples in bowls made of areca leaves? Would you agree that the flavor of Temple Puliyogare has a certain magic? It makes sense that it is so crucial.
The Ideal Present
Made with basic ingredients like tamarind, rice, peanuts, and chiles, puliyogare is a satvik dish. That's one of the reasons it's selected in many South Indian temples as an offering to the Lord.
Of course, this is one of the simplest foods to swiftly prepare in large amounts, especially when there are lengthy lines of devotees waiting for prasadam. Most of South India's essential ingredients are also easily accessible. When the weather is good, it keeps its fresh flavor for about two days.
The Tiruppavada Seva Story
In Tirupati, the Tiruppavada Seva is performed every Thursday. Following the morning ritual, the god is dressed in an Uttareeyam and Dhoti. Subsequently, the temple is filled with the sound of mantras being chanted, which causes the naama, or forehead application, to disappear and shrink in size.
Something distinct is produced as a result. The deity's eyes, which are often obscured by the naama, open up. People come from all across the nation to see this. We refer to it as the Netra Darsh.
Puliyogare is more than simply another dish in South Indian cooking, as you can see. It is essential to our way of life. Some people think it dates back to the third century BC. It is also referenced in anonymous poet's verses in the antiquated anthology Agananooru.
Adukale's Puliyogare Mix is a great option if you want to sample this traditional South Indian tamarind rice and relive your childhood memories. Have you yet to try our original recipe?
Ingredients required
1 1/4 to 1 1/2 cups of raw rice; 70 grams of tamarind
50 cc of sesame seed oil and salt are required.
Powdered spices or podi
One tablespoon of fenugreek seeds, one tablespoon of white sesame seeds, two tablespoons of coriander seeds, five red chilies
Regarding the seasoning
One teaspoon mustard
Four teaspoons of Urad Dal
Bengal gram or Channa Dal — 4 tsp
Four red chillies (cut into two)
Asafoetida: 1/2 teaspoon
One tsp of turmeric powder
Nuts, roasted: 100 grams
Curry leaves: not very many
For blending the rice
1/2 teaspoon of turmeric powder and 2 teaspoons of sesame seed oil.
Getting Ready
Fenugreek, coriander, and red chili seeds should all be dry-roasted until a pleasant scent emerges. Sesame seeds should be dry-roasted separately before everything is powdered. We have prepared our puliyodharai spice powder. Set it away.
Make sure to cook the rice so that each grain stays distinct.
After soaking the tamarind in around two cups of hot water, squeeze off two cups of thick juice. Throw away the pulp.
Approach
After heating the oil, add the seasoning ingredients. To keep the red chili from burning, take it out and then add it back to the oil.
Once the dal has turned golden brown, add the salt and thick tamarind extract, then bring to a simmer over medium heat.
Turn off as soon as the oil starts to seep out.
To combine the rice
To cool, spread the rice out on a plate. Once it's warm, whisk in 1/2 tsp of turmeric powder and 2 tsp sesame seed oil, being careful not to break up the rice.
After it cools, combine the rice gently and add the necessary tamarind paste and spice powder. To suit your tastes, adjust the tamarind paste and spice powder.
Puliyodarai, or delicious rice with mango, is prepared for consumption. Puliyodarai with vadams and appalam was delicious.
