Puliyogare

Ingredients (Translation)

A big lemon size tamarind
2 tbsp groundnuts
Salt to taste
2 tbsp oil
1 tsp mustard
1 tsp bengalgram dal
1 tsp blackgram dal
1/2 tsp turmeric powder
Bit of asafoetida
1 cup cooked rice

To be roasted and grinded to coarse dry powder

1 tsp bengalgram dal
2 tbsp dry coconut powder
2 Red chillies
1 tsp coriander seeds
1/2 tsp pepper
1/4 tsp fenugreek seeds


Soak the tamarind in little water for some time and extract thick juice.

Heat oil, add mustard seeds, bengalgram dal and blackgram dal. When mustard starts spluttering, add turmeric powder, tamarind juice, asafoetida, roasted groundnuts and salt and allow it to boil for about 5 minutes. Add the masala powder and mix well till the mixture becomes thick.

Mix it with cooked rice according to taste and serve with raita or chips. You could even add a bit of jaggery to it to give it a tangy and sweet taste. The paste can be stored in an air-tight container after cooling it for about 15 days when refrigerated.

Sending this over to Roma for her Long Live the shelf event.

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