Puliyogre

Tamarind Rice / Puliyogre

Ingredients:
3 cups Cooked Rice
1/4 cup Tamarind extract

3 spoons Grated Dry Coconut

1 spoon Jaggery (optional)

1 spoon Mustard Seeds

2 - 3 spoons Groundnuts

Curry Leaves few

Oil

Salt

Pinch of Asafoetida

Puliyogre Powder
2 spoons Chana Dal
2 spoons Urad Dal
1 spoon Coriander seeds
1/4 spoon Methi Seeds
1/4 spoon Pepper
1 spoon Sesame seeds
1 spoon Red Chilli Powder


Method:
First dry roast chana Dal and urad dal for a minute on a low flame and transfer to a plate.
Dry roast coriander seeds, methi seeds, pepper, sesame seeds on a low flame for a minute.
Grind in a mixer jar, chana dal, urad dal, coriander seeds, methi seeds, pepper, sesame seeds and red chilli powder to make a fine powder.
For seasoning, add 3 spoons oil in a pan, add mustard seeds, groundnuts, asafoetida, curry leaves and add tamarind extract and fry.
Add jaggery, ground powder, coconut, 1/2 cup water, salt into the pan and cook for 2 minutes on a low flame.
Now mix cooked rice and puliyogre  paste and serve hot.

Note
You can store puliyogre powder for 3 - 4 days.

You can store Puliyogre paste in refrigerator for 2 to 3 days.