Puliyogare & Saarina Pudi

Puilyogare/Tamarind Rice is a tangy spicy rice which is very famous in southern part of India. The thick tangy tamarind sauce mixed with rice and tampered with loads of (yes..loads of..) peanuts is a joy to eat! A bowl full of puliyogare any time.. is difficult to say 'NO' to a hardcore SouthIndian like me!! Saarina pudi (rasam powder) was out of stock and so puliyogare was made because fresh saarina pudi was made :D ..This time around I tried saarina pudi from Iyengar's Kitchen

I was tempted to make Puliyogare when I saw it on her blog, so I made they were a grand success at home.

You need following to make saarina pudi :

Rasam Powder: For 1 kg

1/4th kilo – Byadagi variety red chillies
150g kilo- Guntur Chillies
3/4th kg – Coriander seeds
100 gms - Fenugreek seeds
100 gms - Cumin seeds
50 gms –Peppercorns
50 gms - Mustard seeds
1 tspn - Turmeric powder
½ tspn – Hing
4-5 strands – Curry leaves

Fry all the ingredients without oil separately. Grind it to a fine powder.
I have added 150 g more chillies than Veda has used to increase the hotness of the powder. Rest of the ingredients are same.
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You just need to follow same step by step procedures as mentioned by Veda on her blog for yummy tasting Puliyogare.

You need the following to make Puliyogare Gojju :
Tamarind – 1½ cups
Oil - ½ cup
Mustard seeds – 1 tsp
Curry leaves – 4 lines
Asafoetida (Hing) - ½ tsp
Red chillies – 8
Rasam powder – 8 tbsp
Salt – According to taste
Jaggery – 2 blocks

To make Tamarind rice from gojju prepared above you need the following :
Cooked Rice – 2 cups (grains separated
Oil - ½ cup
Mustard seeds – 1 tsp
Curry leaves – 4-5 strands
Asafoetida (Hing) – ½ tspn
Peanuts– Use generously
Grated Dry coconut – 2 tbsp
Pulioyogare gojju or concentrate prepared earlier – 3 tbsp
Salt to taste

Powders for seasoning:
Black Sesame seeds – 1½ tbl spns (don’t add too much, although it enhances the flavors….it might get bitter if added in a large quantity) I have used white sesame seeds in my recipe
Peppercorns – 1 tspn
Coriander seeds – 1 tbl spn
Rasam powder – 2 – 3 tbl spns

For a detailed post on how to make puliyogare visit Iyengar's Kitchen

This is for you....... :D
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Sending saarina pudi to Roma's Long live shelf event

14 comments:

Illatharasi said...

Puliyogare..... hmmmm.... yum yum yummy.....;) I love it :)

Veda Murthy said...

Thank u very much LG.....It feels really wonderful when people try ur recipe and appreciate it. I can say u made my day today! Seeing my recipe and ur words for me on ur blog is best compliment one can get! thanks so much again LG!

Warm Regards,

Veda

notyet100 said...

both look delicious,..i had seen rasam powder recipe in her blog,..puliogare too...never prepared at home,..hve eaten mtr one,,now feel like preparin,.thnks for sharing...

Maheswari said...

One of my fav togo food.I made this week.My post is waiting to be posted..

SriLekha said...

wow... delicious and mouth drooling recipes...

Suma Rajesh said...

superb tamatine rice...luc the tangy taste...and also ur podi looks spicy...great job

Priti said...

Puliyogare...yumm...gud try LG

Shreya said...

amazing Saarina podi...tamarind rice looks so yum!

notyet100 said...

jus finished preparin bhaji,gng to prepare rasam,..ceeya///

romaspace said...

Lakshmi, your rasam powder looks awesome! Thanks so much for sending it to the event. The picture taken is really perfect too.

Swetha said...

I love Puliyogare. I want to try this recipe. If I use tamarind paste in the recipe, how much do you think I should use? Or if you would advice using only tamarind pulp?

Thanks!

harshu said...

i prepared this method puliyogare in my home for sathyanarayapoja's dish, so it is very tastefull recipe and yellaru heg madide thumba chennagide namgu helkodu antha hoglidru thanks a lot for share to this dish

Shruti Bhuvanendra said...

Can you please post a recipe for Vangibath

Thanks,
Shruthi

LG said...

@ Shruti,

Vangibath post is here :
http://www.tasteofmysore.com/2008/04/vangibath-powder-vangibathfried-rice.html