Puliogare is one variety rice that pops up in mind when ever I think of it. Being a south- Indian with various options for one pot meal, Puliogare stands first when we are planning travel or a potluck. Though it is a known recipe for every one, there are numerous ways of preparing it.
In Tamil Nadu, it is prepared by either making pulikaichal / thick tamarind paste infused with spices, or directly in a pressure cooker. It is prepared in a different way in parts of Andhra. I have adopted the Andhra way of making this puliogare. It tastes yum when paired with any spicy potato curry or thogayal. When you are bored with making kuzhambu / poriyal daily, take a break from it and try this tasty puliogare.
- Wash and pressure rice for three whistles. Allow the rice to cool down by spreading on a plate.
- In a Kadai, add oil and roast peanuts, cashews. set them aside. Slit the green chili lengthwise and chop the ginger finely.
- In the same Kadai, add oil and once it shimmers, add mustard seeds, Urad dal, red chilli, slit green chillies, ginger and curry leaves.
- Extract a thick pulp from tamarind and add it to the Kadai. Simmer the stove and allow it to boil. Add turmeric powder, asafoetida, and required salt to taste.
- Allow it to simmer for 5 – 7 mins. When it comes to a semi- paste consistency, add the cooked rice and switch off the stove
- Mix thoroughly for uniformity and add the roasted cashews and peanuts. Enjoy with any spicy curry for choice. I paired them up with sweet potato masala Roast.
- You can add the cashews and peanuts along with mustard seeds too. I want them crunchy and not soaked. So I did them separately.
- Replace tamarind paste instead of tamarind pulp. In that case, use only half tsp of the paste.